SCALI
Pate Fermentee just means "old dough". "Old dough?", you say. Well, this old dough is basically a starter that is made the day before, and cuts down on the time you eventually spend in the kitchen. Nothing wrong with that. It also makes the bread last longer, gives it a slightly acidic and subtly complex flavor, and helps the inside of the bread form tiny irregular holes that are a sign of great artisanal bread (called "crumb" in baker-speak). If you can, try weighing out the ingredients, instead of using measuring cups and spoons;it's much more accurate. Use this dough to make Scali, an Italian sesame seed-crusted bread, or Gorgonzola and Walnut Fougasse;or both.
Provided by Food Network
Time 2h25m
Yield 2 loaves
Number Of Ingredients 12
Steps:
- Place a baking stone in the middle of the oven and preheat to 470 degrees F.
- Lightly dust work surface with cornmeal. With a bench scraper divide the dough into 2 equal pieces. Lightly round the halves and let rest on surface for 15 minutes.
- Shape the rested dough halves into French loaves and let rest for 5 minutes. Roll each loaf into a long rope. Twist each rope into a braid. Spray the tops with water and dip the tops in sesame seeds. Transfer the shaped loaves onto the back of 2 cookie sheets lined with parchment paper, cover lightly plastic wrap. Place the loaves in a warm place and let rise for 45 to 60 minutes.
- Working with 1 loaf a time, slide the scali, still on the parchment paper, onto the baking stone and and bake until crispy and brown, about 30 to 40 minutes. Transfer the scali to a rack to cool. Repeat with the remaining loaf.
- In a large mixing bowl, combine the pate fermentee and water and, using your hands, break up the dough into the water.
- In another bowl, whisk together the flour, yeast, and salt. Add the flour mixture to the pate fermentee mixture and mix by hand until firm and cohesive, about 3 minutes. Allow dough to rest for 10 minutes.
- Turn the dough out onto a lightly floured work surface. Knead the dough until very elastic and smooth, about 10 to 15 minutes. Take the dough's temperature. It should be at 78 degrees F.
- Transfer the dough to a large bowl and cover with plastic wrap (the plastic should not touch the dough). Place the bowl in a warm place (about 75 to 78 degrees F.) and let rise for a total of 1 hour and 45 minutes. After the first 45 minutes, fold the dough and turn it over in the bowl. (It will somewhat deflate the dough, but it is gentler than what's commonly referred to as "punching down.")
- Let the dough rise, undisturbed, for 1 hour more. (The dough will rise considerably at this point.)
- Turn the dough out onto a lightly floured work surface. Press the dough gently into a rectangle, to de-gas it.
- In a large bowl, whisk together the flour, salt, and yeast. Add the water and, using your hands, mix until incorporated, about 3 minutes. (Alternatively, mix in a mixer on the lowest setting possible.) Cover bowl with plastic wrap and put in a warm place (about 75 degrees F.). Let the dough ferment for 1 hour. Take the dough's temperature. It should be at 75 degrees F.
- Refrigerate the dough at least 10 hours and up to 36 hours. When ready, it will be roughly doubled in size and have a fine network of filaments and holes. Make this recipe the night before you mix the dough.
ITALIAN BREAD USING A BREAD MACHINE
Wonderful Italian bread made in a bread machine then baked in the oven.
Provided by Destiny
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 3h20m
Yield 20
Number Of Ingredients 9
Steps:
- Place flour, brown sugar, warm water, salt, olive oil and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
- Deflate the dough and turn it out onto a lightly floured surface. Form dough into two loaves. Place the loaves seam side down on a cutting board generously sprinkled with cornmeal. Cover the loaves with a damp cloth and let rise, until doubled in volume about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
- In a small bowl, beat together egg and 1 tablespoon water. Brush the risen loaves with egg mixture. Make a single long, quick cut down the center of the loaves with a sharp knife. Gently shake the cutting board to make sure that the loaves are not sticking. If they stick, use a spatula or pastry knife to loosen. Slide the loaves onto a baking sheet with one quick but careful motion.
- Bake in preheated oven for 30 to 35 minutes, or until loaves sound hollow when tapped on the bottom.
Nutrition Facts : Calories 104.5 calories, Carbohydrate 20.6 g, Cholesterol 9.3 mg, Fat 0.9 g, Fiber 0.8 g, Protein 3.1 g, SaturatedFat 0.2 g, Sodium 178.9 mg, Sugar 0.7 g
MOM'S ITALIAN BREAD
I think Mom used to bake at least four of these tender loaves at once, and they never lasted long. She served the bread with every Italian meal. I love it toasted, too. -Linda Harrington, Windham, New Hampshire
Provided by Taste of Home
Time 50m
Yield 2 loaves (12 pieces each).
Number Of Ingredients 5
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.
Nutrition Facts : Calories 106 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 197mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
MAMA D'S ITALIAN BREAD
This is a basic delicious Italian bread.
Provided by Christine Darrock
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 2h50m
Yield 36
Number Of Ingredients 5
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.
Nutrition Facts : Calories 89.9 calories, Carbohydrate 18.8 g, Fat 0.3 g, Fiber 0.7 g, Protein 2.6 g, Sodium 194.4 mg, Sugar 0.2 g
SCALIDI COOKIES
Make and share this Scalidi Cookies recipe from Food.com.
Provided by ludowise1
Categories Dessert
Time 1h8m
Yield 36-48 cookies
Number Of Ingredients 10
Steps:
- Melt butter, allow to cool to room temperature. Allow eggs to warm to room temperature. Separate yolks from 11 eggs, keep 12th egg whole. Have deep fryer available.
- Beat yolks and whole egg in electric mixer.
- until thick and lemon colored (about 25 minutes). Slowly add sugar and salt after eggs have been beating for 15 minutes. When eggs are thickened, add cooled butter. Mix baking powder with a 1 tablespoons flour, add to egg mixture. Continue adding flour a little at a time until you form medium-firm dough. Knead dough until it is smooth. Oil surface of dough, cover and let rest for 1/2 hour. Hand roll chunks of rested dough into 1/4 inch thickness rope-like lengths. Cut rolled dough lengths into 6 inch long pieces. Loop pieces into pretzel-like shapes. Fry in deep fat until golden brown. When cool, dip one at a time into boiling honey to glaze. Allow to cool on rack with paper towel under rack.
Nutrition Facts : Calories 33.8, Fat 2.3, SaturatedFat 0.9, Cholesterol 72.2, Sodium 42.3, Carbohydrate 0.9, Sugar 0.8, Protein 2.1
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SCALI BREAD RECIPE | KING ARTHUR BAKING
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4.6/5 (66)Total Time 11 hrs 45 minsServings 1
- To make the starter: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- Note: This is a dry, stiff starter. If it's too dry to come together, it may be that you measure your flour differently than we do here at King Arthur, or that you're in a particularly dry climate.
- Dribble in sufficient water to make the dough come together, and proceed with the recipe as directed., To make the dough: Combine the starter with the remaining dough ingredients, and mix and knead — by hand, mixer, or bread machine set on the dough cycle — to make a soft, smooth dough., Place the dough in a lightly greased bowl or large (8-cup) measure; cover, and let it rise for about 90 minutes, till it's just about doubled in bulk., To make one large loaf: Gently deflate the dough, and divide it into three equal pieces.
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