Italian bakestone bread, la piadina

Yield: 1 servings

Measure Ingredient
3½ cup Unbleached white flour
½ cup Semolina flour
1 teaspoon Salt
½ teaspoon Baking powder
6 tablespoons Melted butter or margarine
⅔ cup Warm water
½ cup Lowfat 2% milk or soy milk; warmed
\N \N Olive oil cooking spray

1. In the work bowl of a food processor fitted with the steel blade, combine flours, salt, and baking powder. Add melted butter and combine with a few pulses. In a measuring cup, combine milk and water. Gradually add to the processor, until dough comes together into a coarse, moist meal and clears the sides of the howl. Do not overmix. 2. Place dough on a lightly floured work surface and knead to a silky, resilient hall, 3 to 5 minutes.

On the work surface, cover dough with an overturned bowl and let rest 20 to 30 minutes. ok the other side for another minute or 1 to 2 minutes. Remove from the pan, wrap in foil, and keep warm while making the rest of the breads.

This Italian version of a flour tortilla is one of the oldest hearth breads made in the world today. It is also one of the simplest-just flour, salt, and water-although this version contains a bit of oil, baking powder, and milk for a more tender, manageable &ugh.

Traditionally baked on terra cotta bakes/ones known as a testi, it is served hot, cut into wedges, surrounding a mound of ricotta cheese, which is studded with ripe plum tomato wedges and sprinkled with chopped fresh basil Sometimes it forms a sandwich, folded around melting chunks of gorgonzola.

MC_Busted by Karen C. Greenlee

By "Karen C. Greenlee" <greenlee@...> on Apr 15, 1999.

Recipe by: Veggie Life, May, 1999 Converted by MM_Buster v2.0l.

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