Yield: 48 Servings
|¼ teaspoon||Easy blend yeast|
|7 ounces||(fl) warm water|
|½ pint||Warm water|
|1 tablespoon||Olive oil|
|5 tablespoons||Warm milk|
|1¼ pounds||Plain flour|
|1 teaspoon||Easy blend yeast|
|Cornmeal to dust|
From: trev@... (Trevor Hall)
Date: Mon, 8 Nov 93 07:38:46 GMT Step 1: Add yeast to sifted flour and slowly mix in the water. Beat for five minutes. Place in a bowl and brush with olive oil. Cover and leave to rise in a warm place until tripled in size (5-24 hours). Now chill.
Step 2: Stir the warm water, milk and olive oil into the chilled mixture.
Slowly add this mixture to the 1 1/4lb of flour, adding the yeast and salt.
Using either a food processor or those at the end of your wrists, form into a dough and then knead on a floured surface until springy . Put dough in an oiled bowl, cover and leave to rise until doubled in size.
Divide into four and stretch dough into rectangles, pressing flat with your knuckles. Cover with a damp cloth and leave in a warm place for 2 hours.
Pre-heat oven to 220C gas mark 7. Heat baking sheets in oven. Dust baking sheets with cornmeal and place dough on top.
Bake for 25 minutes, sprinkling with water three times during the first 10 minutes.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .