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Monday, November 21, 2016


1 package dry yeast
1 tsp sugar
¾ cup warm water
2 ¼ cups bread flour --divided
1 tsp salt
½ tsp dried italian seasoning
1 tbsp olive oil
vegetable cooking spray
1 tbsp cornmeal
1 tsp olive oil
2 tbsp grated parmesan cheese

Dissolve yeast and sugar in warm water in a bowl; let stand 5 minutes. Place 2 cups flour, salt, and Italian seasoning in a large bowl. Add yeast mixture and 1 tbsp oil, stirring to form a soft dough. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 5 minutes); add enough of remaining flour, 1 tbsp at a time, to prevent dough from sticking to hands. Place in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 oF), free from drafts, 45 minutes or until doubled in bulk.
Preheat oven to 500F. Punch dough down. Pat dough into an 8 x 10 inch rectangle on a lightly floured surface. Place dough on a baking sheet coated with cooking spray and sprinkled with cornmeal. Using the handle of a wooden spoon or your fingertips, make indentations in top of dough. Gently brush dough with 1 tsp oil, and sprinkle with cheese. Bake at 500F for 14 minutes or until lightly browned. Cut into squares, and serve warm. Yield: 8 servings.

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