Italian Bread Nonfat

Italian Bread Nonfat

  Yield: 2 Loaves

  6 c  Flour
  2 pk Yeast

1 1/2 ts Salt
2 c Warm water
Cornmeal
1 Slightly beaten egg white
1/4 ts Dried rosemary or basil
-=OR=-
1/8 ts Onion or garlic powder

Combine 2 cups of the flour, the yeast and the
salt in a large mixing bowl. Add water. Beat with
mixer on low speed 30 seconds, scraping bowl. Beat
on high for 3 minutes. Stir in as much remaining
flour as you can. Knead in enough remaining flour
on a floured surface to make a stiff dough that is
smooth and elastic (8-10 minutes). Shape into a
ball. Place into a greased bowl, turning to grease
top. Cover and let rise in a warm place until
doubled (1-1 1/2 hours). Punch dough down. Divide
in half. Cover and let rest 10 minutes. Grease 2
baking sheets and sprinkle with cornmeal. Roll
each dough half into a 15x12" rectangle. Roll up
from side; seal well. Taper ends. Place seam side
down on prepared baking sheets. Brush with a
mixture of egg white, water, and if desired, one
of the herbs or powders. Cover and let rise until
nearly doubled (about 45 minutes). Make 5 or 6
diagonal cuts 1/4" deep across tops. Bake at 375
20 minutes. Brush again with the egg white
mixture. Bake 20-25 minutes or till golden. Cool.

Makes 2 loaves.

BREADSTICKS:

Prepare as above, only divide each half into 15
pieces. Roll each piece into an 8" rope. Place on
prepared sheets. cover and let rise until nearly
double (about 30 minutes). Brush with the egg
white mixture. Bake at 375° 10 minutes. Brush again
with the egg white mixture. Reduce temperature to
300° and bake 20-25 minutes or till golden.

Makes 30 servings.