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Thread: Bran Bread- 1 point!

  1. #51
    Join Date
    Oct 2001
    Location
    central NY state
    Replies
    7,449

    Post

    Bev Ann-- the points are for 1-2-3 Success. If you use the 4g. fiber cap, I also get 2 points (just barely). However some of these people are getting 14 - 16 servings instead of 12. Those would be 1 point each. I just got the stuff to make this and I'm going to try it this weekend - unless I am able to make it sooner.
    Nancy

    Original SW 175 (1996)
    2008 stats: SW 153.6 12/31/07 ~ HW 156.0 09/15/08 ~ CW 153.2 09/22/08 ~ GW 137 ~ PGW 130
    My pictures!
    "Good food brings good health and longevity." - Chinese fortune cookie

  2. #52
    lindalou9 Guest

    Post

    I hate to be a party pooper and if you can prove me wrong, please do. I ran this recipe through Mastercook today so I could have a pretty looking recipe for my recipe book. It came out as:

    121 cals per slices, 1 gram fat, and 4 grams fiber.

    Don't know about you gals, but on my slider that equals 2 points per slice. Did I miscalculate? That extra point each time could really add up if you eat this several times a week.

    Linda [img]graemlins/bcbsalute.gif[/img]

  3. #53
    Join Date
    Oct 2001
    Location
    central NY state
    Replies
    7,449

    Post

    I ran it through my MasterCook and I got:

    For 12 servings/slices: 122 cal / 4 g fiber/ 1 g fat, 2 points
    For 16 servings/slices: 92 cal / 3 g fiber / 1 g fat, 1 point

    I may make this up as rolls. I'm undecided. We have sliced bread at home.

    The original calculation (in the first post) does come out to 1 pt. per slice on my 1-2-3 slider (which does not have the 4 g fiber limit), and 2 pt. (on the line) with the 4 g. fiber limit. Why MasterCook doesn't come up with the same numbers as the referenced book is a Mystery.

    Update: Mystery solved. I realized that Jonie (BakerChick) said she added the vital wheat gluten. When I took it out, my results in MasterCook for 12 servings were the same as the original. The wheat gluten adds calories.

    While I was at it I calculated for pizza.
    4 servings (individual pizza crusts): 367 cal / 12 g fiber / 2 g fat, 7 points
    6 servings: 244 cal / 8 g fiber / 2 g fat, 4 points
    8 servings: 183 cal / 6 g fiber / 1 g fat, 3 points
    Nancy

    Original SW 175 (1996)
    2008 stats: SW 153.6 12/31/07 ~ HW 156.0 09/15/08 ~ CW 153.2 09/22/08 ~ GW 137 ~ PGW 130
    My pictures!
    "Good food brings good health and longevity." - Chinese fortune cookie

  4. #54
    Join Date
    Oct 2001
    Location
    central NY state
    Replies
    7,449

    Post

    I made this without a bread machine. It came out great! Here's what I did:

    Mix all the dry stuff together - flours, bran, gluten.

    Dissolve the yeast in 1/3 c. water with 1 tsp. sugar (because the yeast package said to), then add the rest of the water and the salt.

    Add the dry mixture, mixing well. I saved about 1 c. of the mixture as "flour" for the kneading process.

    Turn out mixture on to well "floured" board, let rest while I washed the mixing bowl and coated it with oil (you could use spray).

    Knead about 10 min., working in flour mixture. If you run out, use a bit more flour (white or whole wheat, not more bran). Surface becomes elastic.

    Put back in mixing bowl, turn over so top is coated with oil (or spray top). Let rise until doubled. Be patient - this will take longer than other breads because there is no sugar - for me this took over an hour, maybe an hour an a half. It is better for the bread to rise more than double than not rise enough - it will be lighter.

    Turn out onto board, form into loaf, put in oiled loaf pan. Let rise until doubled (be patient again). Bake at 350 for 30 min.
    Nancy

    Original SW 175 (1996)
    2008 stats: SW 153.6 12/31/07 ~ HW 156.0 09/15/08 ~ CW 153.2 09/22/08 ~ GW 137 ~ PGW 130
    My pictures!
    "Good food brings good health and longevity." - Chinese fortune cookie

  5. #55
    Join Date
    Feb 2001
    Location
    Framingham, MA...usa
    Replies
    8

    Post

    HI,
    I just finished making this bread in my ABM... it looks delicious but it isn't very big? could it be the bread maker? thanks

  6. #56

    Post

    I made this bread this weekend in my ABM. Followed the reciped exactly and it came out delicious. I cooked it on the Whole Wheat setting. Only thing was that it didn't rise much. Is it suppose to be like this?

    Thanks,

    Barbara
    Barbara

    "If you don't make time for health, you will have to make time for sickness." - Marilu Henner

  7. #57
    Join Date
    Sep 2001
    Location
    Worcester, MA
    Replies
    12,069

    Post

    I make this recipe constantly. I use the dough cycle of my ABM, shape the loaf and let it rise again in the pan (9 x 5) until it is nicely rounded above the edge, about 1 hr. I bake it at 350 degrees for 30 min. DH slices it for me and gets at least 16 slices.
    Selma/Shana1
    Highest weight, 350# 1992
    Started WW, 7/6/01
    303.6/218.4/under 215
    100#s gone, 5/15/06
    "If you need a friend, I'm sailing right behind. Like a bridge over troubled waters, I will ease your mind." Courtesy of Paul Simon

  8. #58
    Join Date
    Oct 2001
    Location
    central NY state
    Replies
    7,449

    Post

    Bumping for buddy asking about sugarless bread
    Nancy

    Original SW 175 (1996)
    2008 stats: SW 153.6 12/31/07 ~ HW 156.0 09/15/08 ~ CW 153.2 09/22/08 ~ GW 137 ~ PGW 130
    My pictures!
    "Good food brings good health and longevity." - Chinese fortune cookie

  9. #59
    Join Date
    May 2001
    Location
    Melbourne, Australia
    Replies
    4,412

    Post

    This sounds so yum, I just got myself a bread machine and am looking for recipes [img]graemlins/thumbup.gif[/img]
    *~* biz *~*

    Do or do not .. there is no try!

  10. #60
    Join Date
    Jan 2002
    Location
    Mississauga, ON
    Replies
    47

    Post

    I live on this bread, but I make mine in the food processor (Don't have an ABM). Great recipe that's for sure. Actually have some rising in the oven as we speak....
    SW 214 01/01/08
    CW 195.8 12/13/08
    WG 160

  11. #61
    Join Date
    Sep 2001
    Location
    Worcester, MA
    Replies
    12,069

    Post

    I made this the other day using one less cup of white four and one more cup of ww flour. It's heartier, I think. Next time I am going to use all ww flour and hope the 2 T. gluten will be enough to make up for the lack of gluten in the flour. I still prefer using the dough cycle and leting it rise, then baking in the oven. I get a much higher, lighter loaf that way. I love this bread and make it all the time. I'd also like to try adding raisins.
    Selma/Shana1
    Highest weight, 350# 1992
    Started WW, 7/6/01
    303.6/218.4/under 215
    100#s gone, 5/15/06
    "If you need a friend, I'm sailing right behind. Like a bridge over troubled waters, I will ease your mind." Courtesy of Paul Simon

  12. #62
    Join Date
    Apr 2003
    Location
    The Land of the Tulips
    Replies
    2,838

    Post

    Thanks for the recipe. I will have to try it. I hope I can find the Vital Gluten in the reform store.
    DH bought a breadmachine a few weeks back, all three of his breads were not very successful, so I am trying today. Cross you fingers.
    I just saw this recipe and will try it this week.
    *~*~*~Tinatulips~*~*~*

  13. #63
    Join Date
    Oct 2002
    Location
    Kingston, Ontario, Canada
    Replies
    11

    Cool

    Made this bread today. It was delicious even though it was very small. I am certainly going to make it again and I am going to try Jean's method and also make two loaves at a time.

    Thanks for the good recipes.

    Gloria [img]graemlins/thumbup.gif[/img] [img]graemlins/thumbup.gif[/img] [img]graemlins/thumbup.gif[/img]

  14. #64

    Post

    Can't wait to try this. I'll be making by hand thanks Nancy for the instructions.
    lost 18.0 since December, its my journey

  15. #65

    Question

    I can use quick rise yeast can't I?
    lost 18.0 since December, its my journey

  16. #66
    Join Date
    Sep 2001
    Location
    Worcester, MA
    Replies
    12,069

    Default Re: Bran Bread- 1 point!

    Bump up for toad2prince.
    Selma/Shana1
    Highest weight, 350# 1992
    Started WW, 7/6/01
    303.6/218.4/under 215
    100#s gone, 5/15/06
    "If you need a friend, I'm sailing right behind. Like a bridge over troubled waters, I will ease your mind." Courtesy of Paul Simon

  17. #67
    Join Date
    Jun 2004
    Location
    California
    Replies
    509

    Default Re: Bran Bread- 1 point!

    Bumpity, bump!
    5'2" SW-144.0 CW-136 GW-129.0

  18. #68
    Join Date
    Sep 2001
    Location
    Worcester, MA
    Replies
    12,069

    Default Re: Bran Bread- 1 point!

    bump up, this is really good.
    Selma/Shana1
    Highest weight, 350# 1992
    Started WW, 7/6/01
    303.6/218.4/under 215
    100#s gone, 5/15/06
    "If you need a friend, I'm sailing right behind. Like a bridge over troubled waters, I will ease your mind." Courtesy of Paul Simon

  19. #69
    Join Date
    Sep 2001
    Location
    Worcester, MA
    Replies
    12,069

    Default Re: Bran Bread- 1 point!

    I am bumping this up.
    Selma/Shana1
    Highest weight, 350# 1992
    Started WW, 7/6/01
    303.6/218.4/under 215
    100#s gone, 5/15/06
    "If you need a friend, I'm sailing right behind. Like a bridge over troubled waters, I will ease your mind." Courtesy of Paul Simon

  20. #70
    Join Date
    Sep 2001
    Location
    Pacific Northwest
    Replies
    18,491

    Thumbs up Re: Bran Bread- 1 point!

    To the top!
    May you be happy. May you be well. May you be free from suffering.

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