(*Julie M says, "I found I had to add a little more chicken broth to the pepperoni sauce.")
Favor table. These tiny brown bags are so darling!
Italian sodas are so photogenic.
Elegant menus.
Julie M says, "I added a cup of steamed carrots to help give it a sweet flavor and more texture as well as 1 T brown sugar."
What a fun group of ladies! 
Polenta
Roasted Asparagus *
(*Julie M says, "Look at 15 minutes. I think 25 minutes is too long.")
Pretty invitations.
Flatbread
★★★★★
Breads
Prep 1 hr ∙ Cook 10 mins ∙ Makes 8 ∙ Difficulty Medium ∙ Source Baking Illustrated
Ingredients
- 1 package (2 1/4 tsp) instant yeast
- 2 tsp sugar
- 1 1/2 tsp salt, plus more for sprinkling
- 1/4 cup whole wheat flour
- 2 1/2 cups bread flour, plus more for dusting work surface
- 1 cup water, at room temperature
- 1/4 cup plain yogurt
- 1 tbsp olive oil, plus more for oiling the bowl
- 2 tbsp sesame seeds (optional)
- 4 tbsp (1/2 stick) unsalted butter for brushing on flatbreads
Directions
1.
Combine the yeast, sugar, salt, and flours in the bowl of a standing
mixer and mix with the paddle attachment until blended, about 15
seconds. Add the water, yogurt, and olive oil and mix on low speed until
a shaggy dough forms, about 30 seconds. Replace the paddle with the
dough hook and knead the dough on medium speed until smooth and glossy,
about 8 minutes, adding more flour in 1-tablespoon increments if
necessary for the dough to clear the sides of the bowl (the dough will
stick to the bottom of the bowl). Scrape down the sides of the bowl with
a rubber spatula as necessary.
2. Transfer the dough to a
lightly oiled large bowl, cover with plastic wrap, and place in a
draft-free spot until the dough has doubled in bulk, about 45 minutes to
1 hour. (At this point, the dough can be punched down, wrapped tightly
in plastic wrap, and refrigerated for up to 2 days.)
3. Turn the dough onto a
lightly floured work surface and, if it is sticky, sprinkle very lightly
with flour. Use a chefs knife to cut the dough into 8 equal portions.
Roll each portion on the work surface to form a round ball. Roll each
ball into a 4-inch circle, let rest for 10 minutes, then roll into a
6-inch circle. If using the sesame seeds, brush the tops lightly with
water, sprinkle each round with 3/4 tsp seeds, and gently roll over with
a rolling pin once or twice so the seeds adhere to the dough.
4. Five to 10 minutes before
cooking the flatbreads, heat a large, heavy skillet (**we just used an
electric skillet) over medium-high heat until hot. Working one at a
time, lift the dough circles, gently stretch about 1 inch larger, and
place in the skillet. Cook until small bubbles appear on the surface of
the dough, about 30 seconds. With tongs, flip the bread and cook until
the bottom is speckled and deep golden brown in spots, about 2 minutes.
Flip the bread over again; cook until the bottom is speckled and deep
golden brown in spots, 1 to 2 minutes longer.
5. Transfer the bread to a
wire rack and cool for about 5 minutes (brush the bread lightly with the
butter and sprinkle with salt to taste, if desired). Wrap the breads
loosely in a clean kitchen towel and serve warm. Or, wrap the breads
tightly in foil and store at room temperature for up to 2 days; reheat
in a 300-degree oven until warm, about 15 minutes.
Endive Bruschetta:
2 heads of endive
2 medium tomatoes, chopped
1 clove garlic, minced
1 T olive oil
3/4 cup ricotta
2 T minced fresh basil
freshly ground salt and pepper
splash of balsamic vinegar
Wash and separate the endive leaves. Lay on a platter.
Heat olive oil in a small frying pan over medium heat. Add the garlic and saute until golden. Remove from heat. Cool.
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