| 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 <waltgray@mnsinc.com>
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.
MM-RECIPES@IDISCOVER.NET
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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