Olive bread i

Yield: 2 Servings

Measure Ingredient
1 pack Active dry yeast
1 cup Warm water; (about 110 degrees)
1 cup Warm milk; (about 110 degrees)
2 tablespoons Sugar
½ cup Yellow cornmeal; plus
2 tablespoons Yellow cornmeal
1 cup Tapenade I; see * Note
2 teaspoons Salt
5 cups Flour -; (to 5 1/2 cups)
1 Bottle Extra-virgin olive oil; (small bottle)
3 ounces Thinly-sliced Proscuitto
2 ounces Parmigiano-Reggiano cheese; shaved
Fresh basil leaves

* Note: See the "Tapenade I" recipe which is included in this collection.

Preheat the oven to 350 degrees.

In the bowl of a standing electric mixer, whisk the yeast with the water and milk. Let the mixture stand for about 5 minutes, or until the yeast has dissolved. Whisk in the sugar, ½ cup of cornmeal and the Tapenade. Add the flour. Using a dough hook and the machine on low, mix until the dough starts to come together. Increase the speed and continue mixing until the dough comes away from the sides and crawls up the dough hook. Turn the dough out into a greased bowl and cover. Let the dough rise until double in size.

Turn the dough out onto a floured surface, punch down and divide the dough in half. Shape each half into individual loaves. Sprinkle the baking sheet with the remaining cornmeal. Place the loaves on the baking sheet. Cover the loaves and let the dough rise until double in size.

Using a sharp knife, make several slits across the top of the loaves. Bake the loaves for about 35 to 40 minutes, or until the bread is golden brown.

Remove from the oven and cool on a wire rack.

Serve the hot bread with olive oil, Proscuitto, cheese and basil.

This recipe yields 2 loaves of bread.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2451 broadcast 11-26-1997) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

11-30-1997

Recipe by: Emeril Lagasse

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