| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Breads |
1 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
Bread flour or unbleached flour |
| 2 |
tb |
Bread flour or unbleached flour |
| 1/3 |
c |
Quick-cooking oats or oat bran |
| 1 1/2 |
ts |
Rapid Rise Yeast |
| 1 |
ts |
Sugar |
| 1/4 |
ts |
Salt |
| 1/2 |
c |
Skim milk or water plus |
| 2 |
tb |
Skim milk or water |
INSTRUCTIONS
1. Place 3/4 cup of the flour and all of the oats or oat bran, yeast,
sugar, and salt in a large bowl, and stir to mix well. Place the milk or
water in a small saucepan, and heat until very warm (125 to 130 degrees F).
Add the milk to the flour mixture, and stir for 1 minute. Stir in enough of
the remaining flour 2 tablespoons at a time, to form a soft dough. 2.
Sprinkle 2 tablespoons of the remaining flour over a flat surface and turn
the dough onto the surface. Knead the dough for 5 minutes, gradually adding
just enough of the remaining flour to form a smooth satiny ball. (Be
careful not to make the dough too stiff, or it will be hard to roll out.)
3. Coat a large bowl with nonstick cooking spray, and place the ball of
dough in the bowl. Cover the bowl with a clean kitchen towel, and let rise
in a warm place for about 35 minutes, or until doubled in size. 4. When the
dough has risen, punch it down, shape it into a ball, and turn it onto a
lightly floured surface. The dough in now ready for shaping, topping, and
baking.
Recipe by: Secrets of Fat-Free Italian Cooking Posted to Digest
eat-lf.v097.n075 by Terry and Kathleen Schuller <schuller@ix.netcom.com> on
Mar 20, 1997
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