Subway Flatbread? At home? I THINK SO.

I forgot to take a picture of the WHOLE sandwhich so I had to take one of Luke's half eaten one! Sorry about that! They were just SOOOO good..who remembers to take a picture of such a goodlooking, mouthwatering, sandwhich? This flat bread is actually really easy once you get the hang of it. Give it a try! The only thing i reccomend is reheating it (like they do at Subway) before using! I did that in my toaster oven on bake at 350*, but the microwave would work just fine too.

Ingredients:
1 c warm water
1 pkg (1 T) yeast
1/4 c sugar
1 egg
3 T milk
1 t salt
3-5 cups flour
1/4-1/2 c butter
onion salt
garlic salt

In mixing bowl sprinkle yeast over water. Add sugar and let sit til frothy. Beat egg and add to yeast water along with milk and salt. Stir in half of the flour until mixture is creamy. Mix in enough flour to form a soft dough. Knead 6-8 minutes. In warm place, let dough raise until doubled (45-60 minutes). Punch down and divide 6-12 balls (depending on desired size of bread. 6 balls should do 6 approximately 6in x 6in pieces (maybe bigger)-pefect for sandwiches like Subway. Twelve would do about 12 3-inch rounds-this would be good if you are just serving the flat bread with soup.)Let balls rest for 15 minutes. Heat grill pan (this makes fun grill marks on the bread, but I'm guessing a frying pan or griddle would work well aslo) over high heat. Punch down then roll out 1 of the rolls of dough. Roll it to about 1/2 centemeter (almost 1/4 inch thick.) I've shown a ruler to help those of you who might be challenged in the area of depth measurement!
Remember, that's 1/4 of the inch side, or 1/2 of the centemeter side. These will expand a little while cooking so make sure they aren't TOO thick. But if they are too thin they will come out more like cracker bread than the doughy yummy flatbread we're all wanting! After you've got one rolled out turn the heat down to LOW for the grill pan. Melt 1/4 cup butter and add onion salt and garlic salt to taste. Brush over rolled out dough. The picture shown here was one of my first "tries" which was rolled out too thin. I wanted to just show you a picture to show how I don't make sure it's a perfect square. Also, I found it super easy to roll it out on my stone pizza pan with my pastry roller (which you can barely see in the corner of the picture) instead of a big rolling pin.
Next, lay it face down in the grill pan and cook (for me, it took about 2-3 minutes on low-2 setting. But watch it carefully!) I do not reccomend using the top part of a grill pan for these. It will bubble on the top side as shown in this picture.
If desired butter the uncooked side and flip over.
It may seem a little doughy when you take it out of the pan-and you will just have to experiment with your stove and your pan to see where perfection lies. For me, it looked a little doughy but turns out it wasn't doughy at all when we ate it. I really super hope someone out there tries this and loves it as much as I did! When I get my southwestern sauce perfected I promise to share that too! One of these days I'm gonna have the upper hand on Subway...one of these days...

Gramma's Dinner Rolls

Ingredients:
6 T sugar
6 T shortening
2 t salt
1 cup warmed milk (or 1 cup warm water mixed with 1/3c+3T powdered milk)
1 cup warm water
2 T yeast
2 1/2 cups wheat flour
1 1/2-2 1/2 c white flour

Cream sugar, shortening and salt. In a liquid measuring cup warm the milk to 120*, then add to shortening mixture. In liquid measuring cup warm the water to 120* and add 2 T yeast and let dissolve. Once the yeast is dissolved add water to the mixing bowl and mix slightly with the shortening mixture. Add the wheat flour and 1/2 cup of white flour. Mix well. Add enough remaining white flour to form a soft dough. Place in lightly greased bowl and let raise until doubled.
Shape as desired. These are rolls that easily pull apart. To do this, grease a muffin tin. Roll 3 small balls to fit in each spot. (This picture shows them after they have raised a bit. The balls were smaller when I had JUST rolled them.) These ones are fun because you can just pull them apart and enjoy!
Of course, a good 'ole round roll works GREAT for leftover turkey salad sandwhiches! I made some of both. We'll have the pullaparts with our Thanksgiving dinner. And when we finally feel like eating again later that evening we'll have leftovers on the round ones! I will never understand why my rolls don't look just like Gramma's! I mean, yah, they still look good...but there's just SOMETHING about a Gramma's cooking...

"Low Fat Yet Loveable" Banana Bread

Ok, so I'm in LOVE with banana bread-but NOT with how many points (translate: fat) it is! I am skeptical of any and all "low-fat" recipes but when I tried this one (and made some revisions) I fell in love! I think I might even like it better than my full fat recipe! I've already made 5 loaves since I found this recipe! So, if you are like me and think that no low-fat version of banana bread could possibly compare...TRY THIS ONE.

Ingredients:
1/4 c applesauce (obviously, home made is best)
2 T sugar
2 T honey
2 T spenda
2 egg whites
1/4 c water
2 t cinnamon
1 t vanilla
1 c mashed banana (2 bananas)
1 t baking powder
1/2 t baking soda
1/4 t salt
1 1/2 c whole wheat flour
2 T milk

Mix together the applesauce, sugar, honey, splenda, egg whites, cinnamon, vanilla and water. Mix in mashed banana, baking powder, soda, and salt. Then mix in the wheat flour. Gradually add milk and mix until moist.

One slice = 2 pts

Giant Focaccia Sandwhich

I love, LOVE, LOVEthis recipe!!! I often take it to church potlucks and there is (sadly) never any leftovers! I always get tons of compliments and people seem to love it! I am making a version of it for Kaden's 2nd birthday party this Sunday...I think it will be a big hit...and perfect for a warm day.
Ingredients:
5 1/2 cups all purpose flour
1 cup quick cooking oats
2 pkgs (or 2T) yeast
2 t salt
2 1/4 cup water
1/2 cup molasses
1 T butter or margarine
1 egg white, lightly beaten
1 T dried minced onion
1 T sesame seeds
1 t garlic salt
The bread is 3 pts per serving if cut into 24 servings.

Sandwhich filling
6 T light mayonaise
2 T prepared mustard
6-8 lettuce leaves
1/2 lb thin sliced turkey
1/2 lb thin sliced ham
8 slices lowfat cheese
4 slices red onion, separated into rings
1 medium green pepper, sliced thin
2 medium tomatoes, thinly sliced
24 large olives, sliced

For dough, place all dry ingredients in mixing bowl. In small saucepan, heat water, butter and molasses to 120 degrees. Mix with dry ingredients until JUST moistened. (Dough will be somewhat sticky!)Grease top, place in mixing bowl, cover, and let raise until doubled. Press dough onto greased 14 inch pizza pan*. Cover and let raise again until doubled. Brush with egg whites; sprinkle with onion, sesame seed and garlic salt. Bake at 350 for 30-35 minutes and golden brown. Remove to wire rack to cool.
*Sometimes I make this recipe and want smaller amounts so I will do 2 round loaves or 2 oblong loaves, like sub sandwhiches, and freeze one for another time. Then I use half of the filling ingredients as well.
Split focaccia bread in half horizontally; spread mayonaise and mustard on separate sides. On bottom half press olives into condiment, then layer lettuce, ham, turkey, cheese, onion, green pepper, and tomatoes. Replace top half. Chill until serving. Cut into wedges or diamonds. Serves 24
Each serving = 5pts

Grilled Rosemary Garlic Bread*

*Once again, I find myself needing forgiveness for a recipe that is not necessarily helpful toward weight loss. (2 out of 2... I promise a healthy recipe soon!) However, this one isn't terrible and it tastes amazing. Soon I hope to try it with some whole wheat flour! I will let you know how that is asap!

~Serving tip: This bread goes well in the summer on the grill! I grill a 3oz steak (bigger for my hubby!) and butter the bread with a LIGHT butter or margarine. When the steak is almost done on the grill I put the bread on butter side down until it is just toasted. (Watch it carefully!) I serve the steak and bread with a toss salad and some Crystal Light lemonade. It is amazing and fits right in with my Weight Watchers Diet!!!

2 whole garlic bulbs
1 t olive oil
1 1/2 t dried rosemary, crushed
1 T chicken broth
6-6 1/2 c bread flour
1/3 c sugar
2 T (or pkgs) yeast
2 t salt
1 c milk
2/3 c water
1/2 c butter divided
1 egg
garlic salt

Remove papery outer skin from garlic (do not peel or separate cloves!) Cut the top off the garlic heads, leaving the root end intact. Place cut side up in a small baking dish. Brush with the oil; sprinkle with rosemary. Cover and bake at 425 for 30-35 minutes or until softened. Cool for 10 minutes; squeeze softened garlic into a bowl. Add broth; lightly mash.

*Note: I was very hesitant to try this recipe because I thought that baking whole garlic bulbs would stink my house to high heaven! Fortunately, I braved it, and was surprised to find that it doesn't seem to smell a whole lot at all! How exciting!!! Also, I usually do 6 garlic bulbs at a time and then freeze 2 containers worth and use one. It doesn't take much freezer space, but that way I don't have to do this first step EVERY time I want to make this bread!

Combine 2 cups flower, sugar, yeast and salt. In a saucepan, heat milk, water and 1/3 cup butter to 120 or 130 degrees. Add dry ingredients and mix until just moistened. Beat in egg and garlic paste until smooth. Stir in enough remaining flour to make a soft dough (it will be somewhat sticky). Knead for 6-8 minutes. Cover and let rest for 10 minutes.

Divide dough into half. Divide each half into 3 balls. Make each ball into a "rope". Place three ropes on a greased baking sheet and braid. Pinch ends together and tuck under. Cover and let raise until doubled.
Bake at 350 for 15 minutes. Melt remaining butter and mix in desired amount of garlic salt (I do about a teaspoon) and brush over the bread. Bake 10-15 minutes longer or until golden brown. Remove from pans to wire rack to cool.

If you are wanting to grill this bread sometimes it works better to just make it into a round loaf (like on a pizza stone) and cut it in half. Butter the flat side and grill it butter-side-down.