INGREDIENTS

INSTRUCTIONS

SPONGE
DOUGH
1> Sponge: Mix the starter, flour and water in a large glass or pottery
bowl. Cover with plastic wrap and let ripen for 12 hours.
2> When ready to make bread, drain tomatoes. Add onion, water, salt,
tomatoes, oil (add to reserved oil to make 2 Tbsp) and 2 cups of flour.
3> Mix on medium for two minutes. Add remaining flour 1/4 cup at a time
until it pulls away from the sides of bowl. Continue kneeding until
elastic.
4> Place in an oiled bowl, turn and cover with a damp towel. Let rise until
doubled. (If making pizza, this is the best time to roll and make.)
5> Gently work with hands to release air. Let rise a second time.
6> Form into a round, flat loaf on a pan sprinkled with cornmeal. Brush
with olive oil. Cover and let rise for 45 minutes.
7> About 15 minutes before baking, preheat oven to 400°. Put a shallow pan
in the bottom rack. Place bread on the center rack. Immediately place 1 cup
of ice cubes in shallow pan and close door. Bake 25 to 30 minutes.
>From: yoda <yodafmly1@nternet.net>
NOTES : * If using dry packed tomatoes, place in a small skillet with the
oil.  Heat over low heat for 8 minutes. This makes a wonderful pizza crust.
Recipe by: Ronda Warywoda
Posted to MC-Recipe Digest by Nuey2@aol.com on Feb 3, 1998

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