Hopp Diva's Blog


Seriously…..Bacon Bread – Oh Yea! February 20, 2012

Ok, I caved and made some bacon bread for my husband and no, I didn’t use turkey bacon but the real thing for him!  One would have thought the man was in heaven.  He could smell the bread when he came home from work on night and could hardly contain himself waiting for it to bake.  Now, you need to know that my husband is not the bread person that I am, he actually could care less about most carbs except for doughnuts and now bacon bread!  Again, I made the mistake of not having my camera out so I could take picture because before I knew it the bread was gone – no not by just him but everyone who happen to come through the door that day.

So here is my warning to you, if you, your family or your husband likes bacon….look out this bread will not last!  Plus, it makes sandwiches that are out of this world!!!!  BLT’s – oh yummmmmmmm        Enjoy!   Comments/questions  ramona@lowfatdivablog.com


Recipe For Bacon Bread

1 cup warm water

3 cups white bread flour

2 Tlb. sugar

1 1/2 tsp. salt

3/4 tsp. dried sweet basil

1/4 tsp. garlic powder

1/3 cup cooked bacon that has been crumbled

2 1/2 tsp. dry yeast


Once you make this bread you will soon find it to be your families favorite!  Follow your bread machine directions for the order of ingredients (most follow the list exactly as it is).  You can mix a bit of the bacon juices in with the crumbled bacon before you put it in the bread machine, be careful not to get to carried away or you will be adding a great deal of fat to your bread!  I added just a small amount to keep the crumbled bacon moist and you will notice I didn’t add any of the normal butter to the recipe.  Set the machine for dough and when it has completed, turn the dough onto a lightly floured counter.  Knead the dough for about 2 minutes and then form the dough into a loaf.  Place in a pan that has been sprayed with olive oil Pam.  Cover and let rise until double in a warm place.   Bake 350 degree oven for about 30-35 min. or until brown on top and lightly brown on the bottom.     Warning – this bread can become addicting 🙂


Homemade Rum Raisin Rolls February 3, 2012

Filed under: Bread & Muffins — Hopp Diva @ 5:33 pm

These rolls are not like any you have had before (well I hope not). They are a very dense, not too sweet, delicious alternative to the typical cinnamon roll.  My mom gave me this bread machine recipe but she told me it was for a loaf of bread.  When I made it I switched things up a bit to make it more low in fat and discovered the dough would make a good roll, so that is what I did.  You can put a frosting on the rolls after they are baked if you choose to.  Don’t panic over the rum and who will be able to eat your delicious rolls because the alcohol is totally baked out of the raisins 🙂  Enjoy!!!  For comments/questions, contact me ramona@lowfatdivablog.com

Rum Raisin Dough

3/4 cup warm water

3 cups white bread flour

2 Tlb dry milk

2 Ttb brown sugar

1 tsp. salt

1 Tlb Blue Bonnet Lite

3/4 cup raisins soaked in dark rum over night

1/4 cup No Fat Half & Half

1/4 cup Egg Beaters

2 tsp. dry yeast

Soak your raisins overnight in the rum so they are full of flavor for you dough.  Do not drain the raisins until just before you put them in the bread machine.  Layer the ingredients as your bread machine directs but add the raisins either as the last ingredient (usually the yeast) or add them during the mixing cycle.  Set the machine for the “dough method”.

Once the dough has proofed the first time.  Remove the dough from the machine and place  on a lightly floured surface.  Knead the dough about 3 minutes.   Divide the dough into pieces and form into a roll shape (you can also roll the entire dough out to a 8×11 rectangle and roll up jelly roll style).  Place the dough pieces on a baking sheet that has been sprayed with Pam.  If have also placed the dough in large muffin cups.  Cover the dough up and let raise for 30 min or so.  Bake in oven of 350 for 25 minutes.  The time will depend upon how bit you make your rolls.  Do not over bake or they will be dried out.  The dough will be brown in color when you are preparing it.

I made a small batch of icing out of powdered sugar and No Fat Half & Half, with a small drop of almond flavoring.


Soft Pretzels February 2, 2012

I have been researching recipes for soft pretzels and so far this one is my favorite.  I used beer as part of my liquid and I don’t feel you can substitute water because the recipe will probably not turn out.  The yeast of the beer works along with the yeast in the recipe and it also gives it a malty flavor.  Speaking of the beer in the recipe, don’t use an IPA because the hops flavor will over take the recipe and make the flavor bitter.  There is only 1/4 tsp of sugar in the recipe.   I would suggest a brown or you could use a lighter stout ( I found a Neapolitan stout and want to make a batch of pretzels with it so the pretzels are more of a dessert type than savory).

If you are concerned about children eating the pretzels because of the beer, remember when you bake/cook the alcohol content is removed from the food with only the flavor left behind.   Enjoy!  If you have comments/questions please email me ramona@lowfatdivablog.com

Soft Pretzels

1 T. dry yeast

1/4 tsp. sugar

1/4 cup warm water

1 cup beer

3 cups all-purpose flour

1/2 tsp. salt

2 cups hot water

1 tsp. baking soda

1 egg beater

coarse sea salt

In a small bowl add 1 T. of yeast, 1/4 tsp of sugar and 1/4 cup warm water.  Stir  the mixture and let it sit for 5-10 minutes or until the yeast starts to foam.

In a large bowl for a stand mixer, add the beer.  Once the yeast has proofed, add it to the beer and stir.  The beer and yeast mixture will fizz for a couple of seconds.  Add the flour and salt to the beer mixture and combine.  If the dough is too sticky, add a little more flour and if it’s too dry add a little warm water.  You want to be able to knead the dough without it falling apart or sticking to your hands too much. You need it to be a bit sticky because you will be kneading the dough on a lightly floured surface and you don’t want it to be too dry.

The kneading of the dough can be a pain because you need to do it for about 10 minutes.  I turned on some music and it takes about 2 songs 🙂

Spray the mixing bowl with Pam, add the dough ball and spray it also.  Cover the bowl with a damp towel and keep in a warm place for about an hour or until it’s double in size.

Tear the dough into 8 evenly sized dough balls.  Roll each ball into a long thin narrow strip.  You can shape the strip into a pretzel or form or you can cut into 2 inch pieces to have pretzel pieces. Place on sprayed baking sheet so they are not touching.

In a pan warm up the water and add the baking soda, stirring until the soda is dissolved.  Dip each pretzel into the water for  10 – 15 seconds and then place them back on the baking sheet.  Let them sit for 10 minutes.  After 10 minutes brush each pretzel/piece with egg beaters.  Sprinkle with the coarse sea salt ( I had some colored salt and it gave a fun twist in flavor).

Bake pretzels in a 425 oven for about 15 minutes or until golden brown.  Don’t over bake!

NOTE:  If you have ever had a soft pretzel you know they taste best the day you make them, however don’t worry if you have left over pretzels because they make fantastic sandwiches!!!!!  I toasted the pretzel put Canadian Bacon in the middle along with some fresh salad greens and a bit of spicy mustard.  DELICIOUSLY YUMMY


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