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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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The bread is chewy light hearty and more flat than raised.. Great for Panini's or Soups! From a German Cookbook I had while living in Germany. Ingredients:
(may be halved) |
2 cups tepid water |
2 packages rapid-rise yeast |
5 1/2 cups flour |
1/2 cup good olive oil |
1 tsp. salt |
rosemary leaves |
chopped garlic (optional) |
coarse salt |
4 tbsp. good olive oil |
Directions:
1. Combine water and yeast. Set aside to bubble up and foam.
2. Place flour in a pot large enough to hold dough that will double in size.
3. When yeast has foamed, gently add 1/2 cup of olive oil. Pour over flour,
4. mix and knead until dough forms. Cover and set aside. When double in size
5. (about 2 1/2 hours), knead dough down. Let rise a second time. Cut dough
6. in half. Flour a board and roll dough out onto two baking sheets. This is where
7. I use my fingers to press into the flattened dough. The Olive Oil will puddle
8. in the indentions.
9. Brush with remaining olive oil, sprinkle rosemary leaves, chopped garlic
10. and coarse salt over top. Bake 375 degrees for 30 minutes.
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