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Roman Bread
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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Bread / Difficulty: Intermediate / Preparation Time: 10-30 Minutes / Number of Servings: 3 |
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Ingredients:
2 Ounce(s) fast-rising active dry yeast
2 1/2 Cup(s) tepid water
5 11/51 Pound(s) all-purpose flour
1/6 Ounce(s) dissolved in 1 tablespoon water salt |
Directions: Put tepid water in your mixer and dissolve the yeast.
Add 4 cups of flower and whip it for 10 minutes. Add salted wtaer. If you have a heavy mixing machine such as a KitchenAid allow the dough hook to do the rest of the work. Knead the rest of the dough in until smooth and elastic.
Put dough on a plastic counter and cover with a inverted steel bowl. Allow to rise once, punch it down, and allow to rise a second time. Punch down to form 2 or 3 loaves. Place the bread on baking sheets, do not use bread pans as they will ruin the crust.
Comments: Decent as a pizza dough |
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