Yield: 1 Servings
|1 cup||Lukewarm water|
|2 teaspoons||Active dry yeast|
|2 cups||Bread flour|
|22||To-24 dry-packed sundried tomatoes; rehydrated|
|¼ cup||Extra virgin olive oil|
|½ cup||Semolina flour|
|½ teaspoon||Freshly ground black pepper|
|4 teaspoons||Chopped fresh oregano; OR half that dried|
|2 tablespoons||Chopped fresh parsley; OR half that dried|
equipment: baking stone
BY HAND: 1-Combine the milk and ½ cup of the water in the bowl of a heavy-duty electric mixer or in a large mixing bowl. 2-Sprinkle the yeast over the mixture, stir in, and let sit for 2 minutes. 3-Mix in 1 cup of the bread flour with the dough hook (or knead in by hand). 4-Cover the bowl with plastic wrap and let sit for 2-½ hours. 5-In a food processor, puree half of the rehydrated sun dried tomatoes and the olive oil. Add to the bowl. 6-Add the remaining ½ cup water, the remaining 1 cup bread flour, and the semolina, salt and pepper. 7-Mix with the dough hook (or knead by hand) for 8 to 10 minutes, or until the dough appears silky and resilient.
8-Coarsely chop the remaining sun dried tomtoes. 9-Mix or knead the chopped sundried tomatoes, oregano, and parsley into the dough until evenly distributed. 10-Transfer the dough to a lightly oiled bowl and cover with plastic wrap. 11-Let rise in a warm place for 2 hours. 12-Turn over a baking sheet and sprinkle with cornmeal or semolina flour. Set aside.
13-Place the dough on a work surface generously sprinkled with semolina flour and cut into 2 equal pieces. 14-Gently pull and stretch each piece of dough into an 8-inch round or a 7-inch square. 15-Press each flatbread into the semolina flour, then flip to coat the other side. 16-Transfer to the prepared baking sheet. 17-Cover with plastic wrap and let rise in a warm place for 45 minutes to 1 hour. 18-Place a baking stone on the middle rake in the oven and preheat to 450F. 19-Using a spray bottle, spritz the ovenwalls with water. Work quckly so the oven does not lose heat. 20-Slide the flatbreads onto the hot Stone. 21-Bake tor 14 to 16 minutes, or until the bread browns. 22-Transfer the flatbreads to a rack to cool completely before cutting. Yield: 2 flatbreads ABM :To prepare the dough in a bread machine: *Combine all the ingredients, except the sundried tomatoes and herbs, in the bread pan in the order specified by the manufacturer's instructions. *Process on the dough setting (#9). *When the system is complete, turn the dough out on a well-floured work surface. *Pick up the recipe with step 9.
SOURCES: >Red Sage, Washington, DC, a sister restaurant of Mark Miller's Coyote Cafe in Santa Fe. >Flavored Breads (1996) Mark Miller and Andrew MacLauchlan (Ten Speed Press ISBN 0898158621). >phannema@...
BOOKNOTEs: most people think tomatoes originated in Italy, but they are another of the great botanical and culinary gifts that the New World gave the Old World. The same misconception applies to the provenance of Undried tomatoes; the practice of sun drying tomatoes began in the Spanish missions of the Southwest and California, and was probably based on the Native American tradition of sundrying foods.
Bread goes well with pastas, pestos, eggplant dishes, and most Italian or Provencal blends. Try this bread at cocktail hour with a hearty Rioja wine, or for sandwiches with goat cheese or coppacola ham. If you use sundried tomatoes packed in oil rather than rehydrating the (unsalted) tomatoes, use only 2 to 3 tablespoons of olive oil in this recipe.
Recipe by: Red Sage, Washington, DC (Coyote Cafe affiliate) Posted to MC-Recipe Digest V1 #1060 by KitPATh <phannema@...> on Jan 29, 1998