Cost per serving $0.07 view details
- 1 pkt active dry yeast
- 1 tsp sugar
- 5 c. all-purpose flour
- 1 Tbsp. salt
- 2 Tbsp. lowfat milk
- 2 Tbsp. extra virgin extra virgin olive oil
- 1. In c., combine yeast, sugar, and 1/4 c. hot water (105 to 115 degrees F.). Let stand till yeast mix foams, about 5 min.
- 2. Into bowl of heavy-duty mixer, measure flour and salt. With wooden spoon, stir in lowfat milk, extra virgin olive oil, yeast mix, and 2 c. hot water (105 to 115 degrees F.) till blended. With dough hook, mix on medium speed 15 min or possibly till dough becomes elastic. (Or possibly, if you prefer to mix by hand, in very large bowl, combine ingredients as above and stir with wooden spoon 15 min or possibly till dough becomes elastic.) This is a very sticky and moist dough; resist the urge to add in more flour, and don't knead or possibly stir for less than the suggested time.
- 3. Scrape dough into greased large bowl; with greased hand, pat top of dough to coat. Cover bowl with plastic wrap, and let dough rise in hot place (80 to 85 degrees F.) till doubled, 1 to 1 1/2 hrs.
- 4. Flour large cookie sheet. With floured hand, punch down dough and divide it in half. Turn pcs of dough onto cookie sheet, about 3 inches apart; cover and let rest 15 min for easier shaping. With hands, pull 1 piece of dough into 14" by 4" oval. Repeat with remaining piece of dough, still keeping loaves 3 inches apart. With floured fingers, make deep indentations all over each loaf, making sure to press all the way down to cookie sheet. Sprinkle loaves lightly with flour. Cover and let rise in hot place till doubled, about 30 min.
- 5. Preheat oven to 425 degrees F. Place 12 ice cubes in 13" by 9" metal baking pan. Place pan in bottom of oven. Bake loaves on middle rack 25 to 30 min till golden brown, using spray bottle to spritz loaves with water 3 times during first 10 min of baking. Cold loaves on wire rack.
- Yields: 2 loaves, 12 servings per loaf.
- Work Time: 30 min plus rising and cooling; Total Time: 1 hour plus rising and cooling. GH: New Bread Winners Mar 98
- NOTES : Try this flat Italian bread with any hearty soup or possibly stew. We also like it with a simple green salad.
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|Amount Per Serving||%DV|
|Serving Size 29g|
|Recipe makes 24 servings|
|Calories from Fat 12||11%|
|Total Fat 1.41g||2%|
|Saturated Fat 0.21g||1%|
|Trans Fat 0.0g|
|Total Carbs 20.22g||5%|
|Dietary Fiber 0.8g||3%|