The best delicious Home-baked Itallian Bread Shell recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Home-baked Itallian Bread Shell recipe today!
Hello my friends, this Home-baked Itallian Bread Shell recipe will not disappoint, I promise! Made with simple ingredients, our Home-baked Itallian Bread Shell is amazingly delicious, and addictive, everyone will be asking for more Home-baked Itallian Bread Shell.
What Makes This Home-baked Itallian Bread Shell Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Home-baked Itallian Bread Shell.
Ready to make this Home-baked Itallian Bread Shell Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
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
Meal-
Yields
1 breadshell
Leave a Reply