Try this Italian Bakestone Bread, la Piadina recipe, or contribute your own.
Suggest a better description1. In the work bowl of a food processor fitted with the steel blade, combine flours, salt, and baking powder. Add melted butter and combine with a few pulses. In a measuring cup, combine milk and water. Gradually add to the processor, until dough comes together into a coarse, moist meal and clears the sides of the howl. Do not overmix. 2. Place dough on a lightly floured work surface and knead to a silky, resilient hall, 3 to 5 minutes. On the work surface, cover dough with an overturned bowl and let rest 20 to 30 minutes. ok the other side for another minute or 1 to 2 minutes. Remove from the pan, wrap in foil, and keep warm while making the rest of the breads. This Italian version of a flour tortilla is one of the oldest hearth breads made in the world today. It is also one of the simplest-just flour, salt, and water-although this version contains a bit of oil, baking powder, and milk for a more tender, manageable &ugh. Traditionally baked on terra cotta bakes/ones known as a testi, it is served hot, cut into wedges, surrounding a mound of ricotta cheese, which is studded with ripe plum tomato wedges and sprinkled with chopped fresh basil Sometimes it forms a sandwich, folded around melting chunks of gorgonzola. MC_Busted by Karen C. Greenlee By "Karen C. Greenlee"
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Serving Size: 1 Serving (749g) | ||
Recipe Makes: 1 | ||
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Calories: 2457 | ||
Calories from Fat: 668 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 74.3g | 99 % | |
Saturated Fat 44.6g | 223 % | |
Monounsaturated Fat 18.4g | ||
Polyunsanturated Fat 4.8g | ||
Cholesterol 183mg | 56 % | |
Sodium 684.6mg | 24 % | |
Potassium 724.2mg | 19 % | |
Total Carbohydrate 385.2g | 113 % | |
Dietary Fiber 16.5g | 66 % | |
Sugars, other 368.7g | ||
Protein 56.1g | 80 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2457
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