cat lover
07-09-2006, 04:02 PM
This is good with cheese and a bowl of soup for a meal; recipe came from Fleischman's Yeast
1 small zucchini, sliced lengthwise 1/8" thick
1 small Chinese or Sicilian eggplant, sliced lengthwise 1/8" thick
1/4 of large onion, sliced into rings 1/8" thick
1 small red pepper, roasted, peeled and sliced into 1" strips
1/4 cup Italian salad dressing
3 to 3-1/2 cups all-purpose flour, divided
2 envelopes Fleischmann's RapidRise Yeast
2 tbsp sugar
1-1/4 tsp salt
1 cup water (120 to 130 degrees)
1 cup crumbled goat cheese or feta cheese
1/4 cup fresh basil leaves
salt and pepper to taste
1 egg, lightly beaten
Marinate zucchini, eggplant, onion and pepper in Italian salad dressing for 15 minutes. Grill or broil zucchini, eggplant and onion until tender. Put back in the marinade and set aside.In a large bowl, combine 1-1/2 cups flour, yeast, sugar, and salt. Heat water to very warm (120 to 130 degrees). Stir into dry ingredients. Stir in enough of the remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, 4 to 6 minutes. Cove and let rest on floured surface 10 minutes.
Divide the dough into 2 equal pieces. Roll each piece into a
13 x 9" recentangle. Transfer each onto a greased baking sheet. Drain vegetables. Layer vegetables over the middle third of the dough alternating with goat cheese. Cover with basil leaves. Lightly sprinkle with salt and pepper to taste. With a sharp knife, make cuts from filling to the dough's edge at 1" intervals. Alternating sides, fold strips at an angle across filling to resemble a braid. Cover; let rise in a warm, draft-free place until doubled, 20 to 40 minutes.Preheat oven to 350 degrees. Brush loaves with egg. Bake 30 minutes and cover with foil to prevent excess browning. Bake an additional 15 to 25 minutes till done. Remove from baking sheet and cool on wire racks. Serve warm. Refrigerate leftovers; reheat to serve.
1 small zucchini, sliced lengthwise 1/8" thick
1 small Chinese or Sicilian eggplant, sliced lengthwise 1/8" thick
1/4 of large onion, sliced into rings 1/8" thick
1 small red pepper, roasted, peeled and sliced into 1" strips
1/4 cup Italian salad dressing
3 to 3-1/2 cups all-purpose flour, divided
2 envelopes Fleischmann's RapidRise Yeast
2 tbsp sugar
1-1/4 tsp salt
1 cup water (120 to 130 degrees)
1 cup crumbled goat cheese or feta cheese
1/4 cup fresh basil leaves
salt and pepper to taste
1 egg, lightly beaten
Marinate zucchini, eggplant, onion and pepper in Italian salad dressing for 15 minutes. Grill or broil zucchini, eggplant and onion until tender. Put back in the marinade and set aside.In a large bowl, combine 1-1/2 cups flour, yeast, sugar, and salt. Heat water to very warm (120 to 130 degrees). Stir into dry ingredients. Stir in enough of the remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, 4 to 6 minutes. Cove and let rest on floured surface 10 minutes.
Divide the dough into 2 equal pieces. Roll each piece into a
13 x 9" recentangle. Transfer each onto a greased baking sheet. Drain vegetables. Layer vegetables over the middle third of the dough alternating with goat cheese. Cover with basil leaves. Lightly sprinkle with salt and pepper to taste. With a sharp knife, make cuts from filling to the dough's edge at 1" intervals. Alternating sides, fold strips at an angle across filling to resemble a braid. Cover; let rise in a warm, draft-free place until doubled, 20 to 40 minutes.Preheat oven to 350 degrees. Brush loaves with egg. Bake 30 minutes and cover with foil to prevent excess browning. Bake an additional 15 to 25 minutes till done. Remove from baking sheet and cool on wire racks. Serve warm. Refrigerate leftovers; reheat to serve.