Add 2 cups flour and all the other ingredients except water to processor. Pulse several time to mix thoroughly. Add half the water and pulse 4 times. Add remaining water and flour and mix for 60 seconds. Turn dough onto floured surface and let rest 20 minutes. Roll dough out and place in French pan that has been sprinkled with corn meal. Brush dough with corn oil. Refrigerate 2 to 24 hours. Remove from refrigerator and let stand 10 minutes. Bake 20 minutes at 425 degres. Brush with beaten egg white and bake another 10 minutes.
From "Kitchen with a View" by Judi Burke, "The Keeper's House" at Robinson Point Light on Isle au Haut, ME 04645. -----
| voted : 0 times