Basic Dough Guidelines for Bm
INGREDIENTS:
1 Envelope active dry yeast
3/4 c Warm water; (105?F to 115?F)
2 c All-purpose flour
1 ts Salt
Yellow cornmeal
1 Envelope active dry yeast
3/4 c Warm water; (105?F to 115?F)
2 c All-purpose flour
1 ts Salt
Yellow cornmeal
Sprinkle yeast over water in a small bowl; stir to dissolve yeast. Let stand about 5 minutes. Stir in flour and salt to make a soft dough. Turn dough onto lightly floured surface. Knead until smooth and elastic, about 5 minutes, adding more flour if necessary. Shape into a ball. Place in a greased bowl; turn to coat. Cover and let rise in warm place until doubled in bulk, about 1 hour.
Preheat oven to 425?F. Sprinkle two large baking sheets or jelly-roll pans with cornmeal. Punch down dough. Divide dough in half; roll or pat each dough piece into an 8-inch round if making pizza. For focaccia, roll or pat whole dough piece into a 13x9-inch rectangle. Top dough as desired. Bake on lowest rack 20 minutes or until crust is golden brown. Makes 6 servings.
Busted by Karen Sonnessa ksonness@suffolk.lib.ny.us
Preheat oven to 425?F. Sprinkle two large baking sheets or jelly-roll pans with cornmeal. Punch down dough. Divide dough in half; roll or pat each dough piece into an 8-inch round if making pizza. For focaccia, roll or pat whole dough piece into a 13x9-inch rectangle. Top dough as desired. Bake on lowest rack 20 minutes or until crust is golden brown. Makes 6 servings.
Busted by Karen Sonnessa ksonness@suffolk.lib.ny.us