Parmesan-Pepper Dough
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the Editors of Publications International, Ltd.. "Parmesan-Pepper Dough" 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/parmesan-pepper-dough-recipe.htm> 11 February 2012.
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INGREDIENTS
| 1 | package (1/4 ounce) active dry yeast |
| 1 | tablespoon sugar |
| 2/3 | cup warm water (105° to 115°F) |
| 2 | cups all-purpose flour, divided |
| 1/4 | cup grated Parmesan cheese |
| 1 | teaspoon salt |
| 1/2 | teaspoon black pepper |
| 1 | tablespoon olive oil |
PREPARATION:
- Sprinkle yeast and sugar over warm water in small bowl; stir until yeast is dissolved. Let stand 5 minutes or until mixture is bubbly.
- Combine 1-3/4 cups flour, cheese, salt and pepper in large bowl. Pour yeast mixture and oil over flour mixture and stir until mixture clings together.
- Turn out dough onto lightly floured surface. Knead 8 to 10 minutes or until smooth and elastic, adding remaining 1/4 cup flour if necessary. Shape dough into a ball; place in large greased bowl. Turn dough so that top is greased. Cover with towel; let rise in warm place 1 hour or until doubled in bulk.
- Punch down dough. Knead on lightly floured surface 1 minute or until smooth. Flatten into a disc. Roll dough to make 11-inch round. Press into bottom and up side of buttered 9- or 10-inch tart pan with removable bottom.
This recipe appears in:
Onion, Cheese and Tomato Tart
/ Yeast & Bread Machine
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