Summer Convection Meals        Convection Broiling and Grilling        Appetizers        Dishwasher 101        Convection Steam Oven Meals        Cuisine La Cornue        Cucina Bertazzoni        Cooking with the CornuFé Appetizers Print Recipes   Menu 5: Italian Cheese Bread Allow about 15 minutes prep time for this recipe, 20 minutes rising time for the dough and 15 minutes cooking time. If you measure out all the ingredients first it comes together very quickly. You will need a 12” pizza pan to cook the bread on. 2 ½ - cups all-purpose flour 1 – teaspoon salt 1 – teaspoon sugar 1 – tablespoon, rapid-rise yeast 1 – cup warm water 1 – tablespoon vegetable oil Topping 1 – cup shredded Mozzarella cheese 2 – tablespoons grated Parmesan cheese 2 – tablespoon mayonnaise 1 – tablespoon chopped chives or thinly sliced green onions Dash red chili flakes Combine the flour, salt, sugar and yeast in a medium-sized bowl. Combine the water and oil in a measuring cup and add to the flour mixture. Add a tablespoon or so more flour if needed to form a soft dough. Turn onto a floured surface (a silicone pastry rolling mat is easy to work with and cuts down on clean-up) Place the dough into a clean bowl with 1-teaspoon olive oil and turn to coat with the oil. Cover and let rise in a warm draft free place, or choose the Proof mode on your Convection oven and place in the oven. Preheat the oven to Convection Bake 450 degrees. Punch the dough down and flatten with the edge of your palm. Place the dough over the back of your hands and pull into a 12” circle. Place the dough onto a lightly-greased pizza pan and spread the cheese mixture evenly over the top. Bake for 12 minutes on rack position 1 (the bottom rack) for 12-15 minutes or until golden brown. Previous