Tuscan flatbread

Yield: 12 Servings

Measure Ingredient
1 tablespoon Sugar
1 tablespoon Active dry yeast
1½ cup Water, lukewarm
4½ cup All-purpose flour
2 teaspoons Kosher salt
2 tablespoons Olive oil
2 tablespoons Fresh herbs, chopped (cook's choice)

Just got back from the Disney Institute again and as always, I had a marvelous time. You guys have got to go! I took: Imagineering!, Radio Drama, Outdoor Photography, Celebrations!, Boxing Aerobics, Animation Sampler, Romantic Dinners, Canoe Adventures and Taste of the Word: Bayou.

Wine, Wonder and Song: Italy: This class picks a wine region and then you proceed to not only learn about the wine from that area but, how to tell what makes a good wine, how to pair wine with food and listen to music from the area . No cooking here. The assistant chef prepares for everyone. You get to sit back and enjoy. I have yet to actually take this class. Both times I got recipes, I stuck my head in after the class and gave them my best puppy dog eyes.

Combine sugar, yeast and water. Stir to dissolve the yeast. Mix in the flour, a little at a time.

Mix in the salt and then knead on a lightly floured surface until smooth.

Let rise in a warm area, until doubled in size.

Oil a sheet pan, punch down the dough, and spread evenly on the pan. Brush the top of the dough with the olive oil and allow to rise until doubled in size.

Sprinkle on additional Kosher salt. (to taste) Bake at 400 degree F for 10 minutes, then top with the chopped herbs.

Continue to bake until golden brown.

Note: Though not to my taste, this was covered with caramelized onions instead of herbs when it was served.

Posted to EAT-L Digest 16 Dec 96 From: TeAntae Turner <tturner@...> Date: Tue, 17 Dec 1996 14:02:41 -0500

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