* Exported from MasterCook *
Bread, Quick Italian
Recipe By :Taher's Kitchen
Serving Size : 6 Preparation Time :0:01
Categories : Bread Bread-Bakers Mailing List
Food Processor Italian
Low Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 teaspoons active dry yeast
7/8 cup warm water
2 1/2 cups unbleached bread flour
1 1/2 teaspoons sugar
1 1/2 teaspoons salt
cornmeal -- to sprinkle on baking sheet
Proof yeast and 1/2 teaspoon sugar in 7/8 cup warm water for 10
minutes in a warm place.
In processor, mix flour, remaining 1 teaspoon sugar and salt for 20 sec.
With processor running, pour in the yeast mixture in a continuous stream.
Dough should combine and come clean from the sides of the bowl within
a few seconds.
Add more warm water by the teaspoon if necessary.
After dough combines, let processor run (to knead) for 30 to 40 seconds.
Remove dough and roll it with your hands to about 18" long.
Place on sheet that has been sprinkled with corn meal (to prevent
dough from sticking).
Cover loosely with oiled plastic wrap.
Allow to rise in warm place for about 45 minutes.
Preheat oven 375F (190C).
Remove plastic and diagonally slash loaf w/sharp knife at about 3" intervals.
Place in oven.
Spray loaf with water or place a pan of warm water in the rack
beneath and bake for 20 min or until lightly browned.
Make 1 loaf bread.
Description:
"Nice chewy crust on the outside and soft on the inside, and great flavor."
Source:
"recipeland.com"
S(Internet address):
"https://recipeland.com/recipe/v/banana-nut-bread-buttermilk-14112";
Start to Finish Time:
"1:00"
T(Cook):
"0:20"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 8 Calories; trace Fat (6.6%
calories from fat); 1g Protein; 2g Carbohydrate; trace Dietary Fiber;
0mg Cholesterol; 535mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean
Meat; 0 Other Carbohydrates.