Food recipes
Baco Bread
Baco Bread Ingredients: leavening agents, yeast, baker's, active dry sugars, granulated water, bottled, generic oil, olive, salad or cooking yogurt, greek, plain, nonfat wheat flour, white, all-purpose, unenriched sal...
Baco Bread
Ingredients:
leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
oil, olive, salad or cooking
yogurt, greek, plain, nonfat
wheat flour, white, all-purpose, unenriched
salt, table
Directions:
In the bowl of a standing mixer fitted with the bread hook, stir the yeast and sugar into the water and let stand until foamy, about 10 minutes.
In a small bowl, combine the 6 tablespoons of olive oil with the yogurt; add it to the yeast mixture.
Add the 3 cups of flour and the salt.
Mix at medium speed until a soft, supple dough forms, about 15 minutes.
Transfer the dough to an oiled bowl, cover with plastic wrap and let stand in a draft-free spot until doubled in bulk, about 1 1/2 hours.
Preheat the oven to 300.
Punch down the dough and return it to the mixer.
Mix at medium speed for 10 minutes.
Turn the dough out onto a lightly floured surface.
Cut the dough into 10 pieces and roll each piece into a ball.
Roll out each ball to an 8-inch round and cover with plastic wrap.
Heat a griddle and brush with oil.
Grill the breads over moderate heat until puffed and blistered but still supple, about 30 seconds per side.
Transfer to a baking sheet and keep warm in the preheated oven while you cook the remaining breads.
Serve warm or at room temperature.
Ingredients:
leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
oil, olive, salad or cooking
yogurt, greek, plain, nonfat
wheat flour, white, all-purpose, unenriched
salt, table
Directions:
In the bowl of a standing mixer fitted with the bread hook, stir the yeast and sugar into the water and let stand until foamy, about 10 minutes.
In a small bowl, combine the 6 tablespoons of olive oil with the yogurt; add it to the yeast mixture.
Add the 3 cups of flour and the salt.
Mix at medium speed until a soft, supple dough forms, about 15 minutes.
Transfer the dough to an oiled bowl, cover with plastic wrap and let stand in a draft-free spot until doubled in bulk, about 1 1/2 hours.
Preheat the oven to 300.
Punch down the dough and return it to the mixer.
Mix at medium speed for 10 minutes.
Turn the dough out onto a lightly floured surface.
Cut the dough into 10 pieces and roll each piece into a ball.
Roll out each ball to an 8-inch round and cover with plastic wrap.
Heat a griddle and brush with oil.
Grill the breads over moderate heat until puffed and blistered but still supple, about 30 seconds per side.
Transfer to a baking sheet and keep warm in the preheated oven while you cook the remaining breads.
Serve warm or at room temperature.