Fococcia Bread/pizza Dough
INGREDIENTS:
1 1/2 Lb Loaf:
1 1/8 c Warm Water
3 c Bread flour; (1/2 ww & 1/2
White)
1 1/2 ts Salt
1 1/2 tb Nonfat Dry Milk Powder
1 1/2 tb Sugar
1 3/4 ts Yeast; Fast Rising
2 tb Margarine
1 1/2 Lb Loaf:
1 1/8 c Warm Water
3 c Bread flour; (1/2 ww & 1/2
White)
1 1/2 ts Salt
1 1/2 tb Nonfat Dry Milk Powder
1 1/2 tb Sugar
1 3/4 ts Yeast; Fast Rising
2 tb Margarine
I took it out at the end of the first rise-
kneaded it a bit -
then pushed
it out on a pizza pan to roughly 12 inches. Threw some olive oil and pesto
that I was using together -
roughly 1/2 & 1/2 -
about 4 tbsp. -
patted this mix all over the round-
let rise 20 minutes and threw into a 425 degree oven for 20 minutes. Very well received and then I started another loaf of
bread for breakfast.
kneaded it a bit -
then pushed
it out on a pizza pan to roughly 12 inches. Threw some olive oil and pesto
that I was using together -
roughly 1/2 & 1/2 -
about 4 tbsp. -
patted this mix all over the round-
let rise 20 minutes and threw into a 425 degree oven for 20 minutes. Very well received and then I started another loaf of
bread for breakfast.