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MMMMM----- Recipe via Meal-Master (tm) v8.05
      Title: Italian Bread Nonfat
      Yield: 2 Loaves
      6 c  Flour
      2 pk Yeast
  1 1/2 ts Salt
      2 c  Warm water
      1    Slightly beaten egg white
    1/4 ts Dried rosemary or basil
    1/8 ts Onion or garlic powder
  Combine 2 cups of the flour, the yeast and the
  salt in a large mixing bowl. Add water. Beat with
  mixer on low speed 30 seconds, scraping bowl. Beat
  on high for 3 minutes. Stir in as much remaining
  flour as you can. Knead in enough remaining flour
  on a floured surface to make a stiff dough that is
  smooth and elastic (8-10 minutes). Shape into a
  ball. Place into a greased bowl, turning to grease
  top. Cover and let rise in a warm place until
  doubled (1-1 1/2 hours). Punch dough down. Divide
  in half. Cover and let rest 10 minutes. Grease 2
  baking sheets and sprinkle with cornmeal. Roll
  each dough half into a 15x12" rectangle. Roll up
  from side; seal well. Taper ends. Place seam side
  down on prepared baking sheets. Brush with a
  mixture of egg white, water, and if desired, one
  of the herbs or powders. Cover and let rise until
  nearly doubled (about 45 minutes). Make 5 or 6
  diagonal cuts 1/4" deep across tops. Bake at 375
  20 minutes. Brush again with the egg white
  mixture. Bake 20-25 minutes or till golden. Cool.
  Makes 2 loaves. (30 servings)
  Prepare as above, only divide each half into 15
  pieces. Roll each piece into an 8" rope. Place on
  prepared sheets. cover and let rise until nearly
  double (about 30 minutes). Brush with the egg
  white mixture. Bake at 375 10 minutes. Brush again
  with the egg white mixture. Reduce temperature to
  300 and bake 20-25 minutes or till golden.
  Makes 30 servings.

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Content 1998
Last Modified Sunday, 30-Jul-2006 13:20:58 EDT