Oh, a low glycemic bread recipe sounds just lovely! You can try using whole grain flours like spelt or almond flour, and sweeten it with a bit of honey or maple syrup instead of sugar. Adding some nuts and seeds for extra fiber and healthy fats will make your bread not only delicious but also nutritious. Remember, baking is a joyful experience, so have fun experimenting and creating your own special recipe!
A low salt bread recipe that I recommend is to use whole wheat flour, water, yeast, and a small amount of salt. This recipe reduces the salt content while still maintaining the bread's flavor and texture.
An authentic naan bread recipe that I recommend includes flour, yeast, sugar, salt, yogurt, and water. Mix the ingredients, knead the dough, let it rise, then shape and cook the naan in a hot oven or on a skillet. Enjoy the delicious and fluffy bread with your favorite curry or dip.
You can find recipes on any GI site. Good sites to try are the-gi-diet and glycemic gourmet. There are some good recipes that you would not know are low in glycemic.
bread
One delicious lardo recipe to try is to thinly slice lardo and serve it on warm, crusty bread with a drizzle of honey and a sprinkle of sea salt. Enjoy the rich, creamy flavor of the lardo paired with the sweetness of the honey and the crunch of the bread.
A lot of different types of breads can be used for bread pudding. I would use allrecipes for a resource to find which recipe goes with the type of bread you have. This will clear up any confusion.
A good recipe for banana nut bread can be found on the Simply Recipes website. This recipe uses bananas, butter, sugar, vanilla, eggs, baking soda, flour and salt. Walnuts can be added to this basic recipe.
it depends on the original recipe, but you would subtract time not add it. the surface area of an 8x5 pan is 40 and the surface area of a 6x12 is 72 which is an 80% increase in surface area. I would not AT ALL recommend making bread i such a pan, but if you must you'll want to cut your time at least in half
Just about any type of flour could replace the cup of rye flour, but the resulting bread would be different from the original recipe.
I would recommend using this recipe to try making a vodka martini, http://www.foodnetwork.com/recipes/the-cookworks/the-classic-vodka-martini-recipe/index.html.
I'm not sure of the exact recipe but I do know that it is a warm honey mountain bread and whenever I eat there, I always ask for extra bread to take home. Actually, a teacher who works at my school works there, so maybe he would know, unless he took an oath to secrecy or something :)
The answer to this question depends on what is being cooked. For instance, if the recipe is for a dessert, the flavoring or sweetening would be the basic ingredient. If it is for a soup, stock or broth. For a bread, the basic ingredient would be flour. For a pasta dish, it would be pasta.