Bread

adapted from The Bread Monk

• 1 cup lukewarm milk
• 1 package active dry yeast
• 1 egg, lightly beaten
• ¼ cup honey
• 1 teaspoon salt
• ½ cup yellow cornmeal
• 2 ½ cups unbleached bread flour (I used Italian “00”)
• 2 tablespoons vegetable oil (I used olive oil)

In a medium size bowl, dissolve yeast in milk and allow to proof for about 5 minutes.

Stir in egg, honey, salt, and cornmeal and mis well. Add the flour and mix until smooth.

Add the oil and beat until it is fully incorporated. Continue kneading with the mixer for about 6 to 8 minutes, or as needed to make a smooth and elastic dough that is only slightly sticky.

Sightly oil the surface of the dough and place in a clean, dry bowl. Cover with a dry cloth and let rise about an hour or until doubled. Punch the dough down and briefly knead.

Divide the dough into 12 equal pieces and shape into balls. Place balls into the cups of a lightly greased muffin tin.

Cover and let rise for about an hour until nearly doubled.

Bake in a preheated 350 oven for 15-16 minutes or until browned.

Remove from oven and allow to cool slightly before serving warm.

(makes two)

• 9 oz  all-purpose flour (Italian “00” if you have it!)
• 5/8 cup warm water
• 1/2 tsp yeast
• 2 tbsp olive oil
• pinch salt

Proof yeast in warm water. Add flour, salt, and oil, and mix well. Knead about 5-6 minutes or until a smooth, elastic dough forms. Roll into a ball, cover, and let rest 30 minutes.

Divide dough in half and roll into a large, very thin circle. Spread with a very thin layer of tomato sauce and then top with a thin layer of ricotta. Add slices of fried eggplant.

Fold sides to almost meet in the center. Brush new tops with a bit of sauce and cheese. Fold in half, again, and press lightly to seal. Paint a bit of sauce on top.

Put into a preheated 475° oven and bake for 20-30 minutes or until dark brown. Take out of the oven and cover with a towel to trap steam and soften the top.

From The Italian Baker by Carol Field.

Makes 2 loaves

• 2 1/2 tsp active dry yeast
• 1/4 cup warm water
• 1 tbsp olive oil
• 1 tsp malt syrup
• 1 cup water, room temperature
• 2 1/2 cups durum flour or semolina for pasta
• 1 cup plus 1 tbsp unbleached all-purpose flour
• 2 to 3 tsp salt
• 1/3 cup sesame seeds

By hand:

Dissolve the yeast in the warm water in a large mixing bowl; let stand until creamy, about 10 minutes.  Whisk in the oil, malt, and 1 cup of water.  Mix the flours and salt and whisk in 1 cup at a time into the yeast mixture.  Beat vigorously with a wooden spoon until smooth.  Knead on a floured surface 8 to 10 minutes, occasionally slamming the dough down vigorously to develop the gluten.

By mixer:

Stir the yeast into the 1 1/4 cups warm water in a large mixer bowl; let stand until creamy, about 10 minutes.  Stir in the oil and malt with the paddle; then add the flours and salt and mix until smooth.  Change to the dough hook and knead on medium speed until; the dough is firm, compact, and elastic with lots of body, 4 to 5 minutes.  Finish kneading by hand on a lightly floured surface.

First rise. Place the dough in a lightly oiled bowl, cover tightly with plastic wrap and let rise until doubled, about 1 1/2 hours.  The dough should be springy and blistered, but still soft and velvety.

Shaping and second rise. Punch the dough down, knead it briefly, and let it rest for 5 minutes.  Flatten it with your forearm into a square.  Rollit into a long, narrow rope, about 20 to 22 inches long.  The dough should be so elastic that it could almost be swung and stretched like a jump rope.  Cut the dough in half and shape each into a loaf.  (The book shows 3 classic shapes and illustrations; Mafalda, Occhi di Santa Lucia, and the baked Corona.  I made the Santa Lucia.)

Place the loaves on floured parchment paper, peels sprinkled with corn meal, or oiled baking sheets.  Brush the entire surface of each loaf with water and sprinkle with sesame seeds; pat the seeds very gently into the dough.  Cover with plastic wrap, and then a kitchen towel, and let rise until doubled, 1 to 1 1/2 hours.

Baking. Thirty minutes before baking heat the oven with baking stones to 425°.  Sprinkle the stones with cornmeal just before sliding the loaves onto them.  Bake 10 minutes, spraying 3 times with water.  Reduce the heat to 400° and bake 25 to 30 minutes longer.  Cool on racks.

• 5 cups all-purpose flour
• 1 Tablespoon salt
• 2 Tablespoons sugar
• 2 packages active dry yeast
• 2 cups warm milk
• 1/2 cup extra virgin olive oil
• 1/2 cup pistachios, roughly chopped
• 3/4 cup onion, finely chopped

Sift flour, salt and sugar into a large bowl.

Dissolve the yeast in 1/2 cup of the warm milk. Pour it into the middle of the flour together with the oil and rest of the milk.

Knead well until the dough is firm and blended into a smooth, springy ball (about 10 minutes.) Leave in a warm place to rise for about 2 hours.

Punch down, mix in walnuts and onions. Shape into 4 rounds. Leave on a greased baking sheet for about 45 minutes.

Bake at 400° for 45 minutes or until the loaves are nicely-browned and sound hollow when tapped  on the bottom.

starter

• 2 tsp active dry yeast
• 3/4 cup water 110°
• 1 3/4 cups flour

Sprinkle yeast into the warm water. Stir to dissolve. Stir in flour. Cover bowl with clean towel and leave at room temperature for 2-3 days.

dough

• 1 tsp active dry yeast
• 3/4 cup water 110°
• 1 cup starter
• 2 cups all-purpose flour
• 1/3 cup rye flour
• 1/4 cup whole wheat flour
• 1 1/2 tsp salt
• 1 cup raisins
• 1/2 cup chopped walnuts

Sprinkle yeast into water in mixing bowl. Stir to dissolve. Add starter, flours, and salt.

Mix on low speed with dough hook for about 5 minutes or until dough is smooth and elastic. Add raisins and walnuts and continue mixing another 5 or so minutes.Knead by hand for a minute or two on a lightly-floured surface to make sure the nuts and raisins are evenly distributed.. Place the dough into a clean bowl and cover with a kitchen towel.

Let rise until doubled – up to 2 hours. Punch dough down and let rest for about 10 minutes before forming the loaf.

Shape the dough into a cylindrical loaf and place on a bread peel generously coated with coarse cornmeal. Cover with a kitchen towel and let rise again until doubled – about an hour.

Preheat oven with baking stone to 425°.

Dust loaf with flour and then make three parallel slashes across the top. Slide dough onto stone and bake for about 1 hour.

Replenish starter with about 3/4 cup flour and 1/2 cup water.

This bread requires a starter, so plan accordingly!

starter

• 2 tsp active dry yeast
• 3/4 cup water 110°
• 1 3/4 cups flour

Sprinkle yeast into the warm water. Stir to dissolve. Stir in flour. Cover bowl with clean towel and leave at room temperature for 2-3 days.

dough

• 1 tsp active dry yeast
• 3/4 cup water 110°
• 1 cup starter
• 2 1/4 cups flour
• 1/3 cup rye flour
• 1 1/2 tsp salt

Sprinkle yeast into water in mixing bowl. Stir to dissolve. Add starter, flours, and salt.

Mix on low speed with dough hook for about 10 minutes or until dough is smooth and elastic. Knead by hand for a minute or two on a lightly-floured surface. Place the dough into a clean bowl and cover with a kitchen towel.

Let rise until doubled – up to 2 hours. Punch dough down and let rest for about 10 minutes before forming the loaf.

Shape the dough into a round loaf and place on a bread peel generously coated with coarse cornmeal. Cover with a kitchen towel and let rise again until doubled – about an hour.

Preheat oven with baking stone to 425°.

Dust loaf with flour and then make three parallel slashes across the top and three more across. Slide dough onto stone and bake for about 1 hour.

(adapted from James Beard)

• 1 package active dry yeast
• 2 tsp sugar
• 1 cup warm water (about 105° )
• 1 1/2 tsp salt
• 1 tsp garlic powder
• 3 cups flour
• 12 hot peppers, seeded, fried, and cooled
• 1/2 cup cheese shavings
• 3 tbsp cornmeal

Combine the yeast with sugar and warm water in a large bowl and allow to proof. Mix the salt and garlic powder with the flour and add to the yeast mixture, a cup at a time, until you have a stiff dough. Remove to a lightly floured board and knead until no longer sticky, about 10 minutes, adding flour as necessary. Place in a buttered bowl and turn to coat the surface with butter. Cover and let rise in a warm place until doubled in bulk, 1½ to 2 hours.

Punch down the dough. Turn out on a floured board and pat and shape into a rectangle. Liberally place the cooled hot peppers on the dough and then shave cheese on top using a vegetable peeler.

Roll the rectangle up tightly. Place on a baking sheet that has been sprinkled with the cornmeal. Place in a cold oven, set the temperature at 400° and bake 30 or so minutes or until well browned and hollow sounding when the top is rapped.

• 2 cups peppers
• 2 1/2 – 3 cups all-purpose flour
• 1 package active dry yeast
• 1/2 teaspoon salt
• 1 cup warm water
• 2 tbsp olive oil

Slice peppers lengthwise and fry in olive oil until limp. Sprinkle with salt and pepper. Set aside and cool.

Mix yeast and water in mixing bowl. Add flour, salt, and olive oil and mix about 3 minutes.

Scrape down bowl and mix, adding the last 1/2 cup flour, as necessary, until dough is smooth and silken.

Roll into a ball and let rest 10 minutes.

Roll into a rectangle about 15″ x 8″. Spread cooled peppers on dough.

Roll tightly and place on sheet pan.

Bake at 400° about 25-30 minutes.

• 1/2 cup Grape-Nuts-type cereal
• 2 cups boiling water
• 2 1/4 tsp active dry yeast (or 4 1/2 tsp fresh)
• 2 1/2 – 3 cups unbleached white flour
• 1 tbsp olive oil
• 1 tbsp dark brown sugar
• 1 tsp salt
• 1 1/2 cups whole wheat flour
• 3 tbsp poppy and sesame seeds, mixed

Place the cereal in a large bowl, and pour the boiling water on top. Stir, and let it stand until the cereal and water cools to about 105°.

Sprinkle the yeast over the cereal and stir until the yeast is dissolved. Let stand until the yeast begins to foam, about 5 minutes.

Add 1 cup of the unbleached white flour to the cereal, along with the oil, sugar, and salt, and stir until smooth. Mix remaining flours and slowliy add. You may or may not need the remaining 1/2 cup. Cover the dough with a clean dish towel and let it rest for 15 minutes.

Turn the dough out onto a lightly floured board and knead until smooth and elastic, about ten minutes, adding more flour if it’s sticky.

Lightly oil a large bowl, place the dough inside, turning it over in the oil, and cover with the dishtowel. Let the dough rise until it’s doubles in size, about 1 hour.

Punch down the dough and turn it out onto a lightly floured surface. Knead for 3 to 4 minutes, then shape into a 12 x 4-inch loaf. Sprinkle a baking sheet with 2 teaspoons of the seed mixture and place the loaf on top of the seeds. Cover the dough with the dishtowel and let it rise until almost doubled, about 30 to 45 minutes.

Set one of the oven racks in the center of the oven and one just below the center. Place a baking pan on the lower rack and preheat the oven to 425°. Brush the dough with a little water and sprinkle with the remaining seed mixture. Using a sharp knife, cut 3 slashes across the top of the loaf. Place the baking sheet with the loaf in the oven and immediately pour 2 cups of water into the hot pan on the lower rack in the oven (water will steam).

Bake the loaf about 30 to 35 minutes. Transfer to rack and cool.

• 1 package active dry yeast
• 2 tsp sugar
• 1 cup warm water (100° to 115°, approximately)
• 1 1/2 tsp salt
• 3 cups flour
• 1 egg, mixed with water
• sesame seeds
• 3 tbsp cornmeal

Combine the yeast with sugar and warm water in a large bowl and allow to proof. Mix the salt with the flour and add to the yeast mixture, a cup at a time, until you have a stiff dough. Remove to a lightly floured board and knead until no longer sticky, about 10 minutes, adding flour as necessary. Place in a buttered bowl and turn to coat the surface with butter. Cover and let rise in a warm place until doubled in bulk, 1½ to 2 hours.

Punch down the dough. Turn out on a floured board and shape into a long, French bread-style loaf. Place on a baking sheet that has been sprinkled with the cornmeal but not buttered. Brush loaf with egg wash and then liberally sprinkle with sesame seeds. Slash the tops of the loaf diagonally in three or four places. Place in a cold oven, set the temperature at 400° and bake 35 minutes or until well browned and hollow sounding when the top is rapped.