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New York City Chef Doctor Delicious cooks today with his daily updated recipe from an Italian, French, & Haute Cuisine Recipe Collection. New recipe specialties for Seafood, Soups, Salads, Desserts, Pastries, Beef, Chicken, Veal, Pork and Filet of Sole.
New York City restaurant chef and New York editor reviews these daily recipes. Italian, French, and Haute Cuisine Recipe Collection. New recipe specialties for Seafood, Soups, Salads, Desserts, Pastries, Beef, Chicken, Veal, Pork, Filet of Sole & Pasta.

New York City Chef Doctor Delicious is cooking today with his daily updated recipe from an Italian, French, and Haute Cuisine Recipe Collection. New recipe specialties for Seafood, Soups, Salads, Desserts, Pastries, Beef, Chicken, Veal, Pork, Filet of Sole & Pasta.
New York City restaurant chef and editor review these daily recipes.
New York, New York - Restaurant capital of the world.

NY CHEF DR. DELICIOUS DAILY RECIPES
DAILY RECIPE FOR 10/20/2000 - RECIPE FOR ITALIAN FLAT BREAD WITH FRESH HERBS
"FLAT BREAD WITH FRESH HERBS"

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  Arqua Restaurant
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1 cup warm water (about 115 degrees)
1 tablespoon active dry yeast
2 teaspoons honey
1 tablespoon olive oil
1 1/3 cups whole wheat bread flour
1 1/3 cups unbleached flour
1/2 teaspoon salt (optional)
1/4 cup minced fresh herbs
2 cloves garlic, slivered

Combine 1/2 cup of the water and yeast in a large bowl.  Stir in the honey and 2 teaspoons of oil.  Stir in the bread flour, unbleached flour, salt and herbs.  Add enough additional water to make a soft, kneadable dough.  Knead the dough on a floured surface until smooth, about 8 minutes.  Place the dough in an oiled bowl and turn to coat on all sides. Cover the bowl with plastic wrap and set in a warm, draft-free place until the dough has doubled in bulk, about 40 minutes.  Punch down.  Place a sheet of parchment paper on a large cookie sheet. Transfer the dough to the paper and use your hands to form into a 14 inch round, about 1/2 inch thick. Poke garlic pieces into the dough at intervals.  Rub the surface with the remaining oil.  Bake at 400 degrees until cooked through and lightly browned on top, about 15 to 20 minutes.  Transfer to wire rack to cool.  To serve, cut into wedges with shears. If desired toast under the broiler.
Makes 1 loaf.

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