| This recipe can not be found in any cookbook. In fact, I | | | | Dough Ingredients: |
| coined the name for this bread myself. It is bread that I | | | | 3 - cups of flour |
| enjoyed when eating bologna sandwiches during my | | | | 1 - cup of warm water |
| early school days growing up in New Jersey. | | | | 1 - teaspoon of salt |
| I first came across this strange bread during school | | | | 1 - teaspoon of yeast |
| lunch break. Across from my school, in the middle of | | | | 1 - tablespoon of olive oil (optional) |
| Newark, New Jersey was my favorite deli. There was | | | | Add the poolish to the above ingredients and kneed |
| always a line of students waiting to get their freshly | | | | your dough until smooth. Add a little more flour if |
| baked bread with their favorite meat and cheese. | | | | needed. Then place your dough in a covered container |
| Then during my high school years, I found this bread | | | | and let it sit at room temperature for 1 hour. After that |
| again. My palate was beginning to develop and I had | | | | let your dough slowly rise in the refrigerator overnight. |
| gone from bologna sandwiches to Italian style hot | | | | First Rise: |
| dogs. This is a fantastic hot dog sandwich stuffed into | | | | The next day take your dough out of the refrigerator |
| a cut half of flying saucer bread covered with | | | | and let it come to room temperature, this takes about |
| mustard, peppers, onions and fried potatoes. | | | | 2 hours.Be sure to provide a warm place for your |
| Later, I found out that this bread has been made for | | | | dough for its first rise. When it has almost doubled in |
| centuries in the Middle East. There are many different | | | | size it is ready to form into rounds. |
| versions similar to pita bread or Armenian bread. My | | | | Second Rise: |
| version is unique and was derived from my pizza | | | | Use a large flat cooking pan and spray with olive oil. |
| dough recipe. Here is my recipe and I hope you enjoy | | | | Shape your dough into 4 round flying saucer shaped |
| it! | | | | buns and place them on the cooking pan. Each saucer |
| Poolish: | | | | should be about 6 or 7 inches around. Cover them with |
| A poolish is a bakers term that is used in making Italian | | | | a light plastic wrap that has been sprayed with olive oil. |
| and French breads. It enhances the flavor of the | | | | Let them rise again for about an hour or more. They |
| bread. | | | | should be puffed out a little. |
| 1 - Cup of flour | | | | Baking: |
| 1 - Cup of water or buttermilk | | | | Set your oven temperature to about 400 degrees and |
| 1 - Pinch of yeast | | | | cook about 15-18 minutes. They should be a light brown |
| Mix the flour water and yeast until it looks like a | | | | when done. Let them sit out to cool before cutting. |
| pancake batter. Store the poolish in a plastic container | | | | When cool cut in half and split the center open so that |
| and let it sit overnight in a warm place. The next day | | | | you can stuff your sandwich meat or hot dog in it. This |
| the poolish should be bubbly and ready to make your | | | | recipe makes 8 - half rounds of flying saucer bread. |
| dough. Try the poolish with both water and buttermilk | | | | Enjoy! |
| and see which one you like better. | | | | |