Guest guest Posted September 9, 2001 Report Share Posted September 9, 2001 * Exported from MasterCook Mac * My Favorite Italian Bread Recipe By : Mr. Food's Italian Kitchen by Art Ginsburg Serving Size : 12 Preparation Time :0:00 Categories : Breads Food Processor Cooking Italian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 cups all-purpose flour -- plus more if needed 1 package active dry yeast 2 teaspoons salt 1 cup very warm water 1 teaspoon sugar 2 teaspoons olive oil Place the flour, yeast, and salt in a food processor that has been fitted with it's metal cutting blade. Process for 3 to 5 seconds, until the ingredients are well mixed. In a small bowl, combine the water, sugar and oil. With the processor runing, slowly pour the water mixture through the feed tube. After it is completely mixed, if the dough is too soft, add more flour, 1 tablespoon at a time, until a smooth ball forms. Process for 20 to 25 seconds to knead the dough. Place the dough in a bowl that has been coated with nonstick cooking spray; turn the dough. Cover with plastic wrap and allow to rise at room temperature for 35 to 40 minutes. Turn the dough onto a lightly floured board and roll out into a rectangle about 8 " x 12 " . Starting at a long side, tightly roll up the dough jelly-roll fashion and place seam side down on a n ungreased baking sheet. Cover with plastic wrap an let rise at room temperature for 30 minutes or until doubled in size. Preheat the oven to 400F. Remove the plastic wrap and bake for 30 to 3 minutes, or until golden brown. Let cool before slicing. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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