Quick & Simple Pizza Sauce, White Wheat Baguette

Quick & Simple Pizza Sauce

Makes 2 cups sauce (use 1/2 cup for each 15-inch pizza), sauce may be frozen

Insert metal blade. With machine running, drop garlic through feed tube and process 5 seconds. Scrape work bowl. Add tomatoes with juice, tomato paste, basil, oregano, thyme, and red pepper flakes if using. Pulse 10 to 15 times to chop and blend sauce. If sauce is too chunky for your taste, process until desired consistency is reached.

Cook’s Tip: Freeze remaining sauce in ?-cup portions to have ready to make pizzas.

Nutritional information per serving:

Calories 8 (3% from fat) • carb. 2g • pro. 0g • fat 0g • sat. fat 0g • chol. 0mg

• sod. 35mg • calc. 8mg • fiber 1g

White Wheat Baguette

This bread has a crunchy, crispy crust with a dense chewy interior.

Makes one baguette, about 12 ounces.

2-1/4	teaspoons active dry yeast (1 packet)	1/2	cup whole wheat flour
1/4	teaspoon granulated sugar	3/4	teaspoon salt
3	tablespoons warm (110° F) water	1/2	cup cold lowfat milk
1	cup bread or all-purpose flour	3	teaspoons flour for dusting, divided

Stir yeast and sugar into warm water in a 1-cup liquid measuring cup with pour spout.Let stand until foamy, 3 to 5 minutes.

Place both flours and salt in work bowl fitted with metal blade, process 10 seconds to combine. Add cold milk to foamy yeast mixture and stir to blend with a fork. With the machine running, add the liquid in a steady stream, as fast as he flour absorbs it. Process until dough forms a ball, then process 45 seconds longer to knead dough. (If too dry, add cold water, one teaspoon at a time, processing 10 seconds after each addition. If too wet/sticky, add bread/all-purpose flour one table- spoon at a time, processing 10 seconds after each addition.) Remove dough, shape into a ball, and dust lightly with 1 teaspoon of flour. Place in a resealable 1-quart food storage bag, press out air, and seal tightly. Let dough rise in a warm, draft-free spot, until doubled in volume, about 1 hour.

Punch dough down to deflate; let rest 10 minutes. Roll dough into a rectangle, the roll up from the long side jelly-roll style. Pinch seam and ends to seal. Roll to length of about 12 to 14 inches. Place on a parchment lined baking sheet and dust loaf lightly with remaining flour. Cover loosely with a sheet of plastic wrap that has been coated lightly with cooking spray. Let rise in a warm, draft-free spot, until doubled in volume, about 1 hour.

About 15 minutes before baking, preheat oven to 425° F. Use a serrated knife to make 4 diagonal slits about 1/4-inch deep across the loaf. Place in oven and bake until browned and crusty, about 20 to 25 minutes. Bread will sound hollow when tapped. Transfer to a rack to cool. For best results, allow to cool for 20 to 30 minutes before slicing.

Nutritional information per 2-ounce serving:

Calories 122 (8% from fat) • carb. 23g • pro. 5g • fat 1g • sat. fat 0g • chol. 2mg

• sod. 308mg • calc. 37mg • fiber 2g