* Exported from MasterCook *
(Breads), Sesame Crisps
Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Bread-Bakers Mailing List crackers
Low Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 cup sesame seeds
1/2 teaspoon salt
12 ounces wonton wrappers -- (1 pkg)
1. Preheat oven to 400F. Lightly oil several baking sheets or coat
them with nonstick spray. Bring a large pot of water to a boil and
place a bowl of cold water beside stove.
2. In a small dry skillet, toast sesame seeds over medium heat,
stirring constantly, until fragrant, 3 to 5 minutes. Transfer to a
small bowl and stir in salt.
3. Drop 6 wonton wrappers into boiling water and cook until they
float to the surface, 30 to 60 seconds. With a slotted spoon,
transfer to bowl of cold water. Blot wontons on a kitchen towel and
arrange on a prepared baking sheet. Sprinkle about 1/2 teaspoon
sesame seed mixture over each wonton.
4. Bake wontons for 8 to 12 minutes, or until golden and crisp,
removing any that brown quicker than the others. Transfer to a wire
rack to cool. Meanwhile, repeat procedure with remaining wontons and
sesame seed mixture. (The crisps will keep in a tightly covered
container for up to 1 week.
MAKES about 4 dozen crisps
Per Crisp: 30 cal , 1 g pro, 1 g fat, 0 g sat fat, 4 g carb, 70 mg
sod, 1 mg chol, 0 g fiber.
Source:
"Eating Well, Dec 1997"
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Per Serving (excluding unknown items): 11 Calories; 1g Fat (73.1%
calories from fat); trace Protein; trace Carbohydrate; trace Dietary
Fiber; 0mg Cholesterol; 22mg Sodium. Exchanges: 0 Grain(Starch); 0
Lean Meat; 0 Fat.
*************
* Exported from MasterCook *
(Bread), Semolina Focaccia
Recipe By :
Serving Size : 12 Preparation Time :0:20
Categories : Bread-Bakers Mailing List Breads
Ethnic Italian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 teaspoons active dry yeast -- 1 pkg
6 tablespoons olive oil
1 teaspoon sugar -- plus
2 tablespoons sugar
2 teaspoons salt
1 1/2 cups patent durum -- plus
2 tablespoons patent durum -- or finely ground semolina flour*
1 1/2 cups all-purpose flour
3/4 cup golden raisins
1 tablespoon fennel seeds -- crushed
1. In cup, mix yeast, 3 tablespoons olive oil, 1 teaspoon sugar, and
1 cup warm water (105 to 115F.); let stand until yeast mixture foams,
about 5 minutes.
2. Meanwhile, in large bowl, combine salt, 1 1/2 cups patent durum or
semolina flour, and 1 1/2 cups all-purpose flour; stir to blend.
3. With wooden spoon, stir in yeast mixture and / focaccia warm water
(105 to 115F.). With floured hand, knead to combine. Turn dough onto
lightly floured surface and knead until smooth and elastic, about 8
minutes, working in more flour (about 3 tablespoons) while kneading
if necessary. Knead in raisins and fennel seeds.
4. Shape dough into a ball; place in greased large howl, turning
dough over to grease top. Cover bowl with plastic wrap and let dough
rise in warm place (80 to 85F.) until doubled, about 40 minutes.
5. Grease 15 1/2" x 10 1/2" jelly-roll pan; sprinkle with remaining 2
tablespoons patent durum or semolina flour. With floured rolling pin,
roll dough evenly in jelly-roll pan; press dough into corners with
fingers. Cover and let rise in warm place until doubled, about 30 minutes.
6. Preheat oven to 425F. With fingers, make deep indentations, about
1" apart, over surface of dough. Drizzle focaccia with remaining 3
tablespoons olive oil.
7. Bake focaccia 20 minutes or until golden. Remove focaccia from
jelly-roll pan and place on wire rack to cool.
Makes 1 loaf, 12 servings.
Each serving: About 240 cal, 5 g pro, 40 g carb, 7 g fat, 1 g sat
fat, 0 mg chol, 360 mg sodium
Source:
"Good Housekeeping, Feb 1998"
Start to Finish Time:
"0:20"
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Per Serving (excluding unknown items): 249 Calories; 8g Fat (26.7%
calories from fat); 6g Protein; 42g Carbohydrate; 1g Dietary Fiber;
0mg Cholesterol; 358mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean
Meat; 1/2 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.
NOTES : If you like, make our recipe in a bread machine to
effortlessly produced a loaf with the same savory flavor, if not the
shape, of this beloved Italian-style classic. For the bread-machine
version, add the ingredients to the pan in the order specified by
your machine's instruction manual but use only 1 1/2 cups patent
durum or semolina flour, increase olive oil in dough to 1/4 cup, and
don't drizzle bread with oil.
**************
* Exported from MasterCook *
(Breads), Marion's Baguettes
Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads
Low Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 teaspoons dry yeast
2 tablespoons sugar
2 1/2 cups warm water -- (100 to 103)
3 1/4 cups bread flour
1/2 cup semolina flour -- or pasta flour
2 cups whole wheat flour
Cooking spray
1 tablespoon cornmeal
1/4 cup water -- (100 to 103)
1. Dissolve yeast and sugar in warm water in a large bowl; let stand
5 minutes. Lightly spoon flours into dry measuring cups; level with a
knife. Add 3 1/2 cups bread flour, wheat flour, semolina, and salt to
yeast mixture, stir with a whisk until well blended.
2. Turn the dough out onto a lightly floured surface. Knead until
smooth and elastic (about 10 minutes', add enough of remaining bread
flour, 1 tablespoon at a time, to prevent dough iron sticking to
hands (dough will feel tacky).
3. Place dough in a large bowl coated with cooking spray, turning to
coat top. Cover and let rise in a warm place (85F). free from drafts,
45 min uses or until doubled in size. (Gently press two fingers into
dough. If indentation remains, the dough has risen enough.) Punch
dough down cover and let rest 5 minutes. Divide into thirds. Working
with one portion at a time (cover remaining dough to prevent drying),
roll each par tion into a 16" rope on a floured surface Place ropes
on a large baking sheet sprinkled with cornmeal. Cover and let rise
40 minutes or unti ropes are doubled in size. Uncover dough. Cut
slits in top of each rope.
4. Preheat oven to 425F.
5. Throw water onto floor of oven (avoiding heat ing element). Place
baking sheet in oven. Quick!, close oven door. Bake at 425F for 30
minutes or until loaves are golden brown and sound hollow when
tapped. Remove from pan, and cool on wire racks. Cut each loaf into 12 slices.
Yield: 3 loaves 36 slices (serving size: 1 slice)
Cal 82; CFF 4%; Fat 0.4g; SDat 0.1g; Pro 2.9g; Carb 17g; Fiber 1.3g;
Chol 0mg; Sod 292mg
Description:
"Throwing water into the bottom of the oven creates steam and
gives the bread a crisp crust."
Source:
"Cooking Light, Oct 2003"
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Per Serving (excluding unknown items): 80 Calories; trace Fat (4.1%
calories from fat); 3g Protein; 16g Carbohydrate; 1g Dietary Fiber;
0mg Cholesterol; 1mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 0 Fat; 0 Other Carbohydrates.