| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Breads, Italian |
2 |
Loaves |
INGREDIENTS
| 2 |
c |
Tepid water |
| 2 |
pk |
Rapid-rise yeast |
| 5 1/2 |
c |
Flour |
| 1/2 |
c |
Olive oil |
| 4 |
tb |
Olive oil |
|
|
Rosemary leaves |
|
|
Chopped garlic |
|
|
Coarse salt |
INSTRUCTIONS
Combine water and yeast. Set aside to bubble up and foam. Place flour in a
pot large enough to hold dough that will double in size. When yeast has
foamed, gently add olive oil. Pour over flour, mix and knead until dough
forms. Cover and set aside. When double in size 9about 2 1/2 hours), knead
dough down. Let rise a second time. Preheat oven to 375 degrees. Cut dough
in half. Flour a board and roll dough out onto two baking sheets. Brush
with oilive oil, sprinkle rosemary leaves, chopped garlic, and coarse salt
over top. Bake at 375 degrees for 30 minutes.
Posted to MM-Recipes Digest by Paula <demoness@bellatlantic.net> on Aug
23, 1998
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