VT scallion bread

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* Exported from MasterCook *

 

Scallion Bread

 

Recipe By :Vegetarian Times Low-Fat & Fast

Serving Size : 6 Preparation Time :0:00

Categories : Asian

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 cups all-purpose white flour

1 teaspoon salt

1/2 cup hot water -- and

1 tablespoon hot water -- combined

1/2 cup chopped scallions

1 1/2 teaspoons sesame oil

1 tablespoon canola or vegetable oil

 

1. Place the flour and salt in a food processor. With the machine running, pour

in the water and process until the dough almost forms a ball. Add the scallions

and process until a soft ball forms. Remove the dough from the food processor

and knead by hand on a floured surface for 1 minute. Cover the dough with a

kitchen towel and let it rest for 10 minutes.

 

2. Roll the dough out on a floured surface into an 8 1/2-inch square. Brush with

sesame oil. Starting at the end nearest you, roll the dough up into a tight

jelly roll. Slice the roll into three equal parts. Roll each third between two

sheets of plastic wrap into 6 1/2-inch ovals, 1/8 inch to 1/4 inch thick.

 

3. To make the bread, heat 1 teaspoon of the oil in a medium nonstick skillet

over medium heat. Place 1 oval piece of dough in the skillet, and lower the heat

to medium-low. Cover the pan and fry the bread until golden brown on the bottom,

about 4 minutes. Remove the cover, turn the bread and brown the other side.

Remove the bread, add another teaspoon of oil to the pan, and continue with the

remaining dough.

 

4. Cut each bread into 6 triangles. (They will look like thick tortilla chips.)

 

TIP: This dough can be made by hand, but it is much simpler in the processor.

Also, the dough can be made several hours ahead and refrigerated. The dough may

be rolled on a floured surface rather than the plastic wrap, but the plastic

wrap makes it super easy -- no cleanup and no sticky dough to contend with.

 

PER SERVING: 165 cals; 3 g protein; 6 g fat; 24 g carbs; 389 mg sodium; 1 g

fiber.

 

Source:

" Vegetarian Times Low-Fat & Fast Asian "

Copyright:

" Vegetarian Times Inc (Macmillan 1997: Page 17) "

Yield:

" 6 pieces "

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Per Serving (excluding unknown items): 146 Calories; 4g Fat (23.1% calories from

fat); 3g Protein; 24g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 358mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Vegetable; 1/2 Fat.

 

NOTES : Slice this earthy, rustic bread into wedges and serve with any sambal or

chutney.

 

Nutr. Assoc. : 14 0 0 0 0 0 0