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Web Apples for Health

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Ingredients:
4 cups bread flour
Basic Sponge Recipe (at room temperature)
1 1/4 cups warm water (105º to 115º)
2 teaspoons nonfat dry milk
1 package dry yeast (2 1/2 teaspoons)
1 teaspoon salt
2 tablespoons cornmeal
2 tablespoons bread flour

Instructions:
Lightly spoon 4 cups flour into dry measuring cups; level with a knife. Combine with sponge and next 4 ingredients (sponge through salt) in a food processor; process until dough forms a ball. Process 1 additional minute.

Turn dough out onto a floured surface (dough will be sticky and soft); divide dough in half. 

Working with one portion of dough at a time (cover the remaining dough to keep from drying), roll each portion into a 12 x 6-inch rectangle.
 
Place dough on a parchment paper-lined baking sheet sprinkled with cornmeal. Taper ends of dough to form a "slipper" shape. Sprinkle 2 tablespoons flour over loaves.
 
Cover and let rise 30 minutes or until doubled in bulk.

Preheat oven to 425º.

Uncover dough. Bake at 425º for 25 minutes or until loaves sound hollow when tapped. 

Remove from pan; cool on a wire rack.

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Ingredients:

2 cups dried tart cherries
1/4 cup orange juice
hot water
2 1/2 cups flour
1 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 pinch salt
3 large eggs
1 cup chopped pecans
powdered sugar, for rolling

Instructions:

Preheat the oven to 350°F and line 2 cookie sheets with parchment paper. 

Combine the cherries and orange juice in a small bowl and add just enough hot water to cover. Set aside for 15 minutes or more. 

In a mixing bowl, combine the flour, sugar, baking powder, baking soda and salt.

Drain the cherries and discard the liquid. In a separate bowl, whisk the eggs together. Add them to the flour mixture along with the drained cherries and pecans and stir until a stiff dough forms. 

Scrape the dough onto a lightly sugared work surface and divide it into 4 pieces.
                          
Roll each piece with the palms of your hands into a log slightly shorter than the length of your cookie sheet. 

Place two logs on each cookie sheet, several inches apart (the logs will double in width). Bake for 15 minutes, until the logs feel set or firm to the touch. Set the cookie sheets on racks and let cool. Reset the oven to 300°F. 

When cool to the touch, place the logs on a cutting board. With a serrated knife, slice them into 1/2-inch diagonal slices. 

Lay the biscotti out on the prepared cookie sheets in a single layer and bake for an additional 10 to 15 minutes, until they are dry and lightly toasted. Cool completely. 

Store in an airtight tin or plastic container at room temperature for up to 2 weeks. 

Nutrition Facts:
Amount Per Serving: Calories 122
Fat 0.5 g, Cholesterol 0 mg,
Sodium 99 mg, 

Courtesy of: www.cookinglight.com