Emprimir
Correo Electrónico
Add a photoRaciónes: 1
Ingredientes
- 3 Tbsp. Hot water
- 1 Tbsp. Plus 1 tsp. active dry yeast
- 3 c. Bread flour (12 ounces) sifted (sift before measuring and be delicate)
- 1 c. Lowfat milk at room temperature
- 1Â 1/2 tsp Salt
Direcciones
- Mix water, yeast and 1 Tbsp. of the flour. Allow to sit in a hot place till foamy (about 15 min). Place lowfat milk, remaining flour and salt in food processor bowl w/metal knife blade. Process for 5 seconds. With machine running, pour in yeast sponge and process untill dough is stringy when pulled, about 90 seconds. Place in a greased bowl and turn dough to grease top. Cover and let rise in a hot place till doubled in bulk.
- Note:during my research I have read which doing a cool-rise will produce an even better crust, so if you can, make this the day before and place it in a pam-sprayed plastic bag (with room to expand) in the fridge overnight and through the next day.
- The hands-down winner for sauce (in my book) is to put stewed tomatoes
- (original recipe) in the blender and puree. Then reduce over medium heat till desired consistency, adding sugar to taste.
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 724g | |
| Calories 1633 | |
| Calories from Fat 84 | 5% |
| Total Fat 9.93g | 12% |
| Saturated Fat 2.62g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 12mg | 4% |
| Sodium 3614mg | 151% |
| Potassium 1098mg | 31% |
| Total Carbs 316.39g | 84% |
| Dietary Fiber 13.2g | 44% |
| Sugars 13.96g | 9% |
| Protein 63.59g | 102% |
