27 August 2008

promises made

should be promises kept.  Here's the recipe, for Alice & Black Betty , but for all of you to enjoy!

Grilled Bread with Herb-Infused Oil Topping
a.k.a. Pizza Bread, Communion Bread, and just plain Yummy Bread!

From Simply In Season : A World Community Cookbook.  Herald Press:  Scottsdale, Pennsylvania. 2005.

For Bread:  
1 1/4 c. / 300 ml warm water
1 t. active dry yeast
  Combine water & yeast in a mixing bowl, stirring until dissolved.

1 1/2 c. / 375 ml bread flour
1 1/2 c. / 375 ml whole wheat bread flour
2 T. olive oil 
1 t. salt

Add and stir until a stiff dough forms, adding more water or flour  as needed.  On a floured surface, knead 10 minutes or until smooth.  Place in a bowl greased with olive oil, turn to grease both sides, cover with a damp cloth and let rise until doubled in bulk, 1-2 hours.  Rising time can be cut shorter or dough may rise in refrigerator 6-8 hours.  

Start a medium hot charcoal or wood fire or preheat a gas grill to the maximum.  Divide dough into equal pieces and form into flat rounds.  Let the rounds rest a few minutes.  Roll or lightly press as thin as desired, lightly flouring the work surface and dough as necessary.  Brush tops of several rounds with olive oil.  Place on hot grill, oiled side down.  Brush top lightly with oil.  Move bread rounds around the grill to avoid burning the bottom and cook 1-6 minutes, depending on grill temperature.  Turn and brush again with oil or add herb infused olive oil (below)

For Topping:  (double if you want to have some on hand for cooking)
5 T. fresh herbs:  basil, parsley, oregano, or your favorite(s)
1 t. minced garlic
1/2 t. freshly ground pepper
4 T. olive oil

Mix and let mellow.  You can blend this as well, but I like to see the beautiful textures!  With a spoon, generously spread on top of each bread round as it's finishing up on the grill.  Makes a great topping!  

For Pizza:  Add pesto or tomato sauce + cheese & your favorite toppings for a great grilled pizza.  We use this as a grilled pizza (and another printed in bon appetite').  

As a Side:  We also use this bread as a companion to our mediterranean meals in lieu of pita.  

And for those minister-types, I have used this as a communion bread.  In one service I had the children help me to create a fresh batch, then roll out a previously prepared batch as a part of the service.  The grills were outside and we had communion outdoors using the bread.  It was a lot of fun.  Oh, it was also World Communion Sunday.  

1 comment:

  1. donkey shins!!

    lordy...you just made me VERY hungry!!! :)