Your first stop on The Grand Tour is Ferrara, Italy, land of the Borgias. On your stop in Ferrara, enjoy the taste of Italy and a recipe from the Emilia -Romagna region.
Makes Nine 7-inch breads
1/2 teaspoon active dried yeast
1 cup warm milk (110-115F.)
2 tablespoons Extra-Virgin Olive Oil
3 cups (12 ounces) or 340 grams Unbleached, All-Purpose Flour
1/4 teaspoon fine sea salt
Dissolve the yeast in the milk in the bowl of a food processor fitted with the dough hook. Let stand 5 minutes. Pour in the olive oil. Add the flour and salt and process the mixture until a ball of dough forms. The dough should feel soft and silky and not stick to your hands. Carefully remove the dough to a work surface and knead it a few times with your hands. Transfer the dough to a bowl. Cover with plastic wrap and allow to rise for 30 minutes. Meanwhile heat a non stick sauté pan over medium heat or heat an electric non-stick skillet to 350F. Punch down the dough and form it into an 18-inch long rope. Cut 9 two inch pieces from the rope and roll each one into a 7-inch circle. Poke the top of each round with a fork. Place the rounds in the pan or skillet and bake them until they begin to get brown specks on the underside. Turn the rounds over and bake the other side. As you bake them, transfer them to a cooling rack. The rounds should be thin and pliable. When cool they can be served with a variety of cured meats, olives, and cheeses.
Your question for the Grand Tour is: How big a circle is a round of Piadina bread?
email your answer to collectors.contest @ inbox.com (no spaces) with Grand Tour Stop #1 in the subject line.
Your next Stop #2 - Ally Blue's Mississippi setting at
http://ally-blue.livejournal.com/ beginning Monday, August 20th