all you knead

Vegetarian Times, March, 2001 by Patsy Jamieson

PER SERVING: 269 CAL.; 8G PROT.; 6G TOTAL FAT (1G SAT. FAT); 45G CARB.; 27MG CHOL.; 610MG SOD.; 3G FIBER

baking stones

If you enjoy making home-made pizza and crusty breads, you might consider investing in a baking stone. An unglazed clay baking stone absorbs and distributes heat evenly, ensuring a great crust.

* You can find baking stones in kitchenware stores and housewares departments. Choose the largest that will fit in your oven, but make sure there will be a 2-inch space around the stone to allow heat to circulate. To use a baking stone efficiently, you will also need a pizza peel, a flat shovel-like tool made of hardwood that's used to slide pizzas and breads onto the stone or a baking pan. This will help you easily transfer loaves directly to the hot baking stone. Using a peel requires a little practice, but you will quickly get the hang of it.

* Always place a baking stone in a cold oven, then preheat oven. Allow at least 25 minutes for the baking stone to heat before baking,

* Do not place cold dough directly on a heated baking stone. The abrupt change in temperature may cause the baking stone to crack. Make sure dough is at room temperature.

* Baking stones are porous and may absorb odors, so you should not use soap when cleaning. Remove stubborn stains with baking soda and water.

dips & dunks

Suggestions for bread accompaniments:

* Yogurt-Garlic Dipping Sauce: Line sieve with cheesecloth and place over bowl. Spoon 1 1/3 cups low-fat plain yogurt into sieve. Cover with plastic wrap and let drain in refrigerator for 1 hour. Discard whey and transfer drained yogurt to serving bowl. Mash 2 cloves garlic with 1/2 teaspoon kosher salt into a paste, in mortar and pestle or with side of chef's knife. Stir into drained yogurt. If desired, stir in 2 teaspoons extra-virgin olive oil. Makes 1 cup.

* Olive Oil-Tofu Dipping Sauce: Mash 2 cloves garlic with 1/2 teaspoon kosher salt into a paste, in mortar and pestle or with side of chef's knife. Transfer to blender. Add 1/3 cup extra-virgin olive oil and 1/3 cup low-fat firm silken tofu; blend until smooth. Transfer to serving bowl. Stir in 2 tablespoons chopped parsley. Makes 1/2 cup.

* White Bean Spread: Mash 2 cloves garlic with 1/2 teaspoon kosher salt into a paste, in mortar and pestle or with side of chef's knife. Transfer to food processor. Add 1 (19-oz.) can drained and rinsed cannellini beans and pulse just until chunky. Add 2 tablespoons extra-virgin olive oil, 2 tablespoons lemon juice and 1/4 teaspoon red pepper flakes; pulse just until mixed. Transfer to bowl and stir in 1 1/2 teaspoons chopped fresh rosemary. Makes 3/4 cup.

PATSY JAMIESON is a Vermont-based food writer specializing in healthy cooking.