Recipes Included On This Page Italian Bread (Pane Ordinaire) Italian Chili Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Italian Bread (Pane Ordinaire) Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 11-10 Oct 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups tepid water 2 tablespoons sugar 1 tablespoon active dry yeast 5 cups flour 1 teaspoon salt Place water, sugar and yeast in mixer bowl and let stand for about 20 minutes or until the yeast has proofed. Add 1 cup flour and mix on medium speed for five minutes. Add remaining flour one cup at a time, mixing for a total of 15 to 20 minutes. Finally, add salt and continue to beat. Once the dough has formed a ball around the paddle, switch to dough hook and continue to knead. Dough should be very soft at this point. Remove to slightly floured board and knead by hand. The dough should be smooth and silky. Place in greased bowl and allow to rise to double. Form into two regular size loaves or three baguette size loaves of bread, place in French bread tins or on a greased and cornmeal covered cookie sheet. Slit top, mist with water and sprinkle with sesame or poppy seeds. Cover and allow to rise until double. Mist with water again and place in 450F oven for 35-40 minutes or until golden brown and with a hollow sound when tapped on the bottom. About half way through the baking, mist the bread again. NOTES. Long beating makes bread light. The wetter you can have the dough the more the characteristic large holes will form. Misting makes a crisper crust and finally, the addition of the salt at the end allows the bread to rise better since salt is a retarder. Contributed to the FareShare Gazette by Jennie; 9 October 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Italian Chili Recipe By : Simple & Delicious Test Kitchen Serving Size : 6 Preparation Time :0:20 Categories : Volume 11-10 Oct 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound ground beef 1/2 pound Italian sausage 28 ounces diced tomato -- (1 can) 8 ounces tomato sauce -- (1 can) 1 cup chopped onion 1 cup red bell pepper -- chopped 1 cup water 1/2 cup chopped celery 1/4 cup beef broth 1 tablespoon chili powder 1 tablespoon Italian seasoning 1 teaspoon sugar 1 teaspoon minced garlic 1/2 teaspoon salt 1 16 ounce can kidney beans -- rinsed and drained 1 cup fresh mushrooms -- sliced 1 cup zucchini -- diced 3 tablespoons fresh parsley -- minced Shredded mozzarella cheese -- optional In a large skillet, cook beef and sausage over Medium heat until no longer pink. Meanwhile, in a 3-quart slow cooker, combine the tomatoes, tomato sauce, onion, red pepper, water, celery, broth, chili powder, Italian seasoning, sugar, garlic and salt. Drain beef mixture; add to the slow cooker. Cover and cook on Low for 6 hours or until vegetables are tender. Add the beans, mushrooms, zucchini and parsley. Cover and cook on High for 30 minutes or until vegetables are tender. Serve with cheese if desired. Yields 6 servings. Source: "Simple & Delicious - Nov-Dec. 2006" S(Mc Formatting by): "Bobbie" T(Cooking Time): "6:30" NOTES. By adding Italian seasoning and fresh vegetables, our Test Kitchen put an Italian spin on slow-simmered Southwestern chili. Bobbie's Note: This was very good. I served it for a family party and they wanted the recipe. I did add an extra half can of beans. This recipe served 8 easily. Contributed to the FareShare Gazette by Bobbie; 15 October 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 692 Calories; 34g Fat (42.7% calories from fat); 39g Protein; 62g Carbohydrate; 23g Dietary Fiber; 93mg Cholesterol; 844mg Sodium. Exchanges: 3 Grain(Starch); 4 Lean Meat; 2 1/2 Vegetable; 5 Fat; 0 Other Carbohydrates.

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