Country Loaf (Italian) - Low Fat

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This large, crusty loaf gains a country quality when dusted with flour before

baking. Copy the trend in restaurants by serving this bread with a little plate

pooled with extra virgin olive oil and sprinkled with shredded parmesan cheese

and some kalamata olives. Be sure to use bread flour (or whole wheat flour)

because it contains a higher amount of gluten than all purpose-flour.

NOTE: Organic ingredients are recommended

INGREDIENTS:

2 or 2 1/2 c whole wheat flour (or bread flour)

1/2 tsp pure honey (or sugar)

1 package active dry yeast (2 1/4 tsp)

1 c very warm water

1 tbsp kalamata extra virgin olive oil

1 tsp salt

METHODS:

Mix 1/2 c of the flour, the honey (sugar) and yeast in large bowl.

Add warm water.

Beat with wire whisk or electric mixer on low speed 1 minute,

scraping bowl frequently.

Cover tightly with plastic wrap and let stand about 1 hour until bubbly.

Stir in oil and salt.

Stir in enough remaining flour, 1/2 c at a time, until a soft, smooth dough

forms.

Place dough on lightly floured surface.

Knead about 10 minutes, add flour as necessary to keep dough from sticking,

until dough is smooth and springy.

Place dough in large bowl greased with extra virgin olive oil,

turning dough to grease all sides.

Cover bowl loosely with plastic wrap and let rise in warm place about

1 hour or until double.

Dough is ready if indentation remains when touched.

Grease uninsultad cookie sheet with extra virgin olive oil.

Place dough on lightly floured surface.

Gently shape into an even, round ball, without releasing all of the bubbles in

the dough.

Stretch sides of dough downward to make a smooth top.

Place loaf with smooth side up on cookie sheet.

Spary loaf wtih cold water.

Cover loosely with plastic wrap and let rise in warm place 45 to 60 minutes

or until almost double.

Place square pan, 8 " X8 " X2 " or 9 " X9 " X2 " , on bottom rack of oven;

add hot water to pan until about 1/2 " from the top.

Heat oven 425F.

Spray loaf with cold water; sprinkle lightly with whole wheat flour.

Carefully cut three 1/4 " deep slashes on top of loaf with sharp serrated knife.

Bake 30-40 minutes or until loaf is deep golen brown with crisp crust

and sounds hollow when tapped.

Remove from cookie sheet to wire rack; cool.

Make 1 loaf 16 slices.

1 Slice: Calorie 40 (Calories from Fat 5);

Fat 0.5g (Saturated 0g);

Cholesterol 0mg;

Sodium 75mg

Carbohydrate: 8g (Dietary Fiber 0.5g)

Protein 1g