| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Bread, Hand, From hard c | 6 | Servings | ||
INGREDIENTS
| 3 | c | Flour |
| 1 | pk | Rapid Rise Dry Yeast |
| 1 | ts | Salt |
| 1 | c | Warm Water; (115 – 125 Degrees) |
| 2 | tb | Olive Oil |
INSTRUCTIONS
Processor method: Place flour, yeast, and salt in work bowl of food processor fitted with steel knife; process to combine. With machine running, pour warm water and oil slowly through feed tube until dough forms a ball. Process 1 minute. Let dough rest 15 minutes in covered work bowl. Shape as directed in calzone recipe. Hand method: In medium bowl, combine dry ingredients. Stir in water and oil until dough forms. Knead on lightly floured surface for 5 minutes or until dough is smooth and elastic. Place in lightly greased bowl. Cover and let rest for 15 minutes. Shape as directed in calzone recipe. NOTES : TIP: Calzones may be wrapped tightly and frozen before baking. Cook as directed from frozen state for 25 to 30 minutes. Recipe by: Dierberg's Home Economists Posted to MC-Recipe Digest by Jill & Joe Proehl <jpxtwo@swbell.net> on Apr 05, 1998
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