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|Water||1 1⁄2 Cup (24 tbs) (105° To 115°F)|
|Active dry yeast||1 Tablespoon (1 Package)|
|Bread flour||2 Cup (32 tbs) (Plus More If Needed)|
|Semolina flour||2 Cup (32 tbs)|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Chopped rosemary||1 Tablespoon|
|Chopped fresh flat leaf parsley||2 Tablespoon|
|Garlic powder||1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 1786 Calories from Fat 44
% Daily Value*
Total Fat 5 g8%
Saturated Fat 1.1 g5.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1002.9 mg41.8%
Total Carbohydrates 366 g122%
Dietary Fiber 20.3 g81.2%
Sugars 16.5 g
Protein 65 g130.2%
Vitamin A 59.6% Vitamin C 73.7%
Calcium 14.2% Iron 90.4%
*Based on a 2000 Calorie diet
Mix with a dough hook, on low, until the yeast is dissolved.
Add both flours, pepper, salt, and seasonings.
Knead the dough with the dough hook until it pulls away from the sides of the bowl and a smooth elastic dough is formed, about 5 minutes.
Adjust, if necessary, by adding a small amount of water (if too dry) or flour (if too sticky).
Place the dough in a lightly oiled bowl, cover with a tea towel, and let rise in a warm location until doubled, about 1 hour.
Preheat the oven to 400°F.
Punch down the dough, divide it into 2 equal pieces.
Shape into rounds and place onto a baking sheet or jelly-roll pan lined with parchment.
Bake for 30 to 35 minutes, or until evenly browned.