Italian bakestone bread, la piadina
1 servings
Ingredients
| Quantity | 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 |
| Olive oil cooking spray | ||
Directions
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.