| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Italian |
Breads, Italian |
4 |
Servings |
INGREDIENTS
| 1 |
ts |
Active dry yeast |
| 1/4 |
ts |
Salt |
| 2 |
c |
Flour, approximately |
| 1 |
|
Egg |
| 1/2 |
c |
Milk; at room temperature |
| 1/4 |
c |
Chopped prosciutto |
|
|
Freshly ground black pepper |
| 1 |
tb |
Oil |
INSTRUCTIONS
PREHEAT OVEN TO 425F. Dissolve yeast in 2 tablespoons warm water (125F) in
a small bowl. Stir in 1 tablespoon flour. Cover bowl with plastic wrap and
let sit in a warm place for 1 hour. Put salt and 1 3/4 cup flour in a large
mixing bowl. Break the egg in a measuring cup and add enough milk to make
2/3 cup. Add this to the flour, along with yeast mixture. Mix well, adding
more flour if necessary, to make a soft dough. Add the chopped prosciutto
and 5 to 6 grindings of pepper. Knead briefly. Oil a 10-inch round pan. Wet
hands and press dough into it until entire pan is covered more or less
evenly to a thickness of about 1/4 inch. Cover and leave in a warm place 30
minutes. Bake schiacciata 20 minutes, until crust is golden. Cool on a rack
and serve slightly warm or at room temperature.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Don’t wait for six strong men to take you to church.”