Download 101 Low Calorie Recipes by Corinne T. Netzer PDF

By Corinne T. Netzer

A set of low-calorie recipes for weight-conscious readers. This cookbook covers every little thing from basic, one-dish food to making plans a celebration.

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Add the remaining beer and process 8 seconds to form an elastic spongy wet dough. Spray a large glass or ceramic bowl with nonstick cooking spray. Place dough in bowl, turning to coat all sides. Cover and place in a warm, draft−free place to rise until doubled in bulk, about 1 56 Granny White hour. Sprinkle clean work surface with 1 tablespoon reserved flour and work dough into a ball. Line a banneton or bowl with a clean non−terrycloth kitchen towel; sprinkle cloth with remaining tablespoon of flour.

Flip dough over and return to bowl. Cover with new damp towel and allow to rise 2 hours. 50 Granny White Place cookie sheet in center of oven and preheat to 500 degrees F. Divide dough into 11 parts, each piece about 5 inches in diameter. Dust a tray with corn meal and place loaves on tray. With damp hands, press fingertips into each loaf, then sprinkle tops with sesame seeds. Put loaves on the cookie sheet, corn meal side down, and bake sesame side for 8 miuntes in closed oven. Turn bread over and bake corn meal side down for 4 minutes in closed oven.

Herbed bagels: add 2 tsp dried mixed herbs. Millet bagels: substitute 1 cup millet meal or flour and 1−1/2 to 2 cups spelt or whole wheat bread flour in the basic recipe. 34 Granny White Bagels with Seeds 4 1/2 cups flour 2 packages active dry yeast (approx 4 1/2 teaspoons) 1 1/2 cups warm water (110−115 F) 3 tablespoons sugar 1 tablespoon salt 1 tablespoon sugar In a mixer bowl combine 1 1/2 cups of the flour and the yeast. Combine warm water, the 3 tablespoons sugar, and salt. Pour over flour mixture.

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