Olive & rosemary flat bread
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Olive & rosemary flat bread
  Rosemary    Bread  
Last updated 6/12/2012 12:45:17 AM. Recipe ID 5025. Report a problem with this recipe.
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      Title: Olive & rosemary flat bread
 Categories: Breads
      Yield: 8 Servings
 
           Stephen Ceideburg
    1/2 c  Brown rice flour (see note)
  1 1/2 ts Granular yeast
      2 ts Sugar
  1 1/4 c  Warm water (110 degrees F.)
      4 lg Egg whites, at room
           -temperature
      1 tb Olive oil
     12    Oil-cured black olives,
           -pitted and roughly chopped
      4 ts Dried rosemary, or to taste
      1    Egg yolk mixed with 1/2
           -teaspoon water
      1 lg Garlic clove, peeled, cut in
           -3 pieces
    1/2 c  Corn flour (see note)
    1/2 c  Cornstarch
      2 ts Xanthan gum powder
      1    To 1 1/2 teaspoons salt
 
  Stir together 1/2 cup of the rice flour, the yeast, sugar and 1/2 cup
  of the warm water in a 2-cup glass measure. Let rest in a warm place
  until doubled in volume, about 10 minutes.
  
  Line a large baking sheet with parchment paper and draw two 8 inch
  circles on it (use a cake pan as a guide).
  
  Beat egg whites lightly, add olive oil, chopped olives and 2
  teaspoons of the rosemary; set aside.
  
  Combine garlic and egg yolk; set aside. (Garlic will perfume the
  glaze but won't burn in the oven, as chopped garlic would.)
  
  Combine remaining 1 cup rice flour, the corn flour, corn- starch,
  xanthan gum powder and salt in bowl.
  
  Add remaining 3/4 cup warm water to egg white-olive mixture a stir
  into flour. Stir in yeast mixture and beat until smooth.
  
  Using a rubber spatula, spread soft dough into 8-inch circles marked
  on the parchment paper heaping it up slightly in the middle. Cover
  loaves with lightly greased plastic wrap and let rise until doubled
  in bulk, about 1 hour.
  
  Preheat oven to 425 degrees F.
  
  Discard garlic and brush egg glaze over loaves. Sprinkle tops with
  remaining 2 teaspoons rosemary. Using a razor blade, slash tops of
  loaves into a large diamond grid pattern. (Use an up-and-down cutting
  motion rather than dragging the blade through the soft dough.)
  
  Bake for 20 minutes, until well browned.
  
  Makes two 8-inch diameter, 11-ounce loaves.
  
  Note: Brown rice flour and corn flour may be found in some health food
  stores and Rainbow Groceries.
  
  PER SERVING (1/8 of a loaf): 115 calories, 3 g protein, 18 g
  carbohydrate, 3 fat (2 g saturated), 13 mg cholesterol, 344 mg
  sodium, 0 g fiber,
  
  From an article by Jacqueline Mallorca in the San Francisco Chronicle,
  8/18/93.
 




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Recipe ID 5025 (Apr 03, 2005)

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