Low Calorie Italian Bread
Serving Size / Yield
- 1⅔ cups Water
- 2 Tbsp Oil or Melted Butter/margarine
- 2 tsp Salt
- 2 Tbsp Powdered Soy Milk
- 1¾ cups Yellow Cornmeal
- 3 cups Bread Flour
- 2½ tsp Dry Yeast
Mix everything together in a bowl.
Flour a counter top or surface and place dough on top.
Start kneading the dough for about 10 minutes. Dough should not stick to your hands.
Spray the bowl with cooking spray or use grease, and place the dough inside.
Now spray dough with cooking spray or grease and cover with plastic wrap.
Rest for 2 hours.
Spray cooking spray on a piece of parchment paper and sprinkle with cornmeal.
Put the ball of dough on the paper.
Spray with more cooking spray and let rest and rise for an hour.
Preheat oven to 425 degrees and place baking stone in the oven.
Dust a little rye flour over top of dough and score with a sharp knife.
Place the dough, while still on the parchment paper, onto the baking stone.
Put 2 cups of boiling water into a small baking pan and put it on the bottom of the oven to make steam.
Bake for 30-35 minutes.