Sun Oven Bran And Yogurt Bread Recipes

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SIMPLE YOGURT BREAD



Simple Yogurt Bread image

This simple, low-fat bread is easy to make and customize. Let the kids create their own flavor combinations! The bread has a very moist, dense, spongy texture. It is lovely served with fresh berries for dessert.

Provided by ASweeney

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 55m

Yield 8

Number Of Ingredients 9

cooking spray
2 cups sifted all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
3 (6 ounce) containers vanilla-flavored yogurt (such as Yoplait®)
1 cup white sugar
2 eggs
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan with cooking spray.
  • Combine flour, baking powder, baking soda, and salt in a small bowl.
  • Mix yogurt, sugar, eggs, and vanilla extract together in a large bowl. Stir in flour mixture a little at a time, mixing well between each addition to avoid lumps. Pour batter into the prepared loaf pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.

Nutrition Facts : Calories 285.1 calories, Carbohydrate 58.1 g, Cholesterol 49.7 mg, Fat 2.4 g, Fiber 0.8 g, Protein 7.9 g, SaturatedFat 0.9 g, Sodium 634.1 mg, Sugar 34 g

SIMPLE SUN OVEN BREAD



Simple Sun Oven Bread image

Number Of Ingredients 6

2 cups water
6 cups white bread flour
2 teaspoons salt
1 1/2 tablespoons sugar
3 tablespoons butter
1 1/2 teaspoons rapid-rise (instant) active dry yeast

Steps:

  • Pour the water into the bread machine pan. Sprinkle the flour over the water making sure to cover it completely. Add the salt, sugar, and butter in separate corners of the pan. Make a shallow indentation in the center of the flour and add the yeast. Set the bread machine to the dough setting. Press start. Check the dough after a few minutes of kneading and add a little more water if needed. At the end of the cycle turn the dough out onto a lightly floured surface and gently punch down. Cut the dough in half and shape it into two loaves. Put the dough in two lightly oiled bread pans. Cover the pans with oiled plastic wrap. Let the loaves rise in a warm spot 30 to 45 minutes. Set the Sun Oven out to preheat while the loaves are rising. Bake in the Sun Oven until the bread is lightly browned and sounds hollow when tapped, 45 minutes to 1 hour.

Nutrition Facts : Nutritional Facts Serves

BUTTERNUT-YOGURT BREAD



Butternut-Yogurt Bread image

This salted bread is perfect with a bowl of soup in one of those chilly days. My husband likes to cut a wedge open and make a sandwich. It has a strong butternut taste and it is fluffy. It can also be baked in muffin pans. It is a light way to use up abundant fall butternut squash.

Provided by I Love Spatula

Categories     Bread     Quick Bread Recipes

Time 1h50m

Yield 6

Number Of Ingredients 11

1 butternut squash, unpeeled
¾ cup white whole wheat flour
⅓ cup shredded part-skim mozzarella cheese
½ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon ground coriander
1 egg
¼ cup fat-free Greek yogurt
2 tablespoons unsweetened applesauce
1 tablespoon cold-pressed olive oil
2 tablespoons sunflower seeds

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil. Poke holes all over the surface of the butternut squash using a fork. Place on the baking sheet.
  • Bake squash in the preheated oven until tender, about 50 minutes. Remove and let cool. Reduce oven temperature to 365 degrees F (185 degrees C).
  • Combine flour, mozzarella cheese, baking soda, baking powder, and coriander in a bowl.
  • Peel and cube butternut squash. Measure 1/2 cup into a blender; refrigerate the rest. Add egg, Greek yogurt, applesauce, and oil to the blender. Blend until bubbly, about 5 minutes. Pour into the bowl with the flour mixture and mix well. Spoon the thick batter into a 7 1/2-inch cast iron skillet. Sprinkle sunflower seeds on top.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Let cool for 5 minutes before slicing.

Nutrition Facts : Calories 200.4 calories, Carbohydrate 32.7 g, Cholesterol 35 mg, Fat 6.1 g, Fiber 5.6 g, Protein 7.8 g, SaturatedFat 1.4 g, Sodium 187.2 mg, Sugar 4.9 g

SUN OVEN BRAN AND YOGURT BREAD



Sun Oven Bran and Yogurt Bread image

Number Of Ingredients 9

1 1/3 cups water
1 scant cup strained plain yogurt
2 tablespoons vegetable oil
2 tablespoons molasses
3 1/4 cups unbleached white bread flour
2 1/4 cups whole wheat flour
2/3 cup wheat bran
2 teaspoons salt
1 1/2 teaspoons rapid-rise active dry yeast

Steps:

  • Pour the water, yogurt, oil, and molasses into the pan of a bread machine. Sprinkle both flours over the liquids, making sure that they are completely covered. Add the wheat bran. Add the salt in one corner of the pan. Make a shallow indentation in the center of the flour and add the yeast. Set the bread machine to the dough setting and press start. When the dough cycle has finished turn the dough out onto a lightly floured surface and gently punch down. Cut dough into two pieces and form two loaves. Place dough in two lightly oiled bread pans, cover with oiled plastic wrap and let rise in a warm spot for 30 to 45 minutes. Set Global Sun Oven out to preheat while the bread is rising. Bake loaves in the Sun Oven until lightly browned and sound hollow when tapped, 1 to 1 1 1/2 hours. Makes 2 loaves

Nutrition Facts : Nutritional Facts Serves

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