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Prep Time: 60 Minutes Cook Time: 21 Minutes |
Ready In: 81 Minutes Servings: 4 |
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I tend to use organic ingredients everywhere possible, but you don't have to on this recipe. It is a moist, and richly light flavored table bread that would be wonderful with a simple meal. Two of my roommates came wandering into the kitchen with their eyes glittering - what are you making, it smells sooooo good. There wont be any left-overs after the meal. Use your bread maker or follow your trad method, and washed hands of course. Ingredients:
2/3 cup filtered water |
2 cups flour |
2 teaspoons powdered sugar |
1 teaspoon kosher salt |
1 teaspoon red-star active dry yeast |
2 teaspoons extra virgin olive oil |
kosher salt |
extra virgin olive oil |
2 roma tomatoes, halved & sliced 1/4 inch thick |
1 cup white mushroom, sliced 1/4 inch thick |
fresh cracked ground black pepper |
Directions:
1. following your bread-machine method using the dough setting.
2. combine the first 6 ingredients- start machine.
3. keep an eye on the dough- and when it has doubled in size take out of bread machine (mine doubled early).
4. place dough on a lightly floured bread board and flatten the firm yet elastic and not sticky dough with hand to punch down.
5. preheat oven to 400 degrees.
6. let dough rest a moment while lightly oiling a cookie sheet lined with parchment paper or silpat and seasoning the tomatoes with the olive oil and salt.
7. season the mushrooms with a tiny bit of olive oil.
8. Roll dough out to a rectangle and layer half with one half of the mushrooms.
9. fold other dough half over- press out with fingertips and repeat with the rest of the mushrooms.
10. shape dough with fingertips by punching and jabbing motion to produce a very dimpled rectangle shaped bread.
11. transfer dough to prep'd baking sheet.
12. spray or'drizzle-spread'[to taste] the dough lightly with olive oil.
13. top with seasoned tomatoes and pepper to taste.
14. let dough rise 15 minutes.
15. bake at 400 degrees for about 18- 24 minutes.
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