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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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ITALIAN ROUND BREAD This recipe came from an estate sale. I obtained it when I purchased the family collection from the Flack Estate in Quinlan, Texas in 1980. Ingredients:
2 tablespoons active dry yeast |
2-3/4 cups water at 110 degrees |
1/2 cup dry milk |
2 tablespoons granulated sugar |
1-1/2 teaspoons salt |
1/3 cup vegetable oil |
7-1/2 cups flour |
olive oil |
3 teaspoons parmesan cheese |
2 teaspoons parsley |
2 teaspoons paprika |
2 teaspoons garlic salt |
Directions:
1. Sprinkle yeast on water then stir to dissolve then add dry milk, sugar, salt, oil and 3 cups flour.
2. Beat with mixer until smooth about 3 minutes.
3. Gradually add enough of remaining flour to make a soft dough that leaves sides of bowl.
4. Cover and let rest 15 minutes then knead until smooth and satiny about 5 minutes.
5. Divide dough in half and shape into flat circles about 10 across.
6. Place loaves onto cookie sheet which has been oiled with olive oil.
7. Rub tops of loaves with olive oil then sprinkle with parmesan, parsley, paprika and garlic salt.
8. Bake at 350 for 25 minutes then served with herb butter.
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