Post by Granny Smith on Mar 26, 2008 22:11:07 GMT -5
Italian Country Flat Bread
contributed by carla
2-1/2 to 3 c. unbleached flour, divided
1 (1/4 oz.) pkg. dry yeast
1-1/4 c. hot water (120-130 degrees)
1/4 lb. ham, diced
1/4 c. freshly grated Romano cheese
1 c. freshly grated Parmesan cheese
2 eggs, at room temperature
1/4 c. olive oil
1/2 t. freshly ground black pepper
In large bowl, combine 2 c. of the flour, yeast and 1 t. of the salt. Slowly pour water over flour mixture, stirring to blend. Add more flour, 1/4 c. at a time, to form soft dough. Turn dough out onto lightly floured surface and knead 8-10 minutes, or until smooth and elastic. Place dough in oiled bowl, turning to coat entire surface. Cover with plastic wrap and twol and let rise until doubled in bulk, about 45 minutes.
Grease 12-14" round baking sheet. In medium bowl, combine ham, cheeses, eggs, olive oil, 1 t. salt and pepper. Stir until well blended. Punch down dough. Turn out onto lightly floured surface. Sprinkle ham mixture over dough, and knead into dough. If dough is not too sticky, sprinkle more of the flour on surface and continue to knead in flour and ham mixture. Knead 8-10 minutes and let rise 5 minutes. With floured hands, press dough onto prepared baking sheet. Cover as before and let rise until doubled in bulk, about 1 hour.
Preheat oven to 425F. Bake 15-18 minutes or until loaf sounds hollow when tapped on top. Remove from oven, and cool on baking sheet 10 minutes. Remove and cool on rack.
contributed by carla
2-1/2 to 3 c. unbleached flour, divided
1 (1/4 oz.) pkg. dry yeast
1-1/4 c. hot water (120-130 degrees)
1/4 lb. ham, diced
1/4 c. freshly grated Romano cheese
1 c. freshly grated Parmesan cheese
2 eggs, at room temperature
1/4 c. olive oil
1/2 t. freshly ground black pepper
In large bowl, combine 2 c. of the flour, yeast and 1 t. of the salt. Slowly pour water over flour mixture, stirring to blend. Add more flour, 1/4 c. at a time, to form soft dough. Turn dough out onto lightly floured surface and knead 8-10 minutes, or until smooth and elastic. Place dough in oiled bowl, turning to coat entire surface. Cover with plastic wrap and twol and let rise until doubled in bulk, about 45 minutes.
Grease 12-14" round baking sheet. In medium bowl, combine ham, cheeses, eggs, olive oil, 1 t. salt and pepper. Stir until well blended. Punch down dough. Turn out onto lightly floured surface. Sprinkle ham mixture over dough, and knead into dough. If dough is not too sticky, sprinkle more of the flour on surface and continue to knead in flour and ham mixture. Knead 8-10 minutes and let rise 5 minutes. With floured hands, press dough onto prepared baking sheet. Cover as before and let rise until doubled in bulk, about 1 hour.
Preheat oven to 425F. Bake 15-18 minutes or until loaf sounds hollow when tapped on top. Remove from oven, and cool on baking sheet 10 minutes. Remove and cool on rack.