| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Italian | Bread machi, Breads with, Healthwise, Italian | 1 | Servings |
INGREDIENTS
| 1 | c | Warm water, 120-130 F. |
| 2 | tb | Olive oil |
| 3 | c | All-purpose flour |
| 2 | ts | Sugar |
| 1/2 | ts | Salt |
| 1 | pk | Active dry yeat |
| Cornmeal | ||
| 1 | Egg white, beaten |
INSTRUCTIONS
Place ingredients except cornmeal and egg white in bread machine pan according to manufacturer's directions. Process on dough setting. Sprinkle ungreased cookie sheet with cornmeal. At end of dough cycle, remove dough from machine; place on lightly floured surface. Punch down dough (If dough is sticky, knead in additional flour before shaping). Shape dough into baguette-shaped loaf about 12" long. Place loaf on cornmeal-coated sheet. Cover; let rise in warm palce, 80-85 F., for 20-25 minutes or until light and doubled in size. Heat oven to 375 F. With a sharp knife, make one deep lengthwise slash in top of loaf. Brush loaf with egg white. Bake at 375 F. for 25-35 minutes or until loaf sounds hollow when lightly tapped. Makes one, 12 slice loaf. Conventional Directions: Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, sugar, salt and yeast; mix well. Add warm water and oil; mix well. Turn dough out onto lightly floured surface. Knead dough for 5 minutes or until smooth. Place dogh in bowl; cover with plastic wrap and cloth towel. Let rise in warm place ( 80-85 F.) for 30-40 minutes. Sprinkle ungreasee cookie sheet with cornmeal. Punch down dough. Shape dough into baguette-shaped loaf about 12 " long. Place dough on cornmeal-coated sheet. Cover; let rise in warm place for 25 to 30 minutes or until doubled in size. Heat oven to 375 F. With sharp knife, make 1 deep lengthwise slash in top of loaf. Brush loaf with egg white. Bake at 375 F. for 25-35 minutes or until loaf sounds hollow when lightly tapped. No change for High Altitude. Nutrition Information per 1 slice serving:140 calories, 3 g. fat, 5% CFF, 0 mg. cholesterol. Dietary Exchange: 1 1/2 starch and 1/2 fat OR 1 1/2 carbohydrate, 1/2 fat. MC formatting by bobbi744@sojourn.com NOTES : Peasant-style Italian bread is characterized by a chewy texture and crisp crust. Olive oil, typically is used for its distinctive flavor. Whole wheat flour may be substitute for half of the white flour. ( May want to add gluten when using whole wheat flour.) This recipe is designed for use in the bread machine or can be made by hand. This bread is excellent for bruschetta. Posted to MC-Recipe Digest V1 #368 Recipe by: Pillsbury Low-Fat Italian Cooking From: Roberta Banghart <bobbi744@sojourn.com> Date: Sat, 11 Jan 1997 15:18:14 -0500
A Message from our Provider:
“Jesus: so far ahead of his time that we’re still no closer to catching up”