Thanks to Scott, our gourmet buddy, for this
great “no kneading” bread recipe.
2 potatoes - any kind (or equiv.
1 pkg yeast Rapid rise works well
1 ½ cup (105F)water
2 ¼ tsp salt
2 TBS olive oil
2 ripe roma tomatos cut into 1” pieces
½ tsp dried oregano
Boil potatoes until tender or prepare about the
same amount from instant (somewhat dry). Dissolve yeast in warm
water in large bowl and then mix potatoes, flour, 2 tsp salt,
dissolved yeast, and 1 TBS olive oil until blended. Set aside to
rise until double. (rapid yeast=30 min). Preheat oven to 350 F.
Coat 8” baking pan with remaining oil, place dough in pan and turn
to coat dough with the oil. Arrange the tomato wedges on top and
press slightly. Sprinkle oregano and salt over top.
Bake until golden brown, about 1 hour. Serve
hot! Yummy Filling Suggestions (you can trust Scott!)
Slice zucchini & eggplant or other vegetable in
long ¼” strips Brush with olive oil and Italian spices.
Broil until slightly brown on both sides
In a NON-STICK PAN place one slice of provolone
cheese on preheated Med-Med-high pan. Place roasted veggies on top
and add another slice. When edges of cheese are brown flip onto
other side of cheese and cook until brown. When both sides are
browned, place fried cheese and veggies on focaccia bread with
finely shredded lettuce and sauce (mayo with crushed garlic and