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  1. Exported from MasterCook

  2. OLIVE & ROSEMARY FLAT BREAD

  3. 8 Preparation Time :

  4. Categories : Breads

  5. Amount Measure Ingredient -- Preparation Method -- -- --

  6. Stephen Ceideburg

  7. 1/2 c Brown rice flour (see note)

  8. 1 1/2 ts Granular yeast

  9. 2 ts Sugar

  10. 1 1/4 c Warm water (110 degrees F.)

  11. 4 lg Egg whites, at room

  12. -temperature

  13. 1 tb Olive oil

  14. 12 Oil-cured black olives,

  15. -pitted and roughly chopped

  16. 4 ts Dried rosemary, or to taste

  17. 1 Egg yolk mixed with

  18. -teaspoon water

  19. 1 lg Garlic clove, peeled, cut in

  20. 3 pieces 1/2 c Corn flour (see note)

  21. 1/2 c Cornstarch

  22. 2 ts Xanthan gum powder

  23. 1 To 1 1/2 teaspoons salt

  24. Stir together 1/2 cup of the rice flour, the yeast,

  25. 1/2 cup of the warm water in a 2-cup glass

  26. measure. Let rest in a warm place until doubled in

  27. volume, about 10 minutes.

  28. Line a large baking sheet with parchment paper and 8 inch circles on it

  29. guide).

  30. Beat egg whites lightly, add olive oil, chopped olives

  31. and 2 teaspoons of the rosemary; set aside.

  32. Combine garlic and egg yolk; set aside. (Garlic will

  33. perfume the glaze but won't burn in the oven, as

  34. chopped garlic would.)

  35. Combine remaining 1 cup rice flour, the corn flour,

  36. corn- starch, xanthan gum powder and salt in bowl.

  37. Add remaining 3/4 cup warm water to egg white-olive

  38. mixture a stir into flour. Stir in yeast mixture and beat until smooth.

  39. Using a rubber spatula, spread soft dough into 8-inch

  40. circles marked on the parchment paper heaping it up

  41. slightly in the middle. Cover loaves with lightly

  42. greased plastic wrap and let rise until doubled in

  43. bulk, about 1 hour.

  44. Preheat oven to 425 degrees F.

  45. Discard garlic and brush egg glaze over loaves.

  46. Sprinkle tops with remaining 2 teaspoons rosemary.

  47. Using a razor blade, slash tops of loaves into a large

  48. diamond grid pattern. (Use an up-and-down cutting

  49. motion rather than dragging the blade through the soft

  50. dough.)

  51. Bake for 20 minutes, until well browned.

  52. 8-inch diameter, 11-ounce loaves.

  53. Note: Brown rice flour and corn flour may be found in

  54. some health food stores and Rainbow Groceries.

  55. 1/8 of a loaf

  56. 115 calories,

  57. 18 g carbohydrate,

  58. 3 fat (2 g saturated),

  59. 344 mg sodium,

  60. 0 g fiber,

  61. From an article by Jacqueline Mallorca in the San

  62. Francisco Chronicle, 8/18/93. - - - - - - - - - - - - - - - - - -

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