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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 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-
Check some related videos Similar recipes: Potato flatbread (kartofluflatbrauth) Peel and mash potatoes. When cool, knead rye flour into them. How much rye flour you have to add depends on how soft the potatoes are, but knead until the dough does not stick to your hands. With your hands make round balls, about the size o Eggplant provencale Cook rice, sauteing it in olive oil & crumbling in the saffron before adding the water & salt. Brush a large baking pan with olive oil. Leaving the stems on, slice the eggplants in half lengthwise & place face down on the pan. Add Fig & gorgonzola flatbread Grilled flatbread heat a grill until hot. Place about 1/2 cup warm water in medium bowl, and sprinkle yeast on top; stir to dissolve. Let sit until foamy, about 5 minutes. Add olive oil, flour, a nd salt; combine. Turn dough out onto a well floured surface, and knead u Chicken and fresh vegetable provencale Break the cauliflower into small pieces. Combine vegetables in 3 qt. baking dish. Sprinkle with 1T parsley, 2t basil, and the pepper. Combine the bouillon cube and water and pour over vegetables. Make paste of 1T parsley, 1t basil, the garlic p Scallops provencale If scallops are large, cut into 1-inch pieces; pat dry with paper towels. Mix flour, salt, and pepper; coat scallops with flour mixture.Heat oil in 10-inch skillet. Cook scallops until light brown, turning carefully, 4 to 5 minutes. Cook and sti Flatbread dough Place yeast in mixer bowl. Add the water and honey. Mix to combine and set aside for 10 minutes. With dough hook attached, add flour, salt olive oil and chili flakes. Knead on low for 10 minutes. Form dough into a ball and coat with a little oil. Pl Pasta provencale 1. Cook the penne according to the instructions on the packet. Do not overcook. Drain well and return to the pan. Stir in the olive oil, salt and pepper, olives, and sun-dried tomatoes. Let cool. 2. Gently mis the artichokes, zucchini, and plum tomato Broiled salmon provencale Season fish generously with salt & white pepper. Broil lightly, keep warm. Meanwhile, saute' onion & garlic in butter until golden, stir in mushrooms, thyme & flour. Blend in tomatoes & wine: cook over low heat until slightly Oven-braised halibut provencale Preheat oven to 425F. Sprinkle fish with salt and pepper. Set aside. Heat oil in heavy medium oven-proof skillet over medium-high heat. Add garlic and red pepper. Saut until fragrant, about 2 minutes. Add shallots and fennel. Saut until shallots are tende Roasted rack of lamb provencale Preheat oven to 450F . In a bowl combine the shallots, parley, garlic, thyme, breadcrumbs. Add the butter and toss well with a fork. Heat a large skillet over high heat and in it brown the lamb, sprinkled with salt and pepper, turning it so that both sid Poulet provencale In a heavy Dutch oven, heat oil and brwn the chicken pieces until golden; remove and set aside. Add the onion and saute 1 to 2 minutes; drain fat. Return chicken to the Dutch oven and sprinkle with the flour. In a medium bowl combine tomatoes, win Swedish flatbread (bakestone recipes) *You may need as much as 12 fl total. -- Blend the flours together with the salt. Mix in sufficient water to bind together into a dough -- the quantity will depend on the types of flour used. -- Beat until dough leaves the sides of the bowl,