Italian Bread Wedges

Posted on March 11 2012

STUDENTS AT A NEW HIGH SCHOOL ARE  INTRODUCED TO THE ASSISTENT ORIGINAL MIXERS IN THEIR HOME ECONOMICS CLASS.

I got to enjoy a fun day introducing the Assistent Mixers to the high school home economics students at a new school in Saskatchewan.    By the time the cameras were rolling the we had enjoyed fresh wedges and also a batch of delicious Chocolate cookies.

Preheat oven to 450 degrees.  Use stainless steel bowl and roller/scraper attachment.

Dough:

  • 2 1/2 cups flour
  • 1 tbsp. instant yeast
  • 1 1/4 cup warm water
  • 2 tbsp. oil
  • 1 tsp. sugar
  • 1 tsp. salt

Put liquid ingredients into bowl and add the dry ingredients one cup at time.  Blend slowly till all is wet.  Add more flour if dough is sticky, dough should come away from wall when the right texture. Knead for 5 – 6 minutes at about 5 oclock on the dial with the roller about 3/4 inch from edge.  Cover and let rise till double. While this is rising grease a 12 inch pizza pan. After dough is done rising spead dough evenly over pan. Mix the following toppings together and spread evenly over the dough.

  • 1/4 tsp. salt
  • 1/4 tsop. pepper
  • 1/4 tsp. oregano
  • 1/4 tsp garlic powder
  • 1/4 tsp. thyme
  • 1/4 cup Italian Salad Dressing
  • 1/4 cup parmesan cheese
  • Sprinkle over crust then top with 1 cup shredded Mozzarella cheese.                                                                                                                              Bake for 15 minutes or until crust is golden and cheese has melted and is browning. Remove from oven and allow to cool slightly. Cut into wedges.  Serve with ranch dressing, pizza sauce, etc.   A simpler topping is by mixing equal parts Italian Salad Dressing and Ranch Dressing, sprinkle with 1 cup Mozzarella cheese

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