| 157 | 158 | 159 | 160 | 161 |
| 1 | 49 | 97 | 146 | 194 |
|
BREAD500.TXT
soft and silky, about 7 or 8 minutes. Cover and let rise for 5 hours. While
dough rises soak currents and raisins in Marsala for at least 1 hour. In a
small sauce pan over low heat, melt butter and add 2 tablespoons
shortening. add fennel seed, remove from heat and let stand till cool. add
eggs one at a time to the fennel seed mixture and mix after each addition
then add lemon rind and remaining sugar. Set aside. when dough has risen 5
hours add fennel seed mixture and mix well. add salt and begin adding
remaining flour, 1/2 cup at a time. when dough is firm enough to knead turn
out onto a lightly floured board and knead till soft and smooth about 10 to
1
5 minutes, adding as much additional flour as necessary to keep it from
sticking. During final 5 minutes knead in raisins and currents. form dough
into 2 loaves. use remaining shortening 2 grease 2 nine inch pans place
dough in pans cover and let rise till doubled in bulk. this may take as
long as 3 hours. preheat oven to 375 brush egg wash on bread 5 minutes
before baking. brush again immediately before baking. Bake until loaves are
golden brown and sound hollow when tapped about 35 minutes turn out and
cool. this is Sicily's answer to the moring danish. recipe from The Coles
group's, California Culinary Academy Italian cooking at the academy.
-
-
----
--------- Recipe via Meal-Master (tm) v7.05
Title: Merenda Fiorentina (Florentine snack bread)
Categories: Breads, Italy
Servings: 1
1
1
3
1
3
pk Dry active yeast
ts Salt
c Unbleached flour
c Warm water (105F)
tb Olive oil + oil for brushing
The crust
1 tb Minced garlic
Cornmeal for dusting
Coarse salt
1 ts Minced fresh rosemary:option
combine yeast, salt and flour in large bowl. combine water and oil in a
small bowl add liquid to dry ingredients and mix till they form a rough
mass. Knead mixture in a bowl with your hands till it holds together then
turn out onto a lightly flour surface and knead in garlic. Continue till
dough is smooth and elastic about 8 minutes form ball and let rest on a
lightly floured surface covered for 1 hour. {Preheat oven to 375F Preheat
oven to 375 roll dough into 12 X 14 inch rectangle and transfer to baking
sheet sprinkled with cornmeal. Use finger tips to make indentations in the
dough at 2 inch intervals sprinkle dough lightly with coarse salt and
drizzle olive oil over the top. Sprinkle with rosemary if used bake till
golden bnrown about 25 minutes remove from oven and brush with a little
more oil cool slightly serve warm. to serve cut into thin slices and pack
along with a picnic lunch with roast chicken roasted red peppers and red
wine. recipe from the cole Group's California Culinary Academy Series
cookbook "Italian cooking at the academy"
-
-
----
--------- Recipe via Meal-Master (tm) v7.05
Title: Pane Giallo (Polenta Bread)
Categories: Breads, Italy
Servings: 8
5
2
1
tb Unsalted bread
tb Minced garlic
c Polenta (coarse yellow corn
Meal)
3
2 c Milk
1/2 c Half and half
1 c Roasted red peppers;minced
Olive oil
Eggs;separated
1
1/2 ts Salt
1 ts Fresh ground black pepper
in small skillet over moderatly low heat, melt 2 tablespoons of butter. Add
garlic and saute until fragrant. remove from heat. combine polenta, salt
and pepper in a bowl and set aside. Put egg yolks, milk and half and half
in a saucepan and wisk well. Bring to a boil, whisking constantly. add
Page 159
Page
Quick Jump
|