Best 5 To Good To Be Healthy Harvest Bread Recipes
Are you ready to indulge in a culinary delight that challenges the boundaries of healthy eating? Look no further than the extraordinary "Too Good to Be Healthy Harvest Bread." This exceptional recipe redefines the concept of wholesome indulgence, seamlessly blending the goodness of whole grains, the sweetness of natural sweeteners, and the richness of flavorful ingredients. With every bite, you'll embark on a delightful journey where taste and health coexist harmoniously, leaving you wondering if such a delightful creation can truly be good for you. Brace yourself for a delightful sensory experience as we delve into the world of "Too Good to Be Healthy Harvest Bread," a recipe that will redefine your perception of healthy eating.
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HARVEST BREAD
Betty Crocker's Heart Healthy Cookbook shares a recipe! Fruit, nuts and vegetable, all packed into one hearty quick bread! A great on-the-go breakfast made using pineapple, carrots, walnuts and raisins!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 2h20m
Yield 16
Number Of Ingredients 12
Steps:
- Heat oven to 350°. Spray loaf pan, 8 1/2x4 1/2x2 1/2 inches, with cooking spray. Discard 3 tablespoons of the pineapple juice. Mix remaining juice, pineapple, egg product and oil in medium bowl. Stir in remaining ingredients until blended. Spread batter in pan.
- Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan to wire rack. Cool completely, about 1 hour, before slicing.
Nutrition Facts : Calories 180, Carbohydrate 27 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 15 g, TransFat 0 g
TO GOOD TO BE HEALTHY HARVEST BREAD
I threw this together the other day while I was trying to use up some bananas that were going bad. It turned out way better than I could have hoped for. SO MOIST. I gobbled up an entire loaf in one day. Nuts could be added for a great crunch as well. Enjoy!
Provided by Bekah49036
Categories Healthy
Time 55m
Yield 2 loafs, 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Wisk together flour, sugar, baking soda, baking powder, cinnamon and salt and set aside.
- Mash the bananas in a large bowl.
- Add applesauce, eggs, vanilla, raisins, apple, carrots and butter; mix well.
- Slowing add dry ingredients to the banana mixture and mix until just blended.
- Lightly grease 2 loaf pans and divide mixture between the two.
- Bake for 45 to 50 minutes or until toothpick inserted in the center comes out clean.
NO-KNEAD HARVEST BREAD
While the rising time is long, you'll spend just minutes mixing the ingredients for this incredible bread. This chewy, flavorful bread has a crisp crust.-Taste of Home Test Kitchen
Provided by Taste of Home
Time 1h
Yield 1 loaf (16 slices).
Number Of Ingredients 9
Steps:
- In a large bowl, combine the whole wheat flour, cornmeal, 1/3 cup seeds, salt, yeast and 2-1/2 cups bread flour. Stir in water and molasses until blended; dough will be wet and sticky., Cover with plastic wrap and let stand at room temperature until more than doubled in size and bubbles are present on surface, 12 to 18 hours. Stir in remaining bread flour., Grease a baking sheet and sprinkle well with additional cornmeal; turn dough onto prepared pan. Gently shape with a spatula into a 9-in. round loaf. Cover and let rise at room temperature for 2 hours or until dough holds an indentation when gently pressed (loaf will slightly increase in size)., Arrange one oven rack at lowest rack setting; place second rack in middle of oven. Place an oven-safe skillet on bottom oven rack; preheat oven and skillet to 475°. Meanwhile, in a small saucepan, bring 2 cups water to a boil., Gently press remaining seeds onto top of loaf. Wearing oven mitts, place bread on top rack. Pull bottom rack out by 6-8 in.; add boiling water to skillet. (Work quickly and carefully, pouring water away from you. Don't worry if some water is left in the saucepan.) Carefully slide bottom rack back into place; quickly close door to trap steam in oven., Reduce heat to 425°; bake for 10 minutes. Remove skillet from oven; bake bread 20-25 minutes longer or until deep golden brown and bread sounds hollow when center is tapped. Cool on a wire rack.
Nutrition Facts : Calories 134 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 265mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges
GREAT HARVEST HONEY WHOLE WHEAT BREAD COPYCAT
Provided by Six Sisters Stuff
Yield 16
Number Of Ingredients 5
Steps:
- In a large bowl, add water, yeast, honey and salt. Let it rest for 5 minutes (or until the yeast foams).
- Add in flour 1 cup at a time, kneading it between each cup of flour added if you are making it by hand. If you are making it with a mixer (like a Bosch or Kitchen Aid), use a paddle attachment and just let it mix while you add the flour.
- Knead bread for about 5 minutes. If the dough is sticky, add only enough flour so that the dough barely pulls away from the bowl. Every time I make bread, the amount of flour I use varies - humidity and elevation will make a big difference too. I usually use between 10-11 cups.
- Preheat oven to 170 degrees; turn the oven off, and let dough rise inside the oven for 15 minutes.
- Carefully remove bowl from oven. Spray the back of your hand with cooking spray and punch down the dough. Form into a log and cut in half, forming two larger-sized loaves. Put into 2 greased loaf pans.
- Again, preheat oven (if it?s not warm anymore) to 170 degrees and let the dough in the pans rise in the oven for 20-30 minutes, or until the dough doubles in size.
- Remove dough from oven and set oven temperature to 350 degrees. Once oven is pre-heated, place the loaves back in the oven and bake for 30 minutes.
- Remove from pans immediately and let cool completely on a cooling rack.
ZUCCHINI HARVEST BREAD
A healthy delicious way to use up all that zucchini that swamps you in the summer (and I shred the zucchini and freeze it in 2 cup portions so I can use it all year in breads, stews & soups!).
Provided by MA HIKER
Categories Quick Breads
Time 1h20m
Yield 24 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees F.
- In a large mixer bowl, combine all ingredients except zucchini and walnuts. Beat at low speed, scraping bowl often, until well mixed.
- By hand, stir in zucchini and walnuts.
- Spread into 2 greased 8 by 4 inch loaf pans.
- Bake for 50 to 65 minutes or until wooden pick inserted in center comes out clean.
- Cool for 10 minutes.
- Remove from pans.
- Cool completely.
- Store refrigerated.
Nutrition Facts : Calories 200.1, Fat 7.8, SaturatedFat 3.9, Cholesterol 15.3, Sodium 211.2, Carbohydrate 29.9, Fiber 0.9, Sugar 17.3, Protein 3.1
Tips:
- **Use a variety of grains.** Harvest bread is traditionally made with wheat flour, but you can also use other grains, such as rye, oats, or barley. This will give your bread a more complex flavor and texture. - **Don't over-knead the dough.** Kneading the dough too much will make the bread tough. Knead it just enough to bring it together and form a smooth ball. - **Let the dough rise in a warm place.** This will help the yeast to activate and the bread to rise properly. - **Bake the bread at a high temperature.** This will give the bread a crispy crust and a light and fluffy interior. - **Let the bread cool completely before slicing it.** This will help to prevent the bread from crumbling.Conclusion:
Harvest bread is a delicious and versatile bread that can be enjoyed for breakfast, lunch, or dinner. It's easy to make at home with just a few simple ingredients. With these tips, you can make the perfect harvest bread every time.
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