| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Bread |
24 |
Servings |
INGREDIENTS
| 2 |
pk |
Fast-rising dry yeast |
| 2 |
c |
Tepid water |
| 2 |
tb |
Sugar |
| 4 |
tb |
Olive oil |
| 1/2 |
c |
Salad oil |
| 1 |
ts |
Table salt |
| 5 1/2 |
c |
Unbleached white bread flour |
| 3 |
|
Cloves garlic; crushed |
| 1/4 |
c |
Olive oil for topping |
| 1 |
tb |
Rosemary |
| 1 |
tb |
Kosher salt |
INSTRUCTIONS
From: agoldsmi@uoguelph.ca (Amy C Goldsmith)
Date: 30 Jun 1994 19:47:50 -0400
This recipe comes from _The Frugal Gourmet Cooks Italian_, makes 2 loaves.
Dissolve the yeast in tepid water. Add the sugar, olive oil, salad oil,
and table salt. Mix in 3 cups of flour and whip until the dough begins to
leave the sides of the mixing bowl, about 10 minutes.
Mix in the remianing flour by hand or with a dough hook and knead the dough
until it is smooth. Allow the dough to rise twice in the bowl, and punch
down after each rising.
Oil two baking sheet, each 11 x 17 inches, and divide the dough between the
two pans. Using your fingers, press the dough out to the edges of each
pan. Cover and allow to rise for sbout thirty minutes, and brush with a
mixture of the crushed garlic and oil reserved for topping. Sprinlke with
rosemary and kosher salt [You could also use crushed pepper corns]. Bake at
375 for 30 minutes.
REC.FOOD.RECIPES ARCHIVES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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