I'm not kidding you. Best ones I have ever made, so I am sharing the recipe!
1 T yeast, dissolved in 1 1/4 c warm water
1 t garlic salt
1 1/2 t olive oil
1 1/2 c whole wheat flour
2 c all-purpose flour
1 1/2 t sugar
1 egg white
1 T water
corn meal
garlic salt and Parmesan cheese
Pour yeast/water into mixing bowl. Add oil, sugar, garlic salt, and 2 c flour (1 c wheat, 1 c white). Mix together to form a soft dough. Gradually add the rest of the wheat flour and 1/2 c of the remaining white flour. Sprinkle the last 1/2 c of flour on the counter and knead it in. Knead for about 5 minutes.
Spray a glass bowl with cooking spray, and roll the dough around in it to coat the dough. Let the dough rise to double in size (I warmed the oven and put the bowl in there, covered with a damp towel). Punch dough down and form into 3-4 balls (depending on the desired size. Form it into 2 balls if you are feeling ambitious. We did two. They were HUGE).
Preheat oven to 400. Sprinkle corn meal on baking sheet, and spread the balls of dough out on the baking sheet. Let rise again. Mix the egg white with the T of water and brush on the balls of dough. Sprinkle desired amount garlic salt and Parmesan cheese on the tops. Bake for 23-27 min, until the inside sounds hollow when you knock on it. Cut off a half inch on each ball, then hollow out the inside so the walls are about 3/4 of an inch thick. Enjoy with your favorite soup!
No comments:
Post a Comment