I got up, got the kiddo motivated (and by that I mean I bribed him to come to the store with me by promise of a treat) and went to get yeast. For some reason I don't often have that on hand?!
Maybe its because my bread maker has sat dormant for ohhhhh since I bought it at a garage sale? NAAA I did use it - ONCE. It could be because the thought of slaving, kneading, waiting for something to rise before I can use it bores me. Actually I think it may just be because as much as I like to have breads/pastas (HUGE CARB FREAK HERE) I just assumed it was easier and cheaper and less time consuming to just walk in to any ole store and pick it up. It probably is my friends but then you don't get that fresh baked bread smell wafting at you making you drool like a kid over a big slab of chocolate cake!! I actually think I left the house a few times just so I could walk in and say "OH GOD IT SMELLS GOOD IN HERE"
So Martha, don't fail me now!
I used her recipe but tweaked it slightly and have already come up with a few other versions I plan on creating for a hen party next week - hope they like it! (ps I will give you my other renditions next week if I get rave reviews)
1 c. warm water (she says 110 degrees, I say it shouldn't burn your hand)
1 tsp. active dry yeast
3 c. all purpose flour (and you are going to need more for your surface and hands)
3 tbsp. extra virgin olive oil (plus more for the bowl)
2 tsp. coarse salt
1 tsp sugar
1 large egg whisked with 1 tbsp water
** I made 2 variations, one using 1/4 c. fresh rosemary and about 2 tbsp. sea salt as well as some sweet bread for the boy using brown sugar, white sugar and cinnamon**
Place water in a medium bowl and add the yeast. Let sit about 5 minutes or so until it becomes foamy.
Stir in flour, oil, salt and sugar until the dough forms.
Lightly flour your surface and get that dough outta there and start kneading for a few minutes - you will want the dough to be smooth. Take your ball and transfer it to another lightly oiled bowl and cover with plastic wrap. I put mine in the oven (not on) to proof as it needs somewhere free of drafts and some warmth (and since its summer the A/C is kickin in here) It should double in size in about an hour.
Preheat your oven to 350. Divide the dough into 16 pieces - seems a lot but since you want it to be thin and long it will work out. Plastic wrap the unused portions as you go so they wont dry out.
Roll out each piece to 3" by about 8-10" on a floured surface. Funny story...didn't have a rolling pin at the in laws but we did have WINE bottles!!
About 4 will fit on a parchment lined cookie sheet. Brush with egg wash and sprinkle your salt/rosemary or sugar mixture as the case may be over the entire surface.
Bake for about 15-20 minutes until golden brown.
Now Martha says these can be stored in an airtight container for 3 days...do you think they will last that long?
But I have a question for you out there - if you buy yeast at a bulk store and not in those little packages, how long does that last?? Anyone??