Recipe by Scarlett516
These are from "How to Cook Everything" from Mark Bittman.Most of the time is spent on the rise.
Top Review by IngridH
Yum. I made these today, and my parents could not stop eating them! I loved how easy the dough was to put together- what is simpler than throwing all the ingredients into the food processor? It took a long time to rise, but that is a function of temperature, so not an issue with the recipe at all. I used 1 cup of WW flour and the remainder was bread flour. Great flavor, and very nice presentation. I cooked them on a baking stone, 3 at a time, for 2 1/2 minutes on the first side, then flipped and cooked for 30 seconds more to get a nice color on the other side. Great bread, we dipped in garlic lemon butter with dinner, but I will likely make a sandwich with one tomorrow. Made for ZWT6.
- 828.06 ml all-purpose flour (you may also use a combination of the two, plus wheat flour) or 828.06 ml bread flour (you may also use a combination of the two, plus wheat flour)
- 9.85 ml salt
- 7.39 ml instant yeast
- 14.79 ml olive oil, plus a bit for greasing the bowl
- 236.59 ml water, plus more as needed
Directions See How It's Made
- Place flour in a food processor with steel blade. Add salt and yeast, process for 5 seconds.
- While processor is running, add olive oil and water through the feed tube.
- Process about 30 seconds and remove cover.
- Dough should be barely sticky and in a ball, add water 1 tablespoon at a time if too dry, and process for 5-10 seconds. If dough is too wet, add a tablespoon of flour and process for a couple of seconds.
- Place dough on lightly floured surface and and knead by hand for about 1 minute by hand.
- Lightly oil a large bowl and put the dough in it. Cover and let it rise until doubled, about 2 hours.
- Punch dough and divide it into 6-12 pieces. Keep lightly floured and covered.
- Preheat oven to 500°F, use baking stones, or place a baking sheet on each rack.
- Flatten each ball on a lightly floured surface and roll into a 6-8 inch circle. Lightly flour each circle as finished, cover, but do not stack.
- Starting with the first circles rolled, Place each circle on the sheet or stone and bake until lightly puffed (about 2-3 minutes).
- If bread does not puff up, still remove it at 2-3 minutes, creases in dough may cause it not to puff.