ITALIAN SEASONED BREAD
"When I didn't have the onion soup mix called for in the original recipe, I used Italian salad dressing mix instead," writes Jill Dickinson of Aurora, Minnesota. "Now this mildly seasoned bread is my family's favorite."
Provided by Taste of Home
Time 3h10m
Yield 1 loaf (1-1/2 pounds).
Number Of Ingredients 8
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 dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
Nutrition Facts :
ITALIAN SEASONED BREAD
This bread is incredible. It is by far the best non-knead bread I've ever eaten. Serve it with any homemade soup, or with chicken cacciatore.
Provided by wildheart
Categories Yeast Breads
Time 2h35m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a quart bowl or measuring cup, put the warm water, the margarine or butter, the sugar, the salt, and a tablespoon of the flour. Stir well.
- Add in the yeast and then set aside for five minutes.
- In a very large bowl, mix 2 cups flour, 1/2 cup of the parmesan, and the remaining ingredients. Stir to mix.
- Slowly stir in the yeast mixture.
- Beat in the rest of the flour.
- Leave the bread mix in the bowl, and cover with a damp dish towel and then plastic wrap.
- Let rise 45 minutes, until light and bubbly.
- Preheat the oven to 375°F.
- Butter a two quart casserole.
- Stir the bread mix until it collapses, and then flop it into the greased dish.
- Sprinkle the remaining parmesan on top of the bread mix.
- Let rise 30 minutes and then put in oven.
- Bake 35 minutes until lightly browned.
- Turn the bread out onto the counter.
- Lightly thump bottom.
- If it sounds hollow it's done.
- Otherwise, return to casserole for a few minutes.
- Let partially cool.
- Serve warm with real butter.
HOMEMADE ITALIAN BREADCRUMBS
Provided by Alton Brown
Time 35m
Yield 3 to 4 cups
Number Of Ingredients 4
Steps:
- Preheat the oven to 300 degrees F.
- Place all of the ingredients into a blender carafe, cover and pulse until coarse crumbs form, about 2 minutes. Spread the crumbs evenly on 2 half sheet pans and bake until the crumbs just begin to brown and are crisp, about 5 minutes. Cool the crumbs on the pans for 15 to 20 minutes, and then transfer to an airtight container and store at room temperature for up to 2 weeks.
ITALIAN BREADCRUMBS
If you only have plain breadcrumbs on hand, and your recipe calls for Italian breadcrumbs, what's a chef to do?!? Here's your solution - A recipe for turning unflavored breadcrumbs into flavorful Italian breadcrumbs. This works equally well with gluten-free or regular crumbs, pre-packaged or homemade.
Provided by Whats Cooking
Categories Grains
Time 5m
Yield 1 cup
Number Of Ingredients 8
Steps:
- Combine all ingredients in a small bowl, tossing to blend thoroughly.
- Store in an airtight container and use in any recipe calling for Italian breadcrumbs.
ITALIAN CHEESE BREAD
This is one of my favorite recipes of all time! A delicious cheesy bread, fantastic warm or cold! Make this once and you'll make it time and time again. A very easy and impressive bread!
Provided by Dine Dish
Categories Breads
Time 40m
Yield 1 loaf
Number Of Ingredients 6
Steps:
- In a warm oven, let dough rise until double.
- Combine cheeses and pepper and set mixture aside.
- Roll dough into a 10 x 16 inch square.
- Spread melted butter over entire surface of the dough square.
- Sprinkle the cheese/pepper mixture over prepared dough and roll up beginning at the 16 inch side.
- Fold ends under and place on greased cookie sheet with seam side down.
- With a sharp knife cut about 3-4 slants diagonally across the top.
- Plcae in a warm oven and let rise until double again.
- Heat oven to 375°F and bake for 20-25 minutes or until golden brown and loaf sounds hollow when tapped.
- Slice and enjoy!
- Many people enjoy dipping this bread in red sauce.
Nutrition Facts : Calories 1221.2, Fat 100, SaturatedFat 61.8, Cholesterol 312.2, Sodium 2333.9, Carbohydrate 8.7, Fiber 1.1, Sugar 2.2, Protein 72.9
PIADINA (ITALIAN FLATBREAD)
Piadina is an Italian flatbread from Emilia-Romagna region. The traditional recipe calls for lard in the dough which you can replace with a good extra-virgin olive oil. It is typically served stuffed with prosciutto and a local cheese called squacquerone but any soft cheese will work. Enjoy!
Provided by rosa
Categories Bread Quick Bread Recipes
Time 24m
Yield 4
Number Of Ingredients 4
Steps:
- Mix flour and salt together in a large bowl. Mix in water a little at a time. Rub in lard until dough comes together in a ball.
- Transfer dough to a lightly floured work surface; knead until smooth and elastic, about 10 minutes. Divide the dough into 6 pieces; roll out each piece to 1/16-inch thickness.
- Heat a dry, heavy skillet or flat griddle over medium-high heat. Cook each piece until golden brown, about 2 minutes per side.
Nutrition Facts : Calories 429.5 calories, Carbohydrate 47.7 g, Cholesterol 21.3 mg, Fat 23 g, Fiber 1.7 g, Protein 6.5 g, SaturatedFat 8.9 g, Sodium 40.9 mg, Sugar 0.2 g
ITALIAN SEASONING II
Better than already prepared types because you can make it to your taste. I use the bulk baggie spices in the Mexican food aisle, they're so much less expensive and taste great!
Provided by Denyse
Categories World Cuisine Recipes European Italian
Time 5m
Yield 10
Number Of Ingredients 6
Steps:
- In a food processor, combine basil, oregano, thyme, marjoram, rosemary and sage. Blend for 1 minute, or until desired consistency is achieved.
Nutrition Facts : Calories 9.5 calories, Carbohydrate 1.9 g, Fat 0.3 g, Fiber 1.3 g, Protein 0.4 g, SaturatedFat 0.1 g, Sodium 1.3 mg, Sugar 0.1 g
SEASONED BREAD CRUMBS
Steps:
- Preheat the oven to 300°F.
- Cut the bread into 1-inch cubes and pulse in a food processor to make coarse crumbs. Spread the crumbs on a baking sheet and dry them out by baking for 10 to 15 minutes, stirring after 5 minutes. Allow the crumbs to cool completely.
- Return the dried crumbs to the food processor. Add the thyme, basil, garlic powder, salt, and pepper, then pulse until the crumbs are finely processed and well mixed with the seasoning.
- Store in an airtight container for up to six months.
ITALIAN HERB BREAD I
This aromatic bread can be served with dinner, or the dough can be used for pizza.
Provided by Ann Barr
Categories Bread Yeast Bread Recipes
Time 2h40m
Yield 24
Number Of Ingredients 11
Steps:
- Mix yeast, warm water, and white sugar together in a large bowl. Set aside for five minutes, or until mixture becomes foamy.
- Stir olive oil, salt, herbs, garlic powder, onion powder, cheese, and 3 cups flour into the yeast mixture. Gradually mix in the next three cups of flour. Dough will be stiff.
- Knead dough for 5 to 10 minutes, or until it is smooth and rubbery. Place in an oiled bowl, and turn to cover the surface of the dough with oil. Cover with a damp linen dish towel. Allow to rise for one hour, or until the dough has doubled in size.
- Punch dough down to release all the air. Shape into two loaves. Place loaves on a greased cookie sheet, or into two greased 9 x 5 inch loaf pans. Allow to rise until doubled in size, about a 30 minutes.
- Bake at 350 degrees F (175 degrees C) for 35 minutes. Remove loaves from pan(s), and let cool on wire racks for at least 15 minutes before slicing.
Nutrition Facts : Calories 37 calories, Carbohydrate 1.7 g, Cholesterol 2.6 mg, Fat 3 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 0.7 g, Sodium 320.9 mg, Sugar 1.1 g
ITALIAN BREAD
Make and share this Italian Bread recipe from Food.com.
Provided by Aroostook
Categories Yeast Breads
Time 2h30m
Yield 21 serving(s)
Number Of Ingredients 5
Steps:
- Dissolve the sugar in the water, then sprinkle in the yeast, stir an wait 10 minutes.
- Add the salt and 4 cups of flour and beat for three minutes.
- Add in 2-3 more cups of flour, stir or knead.
- Add more flour until you have enough to make a good stiff dough.
- Knead until smooth and soft.
- Grease a good sized bowl and turn the bread over in it, lightly greasing all sides.
- Cover with plastic wrap.
- Rise until doubled in a warm place.
- Punch down and divide into three parts.
- Knead each, return to bowl, cover again and let rise.
- When doubled, pre-heat oven to 450 degrees.
- Knead gently and shape the dough into three oblong shapes.
- Place on a large, lightly greased baking sheet which has been sprinkled with corn meal Cover with a cloth and let rise until doubled.
- Just before baking, score bread with a sharp knife very lightly down the middle then mist bread with water.
- Turn the bread and mist every 5 minutes.
- Bake 20 min or so or until the bread is golden brown and sounds hollow when tapped on the bottom.
Nutrition Facts : Calories 132.1, Fat 0.4, SaturatedFat 0.1, Sodium 333.9, Carbohydrate 27.6, Fiber 1.1, Sugar 0.2, Protein 3.9
SEASONED BREADCRUMBS
This is our all-purpose recipe for breadcrumbs. We have used these to coat chicken and pork chops. We also use them in any savory recipe that calls for breadcrumbs. My fiance and I work this recipe together. I gather the spices and he operates the hand processor.
Provided by Saturn
Categories Vegan
Time 6m
Yield 2 cups
Number Of Ingredients 9
Steps:
- Pulse the bread in a food processor until they are crumbs.
- Add in the spices and either mix by hand or give another pulse in the processor.
- Notes: We use a hand processor and stop when we get to coarse crumbs.
- We add the spices straight to the processor and get the crumbs down to a slightly less coarse grind. We still don't go down to a fine grind though.
- We have found that when coating chicken or pork chops that the coarser grind makes for a really neat crunch.
Nutrition Facts : Calories 430.4, Fat 5.8, SaturatedFat 1.3, Sodium 1375.1, Carbohydrate 78.5, Fiber 5.1, Sugar 6.9, Protein 14.6
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