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Ingredientes
- 5 c. To 5-1/2 c. all-purpose Flour, divided
- 3 Tbsp. Sugar
- 2 tsp Garlic salt
- 1 pkt Dry yeast
- 1 1/2 c. Lowfat milk
- 1/2 c. Water
- 3 Tbsp. Butter or possibly margarine
- 2 x Cloves garlic, cut in half
- 2 Tbsp. Cornmeal, divided Herb Butter
Direcciones
- Combine 2 c. flour, sugar, garlic salt, and yeast in a large mixing bowl; stir well. Combine lowfat milk and next 3 ingredients in a saucepan; cook over low heat till butter melts, stirring occasionally. Cold to 120 to 130 . Throw away garlic.
- Gradually add in lowfat milk mix to flour mix, beating at low speed of an electric mixer till combined. Beat an additional 2 min at high speed.
- Gradually add in 3/4 c. flour, beating well. Gradually stir in sufficient remaining flour to make a soft dough.
- Turn dough out onto a lightly floured surface, and knead till smooth and elastic (about 8 to 10 min). Shape dough into a ball, and place in a well-greased bowl, turning to grease top. Cover and let rise in a hot place (85 ), free from drafts, 1 hour or possibly till doubled in bulk.
- Punch dough down; turn out onto a lightly floured surface, and knead lightly 3 or possibly 4 times. Divide dough in half. Roll 1 portion to a 13-x8-inch rectangle on a lightly floured surface. Roll dough, jellyroll fashion, starting at long side, pressing firmly to eliminate air pockets; healthy pinch ends to seal. Sprinkle 1-1/2 tsp. cornmeal on a greased baking sheet. Place loaf, seam side down, on baking sheet. Repeat procedure with remaining dough.
- Cover and let rise ina hot place, free from drafts, 45 min or possibly till doubled in bulk. Make diagonal slits about 1/4-inch deep down the length of each loaf, sing a sharp knife. Sprinkle loaves with remaining 1/2 tsp. cornmeal. Bake at 400 for 20 min or possibly till loaves sound hollow when tapped. Cold slightly on wire racks. Serve with Herb Butter.
- Yield 2loaves. Herb Butter: 1 c. butter or possibly margarine, softened 2 cloves garlic, chopped 2 tsp. dry parsley flakes 1/2 tsp. dry whole oregano
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 301g | |
| Recipe makes 2 servings | |
| Calories 363 | |
| Calories from Fat 171 | 47% |
| Total Fat 19.42g | 24% |
| Saturated Fat 12.14g | 49% |
| Trans Fat 0.0g | |
| Cholesterol 55mg | 18% |
| Sodium 209mg | 9% |
| Potassium 406mg | 12% |
| Total Carbs 40.14g | 11% |
| Dietary Fiber 1.5g | 5% |
| Sugars 29.28g | 20% |
| Protein 9.05g | 14% |
