Date: Wed, 12 Jan 94 10:37:27 EST
Makes 16 Servings
From February 1994 Weight Watchers Magazine
1 package active dry yeast
1/4 C warm water (105-115)
1 t. granulated sugar
2 1/4 C all-purpose unbleached flour (reserve 2 T)
1 3/4 C cake flour
1 1/4 C warm beer (105-115)
2 t salt
1 T cornmeal
In small bowl, sprinkle yeast over warm water. Stir in sugar and set aside
about 10 minutes or until foamy.
In work bowl of food processor fitted with steel blade, combine the
folours, half the beer, the yeast mixture and salt. Pulse on and off 4
times. 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 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. Press dough into
bowl; spray lightly with nonstick cooking spray and cover lossely with
plastic wrap. Set aside in a warm, draft-free place to rise until almost
doubled in bulk, but still firm, about 30-40 minutes.
Preheat oven to 450. Spray a baking sheet with nonstick cooking spray and
sprinkle the center with cornmeal. Gently turn the dough out onto the
Cut an 'x' in the center of teh dough with a clean razor blade or the steel
blade of the food processor. Set dough aside in a warm, draft-free place to
rise until doubled in bulk and springy, about 10 minutes.
Bake 20 mintues; reduce oven temperature to 400 and bake 10 minutes longer
or until bread sounds hollow when tapped on the bottom. Cool on a rack.
Per Serving: 117 cal, 3g pro, 24g car, 0g fat: 0g poly, 0g mono, 0g sta;
276 mg sod, 0 mg chol.