Rosemary Pumpkin Bread Fat Free Recipes

ROSEMARY FLATBREADS

Steps:

• In a small bowl, dissolve yeast in 1/4 cup warm water; stir in honey. Add 1/4 cup flour; mix until almost smooth. Let stand 30 minutes or until bubbly., Place remaining flour, remaining warm water, oil, rosemary and salt in a food processor; add yeast mixture. Process until dough forms a ball. Process 1 minute more to knead dough, pulsing as needed., Transfer to a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Preheat oven to 425°. Punch down dough. Turn onto a lightly floured surface; divide and shape dough into 6 balls. On greased baking sheets, pat each ball into a 5-in. circle. For topping, brush tops with oil; sprinkle with rosemary and salt. Bake 8-12 minutes or until golden brown. Serve warm. Freeze option: Freeze cooled flatbreads in a freezer container. To use, thaw at room temperature or microwave each flatbread on high until heated through, 10-15 seconds.

GLUTEN FREE ROSEMARY BREAD RECIPE BY TASTY

Steps:

• Prepare a 6-inch cast iron skillet (if you don't have cast iron, use a 6-inch round oven safe dutch oven or bowl). Using ½ tsp olive oil and a paper towel, lightly coat the entire inside of the dish to help prevent sticking.
• In a small bowl, combine warm water (about 110° F), sugar and yeast. Gently stir and set aside for 5-10 minutes. The yeast should start to bubble and foam at the top.
• In a stand mixer, combine gluten free flour, guar gum, salt, black pepper, Italian seasoning, and chopped rosemary until mixed (about 30 seconds).
• Once the yeast has become bubbly and foamy, pour into the flour mixture. Add 2 tbso olive oil. Mix on medium speed for 2-3 minutes, scraping down the sides if needed. The dough will be sticky.
• Transfer the dough to your prepared cast iron skillet. Using a spatula (get it wet to help prevent sticking), gently mound the dough into a ball, smoothing out the dough as you go. The ball should be about 4 inches in diameter.
• Using the remaining 1 tsp olive oil, gently rub it over the dough (this prevents the dough from drying out as it will not be covered during proofing. It also helps the bread develop a crispy crust.) Place the pan in a warm spot and allow the dough to double in size. This can take anywhere from 35-45 minutes, depending on the temperature. Toward the end of the dough proof, preheat your oven to 425° F (removing the pan from the oven if necessary).
• Sprinkle remaining ¼ teaspoon kosher salt on the dough. If desired, make two slashes with a sharp knife on the top (purely decorative), but be careful not to slash too deep. Place in the oven and bake for 30-35 minutes, or until the outside crust is lightly browned.
• Serve warm.

HYPOALLERGENIC PUMPKIN BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour one 9x5-inch loaf pan.
• Mix pumpkin, sugar, eggs, oil, applesauce, and vanilla extract together in a large bowl.
• Combine 1 1/2 cups plus 1 tablespoon rice flour, salt, baking powder, baking soda, cinnamon, and nutmeg in a separate bowl. Stir into the pumpkin mixture until well blended. Pour batter into the pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out nearly clean, 45 minutes to 1 hour. Let cool for 10 to 15 minutes. Invert onto a wire rack to cool completely.

LOW-FAT PUMPKIN BREAD

Steps:

• In a bowl, combine the sugar, pumpkin, applesauce and egg substitute; mix well. Combine the flour, cinnamon, baking soda, baking powder, salt and nutmeg; gradually add to pumpkin mixture and mix well. Stir in nuts or raisins if desired. Pour into two 8x4-in. loaf pans coated with cooking spray. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

ROSEMARY PUMPKIN SEED FLATBREAD

Steps:

• Add the water, sugar and yeast in a bowl, mix very well and cover with towel and let rise, about 10 minutes.
• In another bowl add the remaining ingredients. When ready, add the yeast water to this and then mix well, into a sticky but not watery dough.
• Put the dough into a well oiled glass bowl, and move it around, evenly coating all sides of the dough. Cover with a towel, place in a warm place and let sit until it rises to double size, about an hour.
• Preheat oven to 400.
• Roll the dough around on a lightly floured surface, to dry it up, just a bit.
• On a lightly greased baking sheet form the dough into a large flat circle.
• Bake for about 10 minutes, until the dough hardens and turns golden or darker brown. Remove and let cool, then cut into pieces and serve.

DAIRY-FREE PUMPKIN BREAD

Steps:

• Heat oven to 350 degrees F. Grease 9x5-inch loaf pan. Line bottom with waxed paper or parchment; grease paper.
• In large bowl, mix flour, sugar, baking soda, salt, cinnamon, ginger, and nutmeg with electric mixer on low speed. Add remaining ingredients. Beat on low speed until ingredients are moistened. Beat on medium speed just until creamy. Spread evenly in pan.
• Bake 60 to 70 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan and cool completely on cooling rack, about 1 hour. Store in refrigerator if desired.

ROSEMARY PUMPKIN BREAD (FAT FREE!)

Steps:

• 1. Put the water and pumkin into the bread maker.
• 2. Add the flour, salt, rosemary, sugar and yeast.
• 3. Press Dough cycle but remove half an hour early.
• 4. Put into a small loaf pan that has either been sprayed or prepared with corn meal to prevent sticking.
• 5. Sprinkle with a little salt, and some more rosemary.
• 6. Allow to rise til doubled (about 30 mins), then cook at 350 for half an hour or til golden on top.
• It is a very wet and delicate dough, so handle with care!