With machine running, pour liquid through feed tube in a steady stream as fast as the flour absorbs it, about
30 seconds. Once dough pulls away from sides of the work bowl keep the machine running for about 1 minute to knead.
Place dough in a lightly floured, sealable plastic bag. Let rise in a warm place until doubled in size, about 45 minutes.
Turn the dough out onto a floured work surface. Roll into a long rectangular shape and then press into a lightly sprayed baking sheet, stretching the ends of the dough to meet the edges of the baking tray. Make indentations in the dough with your fingers over the entire surface area. Brush the dough with the remaining olive oil and sprinkle with the remaining kosher salt. Cover loosely with plastic wrap and let rise until puffy, about 20 minutes.
Preheat oven to 400°F on convection bake.
Bake until golden and crisp, about 20 to 25 minutes. Let cool slightly on wire rack. Serve warm.
Nutritional information per serving:
Calories 127 (23% from fat) • carb. 21g • pro. 3g • fat 3g
sat. fat 0g • chol. 0mg • sod. 392mg • calc. 0mg
blueberry cinnamon pecan muffins
These delicious muffins are simple to prepare and bake.
Makes 12 muffins
1 large egg
1⁄2 cup buttermilk
1⁄4 cup vegetable oil
1 teaspoon pure vanilla extract
45
