FROM THE KITCHEN OF: Gary & Margie Hartford [Eugene OR] Yield 6 flat loaves Combine 1 cup flour, salt and yeast in a large bowl. Heat milk to hot (125 to 130 degrees) in saucepan, then stir into flour. Add enough flour to make moderately stiff dough, two and a half to three cups. Knead 10 minutes. Let rise, covered in a warm place until doubled in bulk, about 2 hours. Punch risen dough down and divide into 6 balls. On 3 lightly greased baking sheets, flatten balls with hands into round pizza shapes 7 or 8 inches in diameter and 1/4 inch thick in center, with 1 inch wide raised edges about 1 inch thick. Using ice pick or head of brad, cover flat center of bread with decorative holes in concentric circles. Cover loaves in cloth and let stand 10 minutes. Brush loaves with beaten egg. Bake at 400 degrees until browned, 15 to 20 minutes. Each loaf contains (approx): 311 calories, 436 mg sodium, 40 mg cholesterol, 3 gram fat, 59 grams carbohydrates, 11 grams protein, 0.18 gram fiber. From the Register Guard, 9/2/1992, by Charles Perry (LA Times)
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|Serving Size: 1 Serving (113g)|
|Recipe Makes: 6|
|Calories from Fat: 19 (6%)|
|Amt Per Serving||% DV|
|Total Fat 2.1g||3 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 36.5mg||11 %|
|Sodium 20.7mg||1 %|
|Potassium 163.6mg||4 %|
|Total Carbohydrate 68.6g||20 %|
|Dietary Fiber 2.9g||11 %|
|Sugars, other 65.8g|
|Protein 11.1g||16 %|
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Calories per serving: 344
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