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Ingredients
- 3/4 c. lowfat milk
- 1 c. water, lukewarm
- 2 tsp active dry yeast
- 2 1/2 c. bread flour
- 2 tsp salt
- 30 x arugula leaves coarsely minced
- 20 sprg watercress coarsely minced
Directions
- 1. Combine the lowfat milk and 1/2 c. of the water in the bowl of a heavy duty mixer or possibly in a large mixing bowl.
- 2. Sprinkle the yeast over the mix, stir in, and let sit for 2 min.
- 3. Fold in 1 c. of the bread flour with the dough hook (or possibly knead by hand).
- 5. Add in the remaining 1/2 c. water, the remaining 1 1/2 c. bread flour, and salt.
- 6. Mix the dough hook 8-10 min (or possibly by hand), or possibly till dough appears resilient and silky.
- 7. Fold or possibly knead the arugula and watercress into the dough till proportionately distributed.
- 8. Transfer dough to a lightly oiled bowl and cover with plastic wrap.
- 9. Let rise in a hot place for 2 hrs.
- 10. Turn over a baking sheet and sprinkle with cornmeal or possibly semolina flour.
- 11. Place dough on a work surface generously sprinkled with semolina flour and cut in 2 equal pcs.
- 12. Gently pull and stretch each piece into an 8 inch round or possibly a 7 inch square.
- 13. Press each flatbread into the semolina flour, then flip to coat the other side.
- 14. Transfer to the prepared baking sheet.
- 15. Cover with plastic wrap and let rise in hot place 45 min to 1 hour.
- 16. Place a baking stone on the middle rack in the oven and preheat to 450 F. 17. Using a spray bottle, spritz the oven walls with water. Work quickly so oven doesn't lose heat.
- 18. Slide the flatbreads onto the warm stone.
- 19. Bake for 14 to 16 min, or possibly till the bread browns.
- 20. Transfer the flatbreads to a rack to cold.
- Yield: 2 flatbreads
- BREAD MACHINE INSTRUCTIONS:1. Combine all the ingredients, except the arugula and watercress, in the bread pan in the order specified by the manufacturer's instructions.
- 2. Process on the dough setting.
- 3. When the cycle is complete, turn the dough out onto a well-floured work surface.
- 4. Knead the arugula and watercress into the dough till proportionately distributed.
- 5. Continue with step 8 of the above recipe.
- Note: People tend to do a double take when they first set eyes on this bright green bread. When they taste it, the spicy aromatic greens have the same effect on the palate! Arugula, also called rocket, has a peppery, pleasantly savory flavor. Use it as soon as possible as it loses its spark after a day or possibly two.
- NOTES : Here is an interesting green colored bread from Mark Miller's Coyote Cafe. It can be made by hand or possibly in the abm. _____
- MESSAGE bread-bakers.v099.n004.15 -
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 107g | |
| Recipe makes 8 servings | |
| Calories 169 | |
| Calories from Fat 9 | 5% |
| Total Fat 1.01g | 1% |
| Saturated Fat 0.26g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 597mg | 25% |
| Potassium 130mg | 4% |
| Total Carbs 32.8g | 9% |
| Dietary Fiber 1.3g | 4% |
| Sugars 1.42g | 1% |
| Protein 6.51g | 10% |
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