| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Breads | 1 | Servings | ||
INGREDIENTS
| 1 | c | Warm water; (110F) |
| 1 | tb | Sugar |
| 1 1/2 | ts | Salt |
| 2 | tb | Shortening (don't sub; applesauce) |
| 3 | c | Bread flour |
| 2 | tb | Gluten |
| 1 | tb | Yeast |
| 2 | tb | Seltzer Water |
INSTRUCTIONS
WEAVER (FBWR37A Put all in bread machine in order,on dough setting, while watching bread ball form, add at least 2 TBS seltzer water, so nice smooth ball forms, more if needed. After cycle finished, take out form into flying saucer form, and let rise another hour. Round loaf should be about 10 in diameter. You can at this time moisten surface and sprinkle with sesame seeds, gently pressing in. Put on greased baking sheet. Cover with light cloth. Should rise at least 1 hour. Preheat oven to 425F, bake loaf for 10 min, reduce heat to 375 F, bake 25 min. The loaf is done when it sounds hollow when tapped on bottom. Cool completely on rack before slicing across the middle. Put your favorite meats and cheeses (be sure to include mortadella, salami and some nice mild cheeses). Layer the meat and cheeses, and top with your olive salad. They usually take some bread out of the top and drizzle the olive oil on it. They take the bread out to make room for the olive salad, and we dip it in the oil and eat it <BG>. I don't know how much extra olive oil the salad is as I usually make my own, but you don't have to drizzle that in the top if you don't want to. I should find out tomorrow if my "Fernando" will be able to import the salad for us here in Florida. He was checking Friday. Hope this helps, wouldn't want you to have to go without this treat, if you have any more ?? just holler! lynda/fl Formatted by Elaine Radis BGMB90B; JUNE, 1993 Posted to EAT-L Digest 06 Aug 96 Date: Wed, 7 Aug 1996 21:40:40 -0500 From: LD Goss <ldgoss@METRONET.COM>
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