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Kentucky Butter Cake

Written by chef recipes



°1 1/four tsp. 1 teaspoon dried baker’s yeast

°1 tbsp. Sugar

°one hundred twenty ml lukewarm water

°240 grams of flour

°1 half of tsp. corn flour°three/four tsp. salt

°2 tbsp. tablespoons butter, melted and barely cooled

°1 tbsp. olive oil

°1 tbsp. rapeseed oil

+To put together the tomato sauce:

°2 tbsp. olive oil

°1 small onion, grated or finely chopped

°1 tbsp. spoons of dried oregano

°half of tsp. 1 tablespoon of crimson pepper flakes (optional)

°three cloves garlic, minced

°1 can (793 g) mashed tomatoes with basil

°2 tbsp. Tomato paste

+To decorate:

°one hundred seventy g mozzarella cheese, sliced

°2 Italian sausage, sliced (optional)

°2-three tbsp. grated parmesan cheese


To put together the dough: In a bowl, blend the dry yeast with sugar and lukewarm water, then depart for a minute. In a massive bowl, blend the flour with the cornstarch and salt. Add the yeast combination, melted butter, and oil to the dry components and blend till they shape a ball. Transfer the dough to a smooth floor sprinkled with a bit flour and knead the dough for a couple of minutes till it’s far easy and soft.

Put the dough ball withinside the salad bowl. Cover with oil, in addition to the perimeters of the salad bowl, cowl with a cloth, and depart to relaxation for an hour.

Meanwhile, make the tomato sauce: Heat the oil in a medium saucepan and upload the grated or chopped onion, salt, oregano, and chili flakes. When onions turn out to be a bit brown, upload garlic, tomato puree*, and tomato puree. Reduce the warmth and simmer for half-hour or till the combination thickens and decreases in size. Remove from warmness and set apart till use.

Heat the oven to 215°C.

Remove the dough from the bowl and switch it to a gently floured floor. Spread it withinside the shape of a massive circle, approximately 30 cm in diameter. The dough need to be massive sufficient to cowl the lowest and aspects of the pan.

Using a rolling pin, roll out the dough onto a 23 x five cm pan or right into a solid iron skillet. Use your palms to press the dough closer to the rims, in order that it adheres nicely to the walls. Trim the extra dough with a small knife to flatten the rims. Brush the rims of the dough with a bit olive oil to present the dough a brilliant shine.

Garnish the pizza with a primary layer of mozzarella and a 2d layer of Italian sausage slices (optional), then cowl with tomato sauce. Sprinkle grated Parmesan on top.
Bake for 20 to half-hour, or till pastry is golden and filling is set. To save you the rims from burning, cowl them with aluminum foil after 15 mins of cooking.


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