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Tuscan-style Bread with Herbs

Reggie Dwork <reggie@jeff-and-reggie.com>
Sun, 27 Sep 2009 22:27:44 -0700
* Exported from MasterCook *

                        Tuscan-style Bread with Herbs

Recipe By     :Robyn Sargent
Serving Size  : 0     Preparation Time :0:00
Categories    : Bread-Bakers Mailing List       Breads

    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    2          teaspoons  instant yeast
    2             ounces  Italian seasoning -- NOTE
    1 1/4           cups  water
    3 1/4           cups  Unbleached All-Purpose Flour -- King Arthur

NOTE:  or use 1/2 tsp each: dried oregano, basil, marjoram, and thyme

Place all of the ingredients into the bread pan of your bread machine 
in the order recommended by the manufacturer and program for basic 
bread, dark crust, and press start. Check the dough's consistency 
about 7 minutes after the kneading cycle begins, adding additional 
water or flour to form a soft, smooth ball of dough. Alloy the 
machine to complete its cycle. Cool loaf completely before serving. 
To shape as shown, us the dough cycle and form completed dough into a 
torpedo shape. Let rise 30 minutes, slash, and bake at 375F for 30 minutes.

Yield: 1 loaf.

Nutrition information per serving (50g): 95 calories, Og fat, lg 
fiber, Og saturated fat, Og trans fat, 19g carbohydrates, 0mg 
cholesterol, 9mg sodium, 3g protein, Og sugars, lmg vitamin C, lmg 
iron, 3mg calcium, 0mg caffeine.

Weight Watchers Points: 2

    "King Arthur Flour Baking Sheet, Summer 2009"
                                      - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 116 Calories; 3g Fat (19.0% 
calories from fat); 6g Protein; 24g Carbohydrate; 8g Dietary Fiber; 
0mg Cholesterol; 28mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 1/2 
Lean Meat; 1/2 Fat.

NOTES : The breads of Tuscany are famous for having no salt, 
resulting in a mellow-tasting and yeasty loaf. Also lacking in fats 
or oils, the breads are best served the day they are made. The next 
day the breads become chewy and dry - perfect for making simple 
fettunta (toasted bread with garlic and olive oil), pappa al pomodoro 
(a bread-thickened tomato soup), or for summer, panzanella (a savory 
bread salad rich with sun-ripened tomatoes, chunks of fresh 
mozzarella, and basil).

But why make bread without salt? Legend has it that centuries ago the 
thrifty Florentines decided to forgo salt in their bread rather than 
pay a hefty price increase on the already-expensive commodity; but 
this theory is unfounded.

Once you take a look at what Tuscans serve with it, you begin to see 
the salt-free bread as a savvy gastronomical move. Salt-cured briny 
olives, bitingly sharp Pecorino and Parmesano-Reggiano cheeses, rich 
and fruity olive oils, smoky salamis, and prosciutto are commonly 
served on top of thick and chewy slices. Keeping the saltiness at bay 
allows the pure wheaty aroma of the bread to shine through these 
pungent accompaniments.

Although this leave-in-the-machine version is not as traditional as 
the crusty rounds served in Italian trattorias, it's perfect for a 
hot summer day when you don't feel like working too hard in the 
kitchen. Use any leftover slices to make a refreshing and satisfying 
panzanella. - Robyn