M, E, P, S, N
cooking spray
1 package dry yeast
1 T. sugar
1 cup warm water (105 to 115 degrees) 3 cups bread flour
6 T. water
1 T. dried basil
1 T. dried oregano
1 T. chives
1 tsp. garlic powder
1 tsp. salt
Coat a baking sheet with cooking spray and set aside. In a cup or small bowl, combine yeast, sugar, and 1 cup of warm water. Let stand 5 minutes. In a large bowl, place flour and remaining ingredients necessary. Knead dough. Slowly add yeast mixture and knead to form a ball. (Dough will be sticky.)
Coat a large bowl with cooking spray, place dough in bowl, and tip bowl to completely coat dough with cooking spray. Cover and let rise in a warm place until doubled. Punch dough down on a lightly floured surface, roll dough into 10-inch strips. Place on baking sheet, cover, and let rise 35 minutes or until doubled in bulk. Bake at 375 degrees for 15 minutes or until bread sticks sound hollow when tapped. Let cool on a wire rack.
Note: This recipe can also be made into baguette loaves.
Key to Symbols
The following symbols are used throughout the cookbook to indicate recipes that are free from a food allergen. M......Milk-free
E.......Egg-free
W......Wheat-free
P.......Peanut-free
S.......Soy-free
N.......Nut-free
| Measurement Equivalents
3 teaspoons (tsp.) = 1 tablespoon (T.)
4 T. = 1/4 cup
5 1/3 T = 1/3 cup
8 T. = 1/2 cup
16 T. = 1 cup or 8 ounces (oz.)
1 cup = 8 fluid oz.
1 cup = 1/2 pint
2 cups = 1 pint
4 cups = 1 quart
4 quarts - 1 gallon
8 quarts = 1 peck
4 pecks = 1 bushel
1/4 cup unpopped popcorn = 5 cups popped
|
| Label Reading
Label reading is the cornerstone of staying healthy with food allergies. Always read labels before purchasing any food. Ingredients change without warning! "How to Read a Label" guides for various food allergies are available as pocket-sized, laminated cards. Go to www.foodallergy.org for details. |
Last updated August 06, 2006
