Pane Casareccio Pugliese Food
PANE CASERECCIO (HOMEMADE BREAD)
Don't know where this recipe came from originally (other than the internet) but a friend made it and it looked great. Now I need to safe it to make myself, pretty simple recipe for a lovely, rustic loaf of bread.
Provided by Bonnie G 2
Categories Yeast Breads
Time 57m
Yield 1 Medium loaf, 10 serving(s)
Number Of Ingredients 4
Steps:
- Mix dry ingredients in bowl of stand mixer, using the paddle.
- Add water in a drizzle until a very sticky dough has formed.
- If dough seems dry, than add a bit more, a spoonful at a time.
- Take bowl from mixer and cover with a towel and leave in a warm (but not hot) place over night.
- Scrape dough out of bowl with a spatula onto a lightly floured surface.
- Flour your hands and form the mass of dough into a ball without kneading.
- Gingerly lay the dough on a lightly floured tea towel, then fold ends of the towel on top of the dough.
- Let the bread rise again until doubles in size, which can take anywhere from 1 to 2 hours.
- About 30 minutes before second rise is over, preheat oven to 400.
- Put a 4 12 or 5 1/2 quart cast iron casserole (about 10" in diameter) with its cover in oven to preheat along with the oven itself.
- For the next step: Make sure you have heavy oven mitts (it'll be tohot for a towel and proceed with care).
- Take casserole out of oven using oven mitt and lay on a heat resistant surface.
- Remove cover and lay aside.
- Take the towel with dough and quickly flip dough into casserole (it will go in "upside down" which is fine).
- Shake casserole, if need be to center dough and then quick re-cover it.
- Put casserole back in oven and bake for 30 minutes.
- Take out of oven and remove cover (the bread will be ever so slightly browned).
- Put casserole back in oven, uncovered and bake for another 15-20 minutes, until bread has developed a beautiful golden brown crust.
- Turn bread out onto a cooling rack and leave until it has completely cooled.
- When coolded completely, after about 45 minutes to an hour, it is ready to enjoy.
Nutrition Facts : Calories 136.8, Fat 0.4, SaturatedFat 0.1, Sodium 60, Carbohydrate 28.7, Fiber 1, Sugar 0.1, Protein 3.9
More about "pane casareccio pugliese food"
PANE CASERECCIO (HOMEMADE BREAD) - MEMORIE DI …
From memoriediangelina.com
HOMEMADE ITALIAN BREAD - PANE CASERECCIO - COSì ITALIANO
From cosiitaliano.com
PANE PUGLIESE: LA RICETTA FACILE PER PREPARARLO A CASA
From cookist.it
PANE CASSERECCIO RECIPE – ITALIAN COUNTRY BREAD - BUSBY'S …
From busbysbakery.com
PANE PUGLIESE (ITALIAN PEASENT BREAD) RECIPE - FOOD.COM
From food.com
Servings 1Total Time 1 hr 30 minsCategory Yeast BreadsCalories 1733 per serving
- Dissolve the yeast and malt in the warm water and allow it to stand for approximately 5 to 10 minutes. Add the additional water (1 cup at room temperature) to the dissolved yeast mixture. Add the flour and salt to this mixture and continue to mix until the dough begins to hold together. Knead the dough to a soft, smooth, and elastic consistency.
- Place the dough in a lightly floured bowl, and cover the bowl with a cotton or linen towel. Allow the dough to rise until double in volume (approximately 2 hours).
- Gently turn the risen dough onto a flour dusted work surface. Allow it to rest for 10 minutes. Dust a piece of canvas (untreated, 100% cotton), or a proofing board (lumber core plywood) with flour. Cup your hands beneath the dough and delicately fold sections of it toward the center rolling it in quarter turns until it is round.
- Turn the dough over and gently roll it on the work surface to firm its shape. Turn the dough over once more and place it on the canvas or board with the smooth side down. Cover it with a cotton or linen towel. Allow the dough to rise until it is puffy (approximately 30 minutes).
JIM LAHEY'S PANE CASARECCIO RECIPE - JIM LAHEY - FOOD
From foodandwine.com
Author Jim LaheyTotal Time 4 hrs
- Transfer the dough to a large, lightly oiled bowl and cover with plastic wrap. Let rise in a warm, draft-free place until doubled in bulk, about 2 hours, depending on the temperature of your kitchen.
- Scrape the dough out onto a floured surface; it will be tacky. Dust the top of the dough lightly with flour. Roll one-third of the dough into a ball and set it on a wheat bran?dusted or lightly floured baking sheet. Dust the loaf with wheat bran and cover with a cloth. Let rise until doubled, about 1 hour.
- Preheat the oven to 450°. Preheat a 3-quart enameled cast-iron casserole. Transfer the dough to the casserole, cover with the lid and bake for 40 minutes. Uncover and bake the loaf for 5 to 10 minutes longer, until browned. Transfer the loaf to a rack and let cool.
- Pat the dough out about 1 inch thick on a lightly oiled 12-by-18-inch baking sheet. In the center of the dough, mix 2 tablespoons of olive oil with 1/2 teaspoon of salt and 1/2 tablespoon of water until blended, then rub the mixture all over the dough. Using your fingertips, dimple the dough all over. Let rise, uncovered, for 1 hour, or until doubled.
MENU - FAANGTHAI.COM
RICETTE PANE CASARECCIO - LE RICETTE DI GIALLOZAFFERANO
From giallozafferano.it
PUGLIESE RECIPE | EPICURIOUS
From epicurious.com
BREAD IN ITALY: DISCOVER 10+ ITALIAN BREAD TYPES AND NAMES
From travelconnectexperience.net
PANE CASARECCIO - BOSSKITCHEN.COM
From bosskitchen.com
RICETTA DEL PANE CASERECCIO PUGLIESE - COME APRIRE FOOD BLOG
From blog.giallozafferano.it
RUSTIC PUGLIESE BREAD (PANE CASERECCIO) RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
THE 15 BEST RESTAURANTS IN WARRENTON - MAY 2023 SELECTION BY …
From restaurantji.com
PANE CASERECCIO | LA RICETTA E I CONSIGLI PER FARLO A CASA - CHEDONNA.IT
From chedonna.it
7 OF LAZIO’S MOST QUINTESSENTIAL FOODS - LA CUCINA ITALIANA
From lacucinaitaliana.com
PANE CASERECCIO PUGLIESE - SLICED HOMEMADE APULIAN BREAD
From dolceterra.com
MENU | PANERA BREAD
From panerabread.com
PANE PUGLIESE CON LIEVITO MADRE - BOSSKITCHEN
From bosskitchen.com
FOOD PANTRY PROGRAMS IN WARRENTON, VA | FINDHELP.ORG
From findhelp.org
PANE CASARECCIO DI GENZANO - TASTEATLAS
From tasteatlas.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
