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Pane Italiano, parte due

 

Okay… so it was a day later than anticipated, but OMG!  what a fantastic bread!  I’ve been making this particular bread for years, and it never disappoints.  It is just perfect every time.

It is a crusty, crusty bread with a really light interior.   There’s no fat – just light, fresh, crusty, crunchy goodness!

Pane Pugliese

  • 1 packet dry yeast
  • 1/4 cup Warm water
  • 1 1/2 cups Water; room temp
  • 1/2 cup Biga
  • 4 cups All-purpose flour
  • 2 teaspoons Salt

Proof the yeast in the warm water. Add 1 1/2 c water and the biga, mix till blended. Add flour and salt, mix till dough comes together and pulls off the sides of the bowl. Knead 3-5 minutes in a mixer, longer by hand. Dough will be very soft and elastic. Let rise about 3 hours, shape into 2 small round loaves or 1 big flattish one. If you have baking stones, place loaves on baking peel or on baking sheets sprinkled corn meal. Let rise about 1 hour. Preheat oven to 450F, and 5 to 10 minutes before baking flour the loaves’ tops and dimple them with your fingers. Bake 50-60 minutes for big loaves, 30-35 minutes for small. Tap the loaves to test for doneness (hollow=done) and cool on a rack.

Victor is making a pasta dish right now that he saw on Lidia’s TV show yesterday.  It’s made with almonds, cherry tomatoes, and garlic… And it’s from Pulia!  How perfect is that?

My stomach is smiling. 🙂

I’m back.  I’m stuffed.  My stomach is really smiling!  WOW!  What a great pasta!  The sauce is almonds, cheese, cherry tomatoes, fresh basil, olive oil, garlic, fresh oregano… All ground up in the food processor.

It was really fantastic.

YUM!

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2 Comments

  • avatar image
    Nan
    June 18, 2008

    The kimchee I buy is called Sunja's. It is a Vermont product but you may buy it from the website: http://sunjaskimchi.com/Scripts/default.asp It is excellent with no additives.

  • avatar image
    Nan
    June 18, 2008

    Oops, sorry, this comment turned up under the wrong post. Now, how did that happen?

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