Yield: 1 Servings
|1¼ cup||Bread flour or unbleached flour|
|2 tablespoons||Bread flour or unbleached flour|
|⅓ cup||Quick-cooking oats or oat bran|
|1½ teaspoon||Rapid Rise Yeast|
|½ cup||Skim milk or water plus|
|2 tablespoons||Skim milk or water|
1. Place ¾ cup of the flour and all of the oats or oat bran, yeast, sugar, and salt in a large bowl, and stir to mix well. Place the milk or water in a small saucepan, and heat until very warm (125 to 130 degrees F).
Add the milk to the flour mixture, and stir for 1 minute. Stir in enough of the remaining flour 2 tablespoons at a time, to form a soft dough. 2.
Sprinkle 2 tablespoons of the remaining flour over a flat surface and turn the dough onto the surface. Knead the dough for 5 minutes, gradually adding just enough of the remaining flour to form a smooth satiny ball. (Be careful not to make the dough too stiff, or it will be hard to roll out.) 3. Coat a large bowl with nonstick cooking spray, and place the ball of dough in the bowl. Cover the bowl with a clean kitchen towel, and let rise in a warm place for about 35 minutes, or until doubled in size. 4. When the dough has risen, punch it down, shape it into a ball, and turn it onto a lightly floured surface. The dough in now ready for shaping, topping, and baking.
Recipe by: Secrets of Fat-Free Italian Cooking Posted to Digest eat-lf.v097.n075 by Terry and Kathleen Schuller <schuller@...> on Mar 20, 1997