Recipe Herbed Bread

[Barriehie]

This makes two mini loaves. I've bread on hand hence not making a full sized loaf.

Ingredients

• 25 g sundried tomatoes, julienne cut
• 140 g boiling water
• 200 g flour, I used 12% bread flour
• 4 g salt
• 1/2 tsp instant yeast / 3 g
• Italian seasoning to taste, 1/2 Tbsp

Method
In this recipe I let my dough rise in the oven that was preheated to 170 °F and then turned off. If you like this idea then set the oven first.

Boil your water and pour it on the tomatoes.


While your tomatoes are soaking gather all else.

I like when adding things like this to flour I put half the flour in the mixer, add the seasonings and yeast, then add the rest of the flour. Measure your water temperature, it needs to be less than 112 °F to not kill the yeast.

Add the water and tomatoes and start your mixer on low. The tomatoes will have absorbed water and to get the 70% hydration you'll have to add some water. I only needed about 2 Tbsp.

Let your dough rise until doubled, about an hour. Split it into two pieces and place in your cooking tins to rise again. The other picture was bad so only this one. I've spritzed with water and sprinkled with some kosher salt.

For this size tin the oven was set at 360 °F and they were done at 22 minutes.

I should've made a bigger loaf; this is pretty tasty!

 

[JAS_OH1]

I used to make veggie egg bites that were really good but that's probably too much protein? They freeze well and are great for quick a.m. meals.

 

[AdaptAndAchieve]

I used to make veggie egg bites that were really good but that's probably too much protein? They freeze well and are great for quick a.m. meals.

eh, it's all a balancing act here cos of the saturated fat thing too. I bought a mini mould with thoughts about making a few of those as snack items, but not made any yet.
To prevent insanity I go with the bigger picture, if I have a heavy on sat fats day, then I aim for a few lighter days, ditto for carbs / proteins.
My key aim is to eat through the day without obsessing too much - it just takes a bit of home cooking combined with taking care what goes in my shopping trolley.

 

[JAS_OH1]

eh, it's all a balancing act here cos of the saturated fat thing too. I bought a mini mould with thoughts about making a few of those as snack items, but not made any yet.
To prevent insanity I go with the bigger picture, if I have a heavy on sat fats day, then I aim for a few lighter days, ditto for carbs / proteins.
My key aim is to eat through the day without obsessing too much - it just takes a bit of home cooking combined with taking care what goes in my shopping trolley.

I'm wondering if a mix of cooked rice and egg as the "batter" would be good to keep the protein and fats moderate? I've never done that but as I love rice it's an interesting idea. I think brown rice might be good also.

I've got a recipe for egg bites I made in muffin tins posted on CB. I'll go find it and post a link here if that's ok with Barriehie.

I think I'll just bump my recipe thread instead. I also reported my off topic posts with an apology so maybe the mods can move it somewhere, IDK.

 

[AdaptAndAchieve]

I'm wondering if a mix of cooked rice and egg as the "batter" would be good to keep the protein and fats moderate? I've never done that but as I love rice it's an interesting idea. I think brown rice might be good also.

I've got a recipe for egg bites I made in muffin tins posted on CB. I'll go find it and post a link here if that's ok with Barriehie.

Baby / new potatoes would be a little better than rice
From lower to higher carb you have (as a general rule): baby potato > potato > rice > pasta > bread
You can also take into account resistant starch. When cooked and cooled (chilled), then reheated for eating, items like potato, and pasta can cause less blood sugar spikes. The same holds true for frozen then defrosted bread.
It's been written about frequently, you should find it if you google it. Everyone's body varies in how they handle food, so this does not help all people looking at it from the blood sugar angle

 

[JAS_OH1]

Baby / new potatoes would be a little better than rice
From lower to higher carb you have (as a general rule): baby potato > potato > rice > pasta > bread
You can also take into account resistant starch. When cooked and cooled (chilled), then reheated for eating, items like potato, and pasta can cause less blood sugar spikes. The same holds true for frozen then defrosted bread.
It's been written about frequently, you should find it if you google it. Everyone's body varies in how they handle food, so this does not help all people looking at it from the blood sugar angle

Yes, I'm familiar. I don't have a problem eating carbs of any kind but I believe Barriehie is trying to watch his.

 

[JAS_OH1]

I find it easier to not put them on than lose them. When Covid restrictions were ended it took me 5 months to lose the weight I gained sitting around with Pippi eating trash food! She had to lose weight too! Had to go from 23 lbs. back to 18 lbs.

That's a huge difference for a little tyke!

 

[badjak]

So cute,
Even dieting together with your dog

 

[msmofet]

She's at her usual 18 lbs. and has been there since she was 'heavy'.View attachment 126712

What a cutie

 

[Morning Glory]

Mod.comment: Please stick to topic, folks. And please don't reply to mod.comments!