Date: Thu, 12 Aug 93 13:47:00 PDT
From: sally charette (ECZ5SCC@MVS.OAC.UCLA.EDU)
This is from Donna Dean's Low-Fat Baking column in today's _L.A. Times_. She's
not reliably low-fat. One recipe a couple of weeks ago sported "*only* eight
tablespoons of butter." Hmmm.
And I quote:
This rustic loaf of yeast bread is flavored with fresh rosemary. It would also
be delicious made with other fresh herbs such as oregano, basil, thyme, or
tarragon. Experiment to find your favorite flavor combinations.
(She brushes it with olive oil and sprinkles rock salt on top for flavor and
texture. It's up to you.)
ROSEMARY BREAD
1 1/2 teaspoons yeast
1 cup warm water (105-115 degrees)
1 teaspoon sugar (perhaps honey could be substituted)
3 cups flour
1/2 teaspoon salt
1/4 cup chopped fresh rosemary
1 tablespoon cornmeal
1 clove garlic, minced
1/8 teaspoon cracked black pepper
1/2 teaspoon rock salt
Sprinkle yeast over warm water in small bowl. Stir until dissolved. Stir in
sugar. Stir in 1/2 cup of flour until smooth. Let stand until mixture begins
to bubble.
Combine remaining flour and salt. Stir in yeast mixture and rosemary. Turn
out onto lightly floured surface. Knead until smooth and elastic, about 10 min
utes. Cover and let rise in lightly oiled bowl until doubled in size, about 1
hour.
Punch dough down. Roll to 9-inch circle on lightly floured surface. Place
on lightly oiled baking sheet sprinkled with cornmeal.
Brush bread with oil mixed with garlic (optional). Sprinkle over cracked pep
per and crushed rock salt. Using 2 fingers, poke holes at even intevals over
the top of the bread. Let stand about 15 minutes. Bake at 425 degrees, 15 to
20 minutes or until golden brown and loaf sounds hollow when tapped.
Remove to wire rack to cool slightly before serving. Makes 8 servings.
With the oil, that's 171 calories; 2,949 mg sodium (I'm definetely omitting
*that*), 0 cholesterol; 1 gram fat; 35 grams carbohydrates; 5 grams protein;
0.22 grams fiber.
kwvegan vegan