| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Breads, Ethnic | 1 | Servings | ||
INGREDIENTS
| 1 1/4 | c | Water |
| 3 | c | Bread flour |
| 1 1/2 | ts | Salt |
| 2 | ts | Dry yeast |
INSTRUCTIONS
Place into the bread machine in the order given. Place on dough or pizza cycle. Both work well. Remove when finished and shape into a round in a pie pan which is oiled. Let rise approximately 30 minutes. For pizza bread...put finger holes in top. Rub with olive oil, salt and pepper. Bakeat 400 degrees 20-25 minutes. (This produces a flatten bread which I believe ended up being named Foccaccio! with some additional toppings.) For a loaf of bread, I do the same thing, except that I do not punch holes in the top. I lightly rub the top with olive oil...not necessary and bake at 400 degrees. For pizza....this will yield two pans of thin crust. Top and bake this at 425 degrees. NOTES : This bread is not good baked in the bread machine. Recipe by: Julia Colonna Thomas Posted to recipelu-digest Volume 01 Number 592 by "tess@shore.intercom.net" <tess@shore.intercom.net> on Jan 24, 1998
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