Sicilian Bread Recipes

MOM'S ITALIAN BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Add the sugar, salt and 3 cups flour. Beat on medium speed for 3 minutes. Stir in remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a floured surface; divide in half. Shape each portion into a loaf. Place each loaf seam side down on a greased baking sheet. Cover and let rise until doubled, about 30 minutes. , Meanwhile, preheat oven to 400°. With a sharp knife, make 4 shallow slashes across top of each loaf. Bake 20-25 minutes or until golden brown. Remove from pans to wire racks to cool.

RUSTIC ITALIAN BREAD

Steps:

• Note: Preheat your oven to 375 degrees
• There are 2 techniques that I will call out below that deal with where you add the sugar. There is one way where you add the sugar to the yeast and another where you add the sugar to the flour. I have used both ways and they both work for me.

SICILIAN BREAD

Steps:

• For the pre-ferment:.
• Stir together the flours, salt, and yeast in a large bowl or the bowl of an electric stand mixer.
• Add 3/4 cup water, stirring until everything comes together and makes a coarse ball (you can mix it with the paddle attachment -- I think it is easier to do it by hand). Adjust the flour or water as needed; the dough shouldn't be too sticky or stiff.
• Flour your work surface and transfer the dough. Knead for 4-6 minutes (or mix with the dough hook for 4 minutes), or until the dough is soft and pliable, "tacky but not sticky.".
• Transfer the dough to a lightly-oiled bowl and roll it around to coat with oil. Cover the bowl with plastic wrap and ferment at room temperature for one hour, or until it swells to 1 1/2 times its original size.
• Remove the dough from the bowl, knead lightly to degas, and return it to the bowl, covered with plastic wrap. Refrigerate for up to three days or freeze in an air-tight plastic bag for up to three months.
• Bread:.
• Remove the pre-ferment from the icebox and cut into 10 small pieces (I use kitchen shears). Let it sit an hour, covered with plastic wrap, to take off the chill.
• Stir together the bread flour, semolina flour, salt and yeast in a large bowl or bowl of an electric stand mixer. Add the pre-ferment pieces, oil, honey, and 1 1/4 cups water. Stir until the dough forms a ball, or use the paddle attachment at low speed. Add water in dribbles as necessary to achieve a soft and pliable dough.
• Lightly flour your work surface and knead your dough (or use a dough hook at low speed), adding flour as needed to achieve a soft but not sticky dough, for about 10 minutes. Form the dough into a ball, lightly oil a large bowl, and roll the dough around in the bowl to coat with oil. Cover the bowl with plastic wrap.
• At this point I refrigerate the dough overnight. Mr. Reinhart, instead, ferments the dough at room temperature for 2 hours or until it doubles, divides the dough gently in three pieces, shapes the dough (see below), taking care not to degas it too much, places the dough on a baking pan (or pans) lined with parchment, sprinkles with sesame seeds (see below), covers with plastic wrap, and refrigerates overnight. As explained in the preamble, in my hands the dough over-rose in the refrigerator, lost its shape, and wouldn't rise in the oven. And thus I divide, shape and bake the loaves the next day as explained below. It gives me more control of the proofing process.
• The next morning take the dough from the refrigerator (it will have grown) and divide it gently into 3 pieces. Gently shape as you wish, taking care to degas as little as possible. To achieve the S shape shown in the photograph, extend each dough piece to about 24 inches. Working from each end simultaneously, coil the dough (in opposite directions) towards the center. Place the shaped doughs on parchment-lined pans, mist with water, sprinkle with sesame seeds if desired, mist with vegetable oil spray, and cover with plastic wrap. Proof the dough for an hour or two; it is ready for the oven when it stays dimpled when poked. The loaves should be about twice as large as when first shaped, but DON'T let them over-rise.
• Preheat the oven to 500°F (my oven is too rickety to get that hot; I have to use the convection option). Uncover the doughs and place in the oven; Pour 1 cup of water in the steam pan. Mr. Reinhart also sprays the oven walls with water three times at 30 second intervals, and then reduces the heat to 450°F.
• Bake for about 15 minutes and then rotate the pans 180 degrees. Gently separate the loaves if they are touching. Continue baking for 10-15 minutes to achieve a rich golden brown. The internal temperature of the bread should be about 200-205°F.
• Transfer the loaves to a cooling rack and cool for at least 45 minutes.
• To freeze, when cooled, wrap each loaf in a freezer bag and close with a wire twist.

SICILIAN SESAME SEED BREAD

Steps:

• In a large glass measuring cup, dissolve the sugar and yeast in 2 cups of the warm water. Let stand, covered for 5 minutes, or until foamy.
• Add 2 cups of flour and salt to the bowl of a stand mixer fitted with a dough hook. Add the yeast mixture and mix until a dough starts to form. Add 2 more cups of flour and let mix until a smooth ball of dough is formed. It too wet, add 1 -2 tablespoons more flour. Do not let the dough get to dry. It should be slightly sticky. Let knead for about 5-10 minutes in total.
• Place the dough in a large oiled bowl and cover with plastic wrap. Let it rise until doubled about 2 hours. (I usually place in my oven with the light on).
• On a floured board, punch down the dough, divide it in half and shape two thick loaves or four baguettes.
• Transfer loaves a floured baker's couche or large cotton dish towel. Cover the loaves and let rise in a warm place for about 2 hours until doubled again in size.
• Preheat the oven at 450 degrees for 30 minutes. Place a cast iron skillet on the bottom rack and let heat as well.
• When ready to bake, mix the egg and water to make a wash. Brush the egg wash over the loaves and sprinkle with sesame seeds.
• Place the loaves on baking sheet or a french loaf baking pans.
• Put the baking pan on the middle rack.
• Add 10 ice cubes to the cast iron pan. This will create the steam for a great crust. Add 4-6 more cubes halfway through for more steam.
• Cook for 35 minutes until the bread is a nice golden brown.
• Let the bread cool before slicing.

PANE SICILIANO (SESAME SEED SICILIAN BREAD)

Steps:

• In the bowl of a stand mixer with a paddle attachment, sift both flours, salt and yeast. Add ¾ cup of water.
• Mix on low speed until mixture comes together. If too dry, add additional 2 tablespoons of water a little at a time until mixture is sticky and pulling away from sides of bowl. If more water is needed, add one tablespoon at a time.
• Trade the paddle for a dough hook and mix the dough for four minutes or kneed by hand for six minutes on the counter.
• Transfer the dough to a bowl with a little bit of olive oil, turning dough so it is covered on all sides.
• Cover the bowl with plastic wrap and a dish towel and place in a warm location for about 90 minutes or until the dough rises to 1½ times its original size.
• Lightly punch the dough down and then cover. Place in the refrigerator overnight. This pre-dough can be kept in the refrigerator for up to three days or freeze for three months.
• The next day and one hour before starting the bread dough, take Pate Fermentee out of the refrigerator and cut into 10 individuals pieces. Cover with plastic and a towel and let the dough warm up for one hour.
• In the bowl of a stand mixer with a paddle attachment, sift together both flours, salt and yeast. Add in olive oil, honey, Pate Fermentee pieces and 1 ¼ cups of water. Mix on low speed until mixture comes together and is tacky and sticks to the sides of the bowl. Add remaining ¼ cup of water a teaspoon at a time if needed and only if needed. Dough should be sticky not dry.
• Switch the paddle attachment for a dough hook and turn on low speed. Continue at low speed for 4-6 minutes until know is properly kneaded, or kneed by hand for 6-8 minutes. If you pull out a piece and stretch it between your hands, it should stay together and you should be able to see light through the stretched dough. If it tears, continue to kneed.
• Transfer the dough to a bowl with a little bit of olive oil turning the dough so it is covered on all sides.
• Cover the bowl with plastic wrap and a dish towel and place in a warm place for about two hours or until the dough doubles from its original size.
• Gently divide the dough into three equal pieces and roll out into three two foot long rolls trying not to degas the dough too much. Press a crease down the center of each roll and fold over and seal as if you were sealing and envelope ending with seam side down. If dough is not pliable enough, let rest for five minutes then continue. You want the dough to stretch and stay stretched and not bounce back or pull back.
• Roll each end around pin wheel style towards the center. Each end should roll in the opposite direction of the other end so it forms the letter S. Do not roll too tight, the S loop on each end should be just one 360 degree turn.
• Sprinkle two sheet pans with a little semolina flour and place two loaves of dough on one pan and the third in the center of the other pan. Leave enough room for the bread to double in size.
• Mist the top of each dough with water and sprinkle sesame seeds over.
• Spray the tops with pan spray so plastic wrap does not stick.
• Stick a tooth pick or two into each dough and cover pan with plastic wrap.
• Place pans in the refrigerator overnight.
• Remove the three pans from the refrigerator and bring up to room temperature (a few hours) The dough should be twice the size as the day before and when poked, should not spring back.
• Place the oven rack in the middle of the oven and place a shallow roasting pan or a cast iron pan in the bottom of the oven. Preheat the oven to 500 degrees.
• Fill a teapot with water and bring to a boil. Fill a water mister with water.
• Once the oven is hot and the water is hot, uncover the dough and remove the tooth picks.
• Working quickly, place the bread dough onto the middle rack and pour a cup of hot water into the pan at the bottom of the oven and close the door. After 30 seconds, spray the oven walls with the mister and close the door. Repeat twice more at 30 second intervals.
• After the final spray, lower the oven temperature to 450 and bake for 15 minutes. Rotate the pan 180 degrees. At this point, if the loaves are touching, separate them slightly.
• Bake for another 10-15 minutes more until the loaves are rich and golden brown all over. If there are still white parts, extend the baking time a few extra minutes. Internal bread temp should be between 200 and 205 degrees using a probe thermometer.
• Remove the pans and transfer the bread to a cooling rack and cool for 45 minutes.
• Note: If you have the standard home oven, bake the two pans separately to make sure the heat and moisture are dispersed properly. If you have a larger oven, bake both pans together. All of the steps in this very long recipe are absolutely necessary for a superior finished product. Spray a fine mist of non-stick cooking spray (such as Pam) to give the loaves a fine sheen.

SESAME-TOPPED SICILIAN BREAD

Steps:

• The night before:
• In a large bowl, dissolve yeast in 1 cup of lukewarm water. Add 2 cups flour; mix well with a wooden spoon until a thick batter is formed. Cover; let dough rise in a warm place until doubled in size, about 10 hours.
• Next day:
• Dissolve salt, sugar and shortening in 2 cups lukewarm water; stir into starter. Add 7 cups flour, beating by hand or by stand mixer with dough hook until dough comes together.
• Transfer dough to a floured surface. Knead until no longer sticky, about 10 minutes. Shape into a ball; transfer to a large, greased bowl and let rise in a warm place until doubled, about 35 minutes.
• Transfer dough to floured surface and knead for 2-4 minutes. Shape into a ball, return to bowl, cover, let rise again until doubled, about 30 minutes.
• Divide in half. Shape each half into a loaf; place on lightly greased baking sheet, cover with towel, let rise until doubled, about 45 minutes. Halfway into the final rise, heat oven to 425 degrees.
• Just before baking, score tops with shallow cuts. Brush olive oil over loaves; sprinkle with sesame seeds. Bake until golden brown, about 35-40 minutes. Cool on wire rack. Serve warm with olive oil seasoned with pepper.

BASIC ITALIAN BREAD

Steps:

• Place the water and yeast in the bowl of an electric mixer and allow the yeast to bloom for about 5 minutes. Using a dough hook attachment, add the flour and sugar to the water and mix on low speed until a dough starts to form. Drizzle the oil and salt into the dough and beat on medium speed for 8 to 10 minutes, or until a smooth, firm, elastic dough is formed.
• Transfer the dough to a lightly oiled bowl and spray the dough with a thin coating of cooking spray. Wrap the bowl with plastic wrap and set aside to proof in a warm, draft-free place for 11/2 hours or until doubled in size. Remove the plastic wrap, punch down and flatten the rounded dough with the heel of your hand. Roll the dough up tightly, sealing the seam well after each roll. The dough should be elongated and oval-shaped, with tapered and rounded (not pointed) ends.
• Preheat the oven lined with a pizza stone to 425 degrees F. Alternately, an inverted baking sheet may be used in place of a pizza stone.
• Place the dough on a baker's peel heavily dusted with semolina flour, or cornmeal, or alternately on an inverted baking sheet. Allow the dough to proof, loosely covered with a damp towel, for 30 minutes, or until doubled in size. Brush the dough with the egg white and sprinkle the sesame seeds over the top. Using a razor blade or sharp knife, score 3 (1/4-inch deep) slashes across the top of the dough at a 45 degree angle.
• Spray the dough generously with water from a water bottle and place in the oven on the baking stone. Immediately close the oven and bake for 3 minutes. Open the oven door and spray the dough again with the water bottle. Close the oven door and bake for an additional 3 minutes before spraying the dough for a third time (the spraying of the dough will ensure a crisp golden brown crust). Bake the dough for 45 minutes, or until a hollow thud is heard when the bread is whacked with the bowl of a wooden spoon. Allow the bread to cool slightly before serving.