Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light January 1998

Gallery

Recipe Summary test

Yield:
2 loaves, 24 servings (serving size: 1 slice)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Lightly spoon 4 cups flour into dry measuring cups; level with a knife. Combine with sponge and next 4 ingredients (sponge through salt) in a food processor; process until dough forms a ball. Process 1 additional minute.

    Advertisement
  • Turn dough out onto a floured surface (dough will be sticky and soft); divide dough in half. Working with one portion of dough at a time (cover the remaining dough to keep from drying), roll each portion into a 12 x 6-inch rectangle. Place dough on a parchment paper-lined baking sheet sprinkled with cornmeal. Taper ends of dough to form a "slipper" shape. Sprinkle 2 tablespoons flour over loaves. Cover and let rise 30 minutes or until doubled in bulk.

  • Preheat oven to 425°.

  • Uncover dough. Bake at 425° for 25 minutes or until loaves sound hollow when tapped. Remove from pan; cool on a wire rack.

Nutrition Facts

112 calories; calories from fat 4%; fat 0.5g; saturated fat 0.1g; mono fat 0.1g; poly fat 0.2g; protein 3.8g; carbohydrates 22.4g; fiber 0.2g; iron 1.4mg; sodium 99mg; calcium 7mg.
Advertisement