1. Place 3/4 cup of the flour and all of the oats or oat bran, yeast, sugar, and salt in a large bowl, and stir to mix well. Place the milk or water in a small saucepan, and heat until very warm (125 to 130 degrees F). Add the milk to the flour mixture, and stir for 1 minute. Stir in enough of the remaining flour 2 tablespoons at a time, to form a soft dough. 2. Sprinkle 2 tablespoons of the remaining flour over a flat surface and turn the dough onto the surface. Knead the dough for 5 minutes, gradually adding just enough of the remaining flour to form a smooth satiny ball. (Be careful not to make the dough too stiff, or it will be hard to roll out.) 3. Coat a large bowl with nonstick cooking spray, and place the ball of dough in the bowl. Cover the bowl with a clean kitchen towel, and let rise in a warm place for about 35 minutes, or until doubled in size. 4. When the dough has risen, punch it down, shape it into a ball, and turn it onto a lightly floured surface. The dough in now ready for shaping, topping, and baking. Recipe by: Secrets of Fat-Free Italian Cooking Posted to Digest eat-lf.v097.n075 by Terry and Kathleen Schuller
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|Serving Size: 1 Serving (1017g)|
|Recipe Makes: 1|
|Calories from Fat: 146 (5%)|
|Amt Per Serving||% DV|
|Total Fat 16.2g||22 %|
|Saturated Fat 2.8g||14 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 6.4g|
|Cholesterol 6.2mg||2 %|
|Sodium 178.4mg||6 %|
|Potassium 1604.2mg||42 %|
|Total Carbohydrate 524.6g||154 %|
|Dietary Fiber 24.5g||98 %|
|Sugars, other 500.2g|
|Protein 99.3g||142 %|
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Calories per serving: 2681
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