Garlic And Dried Tomato Bread ^ Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
1 1/4 cup: Water,
3 cup: Bread flour,
2 tsp: Olive oil,
3/4 cup: Whole wheat flour,
1/4 cup: Finely chopped onion,
2 tsp: Sugar,
1/3 cup: Snipped dried tomatoes, (not
1 tsp: Salt,
-oil pack),
2 1/4 tsp: Yeast for bread machine,
2 large: Cloves garlic, minced
-**OR**,
-, 2ts.
1 package: Active dry yeast,
1 tsp: Dried rosemary, crushed
Directions:
Use a bread machine that will use a 1 1/2 lb. loaf. Add al
ingredients in the bread machine in the order suggested by the
manufacturers manual; bake. Or, prepare bread following conventional
yeast bread method and bake as baguettes. To bake the dough as
baguettes, set the cycle to dough or manual. When machine signals,
remove dough to a lightly floured surface (dough will be slightly
sticky). Punch down. Divide into 4 equal portions. Let rest 10
minutes. Shape into 2-15" or 4-8" loaves. Place on a greased baking
sheet. Cover and let rise until nearly doubled, 30-45 minutes. Slash
tops with a sharp knife. Bake at 375 about 30 minutes or till bread
sounds hollow when tapped, brushing twice with cold water during
baking. 20 servings.
Per serving: 99 cal., 1g fat, 0mg chol., 127mg sodium, 19g carb., 1g
fiber, 3g pro., 1 bread exchange.
BH&G Low Calorie/Low Fat Recipes Spring 1995 Entered by Carolyn Shaw
1-95. Submitted By CAROLYN SHAW On 02-13-95
Source from luhu.jp
ingredients in the bread machine in the order suggested by the
manufacturers manual; bake. Or, prepare bread following conventional
yeast bread method and bake as baguettes. To bake the dough as
baguettes, set the cycle to dough or manual. When machine signals,
remove dough to a lightly floured surface (dough will be slightly
sticky). Punch down. Divide into 4 equal portions. Let rest 10
minutes. Shape into 2-15" or 4-8" loaves. Place on a greased baking
sheet. Cover and let rise until nearly doubled, 30-45 minutes. Slash
tops with a sharp knife. Bake at 375 about 30 minutes or till bread
sounds hollow when tapped, brushing twice with cold water during
baking. 20 servings.
Per serving: 99 cal., 1g fat, 0mg chol., 127mg sodium, 19g carb., 1g
fiber, 3g pro., 1 bread exchange.
BH&G Low Calorie/Low Fat Recipes Spring 1995 Entered by Carolyn Shaw
1-95. Submitted By CAROLYN SHAW On 02-13-95
Source from luhu.jp