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Ingredientes
- 3 cups bread flour
- 3/4 cup all purpose flour
- 3 1/2 tsp kosher salt
- 2 1/2 tsp active dry yeast
- 1/2 tsp sugar
- 1 cup lukewarm water
- 2/3 cup lukewarm milk
- flour for dusting
- cornmeal for dusting
Direcciones
- In a 1 cup measuring cup mix the yeast with 1/2 cup lukewarm water. Let stand for 10 minutes or until it gets foamy
- In a stand mixer, fitted with a dough hook mix together both flours and salt. Pour the yeast mixture, the remaining 1/2 cup water, and milk into flour. Stir until it forms a ball. You will need to scrape down the sides a few times. Set mixer on low and let run for 10 minutes (or knead by hand for 10 minutes if you donât have a mixer). The dough will be pretty sticky. Place in a well oiled bowl, cover and let rise until doubled in size (about 1 hour).
- Punch down the dough, and knead the dough for 5 minutes. Cover and let rise for 30 minutes.
- Line a cookie sheet and dust with cornmeal. Divide dough into 8 equal portions (mine were large 10 would have been better). Place dough onto cookie sheet, and dust with more cornmeal. Cover with a damp cloth and let rise for 30 minutes.
- Heat griddle (or large skillet) over medium heat. Preheat oven to 350 degrees. Put dough on the skillet and cook for 5 minutes, or until golden brown. Flip and cook for another 5 minutes. Remove and place on a baking sheet. Bake for about 20 minutes, or until cooked through.
- Remove and allow to cool. Split and toast to serve.
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 117g | |
| Recipe makes 8 servings | |
| Calories 245 | |
| Calories from Fat 15 | 6% |
| Total Fat 1.69g | 2% |
| Saturated Fat 0.53g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 1029mg | 43% |
| Potassium 118mg | 3% |
| Total Carbs 47.86g | 13% |
| Dietary Fiber 1.8g | 6% |
| Sugars 1.52g | 1% |
| Protein 8.5g | 14% |
