Sweet Potato Braids

Sweet Potato Braids

Ingredients:

• 2 packages of active dry yeast
• 1/4 cup warm milk (110-115 degrees)
• 1 cup of mashed sweet potatoes (1 cup canned pumpkin can be substituted)
• 1 3/4 cups milk
• 1/4 cup veg. oil
• 1 egg
• 4 cups all purpose flour
• 2 cups whole wheat flour
• 1 tsp salt
• Optional: 1/2 cup dried cranberries, nutmeg and/or cinnamon 

Instructions:

1. Mix yeast and warm milk in large bowl; let stand for 5 minutes. Stir in sweet potatoes, milk, oil, and egg. Add 3 cups all-purpose flour, whole wheat four, and salt; mixing until smooth. Mix enough remaining all-purpose flour to make smooth dough.
2. Knead dough on floured surface until smooth and elastic, about 5 minutes.
3. Place dough in a bowl; let rise, covered, in a warm place until double in size, about 1 hour.
4. Punch down dough. Divide dough into 2 equal halves. Divide each half into thirds.
5. Roll pieces of dough into strips, 12 inches long. Braid 3 strips; fold ends under and place on greased cookie sheet. Repeat with remaining dough. Let rise, loosely covered, until double in size, about 30 - 40 minutes.
6. Bake until breads are golden and sound hollow when tapped, 45 to 55 minutes. Transfer to wire racks and cool.

Granola Bread

Granola Bread

Makes: 2 loaves (16 servings)

Nutrition Information: per serving, Calories 87; fat 1.3g; protein 2.6g; carbs 16.7g

Ingredients:

• 2 packages active dry yeast
• 3/4 cup warm water (110-115 degrees)
• 2 tbs light brown sugar
• 1 1/4 cups buttermilk
• 3 cups all-purpose flour
• 3/4 to 1 1/2 cups whole wheat flour
• 2 tsp baking powder
• 1 tsp salt
• 2-3 tbs butter softened
• 1 1/2 cups low-fat granola
• Buttermilk

Instructions:

1. Mix yeast, warm water, and brown sugar in large mixer bowl; let stand 5 minutes. Add buttermilk, all-purpose flour, 3/4 cup whole wheat flour, baking powder, salt, butter, mix on low speed until smooth. 
2. Mix in granola and enough remaining 3/4 cup whole wheat flour to make smooth dough (dough will be slightly sticky).
3. Knead dough on floured surface until smooth and elastic, about 5 minutes. Divide dough into 2 equal pieces. Roll each piece into a rectangle 18 x 10 inches. Roll up, beginning at short ends. Press each end to seal. Place loaves, seam side down in greased 9x5" loaf pans. Let rise, covered in warm place until double in size, about 1 hour.
4. Brush tops of loaves with buttermilk. Bake at 375 degrees until loaves are golden and sound hollow when tapped, 40 to 45 minutes. Remove from pans cool on wire racks.

Lentil Salad

Brown Lentil Salad

Makes: Approximately 2 cups
Time: About 45 minutes with 1 hour chill

Ingredients:

• 1/3 cup uncooked lentils
• 1 1/2 cups water or vegetable broth
• 1 cup chopped parsley
• 1/4 cup prepared bulgur (soaking method works better)
• 1/2 cup carrots diced
• 1/4 cup red onion diced
• 1/4 cup feta cheese crumbles
• Juice of 1/2 lemon
• 2 tbs olive oil
• 1 tsp vinegar
• salt

Instructions:

1. Saute carrot in olive oil about 7 minutes. Add 1 1/2 cups water, 1/3 cup lentils. Simmer until water is absorbed and lentils are soft; about 20 minutes.
2. Chill prepared bulgur and cooked lentils until cool.
3. Mix all other ingredients in serving bowl. Add bulgur and lentils when they are cool. Chill for 1 hour before serving.