Italianseasonedbread Recipes

MAMA D'S ITALIAN BREAD

Steps:

• Add the sugar and yeast to the warm water and let proof.
• Stir in 4 cups of flour and beat until smooth. Cover and let rest for 15 minutes.
• Beat in the salt and then add enough remaining flour to make a stiff dough. Knead until as soft and smooth as a bambino's behind. Turn in a greased bowl, cover, and let double in size. (I put it in the oven with the light on - perfect rising temperature.)
• Once doubled, punch down and divide into three. Place back in the bowl, cover, and let rise.
• Once doubled again, punch down and form into three fat "footballs." Grease heavy cookie sheets and sprinkle with corn meal. Place the bread on the sheets, cover with a towel, and let rise.
• Once risen, mist with water and place in a preheated 450 degrees F (230 degrees C) oven. Mist loaves with water and turn occasionally while they bake. Bread is done when golden brown and sounds hollow when tapped on the bottom.

NEAPOLITAN EASTER BREAD (CASATIELLO)

Steps:

• Grease a 10-inch or 24-centimeter tube pan with a flat bottom with 1 1/2 teaspoons oil. Sprinkle with 2 tablespoons/30 grams semolina, tapping out any extra once the interior is fully coated.
• Combine herbs, 2 tablespoons oil and a good pinch of salt in the bowl of a food processor. Blitz to form a paste, scraping down sides as necessary, and then set aside.
• In a large bowl, combine flour, yeast, 1 tablespoon oil, 1/2 teaspoon salt and the lukewarm water. Use a spatula to stir mixture until combined and turn out onto a floured work surface. Dust your hands with flour, then knead dough for 5 minutes, until it is smooth and elastic. You may need to add more flour if dough is too sticky, but do not add too much or it will become dry. Shape dough into a ball and set aside. Scrape down, clean and dry work surface, then dust with more flour.
• Roll dough into a 12-by-16-inch/30-by-40-centimeter rectangle, with the longest side toward you. Spread evenly with herb paste, leaving a 1 1/2-inch/4-centimeter border at the top and bottom, and a 1/2-inch/1-centimeter border on the sides. Scatter salami, Gruyère, Parmesan and egg evenly over herb paste. Grind pepper generously over the surface and then gently push the cheese, egg and meat into the dough.
• Starting from the longest side, roll dough into a log (as you would a Swiss roll or the dough for cinnamon rolls), making sure to tuck dough in at the ends as you go so contents don't fall out. Press edges to seal.
• Transfer dough to pan, with the long sealed side facing down. The stuffed dough will be heavy, so make sure you have a good grip on both ends before you lift it. Use your hands to bring the ends together, pinching them into place so they form a continuous ring of dough. (It may be easier to shape it into a ring on the counter first and then transfer it to pan.) Using a pastry brush, coat dough with remaining oil and then sprinkle evenly with 1 tablespoon/15 grams semolina. Cover with a slightly damp cloth and let rest for 45 minutes to 1 hour, or until nearly doubled in size.
• Meanwhile, heat oven to 450 degrees Fahrenheit/230 degrees Celsius.
• Bake bread for 30 minutes, until golden and crisp; it will seem very hard but will soften once it cools. Remove from oven and set aside for 15 minutes to cool slightly. Turn bread out of pan onto a wooden board. (You may need to run a knife along edges of pan to release the bread.) Serve warm or cold.

ITALIAN SEASONING

Steps:

• Place all ingredients, in batches if necessary, in a spice grinder or small bowl. Grind or crush with the back of a spoon until mixture becomes a coarse powder. Store in an airtight container for up to 6 months. ,