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Granny White
Using either a food processor or those at the end of your wrists,
form into a dough and then knead on a floured surface until springy
.
Put dough in an oiled bowl, cover and leave to rise until doubled
in size.
Divide into four and stretch dough into rectangles, pressing flat
with your knuckles. Cover with a damp cloth and leave in a warm
place for 2 hours. Pre−heat oven to 220C gas mark 7. Heat baking
sheets in oven. Dust baking sheets with cornmeal and place dough
on top.
Bake for 25 minutes, sprinkling with water three times during the
first 10 minutes.
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