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Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Butter

  2. 2 cups 125g / 4.4oz Unbleached flour

  3. 1 tablespoon 15ml Sugar

  4. 1/2 teaspoon 2 1/2ml Salt

  5. 1 Active dry yeast - (1/4 oz)

  6. 1/4 cup 49g / 1.7oz Soft butter

  7. 1 cup 237ml Crushed tomatoes in juice

  8. 1 Egg - beaten

  9. 3/4 cup 109g / 3.8oz Shredded Parmesan cheese

  10. 2 tablespoons 30ml Chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. Cut 2 tablespoons butter unto 1/4-inch dice. Place on a piece of waxed paper and place in the freezer.

  2. In a large bowl, combine flour, sugar, salt, and yeast. Heat soft butter and tomatoes to 125 degrees. Add to the dry ingredients with the egg, Parmesan cheese, and parsley. Beat vigorously for 2 minutes.

  3. Turn dough into a well-greased, 8-inch round pan. Cover with a tightly woven towel and let rise for 1 hour. About 10 minutes before baking, preheat oven to 375 degrees.

  4. Just before baking, remove the diced butter from the freezer and sprinkle on the top of the dough. Bake for 20 minutes, or until the internal temperature of the bread reaches 190 degrees. Serve immediately.

  5. This recipe yields 6 to 8 servings.

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