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I need to make 1 mini loaf of some kind of sweet/breakfast bread
- Thread starter orchid
- Start date
G
Guest
Guest
a couple ideas
The ATK pumpkin bread recipe is very good, easy to make, just sweet enough and contains healthy walnuts and pumpkin puree.
I have often thought of adding orange zest, chopped dried cranberries, and walnuts to my 100% whole wheat bread. Something like that might fit the bill.
And lastly, I adapted a Jeffery Hammelman recipe for Cinnamon Oatmeal Raisin Bread for my type 2 step-daughter and grandson. It has 0.48 carbs per gram of bread (if you follow the adapted recipe which I am happy to share).
I have never baked any of these in mini pans but I'm sure it can be done. Also, if you would like help calculating the grams of carbs per serving of any of these, contact me before you start baking.
The ATK pumpkin bread recipe is very good, easy to make, just sweet enough and contains healthy walnuts and pumpkin puree.
I have often thought of adding orange zest, chopped dried cranberries, and walnuts to my 100% whole wheat bread. Something like that might fit the bill.
And lastly, I adapted a Jeffery Hammelman recipe for Cinnamon Oatmeal Raisin Bread for my type 2 step-daughter and grandson. It has 0.48 carbs per gram of bread (if you follow the adapted recipe which I am happy to share).
I have never baked any of these in mini pans but I'm sure it can be done. Also, if you would like help calculating the grams of carbs per serving of any of these, contact me before you start baking.
Cindy, I don't have a clue about this. I have a few of my older
condo neighbors that I give some treats to once in awhile and I just found out recently that the wife of one couple is diabetic and all this time she hasn't been able to eat what I give. So I wanted to make a little loaf just for her. Can you just post a recipe that you think would be good and I'll include the recipe for her so she'll know what is in it and if it's ok for her. I'm going to make Brother Rick's Orange Cranberry Bread that Michael in Phoenix posted for the others. I just bought cute little ceramic mini loaf pans at Michael's Craft for $1 each to giving them in.
Here is the Cranberry Bread recipe:
Recipe is from a Jesuit brother who is an ace baker. It's a winner--ideal for the festive season and for taking as a hostess gift. The cranberries can easily be chopped in the food processor.
3 ½ (1 ¾) cups all purpose flour {875 mL}
1 1/2 tsp. (3/4) baking powder
1 tsp. (1/2) baking soda
1 tsp. (1/2) salt
1/2 cup butter, at room temperature (1/4)
1 cup (1/2) granulated sugar
4 tsp. (2) finely grated orange rind
2 (1) eggs
2/3 (1/3) cup orange juice
2/3 (1/3) cup milk
4 oz. (120 g){2/3 cups/150ml} dried
apricots, chopped
3/4 cup chopped walnuts
3 (1 ½) cups fresh or frozen cranberries, chopped
In bowl, combine flour, baking powder, baking soda and salt.
In separate large bowl, cream butter, sugar and orange rind until fluffy. Beat in eggs, one at a time, until smooth. Beat in orange juice and milk.
Stir in flour mixture to form a stiff dough. Fold in apricots, walnuts and cranberries just until combined.
Spread batter evenly into 2 greased 8 x 4-inch loaf pans (or 4 smaller pans). Bake in preheated 350 F. oven about 1 hour (45 minutes for small loaves) or until toothpick inserted in centre comes out clean. Turn out onto rack to cool completely. Makes 2 medium or 4 small loaves.
condo neighbors that I give some treats to once in awhile and I just found out recently that the wife of one couple is diabetic and all this time she hasn't been able to eat what I give. So I wanted to make a little loaf just for her. Can you just post a recipe that you think would be good and I'll include the recipe for her so she'll know what is in it and if it's ok for her. I'm going to make Brother Rick's Orange Cranberry Bread that Michael in Phoenix posted for the others. I just bought cute little ceramic mini loaf pans at Michael's Craft for $1 each to giving them in.
Here is the Cranberry Bread recipe:
Recipe is from a Jesuit brother who is an ace baker. It's a winner--ideal for the festive season and for taking as a hostess gift. The cranberries can easily be chopped in the food processor.
3 ½ (1 ¾) cups all purpose flour {875 mL}
1 1/2 tsp. (3/4) baking powder
1 tsp. (1/2) baking soda
1 tsp. (1/2) salt
1/2 cup butter, at room temperature (1/4)
1 cup (1/2) granulated sugar
4 tsp. (2) finely grated orange rind
2 (1) eggs
2/3 (1/3) cup orange juice
2/3 (1/3) cup milk
4 oz. (120 g){2/3 cups/150ml} dried
apricots, chopped
3/4 cup chopped walnuts
3 (1 ½) cups fresh or frozen cranberries, chopped
In bowl, combine flour, baking powder, baking soda and salt.
In separate large bowl, cream butter, sugar and orange rind until fluffy. Beat in eggs, one at a time, until smooth. Beat in orange juice and milk.
Stir in flour mixture to form a stiff dough. Fold in apricots, walnuts and cranberries just until combined.
Spread batter evenly into 2 greased 8 x 4-inch loaf pans (or 4 smaller pans). Bake in preheated 350 F. oven about 1 hour (45 minutes for small loaves) or until toothpick inserted in centre comes out clean. Turn out onto rack to cool completely. Makes 2 medium or 4 small loaves.
Ok please when you have a chance. I'm doing it for close to
Christmas so I have time. I'm just planning ahead. She brought me some of her biscotti that she made and told me then they where what she could eat because she was diabetic. She gave me the recipe which I didn't keep but if I remember right the only difference was the Splenda.
Christmas so I have time. I'm just planning ahead. She brought me some of her biscotti that she made and told me then they where what she could eat because she was diabetic. She gave me the recipe which I didn't keep but if I remember right the only difference was the Splenda.
G
Guest
Guest
instead of bread how about tin of nice nuts or some charcuterie, or some cheese?
G
Guest
Guest
Cinnamon Raisin Oatmeal Bread
I wrote this to be very descriptive for my step-daughter who is new to bread-baking.
Cinnamon Raisin Oatmeal Bread
Adapted from Jeffrey Hamelman's Bread
0.48 carbohydrates per gram of baked bread
75 grams raisins (53 carbohydrates) plus warm water to cover
50 grams old fashioned rolled oats (33.5 carbohydrates)
200 grams water (=200ml)
1 TB milk (.75 carbohydrates)
1 tsp instant yeast
22 grams vegetable oil
22 grams honey (17 carbohydrates)
75 grams WW flour (53 carbohydrates)
225 grams bread or AP flour (172 carbohydrates for AP)
7 grams salt
5 grams cinnamon
At least half an hour before you begin, soak the raisins in warm water. Next, in a large bowl, soak the oats in the 200 gm of water for 20 to 30 minutes.
After the oats have soaked, mix in the drained raisins, the yeast, milk, oil, and honey. Mix in the whole wheat flour.
Put the AP flour on top of the mixture and sprinkle it with the salt and cinnamon. Mix well, until all of the flour is wet. You may need abandon the spoon and use wet hands. Cover and let rest 15 minutes then knead briefly in the bowl using wet hands. Cover and let rest 60 minutes.
At 60 minutes stretch and fold in the bowl. Repeat 30 minutes later. Form a ball with a tight skin by pulling down the sides while slightly pushing up on the bottom. Pinch the bottom closed. Grease the bowl and put the dough ball in, top skin down then turn to coat. Refrigerate in the covered bowl, pinched bottom down, overnight or up to 2 days.
About 3 hours before you want to bake, remove the bowl from the refrigerator. Let set at room temperature about 30 minutes. Grease your loaf pan. Remove dough from bowl, pat to de-gas and form a rectangle about three-quarters as wide as your loaf pan is long. Form your loaf by rolling the short side of the rectangle away from you while slightly stretching the dough. Tuck in the ends if the roll gets too long. Place in greased pan.
Cover the pan and set aside to rise until the loaf crests above the edge of the pan, roughly 1½ to 2 hours.
Preheat the oven to 450. Use a stone if you have one (allow extra preheat time for the stone to get hot). Place the loaf in the center rack of the oven, directly on the stone if using one. After 5 minutes, reduce the oven temperature to 375. Rotate the loaf 180 degrees at 20 minutes and insert the temperature probe into the center of the loaf. Bake for another 15 to 25 minutes, until the internal temperature of the loaf registers 205 degrees when measured with an instant read thermometer.
Cool the loaf in the pan for 10 minutes then remove from the pan and cool completely on a rack.
I wrote this to be very descriptive for my step-daughter who is new to bread-baking.
Cinnamon Raisin Oatmeal Bread
Adapted from Jeffrey Hamelman's Bread
0.48 carbohydrates per gram of baked bread
75 grams raisins (53 carbohydrates) plus warm water to cover
50 grams old fashioned rolled oats (33.5 carbohydrates)
200 grams water (=200ml)
1 TB milk (.75 carbohydrates)
1 tsp instant yeast
22 grams vegetable oil
22 grams honey (17 carbohydrates)
75 grams WW flour (53 carbohydrates)
225 grams bread or AP flour (172 carbohydrates for AP)
7 grams salt
5 grams cinnamon
At least half an hour before you begin, soak the raisins in warm water. Next, in a large bowl, soak the oats in the 200 gm of water for 20 to 30 minutes.
After the oats have soaked, mix in the drained raisins, the yeast, milk, oil, and honey. Mix in the whole wheat flour.
Put the AP flour on top of the mixture and sprinkle it with the salt and cinnamon. Mix well, until all of the flour is wet. You may need abandon the spoon and use wet hands. Cover and let rest 15 minutes then knead briefly in the bowl using wet hands. Cover and let rest 60 minutes.
At 60 minutes stretch and fold in the bowl. Repeat 30 minutes later. Form a ball with a tight skin by pulling down the sides while slightly pushing up on the bottom. Pinch the bottom closed. Grease the bowl and put the dough ball in, top skin down then turn to coat. Refrigerate in the covered bowl, pinched bottom down, overnight or up to 2 days.
About 3 hours before you want to bake, remove the bowl from the refrigerator. Let set at room temperature about 30 minutes. Grease your loaf pan. Remove dough from bowl, pat to de-gas and form a rectangle about three-quarters as wide as your loaf pan is long. Form your loaf by rolling the short side of the rectangle away from you while slightly stretching the dough. Tuck in the ends if the roll gets too long. Place in greased pan.
Cover the pan and set aside to rise until the loaf crests above the edge of the pan, roughly 1½ to 2 hours.
Preheat the oven to 450. Use a stone if you have one (allow extra preheat time for the stone to get hot). Place the loaf in the center rack of the oven, directly on the stone if using one. After 5 minutes, reduce the oven temperature to 375. Rotate the loaf 180 degrees at 20 minutes and insert the temperature probe into the center of the loaf. Bake for another 15 to 25 minutes, until the internal temperature of the loaf registers 205 degrees when measured with an instant read thermometer.
Cool the loaf in the pan for 10 minutes then remove from the pan and cool completely on a rack.
I have been a type 1 diabetic for 42 years.
Type 1 diabetics MUST inject insulin to live. Type 2 diabetics can take oral medication and may also supplement that with insulin. So it depends on what type of diabetic your friend is.
Type 1's - 10% of all diabetics-can adjust their insulin to carbo intake and eat a sweet bread.
Type 2's, if on oral medication, are on a more fixed food plan because the oral meds are not adjustable on a moments notice.
I would think some protein (eggs or cheese since this is breakfast), whole wheat toast or bread, and some sugar free spread (one without alcohol sugars) would be appreciated.
Sweet breads are really not the best choice and any that contain dried fruit are awful for diabetics because of the concentrated sugar. Carbs are not the enemy, but the more of them that a diabetic eats, the more insulin coverage needed.
Sorry to be so long in my response, but what to serve a diabetic is a common food question. A diabetic knows their body and can usually choose easily among the offerings.
Type 1 diabetics MUST inject insulin to live. Type 2 diabetics can take oral medication and may also supplement that with insulin. So it depends on what type of diabetic your friend is.
Type 1's - 10% of all diabetics-can adjust their insulin to carbo intake and eat a sweet bread.
Type 2's, if on oral medication, are on a more fixed food plan because the oral meds are not adjustable on a moments notice.
I would think some protein (eggs or cheese since this is breakfast), whole wheat toast or bread, and some sugar free spread (one without alcohol sugars) would be appreciated.
Sweet breads are really not the best choice and any that contain dried fruit are awful for diabetics because of the concentrated sugar. Carbs are not the enemy, but the more of them that a diabetic eats, the more insulin coverage needed.
Sorry to be so long in my response, but what to serve a diabetic is a common food question. A diabetic knows their body and can usually choose easily among the offerings.
G
Guest
Guest
love the idea of putting the nuts in the mini bread pan