Best No Work No Fat Bread Recipes

NO-WORK NO-FAT BREAD

Steps:

• Dissolve yeast in warm water.
• Mix egg whites, salt and granulated sugar
• Add this to 3-3.5 cups of all-purpose flour.
• Mix with a "wooden spoon."
• Spray loaf pan with a non-stick cooking spray & fill with dough.
• Let rise 40-60 minutes in the oven at its lowest setting until dough is almost to the top of the pan.
• Set oven up to 350 degrees. Bake for 35 minutes.

SOUTHERN CRUSTY FAT FREE BREAD

Steps:

• 1. Dissolve yeast in two cups lukewarm water in large mixing bowl.
• 2. Add salt and sugar and mix well. With wooden spoon, beat in enough flour, 1 cup at a time, to form a smooth ball that clears side of bowl. Cover, and set in warm place free from drafts, for one and a half hours, or until doubled in bulk.
• 3. Stir down, then turn out on lightly floured board. Knead a few turns, then cut in half. Shape each half in a loaf, about 12 inches long. Put on baking sheet, well sprinkled with cornmeal.
• 4. Let rise 5 minutes, then slash tops in 4 places with sharp knife. Brush with water and put in cold oven with pan of boiling water on bottom rack.
• 5. Turn oven control to 400 degrees F, and bake 40 minutes, or until crusty and lightly browned. Best served hot.

WHOLE WHEAT BREAD FOR THE BREAD MACHINE (NO-FAT)

Steps:

• Use Whole Wheat cycle.

NO WORK NO KNEAD BREAD

Steps:

• 1. Before you go to bed, stir together 1 cup flour, 1 cup water, and the packet of yeast in a large mixing bowl. Don't worry about lumps. Cover with plastic wrap and set aside. Let the yeast do its work while you sleep.
• 2. In the morning, stir in the remaining three cups flour, salt, olive oil, and the second cup of water. Try to get most of the lumps out. Cover with plastic wrap and set aside. Let it do its work while you do your morning activities. In a coupla-few hours, the dough swells to at least double its size. It may reach the plastic wrap. If it's a cool day, do this in the oven with the light on to make a warm place.
• 3. Remove the plastic wrap and "stir down" the dough. It will lose about half it's size. Flop the dough into a pan lined with parchment paper. (The loaf of bread in the picture was made in the kind of oval roaster one might use to cook fish, but I've used everything from bread pans to salad bowls. The most important thing is the parchment paper because the bread will stick like concrete to anything else.)
• 4. Let the dough grow again until it almost doubles. Do not cover it with plastic wrap as pulling off the wrap will make it collapse again.
• 5. When it has grown, preheat the oven to 440F and put a rack in the middle. When the oven is hot, put the pan of bread in the center of the oven and bake for 20 minutes.
• 6. After 20 minutes, lower the oven temperature to 350 degrees and continue to bake for an additional 40 minutes.
• 7. Remove from the oven and flop the bread out of the pan and paper. Optionally, put it back in the now turned off oven for a few minutes to crisp up the sides and bottom further. Cool set up on a rack or just balanced on the pan it cooked in as shown in the picture.