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Topped Flatbreads And Pigs In A Blanket From Loaf Bakery

4:33 AM, Sep 23, 2012   |    comments
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Topped Flatbreads Recipe

Dough:
6 C Bread Flour
2 - 2 ¼ C Water, slightly warm
1 Packet Instant Yeast (.25 oz.)
1 ½ t salt

Combine all ingredients in mixer, mix on low speed with dough hook for 4 minutes until all the flour is hydrated and a sticky ball is formed. Increase speed to medium, mix 4-10 minutes, until dough is smooth and pulls away from the sides and bottom of the bowl. Place dough into oiled tub, cover and let rise for 1-2 hours, until dough has doubled in size. Turn dough out onto lightly floured surface, divide into 3 equal pieces. Form each piece into a tight ball. Cover and let rise for 1 hour. Place dough ball on lightly oiled baking pan. Press down each dough ball into a flat circle. Let the dough relax for 15-30 minutes. Press down dough again, until it is approx. ½ inch thick or less.

Top with desired toppings, sprinkle with herbs and a light coat of olive oil.
Bake at 425 for approx 20 minutes, or until cheese is golden brown.

Topping Suggestions
Spinach
Pesto
Artichoke Hearts
Roasted Red Pepper
Sliced Tomato
Mushrooms
Pepperoni
Mozzarella Cheese

Pigs in a Blanket Recipe

Dough

2 3/4 cups King Arthur Unbleached All-Purpose Flour
? to ½ C Whole Milk
3 T sugar
1 ½ t salt
1 T instant yeast
3 large eggs
1/4 cup lukewarm water
10 tablespoons butter

Additional Ingredients

8-10 Cooked Sausages
1 egg, well beaten

Combine all ingredients except butter in mixer. Mix using dough hook on low speed 4 mins, or until all ingredients are evenly combined. The dough should be slightly firm, add additional flour or milk if dough is too thick or too soft. Mix on high speed 8-15 minutes until dough is smooth and pulls away from the sides of the mixing bowl. Add butter, and mix until dough is smooth and shiny. Cover and let stand 1 hour. Refrigerate dough overnight, or at least 6 hours.

After refrigeration, roll out the dough into a square or rectangle approx ¼ to ? inch thick. Cut dough into rectangles slightly shorter than the sausages you are using, and twice as long. Place the sausage into a rectangle and fold the brioche over it. Press the edge closed with your fingers. Brush the dough with a thoroughly beaten egg, and cut small slits into the top. Bake at 350 15 mins or until golden brown.

Loaf Bakery: 227 South Elm Street Greensboro, NC 27401
(336) 271-3344

Mike Fleischman from Loaf Bakery

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