Posts Tagged ‘bread’

Pasta’s perfect Pal

February 25, 2014

bread1

I hosted an Italian Family Sunday dinner recently and I made all sorts of yummy treats. My most famous dish is my carbonara, but that recipe remains secret! This time I wanted to make a homemade bread to serve with my carbonara. I had recently seen one of my favorite shows, Extra Virgin, on the cooking channel and remembered Gabriele making some delicious bread. The bread was called Schiacciata and it was an authentic Italian bread. I am so glad I tried this recipe out. The dough was the perfect pillowy texture. It was super easy to make and tasty with the fresh rosemary and cherry tomatoes. I think you could top it with all sorts of yummy combos, garlic and basil, thyme and shallots, whatever you like. It was crispy and the perfect paring to my homemade fettuicine carbonara. Cooks note: in a pinch I made this a second time with store bought pizza dough and it still turned out great!

bread11

Schiacciata

Ingredients:

  • cup lukewarm water
  • package instant dry yeast
  • cups bread flour, plus more for dusting
  • 1/2 teaspoon kosher salt
  • 1/4 cup extra-virgin olive oil
  • cup cherry tomatoes
  • teaspoons sea salt
  • sprigs fresh rosemary, leaves removed

DIRECTIONS

Measure the water in a measuring cup, stir in the yeast and let develop for 10 minutes. It should look foamy when it’s ready. 

Meanwhile, add the flour and kosher salt to the bowl of a stand mixer fitted with a dough hook. Turn on to whisk together and run for a minute or so to create a well. With the mixer running, add the water and yeast in a stream. Turn the mixer up to speed 2 and knead until the dough comes away from the bowl and it looks smooth and feels elastic but still sticky, 5 to 7 minutes. Flour your hands and knead the dough for a minute on the counter. 

Grease a large glass bowl with 2 tablespoons olive oil. Add the dough, flip on both sides and cover with a clean tea towel. Place the dough in a warm spot to rise until it is double in size, about 1 hour. 

Preheat the oven to 400 degrees F. Spread a half sheet tray with the remaining olive oil. Lay the dough on top and stretch and pat out until it reaches 10-by-16-inches, an oval rough shape is ideal. Use your fingertips to press in small indentations. Sprinkle evenly with the cherry tomatoes, sea salt and rosemary leaves. Let rise again for 20 minutes.

Place on the middle rack of the oven and bake until puffed and golden, 20 to 25 minutes. Slice into wedges or squares for serving and drizzle with more olive oil, if desired.

Margie’s Buttermilk Bread

January 11, 2014

breadb

My mom always passes long the best recipes. I don’t know where she finds these magical creations but I am thankful she shares them with me. When we used to live closer and have dinner at her house she always had a fresh loaf of bread baked for my hubby, his favorite. I have had a bread maker for years but never broke it out except to make pizza dough. But now that we live farther apart I had to try it out as we missed her famous buttermilk bread. Let me tell you this recipe is easy, literally “set it and forget it” and it comes out amazing. The buttermilk and honey add a light sweetness to the bread and it is very fluffy and light. Now this is my go to recipe for a holiday side, rather than my standard roll recipe I used before. Who can resist the smell of bread baking and then slathering up a buttery slice?

Margie’s Buttermilk Bread

Add ingredients to bread machine in order listed

1 and 1/4 cups buttermilk

3 Tablespoons honey

3 Tablespoons of soft butter

3 and 1/4 cups of bread flour (or all purpose, I like King Arthur flour. I noticed a big difference when I used bread vs regular flour)

1 and 1/2 teaspoons of salt

1/4 teaspoon of baking soda

1 and 1/2 teaspoons of bread machine yeast

Add to bread machine, try not to have yeast touch wet ingredients but spread out over top of dry pile. Select large white loaf setting (mine is 3 hours). Dough will knead, rise and bake a beautiful loaf right in your machine, sweet!

 

Baking Bonanza

April 4, 2013

banana

I got home from work today and decided I was in the mood, to bake that is. Sometimes I think that might be even more exciting to my husband, as he loves my baking, haha! I didn’t try out anything new, just stuck to some trusty go to recipes I love to make. I love making my homemade easy pizza dough and so does the family. Best part was I had leftover  of my mom’s famous roasted sausage, peppers and onions, so I had a great topping to add.

Also, any time I have ripe bananas sitting around I can never just toss them, I always have to whip up my favorite banana bread. I don’t mean to be redundant but I recently noticed that I have had my blog for 3 years and I had not posted my banana bread recipe since 2010, so here it goes:

Flour’s Famous Banana Bread

Ingredients
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup plus 2 tablespoons sugar
2 eggs
1/2 cup oil
3 1/2 bananas, very ripe, mashed
2 tablespoons creme fraiche or sour cream
1 teaspoon vanilla extract
2/3 cup walnuts, toasted and chopped or Chocolate chips
Directions
Set oven to 350 degrees F. Line the bottom of a loaf pan with parchment paper.
Sift together the flour, baking soda, cinnamon and salt. Beat sugar and eggs with a whisk until light and fluffy, about 10 minutes. Drizzle in oil. Add mashed bananas, creme fraiche, and vanilla. Fold in dry ingredients and nuts. Pour into a lined loaf pan and bake for about 45 minutes to 1 hour.

Cook Tara’s note: this recipe is super easy and moist and delicious, I used sour cream this time as I did not have creme fraiche and I always substitute chocolate chips instead of nuts, I am not a banana nut bread fan… oh and this was a top secret recipe from a bakery in Boston that was revealed on FN on Giada’s Weekend Getaways. A little schmear of Nutella makes anything hot out of the oven taste even better, BTW