-mary wilson bwvb02b
1 pk Quick-rise yeast
1 ts Salt
1/2 ts Sugar
Flour; (see direction)
Olive or salad oil
Cornmeal
1 sm Onion
1 sm Garlic clove
1 tb Chopped parsley
3/4 ts Dried oregano leaves
3/4 ts Dried rosemary leaves; crush
1 ts Coarse salt; optional
In large bowl, combine yeast, sugar, and 1 cup flour. In 1-quart saucepan
over medium heat, heat 2 tbsp. olive or salad oil and 2/3 cup water until
very warm (125` to 130`F). With mixer at low speed, beat liquid into dry
ingredients just until blended. Increase speed to medium; beat 2 minutes.
Stir in 1/2 cup flour and 1/3 cup cornmeal.
Turn dough onto lightly floured surface and knead until smooth and elastic,
about 8 minutes, working in more flour (up to 1/2 cup) while kneading.
Divide the dough in half; shape each half into a ball. Cover and let rest
15 minutes.
On floued surface, roll half of dough into a 12-inch round. Sprinkle large
cookie sheet with with cornmeal; place dough round on cookie sheet. Repeat
with remaining douh, placing second round on another cookie sheet. Cover
and let rise in warm place (80` to 85`F) 30 minutes or until doubled.
While dough is rising, mince onion. With flat side of knife, crush garlic
clove. In small saucepan over medium-high heat, in 3 tbsp. hot olive or
salad oil, cook onion and garlic until tender but not browned; discard
garlic. Preheat oven to 450`F.
With dull edge of knife, score each dough round into 8 wedges; prick with a
fork in many places. Brush rounds with onion mixture in saucepan; sprinkle
with parsley, oregano, rosemary, and, if you like, coarse.
Place cookie sheets on 2 oven racks and bake 10 to 23 minutes until golden,
switching cookie sheets between upper and lower rack halfway through
cooking. Serve warm or cool on wire racks to serve later. To serve, cut or
break apart on scoed lines. Makes 16 wedges.
Each wedge without coarse salt: About 95 cal, 4 g fat, 0 mg chol, 135 mg
sod.
MC formatted and busted by Martha Hicks 4/98
Yields
16 Servings