| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Italian3 |
1 |
servings |
INGREDIENTS
| 2 |
c |
Milk |
| 2 |
tb |
Sugar |
| 1 1/2 |
ts |
Salt |
| 2 |
|
Envelopes dry yeast |
| 2 |
c |
Warm water |
| 8 |
c |
Flour; sifted (8 to 10) |
| 1 |
c |
Provolone cheese; freshly grated |
| 2 |
tb |
Butter; melted |
| 2 |
|
Cloves garlic; crushed |
| 4 |
tb |
Parmesan cheese; coarsely grated |
INSTRUCTIONS
Combine the milk, sugar and salt in a small saucepan and heat until
lukewarm. Dissolve the yeast in a large bowl. When the yeast is bubbly,
stir in the milk mixture. Add about 5 cups flour and the provolone and stir
to blend well. Beat in enough of the remaining flour to make a soft dough.
On a floured board, knead until smooth and elastic. Grease a large bowl and
set the dough in it, turning to grease the top.
Let rise in a warm, draft-free place until doubled in bulk, about 1 hour.
Combine the melted butter with the crushed garlic and brush the mixture
inside two 10 in. round baking pans. Punch dough down and knead 1 minute,
then divide dough in half. Divide each half into 7 equal pieces. Line the
rim of one greased baking pan with 6 of the pieces and place the remaining
piece in the center.
Repeat to fill remaining baking pan. Let rise again until doubled in bulk,
about 45 minutes. Brush tops with water and sprinkle with parmesan. Bake in
a 375 F oven for 45 minutes, or until done.
Per serving: 4845 Calories (kcal); 91g Total Fat; (17% calories from fat);
167g Protein; 822g Carbohydrate; 235mg Cholesterol; 5241mg Sodium Food
Exchanges: 50 1/2 Grain(Starch); 6 Lean Meat; 1/2 Vegetable; 0 Fruit; 12
Fat; 1 1/2 Other Carbohydrates
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