Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads Italian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pk Yeast, active dry
1 1/2 c -lukewarm water (110 )
2 1/3 c Flour, unbleached
3/4 c Cake flour
1/3 ts Pepper
1 t Salt
2 tb Olive oil
In a small bowl, dissolve yeast in 1/2 cup of the
lukewarm water and let stand 10 minutes.
In a mixing bowl, mix flours, freshly ground black
pepper and salt together.
Add the dissolved yeast to the dry ingredients with
olive oil and 1/2 cup of remaining water. Mix with a
wooden spoon to form a dough, adding a little more
water if needed.
Remove dough from the bowl to a floured pastry
board. Knead for 8 to 10 minutes, or until dough is
smooth and pliable. Flour board lightly whenever dough
begins to stick.
Wash and dry mixing bowl, and rub it with olive
oil. Place dough in the bowl and turn it over to coat
it thoroughly. Cover dough with plastic wrap and place
in a warm place (75 -80 F.) for 2 hours, until doubled
in bulk.
When dough has doubled in bulk, punch it down and
knead for 15 seconds. Let it rest under a towel for 10
minutes before proceeding with recipe.
