The addition of yellow pea flour in this recipe lowers the glycemic index of this delicious bread, making it ideal for diabetics. Try it with the Bean and Squash Soup or the Minestrone with Pork and Beans.
Yield 2 to 3 pieces
1 tablespoon dry active yeast
1 teaspoon sugar
1 1/4 cups water
2 3/4 cups bread flour
1/2 cup yellow pea flour
2 tablespoons yellow cornmeal
1 teaspoon salt
3 tablespoons olive oil
extra flour, for dusting
1 Disperse yeast in water. Add the sugar and stir to dissolve. Allow to rest for 10 to 15 minutes or until bubbly.
2 Add the rest of the ingredients and knead until smooth and elastic. Form dough into a ball and place in an oiled bowl. Cover with plastic wrap and ferment for 1 to 1 1/2 hours, or until double.
3 Punch down then divide into two to three pieces. Form each pieve into a ball then bench-proof.
4 Roll out into a disk, about 1/3-inch thick. Transfer to cornmeal-dusted sheet pans. Proof for 30-40 minutes.
5 Bake at 400 to 425°F for 15-20 minutes or until golden.
6 Cover with a clean towl to keep the crust soft.
Bean flour making tip: Can't find yellow pea flour? Make some yourself! Buy dried yellow peas from the supermarket and lightly roast them in a pan. Grind them in the food processor or coffee grinder until you get a fine powder much like flour.
Recipe by Jill Sandique for USDA/FAS Manila
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