Very good, but salty. I would use just garlic powder instead of salt. I used my food processor, so easy!
32 Servings Prep: 20 min. + rising Bake: 20 min. + cooling
Ingredients:
1 package (1/4 ounces) active dry yeast
1-1/4 cups warm water (110° to 115°)
2 tablespoons sugar
1/2 teaspoon salt
1 teaspoon garlic salt
1/2 cup grated Romano cheese
3 to 3-1/2 cups all-purpose flour
Cornmeal
Directions:
In a large bowl, dissolve yeast in water. Add the sugar, salt, garlic salt, cheese and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide in half. Shape each half into a 14-in. loaf. Place on a greased baking sheet that has been sprinkled with cornmeal. Cover and let rise until doubled, about 45 minutes.
Brush loaves with water. Make three diagonal slashes about 1/2 in. deep with a very sharp knife in each loaf.
Fill a 13-in. x 9-in. baking pan with 1 in. of hot water and place on the bottom oven rack. Preheat to 400°. Bake loaves for 20-25 minutes or until golden brown. Remove to wire racks.
Yield: 2 loaves (16 slices each).
Diabetic Exchanges: One slice equals 1 starch; also, 60 calories, 102 mg sodium, 2 mg cholesterol, 11 gm carbohydrate, 2 gm protein, 1 gm fat.
Taste of Home's Down-Home Diabetic Cookbook
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