| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Breads, Italian |
6 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
Flour, bread |
| 1 |
tb |
Rosemary leaves |
| 2 |
ts |
Salt |
| 1/2 |
tb |
Yeast |
| 3 |
tb |
Olive oil |
| 1 |
c |
Water; hot |
|
|
Olive oil |
INSTRUCTIONS
Bring all ingredients to room temperature and add to breadmaker, in order.
Select "white bread, manual" and press Start. Remove dough when cycle
complete. BY HAND DIRECTIONS: Mix 1 1/2 cups of the flour, the rosemary,
salt, and yeast in a large bowl thoroughly. Add 3 tablespoons oil and the
hot water. Beat on low speed 30 seconds, scraping bowl constantly. Beat on
medium speed 1 minute, scraping bowl frequently. Stir in enough remaining
flour to make dough easy to handle. Turn dough onto lightly floured
surface. Knead 5 to 8 minutes or until smooth and elastic. Place in greased
bowl; turn greased side up. Cover and let rise in warm place about 1 hour
or until double. (Dough is ready if indentation remains when touched.)
Punch down dough. Brush 12" pizza pan or large cookie sheet with oil. Press
dough in pizza pan or flatten into 12" circle on cookie sheet. Make
depressions with fingers, about 2" apart, into dough. Brush with oil;
sprinkle with pepper. Let rise uncovered in warm place 30 minutes. Heat
oven to 400 degrees. Bake 20-25 minutes, until golden brown. Brush with
additional oil. Serve warm.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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