HUNZA BREAD
I like this recipe, number one, it's Gluten Free, and 2, it really fills you up! "Hunza Diet Bread is a delicious, dense, chewy bread that's very nutritious and is almost impervious to spoilage. The following recipe makes a huge batch of approximately 48, 2 inch squares, high in protein, vitamins and minerals. Keeps weeks at room temperature, even longer in the fridge and indefinitely in the freezer." When I received the e-mail to sell me this bread, it stated that a housewife created it trying to duplicate a recipe from the Hunza's and it resulted in people not being hungry for 6 or more hours.
Provided by melonhead
Categories Breads
Time 1h5m
Yield 48 2 inch squares, 48 serving(s)
Number Of Ingredients 13
Steps:
- Mix all ingredients.
- Grease and lightly flour cooking pan(s). Ideally use baking trays with about 1 inch high sides. 12 x 16" cookie sheet.
- Pour batter in pan(s) half an inch thick over the base.
- Bake at about 300°F (150°C.) for 1 hour. After cooking, dry the bread in the oven for two (2) hours at a very low heat - 90°F (50°C). After it is cooled tip out and cut into approx 2 inch x 2 inch.
- Suggestions to lose weight with HUNZA DIET BREAD:.
- There are many ways to do it. This is another benefit. It's flexible. Here are some typical plans. Each piece of bread is thinly spread with butter for a total of approximately 100 calories.
- Plan A: Eat 1 piece every 5 hours of the 16 hours you're awake. That's 3 pieces which total 300 calories. This is the fastest way to lose weight I know of. It works faster than any high protein diet. Why? You have more energy and burn more calories. Second, the high fiber bread keeps your digestive system regular. Third, your body stays healthy. A healthy body means a properly functioning metabolic system.
- Plan B: Really gorge yourself with the bread. Two pieces every four hours for a total of 8 pieces but only 800 calories. You'll feel full all day. In fact, I doubt many people could eat this much of the bread.
- Plan C: Eat a piece in the morning for breakfast and a piece 3 hours before your dinner and you will eat a great deal less.
- Plan D: Eat a piece of HUNZA DIET BREAD, 10 minutes before you eat your regular meal. When we do this we eat only a fraction, such as 1/4 of what we would normally eat. If we wait longer than 10 minutes we don't want to eat at all.
- Plan E: Eat the bread at the end of meals that don't fill you up enough, such as low calorie meals. This is a perfect way to use the bread. You eat a low calorie meal, enjoy it, then eat a piece or two of bread to fill you up. Perfect! No suffering and no urge to snack.
- Plan F: Alternate Plan A, B, C, D. We recommend an alternation of the plans, but some people who just want to get the weight off as soon as possible will use Plan A exclusively.
Nutrition Facts : Calories 92.3, Fat 3.5, SaturatedFat 0.3, Sodium 34.9, Carbohydrate 15.5, Fiber 0.6, Sugar 10.7, Protein 0.7
TURKISH STUFFED FLATBREAD (GOZLEME)
This yeasted dough is so soft and easy to work with. I don't really like kneading by hand, so I used a bread machine instead for the kneading part only. You can stuff it with whatever fillings you like or leave it unstuffed. Great for snacking or a side dish.
Provided by MattOlay V-H
Categories Quick Bread
Time 1h20m
Yield 6
Number Of Ingredients 14
Steps:
- Place lukewarm water, shortening, salt, sugar, bread flour, and yeast in a bread machine in the order listed. Run Dough cycle. Remove dough from the machine at the kneading, 20 minutes.
- Divide dough into 5 pieces and roll them into balls. Place on a floured surface, cover with a slightly damp cloth, and leave to rest for 20 to 30 minutes.
- Meanwhile, melt oil and butter for filling in a medium skillet over medium heat. Add onion and salt and cook, stirring frequently, until onions soften, about 10 minutes. Add spinach and garlic and cook for another 3 to 5 minutes. Remove from the heat.
- Roll dough circles into flat rounds, 5 to 6 inches in diameter. Fill one half each circle with spinach mixture, sprinkle with Parmesan cheese, then fold the other half over and seal the edges.
- Preheat a griddle or large frying pan over medium-high heat. Brush one side of each gozleme with oil and place on the hot pan; cook until base is golden, 2 to 3 minutes. Brush top side with olive oil, turn, and cook until golden, another 2 to 3 minutes.
Nutrition Facts : Calories 292.9 calories, Carbohydrate 37.6 g, Cholesterol 9.5 mg, Fat 11.8 g, Fiber 2.6 g, Protein 9.3 g, SaturatedFat 3.3 g, Sodium 509.5 mg, Sugar 1.5 g
MATZAH BREAD
A cracker-like bread without yeast. Traditionally served at Passover. The whole process must not take longer than 18 minutes for it to come out properly.
Provided by DelightfulDines
Categories Bread Quick Bread Recipes
Time 13m
Yield 6
Number Of Ingredients 2
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Mix flour and water together in a bowl using a fork. Form a small amount of dough into a ball; place dough on a piece of waxed paper. Form into a thin circle using a rolling pin. Poke holes in the dough with a fork to keep it from rising. Transfer dough circle onto a baking sheet.
- Bake in the preheated oven until dry and crispy, 3 to 4 minutes.
Nutrition Facts : Calories 151.7 calories, Carbohydrate 31.8 g, Fat 0.4 g, Fiber 1.1 g, Protein 4.3 g, SaturatedFat 0.1 g, Sodium 1.6 mg, Sugar 0.1 g
TURKISH FLATBREAD (YUFKA)
Yufka is the traditional flatbread of Turkish cuisine, used in everything from shawarma to boreks. Chewy, soft, and blistered, these easy unleavened wraps come together in 30 minutes with just flour, water, oil, and salt-and they'll outshine anything you find in supermarkets.
Provided by Ana Sortun
Categories side-dish
Time 45m
Yield 6 servings
Number Of Ingredients 4
Steps:
- In a mixing bowl, add flour and salt. Use your hand to make a well in the center; pour in water and olive oil. Mix until dough forms, adding more flour if necessary, about 3 minutes. The dough will be extremely sticky and shaggy. Transfer to a clean bowl, drizzle with a little bit of oil, and turn to coat. Cover with plastic wrap and let rest at room temperature at least 20 minutes, or up to 4 hours (or overnight in the refrigerator).
- When the dough has rested, it will look smooth and be very soft. Divide the dough in half, then divide each half into three equal pieces. Roll the first ball into a very thin 8- or 9-inch round, using more flour to keep the dough from sticking to the rolling pin. Heat a cast-iron skillet or nonstick pan over low heat until hot. Cook the first flatbread on one side until it starts to bubble up and lightly brown on the bottom, about 2 minutes. Flip and cook the other side, about 30 seconds; the bread should stay soft and pliable. Set finished flatbread aside.
- Wiping out excess flour in the pan as you go, continue rolling and cooking until you have a stack of warm yufka. Serve immediately with hummus, baba ghanoush, or another dip. (Alternatively, use flatbreads for Chef Sortun's Red Lentil Wraps.) (Note: After completely cooling, flatbread can be stored in a zip-top plastic bag in the refrigerator for up to 5 days. To reheat, wrap in aluminum foil and place in a 250 degrees F oven for 8-10 minutes, or wrap in a damp towel and microwave for 15-30 seconds.)
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