| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | Breads/, Italian | 1 | Servings | |
INGREDIENTS
| 4 | c | Unbleached flour |
| 2/3 | Fresh cake yeast dissolved in 2/3 cup warm water | |
| 10 | tb | Olive oil |
| 1/3 | c | Water |
| 2 1/2 | ts | Salt |
INSTRUCTIONS
Mix 2 cups flour with the dissolved yeast. Knead the dough for 10 minutes, either by hand or in the bowl of an electric mixture with a dough hook. Shape the dough into a ball, and put in an oiled bowl to rise until doubled in bulk, about 3 hours. Punch down, put the dough on a floured board, and knead again, incorporating the remaining flour, 1/3 cup olive oil, water, and salt. Knead until dough is smooth and elastic. Let rise again in a covered bowl for another 3 hours. Preheat the oven to 400 degrees. Divide the dough in half and roll out on a well-floured board to circles or squares 1/2 inch thick. Brush with the remaining olive oil and press the topping of your choice into the top of each circle. Bake on a baking sheet until golden brown, about 20 minutes. Serve warm or at room temperature, cut into wedges, squares, or triangles. NOTE: Slashes may be made in a decorative or random pattern in the breads before baking. TOPPINGS: * Thinly sliced rounds of yellow onion * Paper-thin crosswise slices of tomatoes and chunks of sun-dried tomatoes * Oregano leaves and slivers of garlic * Coarse salt and olive oil * Rosemary sprigs, coarse salt, and olive oil * Black olive halves and coarse salt * Sage leaves, coarse salt, and olive oil MC formatted and busted by Martha Hicks 4/98 Posted to MC-Recipe Digest by "Mega-bytes" <[email protected]> on Apr 11, 1998
A Message from our Provider:
“Tired of empty promises? God’s word never fails!”