The best delicious Italian Bakestone Bread, La Piadina recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Italian Bakestone Bread, La Piadina recipe today!
Hello my friends, this Italian Bakestone Bread, La Piadina recipe will not disappoint, I promise! Made with simple ingredients, our Italian Bakestone Bread, La Piadina is amazingly delicious, and addictive, everyone will be asking for more Italian Bakestone Bread, La Piadina.
What Makes This Italian Bakestone Bread, La Piadina Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Italian Bakestone Bread, La Piadina.
Ready to make this Italian Bakestone Bread, La Piadina 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.
3 1/2 c Unbleached white flour
1/2 c Semolina flour
1 ts Salt
1/2 ts Baking powder
6 tb Melted butter or margarine
2/3 c Warm water
1/2 c Lowfat 2% milk or soy milk;
-warmed
Olive oil cooking spray
1. In the work bowl of a food processor fitted with the steel blade,
combine flours, salt, and baking powder. Add melted butter and combine with
a few pulses. In a measuring cup, combine milk and water. Gradually add to
the processor, until dough comes together into a coarse, moist meal and
clears the sides of the howl. Do not overmix. 2. Place dough on a lightly
floured work surface and knead to a silky, resilient hall, 3 to 5 minutes.
On the work surface, cover dough with an overturned bowl and let rest 20 to
30 minutes. ok the other side for another minute or 1 to 2 minutes. Remove
from the pan, wrap in foil, and keep warm while making the rest of the
breads.
This Italian version of a flour tortilla is one of the oldest hearth breads
made in the world today. It is also one of the simplest-just flour, salt,
and water-although this version contains a bit of oil, baking powder, and
milk for a more tender, manageable &ugh.
Traditionally baked on terra cotta bakes/ones known as a testi, it is
served hot, cut into wedges, surrounding a mound of ricotta cheese, which
is studded with ripe plum tomato wedges and sprinkled with chopped fresh
basil Sometimes it forms a sandwich, folded around melting chunks of
gorgonzola.
MC_Busted by Karen C. Greenlee
Yields
1 servings
Leave a Reply