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Bread Flour Bakery Food Fresh

Home-baked Itallian Bread Shell

Ingredients & Directions

1 pk Dry yeast; 1/2 ts Salt;
1 ts Sugar; 1 1/2 c Whole wheat flour;
1 3/4 c Warm water; (105 F. – 115 F) 1 1/2 c To 1-3/4 c bread flour;
1 tb Olive oil;

In large bowl, sprinkle the yeast and sugar over the warm water and
stir until the yeast is dissolved. Stir in the oil, salt, whole
wheat flour and enough bread flour to make a soft dough. Turn the
dough out onto a lightly floured surface and knead until smooth and
elestic; about 5 minutes. Coat a large bowl with nonstick spray.
Place dough in th bowl, turning the dough over the grease the top.
Cover with a plastic wrap or tea towel, and let rise in a warm place
for 30 minutes. (Or cover tightly with plastic wrap and refriegrate
for up to 24 hours.) Punch the dough down. Turn it out onto a lightly
floured surface and knead until the floured surface and knead until
the dough is no longer sticky, about in 30 minutes. Divide the dough
in half. Cover and let sit for 5 minutes. Coat two 12″ round pizza
pans with nonstick spray. Pat and pans with nonstick pan. Pat and
stretch each dough half into a pan. Bake at 400 F. until barely
golden. Freeze 1 crust until ready to use-up to one month in the
freeze-and the other one top with your favorite toppings. Makes: 2
crusts (16 slices). Soruce: Prevetion’s Guide, Quick & Healthy
Cooking, May, 1995 Brought to you and yours via Nancy O’Brion and her

1 breadshell

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