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BREAD500.TXT
1/2 ts Salt
1 tb Garlic olive oil,
-more as needed **
1
ts Sugar
/8 c Warm water,
@110 degrees
/4 c Chopped herbs,
optional *
7
1
-
Oil and cornmeal for pan
-
Stir together the yeast, sugar and warm water. Let stand until foamy,
about 10 minutes.
In the work bowl of a food processor fitted with the steel blade, chop the
herbs. Turn off machine. Add flour and salt. Turn the machine on and off
a couple of times. While the machine is running, add yeast. Process until
the dough forms a ball at the side of the bowl. Add garlic, olive oil and
process for 30 to 40 seconds more.
Transfer dough to a bowl that has been oiled with olive oil. Turn the dough
until the entire surface has been coated with the oil. Cover bowl with a
damp towel and allow to rise in a warm draft free place for 1 hour or until
doubled.
Roll out on a lightly floured surface and if dough is too elastic, try
tossing it from hand to hand to flatten it out. Lightly grease the pizza
pan with a little oil and sprinkle with cornmeal. Place the dough on the
pizza pan and trim the edges. Bake for 10 minutes @425 degrees. Remove
from oven, lightly brush the crust with a little more oil and proceed with
recipe.
Makes enough dough for one 12" crust.
*
Try basil, thyme, Italian flat leaf parsley, oregano, rosemary, cilantro.
-
-
----
--------- Recipe via Meal-Master (tm) v7.05
Title: Pizza Dough #1
Categories: Breads, Ethnic, Genie
Servings: 1
1
pk Active dry yeast
/4 c Warm water
/2 ts Sugar
1/2 ts Salt
2 tb Olive or vegetable oil
2 c All-purpose flour
3
1
Dissolve the yeast in the water. Stir in sugar, salt, oil and one and 3/4
cups of the flour. Turn onto a well-floured board and knead until smooth
and elastic. This should take about five minutes. Knead in enough of the
remaining flour to prevent sticking.
David Andrews
-
-
----
--------- Recipe via Meal-Master (tm) v7.05
Title: Whole Wheat Pizza Crust
Categories: Breads, Ethnic, Genie
Servings: 2
1
1
pk Dry yeast
c Warm water
3/4 c Whole wheat flour
2 ts Salt
4 ts Cornmeal (optional)
-
(105 to 115 F)
2
1/2 c All-purpose flour
Stir yeast into warm water and set aside for 5 to 10 minutes. Combine
the flours and salt in a mixer bowl; add yeast mixture. Mix until dough
begins to pull away from side of bowl. (Add a little more flour if dough
sticks to side.) Divide dough in half. On a floured surface with floured
rolling pin, roll each half into a 15-inch circle (dough should overlap pan
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