In a large bowl, combine
flour, undissolved yeast and salt. Add enough water to make a pliable
Knead on a lightly floured
work surface until smooth and elastic, about 8 to 10 minutes.
Place in lightly oiled
bowl, cover with a cloth and put in a warm, draft-free spot. Let rise
until double in size.
Punch down, divide dough,
and form into breads, pot or oven rolls - make golf ball size pieces
(very much like Italian rolls), flat Italian breads or pizza dough.
Cover again and let rise
again until double in size.
Preheat oven to 350°
Bake in pre-heated 350°
F oven until golden brown, about 30 minutes. Bread will sound hollow when
rapped with the knuckles.
Yield: 2 large loaves
or 12 mini loaves
recipe from www.inmamaskitchen.com
Contributor: Marieta Peverelli for Eric Peverelli
used Eric's Easy Bread dough tonight and rolled some into our pizza pans,
dribble some tomato puree, chopped garlic, sliced onion and peppers, a little
chopped cold meats like ham and salami, cheese and some garlic and herb
spices and there we had wonderful pizza's. The rest of the dough Eric added
some garlic and herb spices and shaped it into a large oval loaf and it
is baking at the moment! That means good supper and lovely Italian bread
with olive tapanade and basil pesto for late-night snack." Marieta