| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Bread, Bread machi |
12 |
servings |
INGREDIENTS
| 1 1/4 |
c |
Water |
| 1 1/2 |
ts |
Salt |
| 2 |
tb |
Olive oil |
| 3 1/4 |
c |
Bread flour |
| 1/4 |
c |
Italian Bread improver; King Arthur brand |
| 2 |
ts |
Yeast |
INSTRUCTIONS
Place ingredients in your breadmaker according to manufacturer's
suggestions.
Select the dough cycle. When finished, place the dough on lightly
floured board. Punch down. Flatten out slightly and with wet hands,
pat water on the top of the dough. Dry your hands and roll the dough
in a jelly roll fashion. Place the dough on a floured peel or
directly onto a heavy, dark, baking sheet. Let rise 35-40 mins.
Preheat oven to 350F. Bake for about 20 mins.
Let cool completely before slicing.
Recipe by: King Arthur
Posted to EAT-LF Digest by Penchard@aol.com on Dec 29, 1998,
converted by MM_Buster v2.0l.
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