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Italian Country Flatbread (pizza Rustica)

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CATEGORY CUISINE TAG YIELD
Dairy, Eggs Italian 1 Servings

INGREDIENTS

2 1/3 c Bread or all-purpose flour
approximately
1 Dry yeast
1 t Salt
1 1/4 c Hot water, 120~-130~
1/4 lb Prosciutto, diced
1 c Parmesan cheese, freshly
grated
2 Eggs, room temperature
1/4 c Olive oil
Salt/pepper to taste

INSTRUCTIONS

The dough will make 18" round or a 12"-x-16" rectangle.  By Hand or
Mixer 6 minutes: Combine flour, yeast and salt. Add water  Or by hand,
stir the heavy batter 100 strokes with a wooden spoon, or  for 2
minutes with the mixer flat beater. Remove the beater and  attach the
dough hook. Add flour to make a rough, shaggy dough that  will clean
the bowl. Add sprinkles of flour if the dough continues to  be sticky.
The dough under the hook should form a soft ball around  the revolving
arm.  Kneading 10 minutes: If by hand, turn the dough onto a floured
work  surface and knead with a strong push-turn-fold motion, bearing
down  heavily on the dough, until the dough is soft and elastic. Add
flour  if the dough is wet. If under the dough hook the dough clings to
the  sides of the bowl, add flour until it cleans the sides. Knead for
10  minutes. Or make in your bread machine on the dough cycle or make
in  a food processor.  By Processor 5 minutes: Attach the steel blade.
Measure 2 cups flour  into the work bowl and add the yeast and salt.
Pulse to blend. With  the processor on, pour the water through the feed
tube to make a  heavy batter. Add small portions of flour through the
feed tube to  make a dough that will ride with the blade and clean the
sides of the  bowl. When turned from the bowl the dough will be
slightly sticky, so  dust lightly with flour.  Kneading 1 minute: Knead
with the processor for 1 minute.  First Rising 45 minutes: Place the
dough in a greased bowl, cover  tightly with plastic wrap, and set
aside to double in bulk, about 45  minutes. (If prepared with a new
fast-rising yeast and at the  recommended higher temperatures, reduce
the rising times by about  half.) In a bowl mix the ham and 2 cheeses
and stir in the eggs,  olive oil, salt and pepper. The mixture will be
moist and quite  thick. Set aside.  Shaping 18 minutes: Punch down the
dough; work small portions of the  ham and cheese mixture into the
dough. This can be done also with the  dough hook and processor. The
dough will become quite sticky, due to  the oil, so add several
tablespoons of flour. Knead until the flour  is fully absorbed and the
dough is again soft and elastic, about 8  minutes. Put the ball of
dough aside to relax for 5 minutes. Although  it can be done with a
rolling pin, I prefer to use my hands to press  the dough into a round
or rectangle that is about 1/2" or less thick.  The hands give the loaf
a country look. Shape the dough to fit the  pan.  Second Rising 45
minutes: Cover the pan(s) with wax or parchment  paper and set aside
until light and puffy, about 45 minutes.  Adapted for MM from unknown
source.  Preheat the oven to 425~ about 15 minutes before baking.
Uncover and  prick the surface of the dough with a fork to give a
uniform pattern  over the loaf. Bake on the middle shelf of the oven
for about 25  minutes, or until the loaf is a light golden brown,
flecked with bits  of cheese and ham. (If using a convection oven,
reduce heat 50~.)  Remove from the oven and allow the bread to cool in
the pan for 3 or 4  minutes before removing to a metal rack to cool
thoroughly before  serving.  Two delicious Italian foods--prosciutto
and Pecorino cheese--give this  golden and flecked loaf a fragrance and
taste that it is as happily  eaten in the city as it is in the country.
Pecornio cheese is Italian sheep's-milk cheese that can be found in
most cheese specialty stores. If it is not available, a sharp Cheddar
is a good substitute. Prociutto ham is at times difficult to find and
always expensive. I have used Smithfield and other quality hams with
excellent results. Source: Bernard Clayton's New Complete Book of
Breads Posted to MC-Recipe Digest by "M. Hicks"
<nitro_ii@email.msn.com> on Feb 13, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2006
Calories From Fat: 1330
Total Fat: 150.2g
Cholesterol: 689.1mg
Sodium: 9664.1mg
Potassium: 1058.1mg
Carbohydrates: 12g
Fiber: 0g
Sugar: 2.8g
Protein: 148g


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