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45
With machine running, pour liquid through feed tube in
a steady stream as fast as the flour absorbs it, about
30 seconds. Once dough pulls away from sides of the
work bowl keep the machine running for about 1 minute
to knead.
Place dough in a lightly floured, sealable plastic bag.
Let rise in a warm place until doubled in size, about
45 minutes.
Turn the dough out onto a floured work surface. Roll into
a long rectangular shape and then press into a lightly
sprayed baking sheet, stretching the ends of the dough
to meet the edges of the baking tray. Make indentations
in the dough with your fingers over the entire surface
area. Brush the dough with the remaining olive oil and
sprinkle with the remaining kosher salt. Cover loosely
with plastic wrap and let rise until puffy, about 20
minutes.
Preheat oven to 400°F on convection bake.
Bake until golden and crisp, about 20 to 25 minutes. Let
cool slightly on wire rack. Serve warm.
Nutritional information per serving:
Calories 127 (23% from fat) • carb. 21g • pro. 3g • fat 3g
sat. fat 0g • chol. 0mg • sod. 392mg • fiber 1g
BLUEBERRY CINNAMON PECAN MUFFINS
These delicious muffins are simple to prepare and bake.
Makes 12 muffins
1 large egg
1
⁄2 cup buttermilk
1
⁄4 cup vegetable oil
1 teaspoon pure vanilla extract