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Newsgroups: rec.food.recipes
Distribution: world
From: ak386@cleveland.freenet.edu (Rhoda Bourne)
Date: Tue, 31 Dec 91 16:06:12 GMT
Subject: LACTO: Seasoned Flatbread
Reply-To: ak386@cleveland.freenet.edu (Rhoda Bourne)
Summary: orig. subject: Seasoned flat bread
Archive-Name: recipes/lacto/seasoned-flatbread
Keywords: recipe lacto seasoned flatbread
Followup-To: rec.food.veg
Organization: Case Western Reserve University, Cleveland, OH (USA)
Approved: aem@mthvax.cs.miami.edu
This is a recipe my family enjoys, amd is easy to make.
Preheat the oven to 500 degrees.
2 c. unsweetened sour dough starter
1 1/2 t. salt
1 T. sugar
2 T. vegetable oil
2 1/2 c. flour
olive oil
1. Add salt, sugar and vegetable oil to starter and mix thoroughly.
2. Add flour slowly until the mixture is stiff.
3. Turn onto a floured board and knead in additional flour as
necessary until dough is satiny.
4. Divide into six equal parts and shape into balls. Flatten them
by hand and place on a lightly floured cloth. Cover and let them
rise for 30 minutes.
5. Transfer bread to a baking sheet or stone. Brush with olive oil.
Top with grated mozarella cheese first, then sun dried tomatoes (soaked in
water first and drained), artichokes cut in small pieces, broccoli or
other vegetables you desire.
6. Bake ten minutes or until the bread is browned and the cheese is melted.
Another method: Brush bread with olive oil and season with herbs and
cook on a preheated griddle.