Traverse City Record-Eagle


August 18, 2008

Foodie with Family: Bread, a family staple


6 c. lukewarm water

3 T. instant yeast

3 T. kosher salt

13 c. all-purpose flour

Mix water, yeast and salt together in the bowl of a large stand mixer or in a 10 quart food-safe container. Add flour and stir until the mixture is uniform. You don't have to knead, but you want everything uniformly moist, without dry patches. The dough will be wet and will conform to the shape of its container.

Cover with a lid that fits well, but is not airtight and allow to rise at room temperature for about 2 hours or until the dough collapses back in on itself. You can now refrigerate the dough for up to two weeks, using the dough whenever you need it or you may use it immediately.

Bread: Fully Loaded!

2 lbs of high-moisture dough (roughly 1/4 of a Master Recipe dough is perfect here)

2 T. + 4 T. extra virgin olive oil, divided

2 T. finely ground semolina flour or cornmeal

all purpose flour, for sprinkling on counter and working with dough

2 cloves garlic, peeled and minced

10 strips bacon, sliced into 1/2" strips

2 medium or 1 large yellow onion, peeled, cut in half and sliced thinly

1/2 t. kosher salt

1/2- 3/4 t. coarse freshly ground black pepper

1/4 cup dry white or red wine

4 ounces garlic and herb or plain goat cheese, crumbled

2 T. Gorgonzola cheese, crumbled

a handful of coarsely chopped fresh parsley

Drizzle 2 T. of extra virgin olive oil all over a 15" x 11" rimmed baking sheet. Sprinkle the semolina flour or cornmeal evenly on top of the oil. Toss a small amount of flour over clean countertop. Wet your hands thoroughly and use them to spread and stretch the dough out until it is roughly the size and shape of your baking sheet. Transfer dough to baking sheet. Don't worry if it doesn't fit perfectly, do your best and cooking will do the rest. Allow the dough to sit at room temperature, undisturbed, while you prepare your toppings.

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