posted by Terrytx 10-02-98 5:59 PM
* Exported from MasterCook *
Recipe By : Cooking Light-10/98
Serving Size : 10 Preparation Time :0:00
Categories : Appetizer Low Fat
Make Ahead Party Ideas
Sandwiches And Burgers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package dry yeast -- (about 2-1/4 tsp)
1 1/2 cups warm fat-free milk -- ( 105-115 degrees)
3 1/4 cups bread flour -- divided
1 cup semolina or pasta flour
1/4 cup olive oil
1/2 teaspoon salt
4 ounces thinly sliced prololone cheese -- divided
4 ounces thinly sliced prosciutto -- divided
1/4 cup minced fresh chives
Dissolve yeast in warm milk in a large bowl; let stand 5 min. Lightly spoon flour into dry measuring cups, and level with a knife.
Stir in 3 cups bread flour. semolina, oil, and salt to yeast mixture to form a stiff dough.
Turn dough out onto a lightly floured surface. Knead dough until smooth and elastic (about 10 min.); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking.
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in warm place ( 85 degrees ), free fom drafts, 45 min. or until doubled in bulk.
Punch dough down; roll into a 15x10" rectangle on a lightly floured surface.
Place on a large baking sheet coated with cooking spray. Place 2 oz. cheese down the center of the short length of the dough; top with 2 oz. procsciutto and 2 tbl. chives.
Fold one short end of dough over filling.
Place 2 oz. cheese, 2 oz. prosciutto, and 2 tbl. chives on top of fold. Fold remaining short end over filling, pressing firmly to eliminate air pockets; pinch seams and ends to seal.
Place on a baking sheet coated with cooking spray. Cover focaccia, and let rise 45 min or until doubled in bulk.
Preheat oven to 375 degrees.
Uncover dough. Bake for 20 min. Remove from baking sheet; cool on wire rack. Cut loaf crosswise into 10 slices.
319 cal, 10.2g fat, 14g pro, 43.2g carb, 1.7g fiber, 14mg chol, 2.8mg iron. 370mg sod.
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