Pepper And Pancetta Batter Bread Recipes

BON APPETIT'S ITALIAN PEPPER BREAD

Steps:

• Oil large bowl and set aside. Warm salt pork in large skillet over low heat until some fat is rendered. Increase heat to medium-high and saute until crisp. Drain pork on paper towels. Reserve 1/4 cup fat from skillet.
• Combine 1 1/2 cups warm water, reserved pork fat, salt and pepper in large bowl. Dissolve yeast in remaining 3/4 cup warm water. Let stand until foamy and proofed, about 10 minutes.
• Add to pepper mixture. Add salt pork and 3 cups flour, stirring vigorously until mixture forms smooth batter.
• Blend in remaining flour 1 cup at a time to form stiff dough. Turn out onto lightly floured surface and knead until smooth and elastic, about 10 minutes. Transfer to prepared bowl, turning to coat entire surface. Cover and let stand in warm draft-free area until doubled in volume, about 1 hour.
• Punch dough down. Turn out onto lightly floured surface and cut in half. Divide each half into thirds. Roll each piece into 12-inch-long rope. Place 3 ropes on ungreased baking sheet and braid together, pinching ends to seal.
• Repeat with remaining dough. Cover lightly and let stand in warm, draft-free area until doubled, 45 minutes.
• Preheat oven to 375*F. Brush loaves with beaten egg. Sprinkle with coarse salt. Bake until crust is golden brown and bread sounds hollow when tapped, 40-45 minutes. Cool on racks.
• Italian Pepper Bread can be prepared ahead, wrapped tightly in foil and frozen.

PEPPER AND PANCETTA BATTER BREAD

Steps:

• In skillet, fry pancetta over medium heat until crisp. Remove and crumble pancetta, reserving fat.
• In large bowl of stand mixer, combine 1 tablespoon pancetta fat with hot water, 1 tablespoon of the sugar, basil, salt and pepper; let stand for 10 minutes.
• Meanwhile, in small bowl, mix remaining 1 teaspoom sugar with lukewarm water; sprinkle yeast over top, stirring to dissolve granules. Let stand for 10 minutes.
• With fork, stir down yeast mixture, whisking to dissolve all yeast; mix into pepper mixture.
• Blend in egg.
• Beat in flour in 2 additions, adding a few tablespoons more flour if necessary to form smooth, elastic wet batter; beat for 4 minutes.
• Beat in pancetta.
• Cover and let rise until doubled in bulk, 45 to 60 minutes.
• Punch down batter.
• Grease 6-cup (1.5 L) ovenproof casserole dish, preferably round; sprinkle with cornmeal.
• Scrape batter into dish; cover and let rise until risen to top of dish, about 1 hour.
• Bake in 400°F (200°C) oven until bread sounds hollow when tapped, 35 to 45 minutes.
• Remove from dish; let cool on rack.

PANCETTA AND PEPPER BAKED PASTA

Steps:

• Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
• Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of tomatoes and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the basil sprigs and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard the basil and season with salt and pepper.
• Meanwhile, heat the remaining 1 tablespoon oil in a medium skillet over medium heat. Add the pancetta and cook, stirring occasionally, until browned and crispy, about 8 minutes. Transfer to a large bowl with a slotted spoon.
• Cook the fusilli in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the bowl.
• Add the tomato sauce, red peppers, half of the mozzarella and half of the Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining mozzarella and Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving.

CRACKED PEPPER BREAD

Steps:

• In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check the dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

PEPPER BREAD

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a tube pan.
• Stir together 3 cups of flour, the sugar, pepper, yeast, and salt together in a large bowl.
• Heat water and margarine to 130 degrees F (54 degrees C) in a saucepan over low heat. Pour the hot water-margarine mixture into the flour; quickly stir a few strokes to combine. Stir in 1 egg, beat the mixture to form a loose batter, and stir in 1 1/2 cups of flour. Knead the dough on a floured work surface until smooth and elastic, about 4 minutes.
• Divide the dough into 12 equal-sized pieces, form them into rolls, and place them into the bottom of the prepared pan. Set the pan into a sink of hot water (about 115 degrees F/46 degrees C) until the rolls have doubled in size, about 15 minutes. Beat egg yolk with 1 tablespoon of water until thoroughly combined; brush the dough with the beaten egg yolk mixture.
• Bake in the preheated oven until golden brown, about 25 minutes.

CRACKED PEPPER FOCACCIA WITH TRUFFLE OIL

Steps:

• Stir 2 cups lukewarm water and yeast in large bowl to blend. Mix in 3 tablespoons olive oil, truffle oil, cracked pepper, and 2 teaspoons salt. Add 1 cup flour. Using wood spoon, stir vigorously until well incorporated. Add enough of remaining 3 3/4 cups flour, about 1/2 cup at a time, to form dough that is soft, sticky and not completely smooth, stirring vigorously until well incorporated. Oil large bowl. Scrape dough into oiled bowl. Cover bowl with plastic wrap. For do-ahead version: Chill dough overnight. Allow dough to come to room temperature in warm draft-free area before proceeding. For same-day version: Let dough rise in warm draft-free area until doubled in volume, about 45 minutes (do not punch down dough).
• Lightly oil 15x10x1-inch baking sheet. Slide out dough onto prepared baking sheet (dough will be soft and will easily slide out onto sheet; do not punch down dough or knead dough). Gently pull and stretch dough so that dough almost covers baking sheet. Press fingertips all over top of dough to form indentations. Brush top of focaccia with remaining 1 tablespoon olive oil. Sprinkle with thyme, rosemary and coarse salt. Cover loosely with plastic wrap. Let rise in warm draft-free area until puffed, about 30 minutes for refrigerated dough and about 15 minutes for room-temperature dough.
• Meanwhile, position rack in center of oven and preheat to 450°F. Bake focaccia until deep golden brown, about 30 minutes. Transfer to rack and cool.
• *Available at Italian markets, specialty foods stores and some supermarkets.