| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Bread, Yeast, Italian |
1 |
Servings |
INGREDIENTS
| 2 |
pk |
Dry yeast; dissolved in one cup lukewarm water |
| 3 |
c |
Unbleached flour |
|
|
Olive oil |
| 1 |
ts |
Sugar |
| 1 |
ts |
Salt |
| 3 |
tb |
Tomato paste |
| 1 |
|
Yellow onion; peeled and chopped |
| 6 |
|
Green onions; chopped |
| 1 |
|
Clove garlic; crushed |
|
|
Fresh-cracked pepper |
INSTRUCTIONS
Place the water and yeast in a mixing bowl. Add half the flour, 1/4 cup
olive oil, the sugar, and salt, and mix with an electric mixer until
smooth. Add the remaining flour, and blend in by hand. Place the dough on
floured board, and knead for 5 minutes. Place the dough on a Formica
countertop or on plastic wrap, and cover with a large metal bowl. Allow to
rise about 1 hour, or until doubled in bulk. When it is doubled, punch the
dough down, and knead it for 1 or 2 minutes. Roll the dough out to fit a
greased 9- by 13-inch shallow pan, and place the dough in the pan. Let the
dough rise until not quite doubled in bulk, and then punch holes all over
it, using a fork. Brush the top of the dough with some olive oil and then
the tomato paste. Mix together the yellow onion, green onions, and garlic;
use to sprinkle top of dough. Sprinkle with the pepper. Preheat the oven
and bake at 375° for about 25 minutes, or until lightly browned.
busted by Sarah G. NOTES
: This bread is great on a buffet. Or slice in half and use for Italian
sandwiches. I like a little Italian salami, some yellow onion, and a few
green olives. Drizzle a little Italian salad dressing on the sandwich, and
enjoy with a heavy red wine.
Recipe by: A Frugal Gourmet
Posted to recipelu-digest by P&S Gruenwald <sitm@ne.infi.net> on Mar 17,
1998
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