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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Bread / Number of Servings: 2 |
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Directions: 1. Blend yeast, all-purpose flour, buckwheat flour, sugar and salt. Stir in
water, work into a ball and knead 4 to 5 minutes or until smooth and
elastic. (Check label to see that yeast is the kind that is activated by
warm water. Oetkers Instant Dry Yeast was used for testing this recipe.)
2. Place dough in bowl, brush with olive oil, cover and let rise in a warm
place for 40 minutes. Punch dough down, form into 2 balls. Cover and let
rest for 10 minutes.
3. Form each ball of dough into an oval about 3/4 inch thick. Place on
baking sheet dusted with cornmeal. Brush with olive oil then sprinkle with
garlic and Herbes de Provence. Let rise 10 minutes.
4. Dimple dough surface with fingertips and bake in a 425F oven for 15 to
20 minutes or until golden brown. Cool on wire rack. Cut in wedges. Serve
the same day or refrigerate and reheat. Makes 2 large loaves.
* A Mixture of herbs that flourish in the hills of southern France during
the summer months. Includes savory, thyme, rosemary, marjoram. From: Chef
Michael Varty
Le Rendez-Vous Restaurant & Wine Cellar
14 Prince Arthur Ave.,
Toronto, Canada
Source: Starweek Magazine
Toronto Star Aug 31 94
Richard Sienkiewicz GEnie R.Sienkiewic
~End Recipe Export-
| Ingredients:
2 Packets instant dry yeast
6 Cup(s) All-purpose flour
3/4 Cup(s) Buckwheat flour
1 Tablespoon(s) Granulated sugar
1 Tablespoon(s) Dark molasses (treacle)
2 1/2 Cup(s) Warm water |
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