| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
Self-raising flour |
| 1 |
ts |
Salt |
| 1 |
oz |
Butter; chopped |
| 1/2 |
c |
Parmesan cheese; shredded |
| 1/2 |
c |
Black pitted olives. sliced |
| 1 |
tb |
Fresh rosemary; chopped |
| 1/2 |
c |
Milk |
| 1/3 |
c |
Water |
| 1 |
tb |
Milk. extra |
| 2 |
tb |
Parmesan cheese; shredded, extra |
INSTRUCTIONS
The Family Circle Recipe Encyclopedia
Preheat oven to moderately hot 210 C (415 F). Brush a baking tray with
melted butter or oil and sprinkle lightly with flour. Sift self-raising
flour and salt into mixing bowl. Add chopped butter. Using finger tips, rub
butter into flour until mixture is fine and crumbly. Add parmesan, olives
and rosemary; stir. Combine milk and water and add to dry ingredients. Mix
to a soft dough with a flat blade knife. Turn out onto a lightly floured
surface and knead briefly until smooth. Shape dough into a ball, then
flatten out to a round approximately 2 cm (3/4 inch) thick. Place dough on
prepared baking tray. Using a large knife, score dough deeply to mark into
eight portions. Brush with extra milk and sprinkle with extra cheese. Bake
for 25 minutes or until golden brown and crusty.
Posted to TNT Recipes Digest, Vol 01, Nr 965 by vu-man@juno.com (V U Man)
on Jan 25, 1998
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