Yield: 8 Servings
|2 cups||Lukewarm water|
|1||Envelope dry yeast|
|½ cup||Whole wheat flour (up to)|
|7 cups||Bread flour or regular flour|
|1 teaspoon||Dry orgeano|
|1 teaspoon||Dry basil|
|1||Head roasted garlic; peeled*|
Date: Tue, 23 Jul 1996 20:14:50 -0400 Combine yeast, water, whole wheat flour and half of the bread flour in a large bowl or mixer with a dough hook. Add sugar and pinch of salt. Mix until combined. Add oregano, basil, roasted garlic and remaining flour, knead until a smooth ball is formed. It may take extra flour to achieve this result. Cover and allow to rise until double in size, about 1½ hours, depending on temperature of room. Punch down and form a round loaf.
Place on an oiled baking pan and coat with olive oil, coarse salt, fresh pepper and some additional oregano and basil. Allow to rise until double in size, again about 1 hour or so. Bake in a pre-heated 350 degree oven for about 1 hour or until golden brown. Loaf will sound hollow when the bottom is tapped with the handle of a knife.
* roasted garlic can be made by placing a head of garlic in the oven on a piece of aluminium foil and baking it for 1 hour at 350 degrees. Allow to cool and then peel and add to bread mixture.
Bread flour is better to use because it gives a better texture to the bread. It is high in gluten and will enhance the overall result.
This same bread recipe can be used as the basis for a homemade pizza dough.
Roll it out to the desired shape, add tomato sauce, cheese, toppings of choice, dust with oregano, basil. Bake for 45 min. at 350 degrees.
I have had great success with this for a number of years. I hope that you all enjoy it as well. If you have questions or concerns about this recipe, please be in touch with me.
JEWISH-FOOD digest 275
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, .