Update my dinner status, I'm making this tonight.
2 chefs marked this as Favorite
Servings: 1 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
SPONGE
- 1/2 c Sourdough Starter
- 1/2 c Warm Water; 105F
DOUGH
Preparation
1> Sponge: Mix the starter, flour and water in a large glass or pottery bowl. Cover with plastic wrap and let ripen for 12 hours. 2> When ready to make bread, drain tomatoes. Add onion, water, salt, tomatoes, oil (add to reserved oil to make 2 Tbsp) and 2 cups of flour. 3> Mix on medium for two minutes. Add remaining flour 1/4 cup at a time until it pulls away from the sides of bowl. Continue kneeding until elastic. 4> Place in an oiled bowl, turn and cover with a damp towel. Let rise until doubled. (If making pizza, this is the best time to roll and make.) 5> Gently work with hands to release air. Let rise a second time. 6> Form into a round, flat loaf on a pan sprinkled with cornmeal. Brush with olive oil. Cover and let rise for 45 minutes. 7> About 15 minutes before baking, preheat oven to 400?. Put a shallow pan in the bottom rack. Place bread on the center rack. Immediately place 1 cup of ice cubes in shallow pan and close door. Bake 25 to 30 minutes. >From: yoda NOTES : * If using dry packed tomatoes, place in a small skillet with the oil. Heat over low heat for 8 minutes. This makes a wonderful pizza crust. Recipe by: Ronda Warywoda Posted to MC-Recipe Digest by Nuey2@aol.com on Feb 3, 1998
