Artisan Bread
Serves 2 or 3.
Ingredients:
⅓ cup warm milk
¾ tsp bread yeast
1 TBSP sugar
1 cup white flour
2 tsp olive oil
¼ tsp salt
In a modest mixing bowl, combine warm milk, yeast &
sugar. Let it sit for 10 minutes or so until it gets happy and starts to foam.
Then add the rest of the ingredients and mix quickly. It should be fairly
sticky.
Flour your counter or cutting board and drop the dough in
the middle of it. Coat the dough with more flour so you can work with it. Fold
it and press it flat two or three times only (the lack of kneading makes for an
excellent texture).
Shape it into a ball, and place on parchment paper or in a
greased pan (I use a small piepan) and cook at 350° for 20 – 24 minutes: until top
is brown and it’s done in the middle.
Options:
Rosemary/Romano: mix together ½ cup Romano cheese, 1 tsp
fresh (sweet?) onion powder, and ¼ cup fresh chopped rosemary. During the “kneading,”
spread ¼ of the mixture on half of the flattened dough, fold the other half
over & flatten again. Spread a similar amount on half and fold. Spread a
similar amount, fold over, and shape into the shape you want to bake in. Spread
the final ¼ on top and bake.
Comment: we think this would make excellent pizza dough.
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