| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Pugliese | Bread | 8 | Servings | |
INGREDIENTS
| 8 | oz | Potatoes |
| 1 1/4 | ts | Dried yeast |
| 1 1/2 | c | Warm water |
| 3 3/4 | c | Durum flour |
| 2 | ts | Salt |
| 3 | tb | Olive oil |
| 1 | lg | Ripe tomato; cut into small pieces |
| 2 | ts | Capers; rinsed |
| 1/2 | ts | Salt |
| 1/2 | ts | Oregano |
INSTRUCTIONS
DOUGH TOPPING Date: Tue, 26 Mar 1996 21:14:10 -0500 From: Walt Gray <[email protected]> About 20 minutes before making the dough, peel the potatoes & boil them until they are tender. Drain & mash them. Use the potatoes while they are still warm. Stir the yeast into the warm water in a large mixing bowl. Add the flour, potatoes & salt in two additions. Mix together. Knead for 10 minutes. Place the dough in a lightly oiled bowl, cover & let rise till doubled. Divide the dough in half & shape into a ball. Place each ball into a well oiled 9" roind baking pan & stretch the dough towards the edges. Cover, let sit for 10 minutes & then stretch a little more. Cover again & leave until it has doubled. Preheat the oven to 400F. Dimple the dough with your finger. Sprinkle with olive oil & spread with tomatoes, capers, salt & oregano. Bake for 25 to 30 minutes until golden. Cool on wire racks & eat at room temperature. [email protected] MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #87 From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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