Parmesan-Pepper Dough the Editors of Publications International, Ltd.
This recipe is part of the recipe for Onion, Cheese and Tomato Tart
|1||package (1/4 ounce) active dry yeast|
|2/3||cup warm water (105° to 115°F)|
|2||cups all-purpose flour, divided|
|1/4||cup grated Parmesan cheese|
|1/2||teaspoon black pepper|
|1||tablespoon olive oil|
- 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.
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