| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Breads, Italian, Val’s |
1 |
Loaf |
INGREDIENTS
| 1 |
pk |
YEAST (1 tb) |
| 2 |
c |
WARM WATER, SEPERATED |
| 5 1/2 |
c |
ALL PURPOSE FLOUR |
| 1 1/2 |
ts |
SALT |
| 1 |
ts |
FRESHLY GROUND PEPPER |
| 3 |
tb |
OLIVE OIL |
|
|
TOPPINGS |
|
|
EXTRA VIRGIN OLIVE OIL |
| 1 |
ts |
KOSHER OR SEA SALT |
| 2 |
ts |
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
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