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rise until nearly doubled, about 60 to 70
minutes.
6. About 15 minutes before baking, preheat
the oven to 425°F.
7. Dust the top of the loaf with flour. Using
a serrated knife cut a cross in the top of
the loaf, cutting about ¼ inch into the
loaf. Place the bread in the hot oven and
bake for 15 minutes. Lower the heat to
375°F and bake for an additional 20 min-
utes, until the bread is a rich brown and
sounds hollow when tapped.
8. Turn the oven off, slide the bread directly
onto the oven rack and let stand in the
closed, hot oven for 5 minutes to crisp
the bottom of the loaf. Transfer to a wire
rack to cool. Bread slices best when
allowed to cool completely before cutting.
*Using walnut oil will give a stronger walnut
flavor to this bread.
Nutritional information per serving:
Calories 149 (28% from fat) • carb. 24g • pro. 4g
• fat 5g • sat. fat 0g • chol. 0mg • sod. 234mg
• calc. 7mg • fiber 2g
PIZZA DOUGH/FOCACCIA
Makes about 1¾ pounds dough (enough
for four 9-inch pizza crusts, two 14-inch
crusts, four calzones or 1 jelly-roll pan/
16 servings of focaccia)
1
1
⁄3 cups warm water (105 to 110°F)
4 teaspoons active dry yeast
2 teaspoons granulated sugar
3
1
⁄3 cups unbleached bread or
all-purpose flour
1½ teaspoons sea or kosher salt
1½ teaspoons extra virgin olive oil
For focaccia:
1 tablespoon extra virgin olive oil
1 teaspoon dried rosemary
½ teaspoon sea or kosher salt
1. Put the warm water, yeast, and sugar
in a large mixing bowl. Stir to dissolve
the yeast and let stand for 5 to 10 min-
utes. Mixture will foam and bubble – this
means the yeast is active and alive.
2. In a separate bowl combine flour and
salt; reserve.
3. Add olive oil and ½ cup flour to the yeast
mixture. Insert the dough hooks into the
Cuisinart
®
Hand Mixer. Mix on speed 1
until smooth, about 30 to 40 seconds.
Running on speeds 2 to 3, continue add-
ing the remaining flour mixture, ½ cup at
a time, mixing completely, about 30 to
40 seconds, until no flour is visible after
each addition. The dough at first will be
a batter, and slowly as the flour is added
it will become a dough ball. After all the
flour mixture has been incorporated,
and the dough formed a dough ball that
cleans the sides of the mixing bowl,
knead on speed 3 for an additional 2 to 3
minutes.
4. Lightly dust the dough with flour and
place in a resealable food storage bag.
Squeeze out the air and seal. Let rise in a
warm place for about 45 minutes.
5. Place dough on a lightly floured surface
and punch down. Roll into desired crust
size(s) and place on baking pans lightly
sprayed with vegetable oil cooking spray.
6. For pizza, follow your own favorite pizza
recipe. For calzones, see page 9.
7. For focaccia, press dough into a lightly
greased jelly-roll pan and cover with
plastic wrap, allowing to rise for another
40 minutes. Preheat oven to 425°F for
15 minutes before baking. Brush a table-
spoon of olive oil on focaccia, sprinkle
with sea salt and rosemary. Bake for 18
to 20 minutes until golden.
Nutritional information per serving
(based on 16 servings):
Calories 90 (5% from fat) • carb. 19g • pro. 3g
• fat 0g • sat. fat 0g • chol. 0mg • sod. 200mg
• calc. 1mg • fiber 1g
MOLASSES WHEAT BREAD
A hearty wheat bread lightly
flavored with molasses
Makes one loaf (about 1¼ pounds)
1 cup warm water (105 to 110°F)
¾ tablespoon molasses
1¼ teaspoons active dry yeast
2 cups whole-wheat flour
1 cup unbleached bread or
all-purpose flour
¼ cup nonfat dry powdered milk
2 tablespoons unsalted butter, at
room temperature
24
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