Easy Recipe Finder
Recipe Feeder
1 pk Active dry yeast 1 tb Canola oil
1 1/3 c Lukewarm water 1 ea Egg white
1 tb Brown sugar 2 c White flour
1/2 tb Lite salt or less or none 2 c Whole wheat flour
18 servings
So handy to have in the refrigerator, with only a short rising time
remaining. This versatile dough can be used for rolls one night and pizza
the next.
To Prepare Dough For Refrigeration: Dissolve yeast in warm water and
combine with dried potatoes and brown sugar. Add lite salt, oil and egg
white. Stir in 1 cup white flour and 2 cups whole wheat flour. Mix in
enough additional white flour(1/2 to 1 cup) to make the dough easy to
handle. Knead on floured board until dough is smooth and elastic. Place in
lightly oiled bowl(large enough for dough to double). Cover tightly and
refrigerate at least 8 hours and not more than five days.
Two Hours Before Serving: Remove from refrigerator. Shape into rolls and
allow to rise 30-45 minutes or until doubled in size. Bake in 350 degree
oven for 20-25 minutes until lightly browned. Makes 18 rolls
OTHER USES
For Calzones: Remove dough from refrigerator and roll out in circles. For
filling,see Calzones.
For Pizza Crust: Divide in half. Pat onto two lightly oiled baking sheets.
Let rise 15 minutes. Cover with pizza sauce, vegetables and grated low-fat
cheese and bake in 350 oven 25 minutes. Makes two crusts.
~-------------------------------------------------------------------------
1 roll
calories 106,protein 3.5 gm,carb. 20.9 gm,total fat 1.2 gm,CSI Units
0.2,dietary fiber 2.2 gm,sodium 26 mg,potassium 123 mg,calcium 9 mg,iron
0.9 mg
~-----------------------------------------------------------------------
The New American Diet by Connor & Connor
1 1/3 c Lukewarm water 1 ea Egg white
1 tb Brown sugar 2 c White flour
1/2 tb Lite salt or less or none 2 c Whole wheat flour
18 servings
So handy to have in the refrigerator, with only a short rising time
remaining. This versatile dough can be used for rolls one night and pizza
the next.
To Prepare Dough For Refrigeration: Dissolve yeast in warm water and
combine with dried potatoes and brown sugar. Add lite salt, oil and egg
white. Stir in 1 cup white flour and 2 cups whole wheat flour. Mix in
enough additional white flour(1/2 to 1 cup) to make the dough easy to
handle. Knead on floured board until dough is smooth and elastic. Place in
lightly oiled bowl(large enough for dough to double). Cover tightly and
refrigerate at least 8 hours and not more than five days.
Two Hours Before Serving: Remove from refrigerator. Shape into rolls and
allow to rise 30-45 minutes or until doubled in size. Bake in 350 degree
oven for 20-25 minutes until lightly browned. Makes 18 rolls
OTHER USES
For Calzones: Remove dough from refrigerator and roll out in circles. For
filling,see Calzones.
For Pizza Crust: Divide in half. Pat onto two lightly oiled baking sheets.
Let rise 15 minutes. Cover with pizza sauce, vegetables and grated low-fat
cheese and bake in 350 oven 25 minutes. Makes two crusts.
~-------------------------------------------------------------------------
1 roll
calories 106,protein 3.5 gm,carb. 20.9 gm,total fat 1.2 gm,CSI Units
0.2,dietary fiber 2.2 gm,sodium 26 mg,potassium 123 mg,calcium 9 mg,iron
0.9 mg
~-----------------------------------------------------------------------
The New American Diet by Connor & Connor
