Ingredients
3 cups all-purpose flour
1/4 cup sugar
1 package active dry yeast
1 teaspoon salt
2/3 cup warm milk -- 120-130 degrees
2 Tablespoons butter -- softened
7 eggs
1/2 cup mixed candied fruit -- chopped
1/4 cup blanched almonds -- chopped
1/2 teaspoon anise seed
Vegetable oil
In a mixing bowl, combine 1 cup flour, sugar, yeast and salt. Add milk and butter; beat 2 minutes on med. Add 2 eggs and 1/2 cup flour; beat 2 minutes on high. Stir in fruit, nuts and aniseed; mix well. Stir in enough remaining flour to form a soft dough. Turn onto a lightly floured board; knead until smooth, 6-8 min. Place in a greased bowl; turn once. Cover and let rise in a warm place until doubled; about 1 hour. If desired, dye remaining eggs (Leave the
uncooked); lightly rub with oil. Punch dough down. Divide in half; roll each piece into a 24" rope. Loosely twist ropes together; place on a greased baking sheet and form into a ring. Pinch ends together. Gently split ropes and tuck eggs into openings. Cover and let rise until doubled, about 30 min. Bake at 350 degrees for 30-35 minutes or until golden brown. Remove from pan; cool on a wire rack.
Italian Focaccia-Onion Bread Recipe
Italian Focaccia-Onion Bread
2 packages dry yeast, dissolved in 1 cup lukewarm water 3 cups unbleached flour
2 packages dry yeast, dissolved in one cup lukewarm water
3 cups unbleached flour
Olive oil
1 teaspoon sugar
1 teaspoon salt
3 tablespoons tomato paste
1 yellow onion, peeled and chopped
6 green onions, chopped
I clove garlic, crushed
Fresh-cracked pepper
Place the water and yeast in a mixing bowl. Add half the flour, 1/4 cup olive oil, the sugar, and salt, and mix with an electric mixer until smooth. Add the remaining flour, and blend in by hand. Place the dough on floured board, and knead for 5 minutes. Place the dough on a Formica countertop or on plastic wrap, and cover with a large metal bowl. Allow to rise about 1 hour, or until doubled in bulk.
When it is doubled, punch the dough down, and knead it for 1 or 2 minutes. Roll the dough out to fit a greased 9- by 13-inch shallow pan, and place the dough in the pan. Let the dough rise until not quite doubled in bulk, and then punch holes all over it, using a fork. Brush the top of the dough with some olive oil and then the tomato paste. Mix together the yellow onion, green onions, and garlic; use to sprinkle top of dough. Sprinkle with the pepper. Preheat the oven and bake at 375° for about 25 minutes, or until
lightly browned.
This bread is great on a buffet. Or slice in half and use for Italian
sandwiches. I like a little Italian salami, some yellow onion, and a few green olives. Drizzle a little Italian salad dressing on the sandwich, and enjoy with a heavy red wine.
MAKES I LOAF.
Italian Bread Recipe
Italian Bread
Recipe Serves: 2
Recipes Ingredients:
1 tb Sugar
Water
2 ts Salt
Cornmeal
2 pk Active dry yeast
1 Egg
5 c All-purpose flour
Salad oil
1 tb Butter or margarine
Recipe Instructions:
1. In large bowl, combine sugar, salt, yeast, and 2 cups flour. In 1-quart saucepan over low heat, heat butter or margarine and 1 3/4 cups water until very warm (120ø to 130ø F.) (Butter or margarine does not need to melt.) 2. With mixer at low speed, gradually beat liquid into dry ingredients until just blended. Increase speed to medium; beat 2 minutes, occasionally scraping bowl with rubber spatula. 3. Beat in 1/2 cup flour to make thick batter; continue beating mixture at medium speed for 2 minutes, scraping bowl often with rubber spatula. With wooden spoon, stir in enough additional flour (about 1 3/4 cups) to make a soft dough. 4. Turn dough onto floured surface; knead until smooth and elastic, about 10 minutes, adding flour while kneading. 5. Cut dough in half; cover pieces with bowl; let dough rest for 20 minutes for easier shaping. 6. Grease large cookie sheet; sprinkle cookie sheet with cornmeal. 7. On floured surface with floured rolling pin, roll each half into 15" by 10" rectangle. From 15" side, tightly roll dough, jelly-roll fashion; pinch seam to seal. 8. Place loaves, seam side down, on cookie sheet and taper ends. Brush loaves with oil; cover loosely with plastic wrap; Refrigerate 2 to 24 hours. 9. Preheat oven to 425ø F. Meanwhile, remove loaves from refrigerator; uncover; let stand 10 minutes. Cut 3 or 4 diagonal slashes on top of each loaf. Bake 20 minutes. 10. In small bowl with fork, beat egg white with 1 tablespoon of water. Remove loaves from oven; brush with egg-white mixture; return to oven and bake 5 minutes.
No Knead Italian Whole Wheat Bread Recipe
No Knead Italian Whole Wheat Bread
Recipe Serves: 1
Recipes Ingredients:
1 tb Dry yeast
2 tb Vegetable oil
1 c Warm water
3 c Whole wheat flour
1 ts Salt
Cornmeal
Recipe Instructions:
In a bowl, dissolve yeast in water. Add salt & oil. Beat in flour, 1 c at a time. Use your fingers to ensure that the ingredients have been thoroughly mixed. Bang down the dough on a counter surface. Shape into a small round bread & place in a 9" round pan sprinkled with cornmeal. Allow to rise till doubled. Preheat oven to 375F & bake for 35 to 45 minutes.
Bruschetta (Heart-Shaped Garlic Rolls)
Bruschetta (Heart-Shaped Garlic Rolls)
Recipe Serves: 24
Recipes Ingredients:
1 c Water
2 tb Olive oil
1 c Milk
5 c Flour, more if necessary
2 Eggs
Salt
2 pk Dry yeast
2 Garlic cloves; crushed
2 ts Sugar
1/4 c Vegetable oil
Recipe Instructions:
Combine water, milk, eggs, yeast, sugar and olive oil in large bowl. Mix well and add half of flour and 2 teaspoons salt. Knead in remaining flour and 1 teaspoon salt. Knead until dough forms ball. Place in greased bowl and turn to grease top. Cover and let stand 30 minutes to 1 hour until doubled. Punch down, turn and let stand again 30 minutes to 1 hour. Punch down. Roll out dough on floured surface. Cut into heart or other desired shapes using cookie cutter. Place rolls on generously greased baking sheet. Combine garlic, vegetable oil and salt and brush over rolls. Bake at 400F 12 to 15 minutes or until golden.
Boboli Aka Focaccia Bread Recipe
Boboli Aka Focaccia Bread
Recipe Cuisine: Appetizers
Recipe Category: Appetizers
Recipe Serves: 8
Recipes Ingredients:
1 pk Yeast
6 tb Olive oil,+ extra for pans
1/4 c Water
5 1/2 c To 6 cups flour
2 1/4 c Warm water
1 ts Salt (optional)
Recipe Instructions:
1 Pkg yeast. 1/4 C water, 2 1/4 C warm water, 6 T. olive oil, plus some extra for pans, 5 1/2 to 6 C flour, 1 t. salt (optional). Mix together and let rise 30 to 40 minutes. Divide dough into 3 parts and place in 3 olive-oiled pie pans. Dimple dough with fingers. Place on top the following mixture: Coarse sea (or Kosher) salt, fresh ground pepper, chopped rosemary and thyme. If herbs are dried, soak them in water for 10 minutes and then pat dry on paper towels. Let rise 50 to 60 minutes. Bake at 350 degrees F for 25 minutes. May dip in olive oil.
Authentic Italian Bread Recipe
Authentic Italian Bread
Recipe Cuisine: Italian
Recipe Category: Italian
Recipe Serves: 2
Recipes Ingredients:
1 ts Active dry yeast or 1/3
1/3 c Warm water
-small cake (6 grams) fresh 2/3
c Milk at room temperature
-yeast 1
c (135 grams) unbleached
1 Scant tsp. malt syrup
-all-purpose flour
Recipe Instructions:
This takes 2 days but is worth the wait. Makes 2 round loaves Starter Stir the yeast and malt into the water; let stand until foamy, about 10 minutes. Stir in the milk and beat in the flour with a rubber spatula or wooden spoon about 100 strokes until smooth. Cover with plastic wrap and let stand until bubbly, at least 4 hours but preferably overnight. Dough 2 cups water, at room temperature 6 1/4 cups (860 grams) unbleached all-purpose flour 1 T. salt Cornmeal Mix the starter and the water in a mixer until the starter is well broken up. Add the flour and salt and mix for 2 to 3 minutes at low speed. The dough will be smooth but won't pull away from the side of the bowl. Change to the dough hook and knead at medium speed, scraping down the side of the bowl as necessary, until the dough is elastic but slightly sticky, 3 to 4 minutes. Finish kneading by hand on a floured work surface. First rise Place in a well-oiled bowl, cover tightly with plastic wrap, and let rise until doubled, about 1 1/2 hours. The dough is ready when it is very bubbled and blistered. Shaping and second rise Cut the dough in half on a floured surface and shape into 2 round loaves. Place on an oiled cookie sheet sprinkled with cornmeal. Cover and let rise till doubled, about 1 hour. Baking Preheat oven to 400 degrees F. Bake about 1 hour and cool on racks. To get a really good crust spray the loaves with water 3 times in the first 15 minutes of baking.
Focaccia (Italian Flatbread) Recipe
Yield: 6 servings
2 1/2 c Flour, bread
1 tb Rosemary leaves
2 ts Salt
1/2 tb Yeast
3 tb Olive oil
1 c Water; hot
Olive oil
Bring all ingredients to room temperature and add to readmaker, in
order. Select "white bread, manual" and press Start. Remove dough
when cycle complete. BY HAND DIRECTIONS: Mix 1 1/2 cups of the flour,
the rosemary, salt, and yeast in a large bowl thoroughly. Add 3
tablespoons oil and the hot water. Beat on low speed 30 seconds,
scraping bowl constantly. Beat on medium speed 1 minute, scraping
bowl frequently. Stir in enough remaining flour to make dough easy to
handle. Turn dough onto lightly floured surface. Knead 5 to 8 minutes
or until smooth and elastic. Place in greased bowl; turn greased side
up. Cover and let rise in warm place about 1 hour or until double.
(Dough is ready if indentation remains when touched.) Punch down
dough. Brush 12" pizza pan or large cookie sheet with oil. Press
dough in pizza pan or flatten into 12" circle on cookie sheet. Make
depressions with fingers, about 2" apart, into dough. Brush with
oil; sprinkle with pepper. Let rise uncovered in warm place 30
minutes. Heat oven to 400 degrees. Bake 20-25 minutes, until golden
brown. Brush with additional oil. Serve warm.
LARD/PEPPERONI BREAD Recipe
INGREDIENTS:
1 package active dry yeast
1/4 cup warm water 110degr
1 cup warm milk 110degr
1 tablespoon sugar
1 teaspoon salt
2 tablespoons olive oil
3 to 3 1/2 cups all purpose flour
1 cup thinly sliced pepperoni
(you can also use chopped sausagesin place of the pepperoni)
1/2 cup of mozzarella cheese
Chopped onion,
Grated parmesan cheese about a pinch (thats what grandma would say)
1 egg and a little water mixed together
DIRECTIONS: In a large bowl, sprinkle yeast over warm water and let stand for 5min to soften. Stir in milk, sugar, salt and oil. Add 1 cup of the flour and mix to blend. Stir in 1 1/2 cups more flour. Then remaining flour in bowl, on to a floured flat, kneed dough untill elastic. "my grandma would take the dough and roll it and bring both ends together, for a bout 5 min...it seemed like hours, then cover and let rise in a warm place untill doubled about 1 hour! Punch dough down, turn out onto floured surface and divide in half..Grease baking sheet. Punch down dough, and flatten dough, like a pizza add all above mixture on the top of the bread, roll like a jelly roll, pinch edges,take egg and water mixture and wipe on the top of the bread roll, and bake 375 for 20 to 25 minutes. Makes two loaves....Enjoy...
Venetian Olive Bread Recipe
Olive Mixture
Olive oil 0.06 or lb 28 grams
Olives Clamata, pitted*** 0.56 lb. or 255 grams
Oregano (dried) 1 teaspoon
Red pepper flakes 1 teaspoon
Black pepper (fresh ground) 1 teaspoon
Approximate Total 0.63 lb or 285 grams
Rinse and drain olives well before using. In a covered container, place all ingredients of the olive mixture together, marinate at room temperature 15 hours.
Pre-Ferment Sponge
Bread flour (medium)or white wholewheat 0.39 lb or 177 grams
Water (room temperature) 0.30 lb. or 138 grams
Yeast (saf red) 0.01 lb. or 4.5 grams
Total 0.70 lb or 319.5 grams
In a mixer fitter with dough hook, mix all pre-ferment ingredients for 10 minutes. Cover and let rest 15 hours at 70° F (21° C). (It is not necessary to check water temperature in a pre-ferment, but it should be near room temperature.)
Dough
Water (check temperature)
0.95 lb or 431 grams
Pre-ferment
0.62 lb. or 281 grams
Yeast (saf red)
0.02 lb or 9 grams
To start the dough, add the yeast and water (check room and flour temperature and determine the water temperature to be used by referring to water temperature chart) ,into the pre-ferment sponge bucket.
Mix for approximately 3 minutes by hand, squeezing the sponge into a milky smooth liquid. Pour into mixer fitted with a dough hook. (Scrape container clean of all sponge).
Bread flour (medium)
1.98 lb or 899 grams
Add flour, mix for 4 minutes on low speed.
Olive mixture
.63 lb or 285 grams
add olive mixture, continue mixing for 4 minutes on low until dough ceases to splash then increase to medium speed.
Salt
0.02 lb or 9 grams
Total 4.23 lbs. 1919 grams
Add salt, mix for an additional 4 minutes or until good gluten is achieved or until bowl clean up. Place dough in a well oiled bucket with the inside cover oiled as well. Let rise 2 to 3 hours at 75° F (23.8°C), until bubbles are the size of the olives.
Scale into desired portions. Mold into round balls on dry, un floured surface, creating good surface let rest, covered on lightly oiled surface,15 minutes.
Dip top surface of the dough into flour while holding the sticky surface that was resting on the table. Make-up into desired shapes. Allow 1 to 2 hours proof time.
Dock with single edged razor blade, docking knife or a lame. Cutting the bread for maximum expansion as well as the decorative effect. Choose a design to enhance the bread or roll shape.
With good oven humidification, Bake 450°F (232°C) for 10 minutes then reduce heat slightly if loaves are browning too rapidly. Approximate baking time should be 20 to 28 minutes.
For a artisan thicker crust formation— When loaves are fully baked, turn off oven, leave door open for 5 to 8 minutes before removing loaves from oven.
*Both flour weights equal ( 2.37 lbs. or 1076 grams) = 100%
** both yeast weights equal .8%
*** Clamata olives give the best flavor (Greek Olives can be purchased pitted). Green olives with pimentos make a good contrast to the Clamata olives.
When selling Olive bread , be sure to attach or post a disclaimer stating that some pits may be present and to be careful when eating olive bread.
Enjoy Italian Bread Recipes.
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