Olive & Rosemary Flat Bread Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
Stephen Ceideburg,
1/2 cup: Brown rice flour, see note
1 1/2 tsp: Granular yeast,
2 tsp: Sugar,
1 1/4 cup: Warm water, 110 degrees F.
4 large: Egg whites, at room temperature
1 tbsp: Olive oil,
12: Oil-cured black olives, pitted and roughly chopped
4 tsp: Dried rosemary, or to taste
1: Egg yolk mixed with 1/2 teaspoon water,
1 large: Garlic clove, peeled, cut in 3 pieces
1/2 cup: Corn flour, see note
1/2 cup: Cornstarch,
2 tsp: Xanthan gum powder,
1: To 1 1/2 teaspoons salt,
Directions:
Stir together 1/2 cup of the rice flour, the yeast, sugar and 1/2 cup
of the warm water in a 2-cup glass measure. Let rest in a warm place
until doubled in volume, about 10 minutes.
Line a large baking sheet with parchment paper and draw two 8 inch
circles on it (use a cake pan as a guide).
Beat egg whites lightly, add olive oil, chopped olives and 2
teaspoons of the rosemary; set aside.
Combine garlic and egg yolk; set aside. (Garlic will perfume the
glaze but wont burn in the oven, as chopped garlic would.)
Combine remaining 1 cup rice flour, the corn flour, corn- starch,
xanthan gum powder and salt in bowl.
Add remaining 3/4 cup warm water to egg white-olive mixture a stir
into flour. Stir in yeast mixture and beat until smooth.
Using a rubber spatula, spread soft dough into 8-inch circles marked
on the parchment paper heaping it up slightly in the middle. Cover
loaves with lightly greased plastic wrap and let rise until doubled
in bulk, about 1 hour.
Preheat oven to 425 degrees F.
Discard garlic and brush egg glaze over loaves. Sprinkle tops with
remaining 2 teaspoons rosemary. Using a razor blade, slash tops of
loaves into a large diamond grid pattern. (Use an up-and-down cutting
motion rather than dragging the blade through the soft dough.)
Bake for 20 minutes, until well browned.
Makes two 8-inch diameter, 11-ounce loaves.
Note: Brown rice flour and corn flour may be found in some health food
stores and Rainbow Groceries.
PER SERVING (1/8 of a loaf): 115 calories, 3 g protein, 18 g
carbohydrate, 3 fat (2 g saturated), 13 mg cholesterol, 344 mg
sodium, 0 g fiber,
From an article by Jacqueline Mallorca in the San Francisco Chronicle,
8/18/93.
Source from luhu.jp
of the warm water in a 2-cup glass measure. Let rest in a warm place
until doubled in volume, about 10 minutes.
Line a large baking sheet with parchment paper and draw two 8 inch
circles on it (use a cake pan as a guide).
Beat egg whites lightly, add olive oil, chopped olives and 2
teaspoons of the rosemary; set aside.
Combine garlic and egg yolk; set aside. (Garlic will perfume the
glaze but wont burn in the oven, as chopped garlic would.)
Combine remaining 1 cup rice flour, the corn flour, corn- starch,
xanthan gum powder and salt in bowl.
Add remaining 3/4 cup warm water to egg white-olive mixture a stir
into flour. Stir in yeast mixture and beat until smooth.
Using a rubber spatula, spread soft dough into 8-inch circles marked
on the parchment paper heaping it up slightly in the middle. Cover
loaves with lightly greased plastic wrap and let rise until doubled
in bulk, about 1 hour.
Preheat oven to 425 degrees F.
Discard garlic and brush egg glaze over loaves. Sprinkle tops with
remaining 2 teaspoons rosemary. Using a razor blade, slash tops of
loaves into a large diamond grid pattern. (Use an up-and-down cutting
motion rather than dragging the blade through the soft dough.)
Bake for 20 minutes, until well browned.
Makes two 8-inch diameter, 11-ounce loaves.
Note: Brown rice flour and corn flour may be found in some health food
stores and Rainbow Groceries.
PER SERVING (1/8 of a loaf): 115 calories, 3 g protein, 18 g
carbohydrate, 3 fat (2 g saturated), 13 mg cholesterol, 344 mg
sodium, 0 g fiber,
From an article by Jacqueline Mallorca in the San Francisco Chronicle,
8/18/93.
Source from luhu.jp
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: breads