Breads
Baked French Toast with
Apples
*If you're not a morning person, then prepare
this healthy version of the classic the night
before. Simply make the bread mixture and
topping separately, cover and chill. All you'll
have to do is combine and bake in the morning.*
Makes 4 servings
Toast:
2 eggs
1/2 cup skim milk
1 tablespoon + 1 teaspoon firmly packed
dark brown sugar
1 teaspoon cinnamon
4 slices whole-wheat bread, cubed
2 small apples, pared, cored and diced
Topping:
3 tablespoons all-purpose flour
2 tablespoons firmly packed dark brown
sugar
2 teaspoons reduced-calorie tub margarine
1/8 teaspoon cinnamon
Preheat oven to 350o F. Spray two 5 x 3"
loaf pans with nonstick cooking spray.
To make toast, in medium bowl, lightly
beat eggs. Add milk, brown sugar and
cinnamon; stir to blend. Add bread cubes
and apples, stirring gently; let stand until
bread has absorbed all liquid, 2-3 minutes.
To prepare topping, in small bowl, combine
flour, brown sugar, margarine and
cinnamon with fork.
Divide the bread mixture evenly between
the prepared loaf pans; sprinkle each
evenly with topping. Bake 35-40 minutes,
or until golden brown. Allow to cool slightly
and serve warm.
SERVING (HALF LOAF) PROVIDES: 1/4 Fat,
1/2 Fruit, 1/2 Protein, 1 1/4 Breads, 50
Optional Calories; 5 grams Fat, 3 grams Fiber.
PER SERVING: 223 Calories, 5 g Total Fat, 1 g
Saturated Fat, 107 mg Cholesterol, 220 mg
Sodium, 38 g Total Carbohydrate, 3 g Dietary
Fiber, 8 g Protein, 91 mg Calcium
Recipe from Weight Watchers Cut The Fat
Cookbook
Banana Bread
Makes 12 servings
1 3/4 cups all-purpose flour
2 tablespoons + 2 teaspoons firmly packed
light brown sugar
2 1/4 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
8 dried dates, chopped
6 dried apricot halves, chopped
1 egg
1 very ripe medium banana, mashed
1/4 cup skim milk
Preheat oven to 350oF. Spray an 8 x 4"
loaf pan with nonstick cooking spray.
In medium bowl, combine flour, sugar,
baking powder, salt and cinnamon. Add
dates and apricots.
In small bowl, beat egg; add the mashed
banana and milk.
Add the banana mixture to the flour
mixture, and mix just until blended. Do not
overblend.
Pour into prepared pan and bake about 1
hour, or until a toothpick inserted near
center comes out clean. Cool thoroughly on
rack.
EACH SERVING PROVIDES: 1/2 Fruit, 3/4
Bread, 25 Optional Calories
PER SERVING: 119 Calories, 3 g Protein, 1 g
Fat, 26 g Carbohydrate, 193 mg Sodium, 18 mg
Cholesterol, 1 g Dietary Fiber
Recipe from The Weight Watchers Complete
Cookbook & Program Basics
Basic White Bread
*Baking your own bread is enormously
satisfying?plus you can vary it to suit your
mood! Try the Parmesan variation for a loaf
with extra flavor, the raisin bread to make
morning toast a treat.*
Makes 16 servings
1 envelope active dry yeast
1/2 cup lukewarm (105o-115oF) skim milk
2 teaspoons granulated sugar
1/4 cup lukewarm (105o-115oF) water
2 cups all-purpose flour (reserve 1
tablespoon)*
1 teaspoon salt
1 teaspoon skim milk
In small bowl, combine yeast with
lukewarm milk, sugar and lukewarm water;
let stand 10 minutes, until dissolved.
In large bowl or food processor, combine
flour and salt; add yeast mixture. Mix well,
or process 1 minute.
If mixing by hand, sprinkle work surface
with 1 tablespoon reserved flour; turn
dough out onto prepared work surface and
knead until dough is smooth and no longer
sticky, about 10 minutes.
Spray large bowl with nonstick cooking
spray; place dough in bowl. Cover loosely
with plastic wrap or a damp towel and let
rise in a warm, draft-free place until
dough doubles in volume, about 40-50
minutes.
Punch down dough; sprinkle work surface
with 1 tablespoon reserved flour. Turn
dough out onto prepared work surface.
Pat into an 8 x 12" rectangle. Fold into
thirds lengthwise, pinching seams to seal,
and form into an 8" loaf. Spray an 8 x 4"
loaf pan with nonstick cooking spray. Place
dough in pan, seam-side down. Cover with
plastic wrap or a damp towel and let rise in
a warm, draft-free place until dough
doubles in volume, about 35-40 minutes.
Brush bread with 1 teaspoon skim milk and
place on center oven rack. Set oven to
425oF and bake 20 minutes. Lower heat to
375oF and bake about 25-30 minutes
more, until bread is golden brown and loaf
sounds hollow when tapped. Turn out onto
a rack and cool thoroughly before slicing.
*If mixing by hand (step 3), reserve an
additional 1 tablespoon flour.
EACH SERVING (1-ounce slice) PROVIDES:
1/2 Bread, 20 Optional Calories
PER SERVING: 64 Calories, 2 g Protein, 0 g
Fat, 13 g Carbohydrate, 142 mg Sodium, 0 mg
Cholesterol, 1 g Dietary Fiber
CHEESE BREAD
Add 3/4 ounce (2 tablespoons + 1 teaspoon)
grated Parmesan cheese, 3 ounces grated extra
sharp cheddar cheese and a pinch each of
ground red pepper and nutmeg with the flour.
EACH SERVING PROVIDES: 1/4 Protein, 1/2
Bread, 20 Optional Calories
PER SERVING: 91 Calories, 4 g Protein, 2 g
Fat, 13 g Carbohydrate, 200 mg Sodium, 7 mg
Cholesterol, 1 g Dietary Fiber
RAISIN BREAD
Add 1 teaspoon cinnamon to flour, and knead in
1/2 cup raisins just before shaping loaf.
EACH SERVING PROVIDES: 1/4 Fruit, 1/2
Bread, 20 Optional Calories
PER SERVING: 78 Calories, 2 g Protein, 0 g
Fat, 17 g Carbohydrate, 143 mg Sodium, 0 mg
Cholesterol, 1 g Dietary Fiber
Recipe from The Weight Watchers Complete
Cookbook & Program Basics
Breadsticks
*Vary the herbs--or even substitute Parmesan cheese--for variations on this basic recipe.*
Makes 24 servings
3/4 cup warm water (105-115o F)
1/4 ounce active dry yeast (1 envelope)
1/2 teaspoon granulated sugar
2 3/4 cups + 2 tablespoons bread flour*
1 tablespoon dried rosemary leaves,
crumbled
1 teaspoon salt
2 tablespoons olive oil
Pour the warm water into a large bowl;
sprinkle with the yeast and sugar. Let
stand 10 minutes, until foamy.
In a medium bowl, combine 2 1/4 cups of
the flour, the rosemary and salt. Stir the
flour mixture and the oil into the yeast
mixture until the dough forms a ball.
Sprinkle 1 tablespoon of the remaining
flour on a work surface; knead the dough
8-10 minutes, adding 1 tablespoon flour at
a time, until the dough is no longer sticky
and is smooth and elastic.
Sprinkle the reserved 2 tablespoons flour
on a large cutting board. Place the dough
on the board and roll into a 10 x 6"
rectangle. Cover with a clean kitchen towel
and let rise in a warm, draft-free place
until it doubles in volume, about 1 hour.
Preheat the oven to 450o F. Spray 2 baking
sheets with nonstick cooking spray.
With a pizza cutter or long sharp knife,
cut the dough cross-wise into 4 equal
parts, then cut each part lengthwise into 6
equal strips, to make a total of 24 strips.
Roll each strip into a 1/2" rope. Pull and
stretch each rope and place on the
prepared pan about 1" apart (the ropes will
shrink to approximately 8" lengths).
Repeat with the remaining dough, keeping
the unstretched dough covered with the
towel. Bake about 18 minutes, until golden.
Cool completely on a wire rack. Store in an
airtight container.
SERVING (1 BREADSTICK) PROVIDES: 1/4
Fat, 1/2 Bread, 10 Optional Calories.
PER SERVING: 71 Calories, 2 g Total Fat, 0 g
Saturated Fat, 0 mg Cholesterol, 92 mg Sodium,
12 g Total Carbohydrate, 0 g Dietary Fiber, 2 g
Protein, 5 mg Calcium
*Reserve 2 tablespoons flour.
Recipe from Weight Watchers Slim Ways
Italian
Cheese sticks
*These delectable sticks are a nice
accompaniment to a hearty soup or fresh salad.*
Makes 8 servings
2 tablespoons all-purpose flour
One 10-ounce package refrigerator pizza
dough
1 1/2 ounces Parmesan cheese, grated
2 teaspoons dried rosemary leaves
1 teaspoon dried thyme leaves
1/4 teaspoon ground red pepper
Freshly ground black pepper, to taste
Preheat the oven to 400o F. Spray 2 baking
sheets with nonstick cooking spray.
Sprinkle a clean work surface with 1
tablespoon of the flour. Turn out the
dough onto the prepared work surface and
roll into an 18 x 11" rectangle. Sprinkle one-
half of the dough evenly with the cheese,
rosemary, thyme, and red and black
peppers; fold over the other side of dough,
like a book, to form a 9 x 11" rectangle.
Sprinkle evenly with the remaining
tablespoon flour.
Roll dough several times to press in the
filling and create a 10 x 12" rectangle. Cut
the dough in half lengthwise, creating two
5 x 12" rectangles; along the short seams,
cut the dough into 1/2" strips. Twist each
strip 6 or 7 times and place on the
prepared baking sheet, pressing the ends
into the pan to hold the twist in place.
Repeat to make 48 sticks. Bake about 15
minutes, until golden brown. Cool slightly
on a wire rack and serve warm. Store any
leftovers in an airtight container.
SERVING (6 STICKS) PROVIDES: 1/4
Protein, 1 1/4 Breads, 10 Optional Calories.
PER SERVING: 125 Calories, 3 g Total Fat, 1 g
Saturated Fat, 4 mg Cholesterol, 294 mg
Sodium, 18 g Total Carbohydrate, 1 g Dietary
Fiber, 5 g Protein, 80 mg Calcium
Recipe from Weight Watchers Slim Ways
Italian
Pizza Dough
*This recipe will yield two 8" crusts. If you're
feeding a crowd, it can easily be doubled. Just
use what you need, then divide remaining dough
into pizza-size portions, wrap tightly in freezer
wrap, and freeze. Thaw in the refrigerator 4
hours before using.*
Makes 4 servings
1 1/4 teaspoons active dry yeast (about half
1/4-ounce packet)
1 teaspoon olive oil
1/2 teaspoon salt
1/2 cup lukewarm water (105-115o F.)
1 1/4 cups + 1 tablespoon all-purpose flour
(reserve1 tablespoon)
1/8 teaspoon granulated sugar
2 tablespoons cornmeal
In large bowl, sprinkle yeast over water,
stir in sugar; let stand 3 minutes until
foamy. Stir in cornmeal, oil and salt.
Using wooden spoon, gradually stir in flour
until stiff dough forms and all flour is
incorporated.
Sprinkle work surface with reserved flour.
Turn dough out onto prepared work
surface and knead 3 minutes, until dough
is smooth and elastic.
Spray large bowl with nonstick cooking
spray; place dough in bowl. Cover loosely
with plastic wrap or damp towel and let
rise in warm, draft-free place until dough
doubles in volume, about 1 1/2 hours.
Punch down dough; form into ball and let
rise in covered bowl 30 minutes more. With
knife, divide dough in half. Proceed with
pizza recipe or wrap tightly in freezer
wrap and freeze.
SERVING (ONE-FOURTH OF DOUGH, OR
ONE-HALF THE CRUST OF AN 8" PIE)
PROVIDES: 1/4 Fat, 2 Breads.
PER SERVING: 181 Calories, 2 g Total Fat, 0 g
Saturated Fat, 0 mg Cholesterol, 275 mg
Sodium, 35 g Total Carbohydrate, 2 g Dietary
Fiber, 5 g Protein, 9 mg Calcium
Recipe from Weight Watchers Slim Ways
Grilling
Sourdough White Bread
*Sourdough bread is based on using a "starter"
instead of plain yeast. You'll want to begin this
piquant bread at least two days before you'd
like to bake it.*
Makes 12 servings
Starter:
1 envelope active dry yeast
3/4 cup lukewarm (105o-115oF) water
3/4 cup all-purpose flour
Bread:
1 1/2 cups all-purpose flour (reserve 1
tablespoon + 1 teaspoon)*
2 teaspoons salt
To prepare starter, in a glass bowl,
combine yeast with lukewarm water and
3/4 cup flour. Cover and let stand 2 days
at room temperature. Mixture should be
bubbly and have a grapefruit-like odor.
To prepare bread, in large bowl or food
processor, combine flour and salt. Add
starter, and mix well, or process 1 minute.
If mixing by hand, sprinkle work surface
with 1 tablespoon reserved flour; turn
dough out onto prepared work surface and
knead until no longer sticky, about 10
minutes.
Spray a large bowl with nonstick cooking
spray and place dough in bowl. Cover
loosely with plastic wrap or a damp towel
and let rise in a warm, draft-free place
until dough doubles in volume, about 1 hour.
Punch down dough; sprinkle work surface
with 1 tablespoon reserved flour. Turn
dough out onto prepared work surface.
Form into a round, 6" loaf. Spray a baking
sheet with nonstick cooking spray and
place the dough on it. Cover loosely with
plastic wrap or a damp towel and let rise in
a warm, draft-free place until dough
doubles in volume, about 1 hour.
Place a pan of boiling water on lowest oven
rack. Dust loaf with remaining 1 teaspoon
reserved flour, and slash dough twice
vertically and twice horizontally with a
sharp knife or single-edge razor blade. Set
oven to 400oF and bake 20 minutes. Lower
heat to 350oF and continue baking for
20-30 minutes, or until bread is well
browned, and sounds hollow when tapped.
Turn out onto a rack and cool thoroughly
before slicing.
*If mixing by hand (step 2), reserve an
additional 1 tablespoon flour.
EACH SERVING PROVIDES: 1 Bread
PER SERVING: 86 Calories, 3 g Protein, 0 g
Fat, 17 g Carbohydrate, 368 mg Sodium, 0 mg
Cholesterol, 1 g Dietary Fiber
Recipe from The Weight Watchers Complete
Cookbook & Program Basics
Sticky Buns
Makes 8 servings
1 envelope active dry yeast
2 tablespoons lukewarm (105o-115oF) water
2 1/4 cups all-purpose flour*
2 tablespoons + 2 teaspoons granulated
sugar
1 1/2 teaspoons cinnamon
1/2 teaspoon salt
1/2 cup lukewarm (105o-115oF) skim milk
1 large egg
2 teaspoons stick margarine, melted
1/2 teaspoon butter flavoring
1/2 cup dark raisins
2 teaspoons skim milk
1/4 cup confectioners sugar
1/2 teaspoon vanilla extract
In small bowl, sprinkle yeast evenly over
lukewarm water. Let stand 10 minutes,
until yeast is dissolved.
In large bowl or food processor, whisk
together flour, granulated sugar, cinnamon
and salt.
In small bowl, combine the lukewarm milk,
egg, margarine and butter flavoring. Stir
into yeast mixture and add to dry
ingredients.
Process 1 minute or, if mixing by hand,
sprinkle work surface with 1 tablespoon
reserved flour; turn dough out onto
prepared work surface and knead for 10
minutes. Spray bowl with nonstick cooking
spray; place dough in bowl. Cover loosely
with plastic wrap or a damp towel and let
rise in a warm, draft-free place until
dough doubles in volume, about 30-45
minutes.
Punch down dough and turn out onto
prepared work surface. Knead in raisins
and divide dough into 8 equal pieces.
Spray an 8" cake pan with nonstick
cooking spray. Roll each piece of dough
into an 8" cylinder and form each into a
coil. Place coiled dough into prepared pan;
cover loosely with plastic wrap or a damp
towel and let rise until dough doubles in
volume, about 35-40 minutes.
Preheat oven to 375oF. Brush tops of buns
evenly with the 2 teaspoons skim milk.
Bake on center oven rack 20-25 minutes.
While buns are baking, in small bowl,
combine confectioners sugar, 1 1/2
teaspoons warm water and vanilla extract.
Spread evenly over buns as soon as they
are removed from oven. Serve warm.
*If mixing by hand (step 4), reserve 1
tablespoon flour.
EACH SERVING (1 bun) PROVIDES: 1/4 Fat,
1/2 Fruit, 1 1/2 Breads, 50 Optional Calories
PER SERVING: 215 Calories, 6 g Protein, 2 g
Fat, 44 g Carbohydrate, 167 mg Sodium, 27 mg
Cholesterol, 2 g Dietary Fiber
Recipe from The Weight Watchers Complete
Cookbook & Program Basics
Whole-Wheat Bread
Makes 12 servings
1 tablespoon + 1 teaspoon honey
1 cup lukewarm (105o-115oF) water
1 envelope dry active yeast
2 1/2 cups whole-wheat flour (reserve 1
tablespoon)*
1 teaspoon salt
In small bowl combine honey with
lukewarm water and sprinkle evenly with
yeast. Let stand 10 minutes, until
dissolved.
In large bowl or food processor, combine
flour and salt; add yeast mixture. Mix well,
or process until the dough forms a ball.
If mixing by hand, sprinkle work surface
with 1 tablespoon reserved flour; turn
dough out onto prepared work surface,
and knead until dough is smooth and no
longer sticky, about 10 minutes.
Spray large bowl with nonstick cooking
spray and place dough in bowl. Cover
loosely with plastic wrap or a damp towel
and let rise until dough doubles in volume,
about 1 hour.
Punch down dough; sprinkle work surface
with 1 tablespoon reserved flour. Turn
dough out onto prepared work surface.
Pat into an 8 x 12" rectangle. Fold into
thirds lengthwise; pinch seams to seal, and
form into an 8" loaf. Spray an 8 x 4" loaf
pan with nonstick cooking spray. Place
dough in pan, seam-side down. Cover
loosely with plastic wrap or a damp towel
and let rise in a warm, draft-free place
until dough doubles in volume, about 1 hour.
Preheat oven to 350oF. Bake on center
oven rack for 1 hour, or until loaf sounds
hollow when tapped. Turn out onto a rack
and cool thoroughly before slicing. Makes
one loaf.
*If mixing by hand (step 3), reserve an
additional 1 tablespoon flour.EACH SERVING PROVIDES: 1 Bread, 15
Optional Calories
PER SERVING: 95 Calories, 4 g Protein, 2 g
Fat, 20 g Carbohydrate, 185 mg Sodium, 0 mg
Cholesterol, 2 g Dietary Fiber
Recipe from The Weight Watchers Complete
Cookbook & Program Basics
Pumpkin Apple Bread
Makes 10 servings
2 cups all-purpose flour
1/4 cup + 1 teaspoon granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 large egg
1 cup low-fat (1.5%) buttermilk
1 medium (6-ounce) apple, peeled, cored and
grated
1/2 cup cooked pureed pumpkin or canned
pumpkin puree
1 teaspoon confectioners sugar
Preheat oven to 350oF. Spray a 9 x 5" loaf
pan with nonstick cooking spray.
In large bowl, combine flour, granulated
sugar, baking powder, baking soda, salt
and cinnamon.
In small bowl, beat egg; add buttermilk,
apple and pumpkin.
Add egg mixture to flour mixture, and mix
just until blended. Do not overblend.
Spoon into prepared pan and bake about
1-1 1/4 hours, or until a toothpick
inserted near center comes out clean. Cool
for 10 minutes; turn out onto a rack and
cool thoroughly. Dust with confectioners
sugar and serve.
EACH SERVING PROVIDES: 1 Bread, 50
Optional Calories
PER SERVING: 155 Calories, 4 g Protein, 2 g
Fat, 30 g Carbohydrate, 262 mg Sodium, 23 mg
Cholesterol, 2 g Dietary Fiber
Recipe from The Weight Watchers Complete
Cookbook & Program Basics
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