Eric's easy bread

• 6 cups all-purpose flour
• 1 packet of "quick rising" yeast (10 grams or 1/4 ounce)
• salt
• warm water about 1 - 2 cups (as needed for bread dough)
• 2 table spoons olive oil
• After the first rise:
• Add:
• 1 medium onion, minced OR
• 1 - 2 cups grated cheese OR
• 1 - 2 tablespoons garlic, minced OR
• 2 teaspoons mixed herbs OR
• sundried tomatoes, olives - what ever you like

METHOD

In a large bowl, combine flour, undissolved yeast and salt. Add enough water to make a pliable dough.

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, potbread, click for note 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° F.

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

"We 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 Peverelli

 

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