| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Bread |
6 |
Servings |
INGREDIENTS
| 1 |
pk |
Active dry yeast; or equivalent |
| 1 1/4 |
c |
Warm water |
| 3 |
c |
Flour |
| 2 |
ts |
Salt |
INSTRUCTIONS
From: Pat Dennis <pld@acsu.buffalo.edu>
Date: Tue, 28 Sep 1993 09:31:49 -0400
Dissolve yeast in water. Stir in flour and salt. Knead on a floured
surface until smooth (about 5 minutes). Divide into six balls and knead
each until smooth and elastic. Flatten each to 1/4" thick and 4-5 inches in
diameter. Cover with a damp towel and let rise for 45 minutes. Place upside
down on a cookie sheet and bake at 500 degrees for 10-15 minutes, until
light brown. These work well with whole-wheat flour too.
REC.FOOD.RECIPES ARCHIVES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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