| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Cheese |
4 |
Servings |
INGREDIENTS
| 1 |
pk |
Yeast — not instant |
| 1 |
ts |
Sugar |
| 1 1/4 |
c |
Warm water |
| 2 3/4 |
c |
Bread flour |
| 6 |
tb |
Olive oil |
| 1/2 |
ts |
Salt |
| 4 |
tb |
Grated Parmesan cheese |
| 1/2 |
ts |
Dried rosemary — crushed |
| 1 |
tb |
Cornmeal |
| 1 |
ts |
Salt — coarse |
|
|
Black pepper |
INSTRUCTIONS
1. Dissolve the yeast and sugar in 3/4 cup warm water, about 110 degrees.
Set aside for 15 minutes until very foamy. 2. Stir 1 cup flour into the
yeast. Cover with plastic wrap and let this sponge proof in a warm place
until tripled in volume and very bubbly, about 3 hours. 3. Into the yeast
mixture add the remaining 1/2 cup warm water, 2 tablespoons olive oil, 1/2
teaspoon regular salt, Parmesan cheese and rosemary. Add enough of the
remaining flour to form a soft and workable dough. Knead on a lightly
floured surface until smooth and elastic, about 10 minutes. 4. Oil a large
bowl. Put the dough into the bowl, cover loosely and let rise in a warm
place until doubled in size, about 1-1/2 hours. 5. Sprinkle a baking sheet
with the cornmeal. Divide the dough into 4 parts and roll each into a
circle about 7 inches in diameter. Place on the baking sheet. Use the tips
of your fingers to make dimples in the dough. Spoon a tablespoon of olive
oil on each bread piece and sprinkle with the coarse salt and pepper. 6.
Bake in a preheated 475-degree oven for 20 minutes or until golden brown.
Recipe By : Jo Anne Merrill
From: Cindy@sierra.Uucp (Cindy Johnston
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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