4 cups all-purpose flour (4 to 5 cups)
1 tablespoon sugar
2 teaspoons salt
1/4 cup olive oil
OR
1/4 cup (1/2 stick) margarine or butter -- melted
2 packages regular or quick-acting active dry yeast
2 1/4 cups very warm water (120º to 130º)
3/4 cup finely chopped salami (about 4 ounces)
2 cloves garlic -- finely chopped
1 3/4 cups whole wheat flour
1/4 cup grated Romano or Parmesan cheese
2 tablespoons chopped fresh basil
OR
2 teaspoons dried basil leaves
1 egg white
1 tablespoon cold waterMix 3 cups of the all-purpose flour, the sugar, salt, oil
and yeast in large bowl. Add warm water. Beat on low speed
1 minute, scraping bowl frequently. Beat on medium speed
1 minute, scraping bowl frequently. Divide dough between
2 medium or large bowls.
Stir salami, garlic and whole wheat flour into dough in 1
bowl. If necessary, stir in enough all-purpose flour to
make dough easy to handle. Turn dough onto lightly floured
surface; gently roll in flour to coat. Knead about 10 minutes
or until smooth and elastic. Place in greased bowl; turn
greased side up. Cover and let rise in warm place 40 to
60 minutes or until double. (Dough is ready if indentation
remains when touched.)
Stir cheese and basil into dough in other bowl. Stir in
enough remaining all-purpose flour to make dough easy to
handle. Turn dough onto lightly floured surface; gently
roll in flour to coat. Knead about 10 minutes or until
smooth and elastic. Place in greased bowl; turn greased
side up. Cover and let rise in warm place 30 to 50 minutes
or until double.
Grease large cookie sheet. Punch down whole wheat dough
and let rest 5 minutes. Punch down white dough and let
rest 5 minutes. Gently pat each dough into 7 ½-inch square.
Cut each square into twenty-five 1 ½-inch squares. Randomly
arrange white and whole wheat squares on cookie sheet in 2
round mounds, about 6 inches across. Cover and let rise in
warm place 35 to 50 minutes or until double. Beat egg white
and cold water; brush over loaves.
Heat oven to 375º. Bake 35 to 40 minutes or until loaves
re golden brown and sound hollow when tapped. Remove from
cookie sheet. Cool on wire rack. Pull apart to serve.
2 loaves (about 16 slices each)
Please note, if you should change this recipe it will no
longer be an approved Betty Crocker® Recipe.
Copyright:
"© General Mills, Inc. 1998."
Yield:
"2 Loaves"
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Per serving: 115 Calories (kcal); 3g Total Fat; (26% calories from fat); 4g Protein; 17g Carbohydrate; 5mg Cholesterol; 206mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates
