 |
Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
Italian peasant bread topped with olive oil, herbs and onions. Makes 1 loaf Ingredients:
ingredients |
1 (1/4 oz pkg) or 2 1/4 tsp saf perfect rise yeast |
1 tsp sugar |
1/4 cup water (110º-115ºf) |
2 cups bread flour |
1 cup whole wheat flour |
2 tbsp sugar |
1 tsp salt |
1 cup cold water |
1 tbsp olive oil |
topping |
1 tbsp olive oil |
1 medium red onion, sliced thinly |
1 tbsp fresh rosemary |
1/8 tsp cracked black pepper |
2 tbsp romano cheese |
course salt, as desired |
Directions:
1. In a 2-cup liquid measure, dissolve yeast and 1 teaspoon sugar in warm water. Let stand until foamy, about 5 minutes.
2. Insert dough blade in work bowl; add bread flour, whole wheat flour, 2 teaspoons sugar and salt. Process to combine, about 20 seconds. Add cold water and olive oil to yeast mixture. With machine running, pour mixture through feed tube in steady stream, only as fast as flour absorbs it. Continue processing until dough cleans inside of work bowl and forms a ball. Knead dough by processing an additional 45 seconds. Open lid to check dough consistency. If dough is stiff and somewhat dry, add 1 teaspoon water; if soft and sticky, add 1 tablespoon flour. Close lid and process for 10 seconds. Check dough consistency again, making additional adjustments if necessary.
3. Place dough in a lightly oiled or floured plastic food storage bag; squeeze out air allowing space for dough to rise. Let rise in warm place until almost doubled and indentation remains after lightly toughing dough, about 1 hour.
4. Place dough on a lightly floured surface and punch down. Pat dough into lightly greased 9-x 13-inch pan, two 9-x9-inch pans or onto baking sheet. Cover; let rise in warm place until almost doubled and indentation remains after lightly touching dough, about 30 to 40 minutes. Preheat oven to 425ºF 15 minutes before baking.
5. With fingers, make deep indentations almost to bottom of pan, 1-inch apart over entire surface of dough. Drizzle with 1 tablespoon olive oil. Separate onion rings; place rings evenly over dough; sprinkle with remaining ingredients. Bake for 15 to 17 minutes until golden brown. Cool 10 minutes; serve warm or cool.
6. ________________________________________
|
|