|1||=== basic dough ===|
|1½ cup||warm water; (110 to 115 degrees)|
|¼ ounce||yeast -; (1 pkg)|
|1½ cup||whole wheat flour|
|1¾ cup||all-purpose flour|
|1||(you may need more to achieve|
|1||the smooth elasticity)|
|1||=== filling ===|
|3.00 tablespoon||olive oil|
|2.00 ounce||cream cheese|
|8.00 slice||smoked salmon -; (abt 4 oz)|
|3.00 slice||red onion - 1/4 thick|
|1.00||hard-boiled egg; chopped|
|1.00 cup||picked watercress sprigs|
|1||salt; to taste|
|1||freshly-ground black pepper; to taste|
In a small bowl, dissolve the sugar in the warm water. Sprinkle the yeast over that mixture and let stand for 10 minutes, to bloom (it should begin to foam.) In the mixer bowl with the dough hook attached, add 3 cups of flour, salt and yeast mixture. Slowly turn it on and work the dough together. Turn it up to medium and mix for 5 minutes. If the dough is sticky, continue mixing and gradually add the remaining flour. Place this smooth ball of dough into an oiled bowl, cover and set aside to rise for 3 hours. Preheat the grill to medium. Divide the risen dough into two pieces. Oil your hands with 1 tablespoon of olive oil and form a round of dough, pressing dimples into the dough. Place the dough on the grill. Continue shaping the next piece. Watch the grill carefully, flipping the dough when the first side is golden brown. When they are both cooked, smear one of them with cream cheese. Top with the salmon, onions, egg and watercress. Season and top with the other piece. Cut into 6 wedges and serve it up. This recipe yields 6 little snacks.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2183 broadcast 08-21-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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