Title: Avery Island Pirogues
Categories: Breadmaker
Yield: 8 Servings

DOUGH
1	tb	Yeast
3	c	Bread flour
1/3	c	Yellow cornmeal
1/3	c	Chili oil (hot oil)
1		Extra-large egg
1/2	c	Chopped onion
1/4	c	Minced fresh coriander
3/4	c	Water, plus up to an additional 1/4 cup to make a smooth, fi
1	ts	Salt
1	ts	Crushed red pepper flakes
6		Drops Tabasco sauce or more
TO FINISH
1	tb	Olive oil
2	ts	Coarse jalapeno salt

Place all ingredients in the machine, program for Manual or Dough, and press Start. At the end of the final knead cycle, transfer the dough to a lightly floured work space.

Form pizzas: Divide the dough into 2 pieces and roll each piece into an 8-inch rope. Cut each rope into 4 pieces. Roll each piece into a 5-inch "cigar," placing them 2 inches apart on a baking sheet dusted with cornmeal. Use your fingers to gently flatten each cigar, applying the most pressure in the middle and tapering the ends so that you have a long oval.

Cover the pirogues with a clean dish towel and allow them to rise for 30 minutes, or about doubled in bulk.

Preheat the oven to 450 degrees with the rack in the center position. Brush the top of each pirogue with the oil and sprinkle with the salt. Bake for 15 to 17 minutes, or until the tops turn a golden brown. Serve hot, warm or at room temperature.

Makes 8 (5-inch) rolls.

Hint: For the coarse jalapeno salt, combine 1 tablespoon coarse salt with 8 to 10 drops Tabasco Brand Jalapeno Sauce.

You can make 16 miniature pirogues by cutting each 8-inch rope of dough into 8 pieces, then forming each piece into a 3x2 1/2-inch roll, following the directions above. Bake the smaller size for 10 to 12 minutes.

While the pirogues are best eaten the day they are made, they can be frozen up to 6 months after they are baked and completely cooled.

from "Pizza, Focaccia, Flat, and Filled Breads from Your Bread Machine - Perfect Every Time" by Lora Brody

previous

next