| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Vegetables |
|
New import |
4 |
Servings |
INGREDIENTS
| 1 |
|
Envelope active dry yeast |
| 1 1/2 |
c |
Warm water |
| 3 |
c |
Unbleached flour |
| 1 |
c |
Whole-wheat flour |
| 1/4 |
c |
Grated Parmesan cheese |
| 1 |
|
Egg, lightly beaten |
| 2 |
tb |
Vegetable oil |
| 1 |
ts |
Finely minced garlic |
|
|
Topping (recipe follows) |
|
|
Minced chives |
INSTRUCTIONS
Sprinkle yeast over warm water and let stand until bubbly. Meanwhile,
combine flours, cheese, egg, oil and garlic into food processor bowl. Add
yeast mixture and process just until dough forms a ball. Turn out onto
floured surface and knead until dough is Preheat oven to 400 F. Press dough
into bottom and up sides of greased 9x13-inch pan, forming rim around edge.
Crimp edge. Spread topping evenly over dough and sprinkle with minced
chives. Bake for 30 minutes, until edges are browned and topping is light
TOPPING: Peel and mince 10 to 12 garlic cloves. Saute 3 to 5 minutes in 2
tablespoons olive oil over low heat until soft but not browned. Remove from
heat and cool slightly then combine with 1 cup sour cream, 2 lightly beaten
eggs and 1/2 teaspoon salt.
Per Serving: Calories 126 Fat 5g Cholesterol 31 mg Sodium 74 mg Percent
calories from fat 39%
KRT News Service/"The Garlic Lovers' Cookbook, Volume II" Dallas Morning
News 9/18/96 Typos by Bobbie Beers
Posted to MM-Recipes Digest V4 #063 by BobbieB1@aol.com on Mar 3, 1997.
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