Everyone deserves
a well-earned break now and then and if you’re the type of person
who would like to combine a trip abroad with a delicious cooking experience,
this is the prize for you!
This
recipe comes from Mangia
Bene Pasta - what can I add after a title
like that, except to say this site has some
excellent recipes and information. Well worth
visiting.
If
you would like to visit his website <click
here>
Ingredients
3
cups bread flour
1/2 cup quick-cooking polenta, plus extra
for baking sheet
1 pkt (2 1/2 tsp.) dry fast-rise yeast
1 tsp. salt
1 1/3 cups warm water (105º to 115ºF)
1 tbsp olive oil
1 egg beaten with 1 tbsp water
Method
In
a large bowl, combine the flour, polenta,
yeast, and salt. Stir to mix well. Add warm
water and olive oil and stir until a dough
forms.
Gather
the dough into a ball and transfer to a floured
surface. Knead until smooth and elastic, about
10 minutes. Add more flour if the dough is
too sticky. The dough should remain in a rounded
shape and not flatten when left for a minute
or two. If the dough flattens, add more flour.
Cover
and let rise in a warm area until double in
size, about 1 to1 1/2 hours.
Sprinkle
baking sheet with a little polenta. Punch
the dough down and knead a few times on a
floured surface. Shape into a ball and place
on baking sheet. Cover and let rise for 30
to 40 minutes.
Preheat
oven to 425ºF with rack in the middle
of the oven.
Using
a sharp knife, make a 1/2" deep cut across
the top of the dough. Brush the surface with
egg mixture. Bake for 15 minutes. Reduce the
temperature to 375º and continue to bake
until golden and crusty.
