A 1/4-ounce package; (2 1/2
-teaspoons)
; active dry yeast
3 c Unbleached all-purpose
-flour; up to /2 – 4 1/2
1 1/2 ts Salt
1 tb Dried rosemary; crumbled
-fine
1 ts Freshly ground pepper
2 tb Olive oil
1 c Freshly grated Parmesan;
-(about 3 ounces)
1 c Grated provolone; (about 1/4
-pound)
2 Red bell peppers; roasted
-(procedure
; follows) and
; chopped fine
In a large bowl proof the yeast in 1 1/3 cups warm water for 5 minutes, or
until the mixture is foamy. Stir in 3 1/2 cups of the flour, the salt, the
rosemary, the pepper, the oil, the cheeses, and the bell peppers and stir
the mixture until it is combined well. Knead the dough on a floured
surface, incorporating as much of the remaining 1 cup flour as necessary to
prevent the dough from sticking, for 8 to 10 minutes, or until it is smooth
and elastic, transfer it to a lightly oiled bowl, turning it to coat it
with the oil, and let it rise, covered with plastic wrap, in a warm place
for 1 hour, or until it is double in bulk. Punch down the dough, halve it,
and shape each piece into a loaf, about 14 inches long. Transfer the loaves
to a lightly oiled baking sheet and let them rise, covered with a kitchen
towel, for 45 minutes, or until they are almost double in bulk. Bake the
loaves in the middle of a preheated 450°F. oven for 30 to 35 minutes,
or until they are golden, transfer them to a rack, and let th em cool.
To roast peppers:
Using a long-handled fork char the peppers over an open flame, turning
them, for 2 to 3 minutes, or until the skins are blackened. (Or broil the
peppers on the rack of a broiler pan under a preheated broiler about 2
inches from the heat, turning them every 5 minutes, for 15 to 25 minutes,
or until the skins are blistered and charred.) Transfer the peppers to a
bowl and let them steam, covered, until they are cool enough to handle.
Keeping the peppers whole, peel them starting at the blossom end, cut off
the tops, and discard the seeds and ribs. (Wear rubber gloves when handling
chilies.)
Makes 2 loaves.
Yields
1 servings