Oven 425 or 375
In a large bowl combine 1-1/4 cups of the flour, the yeast, and 1/4 teaspoon salt. Add warm water and oil. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a spoon, stir in as much of the remaining flour as you can. Turn out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Divide in half. Cover; let rest 10 minutes.
Wine Pairing(s)
Chateau La Gaffeliere Saint-Emilion Grand Cru
Konrad Sauvignon Blanc
Emiliana 'Natura' Cabernet Sauvignon
Cannon River Sogn Blush
Husch 'La Ribera' Sauvignon Blanc
Parducci Sauvignon Blanc
Mount Riley Sauvignon Blanc
Roc de Jean Lys Bordeaux Superieur
Cave de Rasteau 'le Grand Jas' Cote du Rhone
Domaine La Garrigue Vacqueyras
Calories From Fat 999 Protein 157 Total Fat 171 Carbohydrates 108
Calories 999 Dietary Fiber 3 Calcium 907 Iron 15 Sodium 999 Vitamin A 538 Vitamin C 13 Cholesterol 532
Try out our new Grocery List!
Add ingredients to an online grocery list and send to your phone, e-mail address, IM, or printer.
Use your AOL screen name to sign in and add your
own rating and review.
Sign In Now
Don't have a screen name yet? Register here and
you'll soon be on your way to rating & reviewing
recipes.
Register
ADVERTISEMENT
You'll love these smart, savvy, savory recipes from the Grocery Shopping Network. Collect your faves by creating a cookbook.
ADVERTISEMENT
