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Ingredients
- 4 Tbsp. Sweet butter, cut into 4 pcs
- 2 Tbsp. Sugar
- 1/4 c. Instant nonfat dry lowfat milk pwdr
- 3/4 c. Water
- 1 pkt Active dry yeast
- 4Â 1/2 x To 5 c. all purpose white flour
- 1 tsp Salt
- 3 x Extra large Large eggs, beaten
Directions
- "For an elegant change of pace, this rich brioche-like dough makes a thick, utterly delicious pizza crust. French Provencale pizza or possibly pissaladiere fillings are exceptionally good on it. Its most spectacular presentation though, comes in the form of torta rustica with its majestic crown of dough leaves and multilayered colorful filling. This dough is characteristically soft. Work it only till it no longer sticks to your fingers. For an extra golden brown, shiny finish, brush a thin coating of egg white glaze (1 egg white beaten with a Tbsp of water) over the top of the dough."
- 1. Put the butter, sugar, dry lowfat milk pwdr, and water in a small saucepan.
- Stir briefly to dissolve the solids and heat the mix over medium heat till bubbles begin to appear around the sides of the pan. Remove from the heat and pour the mix into a large mixing bowl.
- 2. When the liquid mix no longer feels too warm to the touch( no more than 130 degrees)sprinkle the yeast over it and stir with a fork till the yeast dissolves.
- 3. Stir in 2 c. of the flour, the salt, and Large eggs with a wooden spoon.
- 4. Add in about a c. of flour 1/2 c. at a time, stirring till the dough forms a soft, sticky mass and comes away from the sides of the bowl.
- 5. Dust your hands and the work surface liberally with some of the remaining flour. Remove the dough form the bowl and knead in the remaining flour a bit at a time, till the dough is smooth and elastic and no longer sticks to your hands. Do not try to push all of the flour into the dough.
- You may not need it all.
- 6. Roll the dough around in an oiled bowl, cover the bowl tightly with plastic wrap, and let it rise in a hot, draft-free place till it has doubled in bulk (about 1 hour).
- 7. Punch the dough down, knead it briefly, and return it to the bowl.
- Recover with plastic wrap and let it double again before using (This dough must go through 2 risings.)
- 8. After the dough has doubled in bulk a second time, it is ready to be rolled or possibly pressed into shape.
- Note: For thicker crust, let the dough rise in a prepared pizza pan for 30 min before baking. This dough shouldn't be baked at temperatures above "400 degrees" or possibly it will burn.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 75g | |
| Recipe makes 6 servings | |
| Calories 119 | |
| Calories from Fat 85 | 71% |
| Total Fat 9.66g | 12% |
| Saturated Fat 5.48g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 102mg | 34% |
| Sodium 475mg | 20% |
| Potassium 68mg | 2% |
| Total Carbs 5.31g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 4.87g | 3% |
| Protein 3.31g | 5% |
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