In a
With machine running, pour liquid through small feed tube as fast as flour absorbs it. Process until dough cleans sides of work bowl and forms a ball. Then process for 30 seconds to knead dough. Dough may be slightly sticky. Coat the dough lightly with olive oil, place in a plastic food storage bag and seal the top. Let rise in a warm place for about 45 minutes.
Place dough on a lightly floured surface and punch down. Roll into desired crust size(s) and follow pizza recipe.
Nutritional analysis per slice:
Calories 206 (7% from fat) • carb. 41g • pro. 6g • fat 2g
sat. fat 0g • chol. 0mg • sod. 442mg • fiber 1g
Cranberry – Orange Bread
Apples make this bread very moist – for a breakfast treat, slice and toast.
Makes 1 loaf (14 slices)
Cooking spray
1/4 teaspoon salt
3/4 cup pecan halves, shells removed
3strips orange zest, bitter white pith removed
2/3 cup sugar
1small apple (about 5 ounces total), peeled, cored, cut into
1 large egg
1/2 teaspoon vanilla extract
1/4 cup unsalted butter, melted
3 tablespoons buttermilk
1/3 cup plus 1 tablespoon dried cranber- ries
Preheat oven to 350˚F. Lightly spray an 8 x
Process orange zest and sugar until zest is finely chopped, about 45 seconds. Add apple, egg and vanilla; process until combined, about 15 to 20 seconds. With machine running, add butter and buttermilk through the small feed tube. Process until combined, about 10 to 15 seconds. Scrape the work bowl. Add cranberries, pecans and dry ingredients. Pulse until flour is just mixed in, about 5 to 6 times. Do not overprocess.
Transfer batter to prepared pan. Bake until golden brown and a toothpick inserted in the cen- ter comes out clean, about 55 to 60 minutes. Cool in pan on a wire rack. Remove from pan and cool completely. For best results, wrap in plastic wrap and allow to rest for 24 hours before slicing.
Preparation: 10 – 15 minutes, 2 hours to bake and cool
Nutritional analysis per slice:
Calories 172 (43% from fat) • carb. 21g • pro. 2g • fat 8g
sat. fat 3g • chol. 24mg • sod. 51mg • fiber 1g
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