"pizza" bread

Categories
Breads
Ethnic
Yield
1 Servings
MeasureIngredient
1¼ cup Water
3 cups Bread flour
1½ teaspoon Salt
2 teaspoons Dry yeast

Place into the bread machine in the order given. Place on dough or pizza cycle. Both work well. Remove when finished and shape into a round in a pie pan which is oiled. Let rise approximately 30 minutes. For pizza bread...put finger holes in top. Rub with olive oil, salt and pepper.

Bakeat 400 degrees 20-25 minutes. (This produces a flatten bread which I believe ended up being named Foccaccio! with some additional toppings.) For a loaf of bread, I do the same thing, except that I do not punch holes in the top. I lightly rub the top with olive oil...not necessary and bake at 400 degrees. For pizza....this will yield two pans of thin crust. Top and bake this at 425 degrees.

NOTES : This bread is not good baked in the bread machine.

Recipe by: Julia Colonna Thomas Posted to recipelu-digest Volume 01 Number 592 by "tess@..." <tess@...> on Jan 24, 1998

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