| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Breads, Italian |
1 |
Loaf |
INGREDIENTS
| 1 |
|
YEAST, 1 tb |
| 2 |
c |
WARM WATER, SEPERATED |
| 5 1/2 |
c |
ALL PURPOSE FLOUR |
| 1 1/2 |
t |
SALT |
| 1 |
t |
FRESHLY GROUND PEPPER |
| 3 |
T |
OLIVE OIL |
|
|
TOPPINGS |
|
|
EXTRA VIRGIN OLIVE OIL |
| 1 |
t |
KOSHER OR SEA SALT |
| 2 |
t |
CHOPPED FRESH THYME |
|
|
Herb infused oil |
|
|
Recipe to follow |
INSTRUCTIONS
SPRINKLE YEAST OVER 1 c WARM WATER AND LET DISSOLVE ABOUT 10 MINUTES.
MIX DRY INGREDIENTS USING FIVE c OF FLOUR TO START AND THEN ADD YEAST
WATER AND LEFT OVER WATER AND OIL. ON LIGHTLY FLOURED SURFACE, KNEAD
DOUGH UNTIL SMOOTH AND ELASTIC ADDING MORE FLOUR IF REQUIRED. PLACE IN
LIGHTLY GREASED BOWL TURNING ONCE TO COAT TOP WITH OIL. LET RAISE
DOUBLE IN BULK AND PUNCH DOWN. TRANSFER TO LIGHTLY FLOURED AND KNEAD
GENTLY FOR 1 MINUTE. LIGHTLY GREASE A 14 INCH PIZZA PAN AND ROLL DOUGH
OUT TO FIT MAKE 1/2 INCH INDENTATION WITH FINGERTIPS AND LET RAISE 30
MINUTES. ADJUST LOWER RACK TO BOTTOM OF OVER AND LEAVE BROIL RACK IN
OVER. PREHEAT TO 425* AND PLACE 1 c OF ICE CUBES IN A PAN ON TOP RACK.
BRUSH BREAD WITH 1 Tb OIL AND SPRINKLE ON SEA SALT. COOK 30 MIN. UNTIL
BROWN AND TAPS HOLLOW. BRUSH WITH 1 Tb OIL AND ADD THYME. Serve with
Herb infused oil. From Good Housekeeping. Posted to MM-Recipes Digest
V4 #078 by valerie@nbnet.nb.ca (valerie) on Mar 18, 1997
A Message from our Provider:
“God will let you get away with it until suddenly . . .”