![]() Sprinkle evenly with remaining cheese mixture.Ĭarefully slide dough (on the parchment paper) on top of the inverted baking sheet in the oven. Start from the folded side of each and use a sharp knife to slice dough into eight 1-inch strips, stopping just before you reach the sealed edge (don’t cut all the way through). Fold the other half of each dough square over the cheese and press edges lightly to seal. Top one side of each square with 1/2 cup (for each) of the cheese mixture leaving a small border around the edge. Place each piece on the cornmeal-covered parchment paper and use your hands to press each into an 8-inch square. In a medium bowl, toss together cheeses, garlic powder, salt and parsley flakes. Line a second baking sheet with parchment paper and sprinkle with cornmeal. Place an inverted baking sheet on the middle rack. Cover bowl with plastic wrap and let it rise in a warm place until doubled, about 1 hour to 1 hour and 30 minutes. Shape dough into a ball and transfer to a lightly greased bowl turn to coat the dough with the oil. (Or you can knead by hand on a lightly floured surface until smooth and elastic, about 5 minutes). Using the dough hook attachment of your mixer, knead dough on medium speed until smooth and elastic, about 3 minutes. ![]() Make a well in the center of the dry mixture and add the yeast mixture stir to combine. In a large bowl, whisk together flour and salt. Sprinkle the water with yeast and let the mixture stand until foamy, about 10 minutes. In a small bowl, stir together the sugar and water. ![]()
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