Weight Watchers Recipes
Apple Walnut Bread
4 Points Per Serving
Ingredients:
2 cups warm water
3/4 cup honey
2 tablespoons active dry yeast
6 cups whole-wheat flour
2 tart apples, peeled, cored and chopped
1 cup chopped walnuts
1 tablespoon ground cinnamon
2 teaspoons salt
2 cups unbleached flour
In a large bowl, mix the water and sprinkle the yeast on top. Set aside to
proof for 10 minutes. Stir in 2 cups of the whole-wheat flour. Beat well for 3
minutes with an electric mixer (or beat vigorously by hand). Stir in the
apples, walnuts, cinnamon, salt and remaining honey.
Stir in the unbleached flour. Turn out onto a floured counter and knead in enough of
the remaining whole-wheat flour to form a workable dough. Knead for 10
minutes, or until smooth, elastic and only a bit sticky. Form into a ball.
Lightly coat a large bowl with non-stick cooking spray. Add the dough and
coat the top of it with non-stick spay. Cover the bowl and set aside in a
warm place (80 to 85º F.), allowing the dough to rise for 1 hour, or until
doubled in size. Lightly spay two 9" X 5" loaf pans with non-stick cooking
spray.
Punch down the dough and divide it in half. Shape the dough into 2
loaves and place in the prepared pans. Cover and let rise in a warm place
for 45 minutes. Preheat the oven to 375º F. Bake for 45 minutes, or until the
loaves sound hollow when tapped on the bottom. Remove the bread from
the pans and let cool on a wire rack.
Makes 2 loaves
213 calories, 3.7 g. total fat 6.8 g. protein. 41 g. carb 4.4 g. fiber, 180 mg. sodium
2 cups warm water
3/4 cup honey
2 tablespoons active dry yeast
6 cups whole-wheat flour
2 tart apples, peeled, cored and chopped
1 cup chopped walnuts
1 tablespoon ground cinnamon
2 teaspoons salt
2 cups unbleached flour
In a large bowl, mix the water and sprinkle the yeast on top. Set aside to
proof for 10 minutes. Stir in 2 cups of the whole-wheat flour. Beat well for 3
minutes with an electric mixer (or beat vigorously by hand). Stir in the
apples, walnuts, cinnamon, salt and remaining honey.
Stir in the unbleached flour. Turn out onto a floured counter and knead in enough of
the remaining whole-wheat flour to form a workable dough. Knead for 10
minutes, or until smooth, elastic and only a bit sticky. Form into a ball.
Lightly coat a large bowl with non-stick cooking spray. Add the dough and
coat the top of it with non-stick spay. Cover the bowl and set aside in a
warm place (80 to 85º F.), allowing the dough to rise for 1 hour, or until
doubled in size. Lightly spay two 9" X 5" loaf pans with non-stick cooking
spray.
Punch down the dough and divide it in half. Shape the dough into 2
loaves and place in the prepared pans. Cover and let rise in a warm place
for 45 minutes. Preheat the oven to 375º F. Bake for 45 minutes, or until the
loaves sound hollow when tapped on the bottom. Remove the bread from
the pans and let cool on a wire rack.
Makes 2 loaves
213 calories, 3.7 g. total fat 6.8 g. protein. 41 g. carb 4.4 g. fiber, 180 mg. sodium
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