Browned Butter Cherries Tuile: Tulip Basket
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3/4 c warm water (105 to 115 degrees) 1 t salt
1 pkg active yeast 1 t minced dried herbs (your choice)
1/2 t sugar 1 T oil
2 1/2 c flour
Kosher salt, parmesan, pepper, herbs for garnish

Oil a 13x9" baking pan.

In bowl mix water, yeast and sugar and let stand until the liquid is foamy, about 5 minutes. In another bowl, mix flour and salt, and gradually add into the yeast mixture with oil until it forms a soft dough. Turn out onto a lightly floured surface and knead dough with hands for about 5 minutes or until elastic and smooth. Shape into a ball and cover lightly; let rest 10 minutes. Roll out dough into a 13x9" rectangle, transfer to the prepared baking pan and reshape. Let rise until doubled in bulk, about 30 minutes, keeping dough lightly covered. Preheat oven to 400°F. Make indentations about 1/4 inch deep all over dough, about 1 to 2 inches apart. Sprinkle lightly with desired garnish and bake for 20 minutes, until golden. Cool in pan.


From my recipe files.



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