Recipe
for :
 This
recipe comes from Chef Jonathan Arthur of Italy
with Relish (Italian cooking holidays)
"I
have always seemed to find myself by accident or design,
in a kitchen. As the youngest child of a farming family
in Cornwall I was always the one helping my mother make
butter, bread and of course pasties. As a teenager in
school we were allowed to chose between metalwork or
domestic science, as the former was taught by a notorious
sadist and the latter was full of girls and I was the
only boy in the cooking class" - Italy
with Relish web site
This
traditional bread is also the base for a pizza mix so
if you put some tomato sauce and mozzarella on the top
you will get a classical Pizza Margheritta. You can
also freeze the dough once you have rolled it out. Then
if you feel like fresh bread next morning take it out
just before going to bed, overnight it will defrost
and rise to be cooked in just 15 minutes the next morning.
Ingredients
Plain
flour
Fresh yeast
Method
- Mix
a small amount of fresh yeast with 1/2 litre tepid
water and a half teaspoon of sugar.
- Mix
again after a few minutes to makes sure everything
has dissolved.
- Add
500g of flour to make a dough that is not sticky but
is still soft.
- Let
the dough sit in a warm place for an hour or two until
it doubles in volume.
- Kneed
it for a couple of minutes and make into balls about
the size of a billiard ball.
- Let
these rest for about an hour in a warm place then
gently roll out to dinner plate size.
- Brush
olive oil over the top and sprinkle with salt.
- Make
lots of holes in the surface with a fork or skewer,
about 1/2 inch apart and cook in a pre-heated oven
200° C for about 15 minutes or until brown on
top.
Chef
Jonathan Arthur
Italy
with Relish
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