Recipes Included On This Page Seeded Semolina Bread Sheepherder's Bread Slow Rising Italian Bread Sultana Cornmeal Biscuits (Gialletti) Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Seeded Semolina Bread Recipe By : Vicki Caparulo Serving Size : 2 Preparation Time :0:00 Categories : Volume 8-10 Oct 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup water -- 100F. 1/2 teaspoon dry yeast -- rounded 1 1/8 cups warm water 4 ounces Biga 1 cup Semolina flour 1 tablespoon salt 3 cups flour 2 tablespoons toasted garlic 1 cup toasted sesame seeds 1 cup cornmeal Sprinkle yeast over 1/2 cup water in the mixer bowl and allow to sit for 7 to 10 minutes until creamy. Using the paddle attachment with the mixer on low speed, add the remaining water and the Biga. Add the semolina flour and the salt and, when blended, add the garlic. Next add the bread flour, a 1/2 cup at a time, until blended. Increase the mixer speed to medium for about 2 minutes and then gradually increase until the speed is medium high. When the dough has pulled away from the sides of the bowl, scrape the dough off the paddle, sprinkle with a little flour and switch to the dough hook. Start the mixer on low until the flour is incorporated and then gradually work back up to medium high. Allow the dough to "climb" up onto the hook and continue to knead until it begins to "slap" the bowl. Turn out onto a well floured board, sprinkle with a little flour and gently knead and fold with your fingertips until the dough is smooth and springs back when poked. Transfer to a lightly oiled bowl, cover and set in a warm place to rise until doubled, about 1 1/2 hours. (or, at this point, the bowl can be placed in the refrigerator to slow rise overnight or frozen.) With the brick on a rack positioned in the lower third of the oven, preheat the oven to 450F. Sprinkle a large piece of parchment paper with cornmeal. Cover a pan or plate heavily with the toasted sesame seeds. When the dough has doubled, turn out onto a heavily floured board (do not punch down!) divide in half and stretch the dough into a rectangle, about 5- x 8-inches. Beginning at the short end, roll the dough into a log. Cut the log in half and then, working with one half at a time, fold each end in towards the middle and roll and press into a long loaf, taking care to tuck the ends in well and pinch the seam closed. Wet the top of the loaf, roll in the sesame seeds and place, seeded side up, on the parchment paper to rise. When the bread has risen, about 45 minutes to 1 hour, place the loaves, still on the parchment paper, directly onto the brick and saturate the oven sides with the squirt bottle. Continue to squirt the oven sides thoroughly every two minutes for the first ten minutes. Bake the loaves for an additional 20 to 25 minutes or until well browned on top and dark brown on the bottom. The loaves are done when they sound hollow when tapped on the bottom Cool on a rack. Contributed to the FareShare Gazette by Jennie; 10 October 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sheepherder's Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 8-10 Oct 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups very hot tap water 1/2 cup butter or margarine 1/2 cup sugar 1/2 teaspoon salt 2 packages active dry yeast 9 1/2 cups all-purpose flour Salad oil In a large bowl, combine hot water, butter, sugar, and salt. Stir until butter is melted; let cool to about 110 degrees. Stir in the yeast; cover and set in a warm place until bubbly, about 15 minutes. Beat in about 5 cups of the flour to make a thick batter. Stir in about 3 1/2 cups more flour to make a stiff dough. Scrape dough onto a floured board; knead until smooth and satiny, 10 to 20 minutes, adding as little flour as possible to prevent sticking. Place dough in a greased bowl; turn over to grease the top. Cover and let rise in a warm place until doubled, about 1 1/2 hours. Punch dough down and knead briefly on a floured board to release air; shape into a smooth ball. With a circle of foil, cover the entire bottom of a 5- quart cast iron or cast aluminum Dutch oven. Grease foil, inside of Dutch oven, and lid with oil. Place dough in Dutch oven and cover with a lid. Let rise in a warm place until dough pushes up lid by about 1/2-inch, about 1 hour (watch closely.) Bake, covered, with lid, in 375-degree F. oven for 12 minutes. Remove lid and continue to bake until loaf is golden brown, 30 to 35 minutes. Remove bread from oven and turn out onto a rack to cool (you'll need a helper). Peel off foil and turn upright. Slice loaf in large slabs, or cut in wedges. Yield : "1 very large loaf" NOTES : Basque shepherds who tended flocks on remote Western range lands baked their bread in Dutch ovens buried in pits. Few follow this routine today. Now updated versions of the dome-shaped loaf are baked in conventional ovens ------ with much more predictable results. This recipe came from Anita Mitchell, Elko, Nevada; it won her the bread- baking championship at the 1975 National Basque Festival. Contributed to the FareShare Gazette by Jennie; 12 October 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Slow Rising Italian Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 8-10 Oct 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Sponge 1/2 teaspoon active dry yeast OR 1 teaspoon fresh yeast 1/2 cup warm water --(105F. to 115F.) 1 1/2 cups room temperature water 1 pound unbleached bread flour BREAD 3/4 teaspoon active dry yeast OR 1 1/2 teaspoons fresh yeast 1/2 cup warm water 3/4 cup room temperature water 1 1/2 cups sponge 17 ounces unbleached bread flour 1 tablespoon kosher salt -- plus 1 teaspoon kosher salt SPONGE: Stir the yeast into the warm water to dissolve; let the mixture stand for five minutes to activate the yeast. Measure the flour into a bowl. When the yeast mixture is ready, mix it and the room-temperature water into the flour. Stir with a wooden spoon or your fingers until you have a stretchy, sticky sponge, about 100 strokes. Transfer the sponge to an upright plastic container and loosely cover with plastic wrap. Mark the level of the sponge and the time. Let the sponge rise at room temperature about 8 hours. It will be fully ripe and ready to use when it has risen up the sides of the bowl to about 3 times its original height and has begun to drop in the center. If you won't use the sponge within 3 hours, put it in the refrigerator. It will keep about 3 days. Before using it, let it stand at room temperature for at least an hour. ITALIAN BREAD: Stir the yeast into the warm water to dissolve; let the mixture stand for 5 minutes. Mix the yeast mixture, the room-temperature water, and the sponge with a paddle in a stationary mixer on low speed until foamy. Then switch to a dough hook and add the flour and salt. Knead the dough on medium speed for 5 minutes. It will be elastic but rough looking. Let it rest for 15 minutes then knead on medium speed for 1 to 2 minutes, until the dough leaves the sides of the bowl cleanly. It will be quite wet and sticky. Scrape the dough into a plastic container or a lightly oiled bowl. Cover tightly, let it rise for about an hour at room temperature, then refrigerate it for at least 8 hours. Remove the dough from the refrigerator and let it sit, covered, for 1 to 1 1/2 hours. Heat the oven to 450F. The dough will be very soft and sticky, so work on a well-floured surface. Divide the dough in half, flatten one piece, gently pressing out some of the air bubbles. Fold the top third of dough toward you and the bottom third away from you, as if you were folding a letter. Use a pastry scraper to loosen the dough from the work surface. Press it flat, give it a quarter turn. Starting with the short end near you, roll it into a cylinder, pressing the seams shut tightly. Put the loaf, seam side down, on a baking sheet that has been very generously sprinkled with cornmeal. Repeat with the other piece of dough. Cover the loaves with crumpled plastic wrap and let them rise for about an hour. Just before baking, stretch each loaf to the full length of the baking sheet. Put the loaves in the oven, quickly spray them and the oven 4 to 5 times with water from a spray bottle. Mist again in 2 minutes. Bake about 30 minutes, until they sound hollow when you tap them with your fingers. Contributed to the FareShare Gazette by Jennie; 11 October 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sultana Cornmeal Biscuits (Gialletti) Recipe By : The Ultimate Italian Cookbook by Carla Capalbo Serving Size : 48 Preparation Time :0:00 Categories : Volume 8-10 Oct 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 ounces sultanas -- (1/2 cup/75 grams) 4 ounces finely ground yellow cornmeal [3/4 cup/115 grams] 6 ounces all-purpose flour -- (1 1/2 cups/175 grams) 1 1/2 teaspoons baking powder -- (7 mL) 1/2 teaspoon salt -- (2 mL) 8 ounces butter -- (1 cup/225 grams) 8 ounces granulated sugar -- (1 cup/225 grams) 2 eggs 1 tablespoon marsala -- (15 mL) or 1 teaspoon/5 mL vanilla extract Soak the sultanas in a small bowl of warm water for about 15 minutes; drain. Preheat the oven to 350F (180C/Gas 4). Grease baking sheets. Sift the cornmeal, flour, baking powder and salt together into a bowl. Cream the butter and sugar together until light and fluffy. Beat in the eggs, one at a time. Beat in the marsala or vanilla. Add the dry ingredients to the batter, beating until well blended. Stir in the sultanas. Dropped heaped teaspoons of batter onto a greased baking sheet in rows about 2 inches (5 cm) apart. Bake for 7 to 8 minutes or until the biscuits are golden brown at the edges. Remove to a rack to cool. Makes about 48. Author's note: These little yellow biscuits come from the Veneto region. From The Ultimate Italian Cookbook by Carla Capalbo; Acropolis Books; 1995 edition. ISBN 185967013X MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 23 October 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 68 Calories; 4g Fat (52.9% calories from fat); 1g Protein; 7g Carbohydrate; trace Dietary Fiber; 19mg Cholesterol; 80mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates.

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