Real African Dishes: [MC-AllEthnic-Recipes] Whole Wheat Yeasted Olive Oil Pie Crust - Mediterranean; 15g Carbohydrate; 1g Dietary Fiber

Thursday, March 22, 2012

[MC-AllEthnic-Recipes] Whole Wheat Yeasted Olive Oil Pie Crust - Mediterranean; 15g Carbohydrate; 1g Dietary Fiber

* Exported from MasterCook *

Whole Wheat Yeasted Olive Oil Pie Crust

Recipe By :Martha Rose Shulman
Serving Size : 12 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons active dry yeast
1/2 cup lukewarm water
1/4 teaspoon sugar
1 large egg -- at room temperature, beaten
1/4 cup olive oil
1 cup whole wheat flour
1 cup unbleached flour -- (more as needed)
3/4 teaspoon salt

1. Dissolve the yeast in the water, add the sugar, and allow to sit until
the mixture is creamy, about five minutes. Beat in the egg and the olive
oil. Combine the flours and salt, and stir into the yeast mixture. You can
use a bowl and wooden spoon for this, or a mixer — combine the ingredients
using the paddle. Work the dough until it comes together in a coherent
mass, adding flour as necessary. Turn out onto a lightly floured surface,
and knead gently for a few minutes, adding flour as necessary, just until
the dough is smooth — do not overwork it. Shape into a ball. Place in a
lightly oiled bowl, cover the dough tightly with plastic wrap, and allow
to rise in a draft-free spot until doubled in size, about one hour.

2. Turn the dough out onto a lightly floured surface, gently knead a
couple of times, and cut into two equal pieces (or as directed in each of
this week's recipes). Shape each piece into a ball without kneading it.
Cover the dough loosely with plastic wrap, and let rest for five minutes.
Then roll out into thin rounds, as directed in each recipe, and line pans.
If not using right away, freeze the dough to prevent it from rising and
becoming too bready. The dough can be transferred directly from the
freezer to the oven.

Yield: Makes enough for one 10- or 11-inch double-crusted torte or
galette, or two 10-inch tarts.

Advance preparation: You can make the dough a day ahead and refrigerate.
Once rolled out, the dough will keep for a month in the freezer if it's
well wrapped.

Yeasted crusts are more rustic than French-style short crusts. They're
also easier to manipulate — they don't crack and tear. Remember to roll
this out thinly so that it doesn't become too bready.

Vegetable pies and tortes are a recurring culinary theme throughout the
Mediterranean region, where cooks pack the season's produce into dough,
enriching the dish with eggs and local cheeses and adding herbs for
flavor. These rustic pies make substantial main dishes and are a great way
to work vegetables into your diet; they also make a perfect vegetarian
main dish for a dinner party. The leftovers are terrific lunchbox fare,
delicious cold or hot.

Cuisine:
"Mediterranean"
Source:
"Recipes for Health, New York Times, June 22, 2009"
S(Formatted by Chupa Babi):
"March 2012"
Yield:
"2 ten-inch crusts"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 115 Calories; 5g Fat (38.9%
calories from fat); 3g Protein; 15g Carbohydrate; 1g Dietary Fiber; 18mg
Cholesterol; 140mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1
Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 1582 0 0 0 0 0 0