1/2 teaspoon honey
1 cup active dry yeast
2 cup all=purpose flour
3/4 cup yellow cornmeal
1/2 teaspoon salt
2 tablespoon tablespoon olive oil
(1). Begin one day in advance. Proof yeast by stirring honey into warm water and sprinkling yeast over water until dissolved. Let sit in draftfree 5 minutes, or until yeast begins to bubble.
(2). Mix flour, cornmeal, salt and oil in electric mixer with dough mixer or in food processor fitted with steel blade.
(3). Pour in yeast mixture. Process until soft, almost sticky dough is formed (5 to 10 seconds for processor; 3 minutes in electric mixer).
(4). Turn dough out on floured surface or pastry cloth. Knead dough until smooth. Put dough in bowl, and cover lightly with oiled plastic wrap or damp kitchen towel.
(5). Let dough rise until it doubles in bulk, 45 minutes to 1 hour. Pouch dough down and refrigerate, covered, overnight.
(6). In the morning, bring to room temperature and let rise until double in size, punch down and form six balls, keeping them covered until ready to roll out.
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