ISO: Italian bread recipes

[emilycat]

Hey, all!

For Wednesday night, I'm doing fondue (you know, 'cause dripping cheese on your arms and burning yourself is so sexy)....and since I refuse to buy the dipping bread, I want to make something excellent that will make my house smell heavenly and rival good Italian restaurant bread (okay, I don't want to flatter my baking skills that much...but...)
What I'm looking for is something with a dense and crispy crust, with a soft, aromatic inside (not asking too much, am I? http://www.cookinglight.com/bbs/tongue.gif )Something herby would be great, but not necessary.

Anyway, here's to hoping some of you have some wonderful recipes you wouldn't mind sharing. Thanks!

Em

[beccathebaker]

Emily- Here is my "secret" (not so secret because it's in the James Beard New York Times Cookbook!) recipe for crusty Cuban bread. It is the bread that I make ALL the time- it is so moist on the inside with a nice crisp crust and will be perfect for fondue. You can add any sort of herbs that you want. I love it with rosemary and garlic, or oregano parmesan and basil, or onion and dill. It's also wonderful plain. The recipe is foolproof and always turns out delish!
Cuban Bread
Dissolve 2 1/4 tsp. yeast in 2 cups warm water. Add 1 tb. each of sugar and salt and stir to dissolve. Add flour, one cup at a time (using probably at most 4 cups-though you have to be the judge of that) until you have a smooth dough. (Here's where you would add any spices) Take it out of the bowl and knead it until it becomes smooth and glossy and not sticky or tough. Put in an oiled bowl and let rise about 2 hours in a warm spot. Don't put it in the oven or it will overrise. Punch down and form into two loaves (can be long french shape, round boules or whatever!) Place on a sheet that's sprinkled with cornmeal and let rise 15 minutes. Slash diagonally with a knife and place in a cold oven heated to 400 degrees for 40-45 minutes. Before putting in the oven heat 2 cups of water to boiling and place in a dish in the bottom of the oven, this will provide steam that will give your crust a nice crispiness. You also should spritz the loaves with some water before putting them in. (I have a pizza stone and usually bake my bread on this for an amazing crust. In that case, preheat the oven for 45 min. before baking). The bread is done when you tap the bottom and it sounds hollow! Enjoy! Please let me know how it is!-Becca

[beccathebaker]

Emily- Here is my "secret" (not so secret because it's in the James Beard New York Times Cookbook!) recipe for crusty Cuban bread. It is the bread that I make ALL the time- it is so moist on the inside with a nice crisp crust and will be perfect for fondue. You can add any sort of herbs that you want. I love it with rosemary and garlic, or oregano parmesan and basil, or onion and dill. It's also wonderful plain. The recipe is foolproof and always turns out delish!
Cuban Bread
Dissolve 2 1/4 tsp. yeast in 2 cups warm water. Add 1 tb. each of sugar and salt and stir to dissolve. Add flour, one cup at a time (using probably at most 4 cups-though you have to be the judge of that) until you have a smooth dough. (Here's where you would add any spices) Take it out of the bowl and knead it until it becomes smooth and glossy and not sticky or tough. Put in an oiled bowl and let rise about 2 hours in a warm spot. Don't put it in the oven or it will overrise. Punch down and form into two loaves (can be long french shape, round boules or whatever!) Place on a sheet that's sprinkled with cornmeal and let rise 15 minutes. Slash diagonally with a knife and place in a cold oven heated to 400 degrees for 40-45 minutes. Before putting in the oven heat 2 cups of water to boiling and place in a dish in the bottom of the oven, this will provide steam that will give your crust a nice crispiness. You also should spritz the loaves with some water before putting them in. (I have a pizza stone and usually bake my bread on this for an amazing crust. In that case, preheat the oven for 45 min. before baking). The bread is done when you tap the bottom and it sounds hollow! Enjoy! Please let me know how it is!-Becca

[beccathebaker]

Emily- I was just thinking about it and it might be more like 6 cups of flour. I stopped using the recipe so long ago that i truly forget. You will be the best judge of when there is enough flour in there. Sorry!
-Becca

[Melman]

I found an excellent Ciabatta bread recipe on the King Arthur website. My one attempt wasn't quite as "pretty" as I thought it should because I kept having to stretch the rising times (not home when I planned to be, etc.)...but the taste was wonderful!!! Ciabatta definitely fits your requirements though...Italian, very crusty, and a wonderful aroma!! I'll make it again but want to be sure I'm at home to follow the recipe precisely.

[emilycat]

Becca,

That sounds awesome! I'll probably add some rosemary, basil and thyme, since I love herby bread.
One question, though. When you say a cold oven heated to 400, do you mean to put the bread in the cold oven and then heat it to 400, or to heat the oven from being cold and then put the bread immediately in when it's ready? Make sense?

Also, something I've been wondering...what's the benefit of using cornmeal vs. flour?
(I'm taking advantage of your expertise to answer all my baking questions! http://www.cookinglight.com/bbs/smile.gif )

Emily

Oops, Melman, I didn't see your post -- thanks, as well! I actually have been trying to find a Ciabatta recipe lately, as it's probably one of my favorite types of bread, so I'll absolutely check out the site.

[This message has been edited by emilycat (edited 02-12-2001).]

[SandyM]

Hi Em,

This one is really good, and quite easy too. It's not heavy like other potato breads I've had.

Rosemary Parmesan Potato Bread

2 scant Tbsp., or 2 (1/4 oz) pkgs dry yeast
2 cups warm water (about 110 degrees)
2 tsp. salt
1 Tbsp. finely minced garlic
1 Tbsp. finely chopped fresh rosemary, or 1 tsp. dried rosemary
1/4 cup olive oil
2 cups coarsely shredded raw potato
1 cup grated parmesan cheese
6-7 cups unbleached flour
additional olive oil

In large bowl, stir yeast into water to soften. Add salt, garlic, rosemary, olive oil, potato, cheese, and 3 cups of flour. Beat vigorously for 2 minutes. Gradually add flour, 1/4 cup at a time, until the dough begins to pull away from the side of the bowl.

Turn dough onto floured work surface. Knead, adding flour a little at a time, until you have a smooth, elastic dough. Place dough into an oiled bowl. Turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise until doubled, about 1 hour.

Turn dough onto lightly oiled work surface and divide in half. Shape each half into a ball and place onto a well-greased baking sheet. Cover with a tighly woven towel and let rise until amost doubled, about 45 minutes.

About 10 minutes before baking, preheat oven to 375º. Place a shallow pan on the bottom shelf of the oven. Just before baking, brush each loaf with olive oil and cut a cross about 1/4" deep into the top. Place the bread in the oven and put 5 ice cubs in the pan on the bottom shelf. Close the door quickly to prevent steam from escaping. Bake for 25 minutes, or until the internal temperature of the loaves reaches 190 degrees. Immediately remove the bread from the baking sheet and cool on a rack.

Yield: 2 loaves

Notes: This was my first time EVER baking bread, and I'll tell you what happened to me.

I did not "oil" the baking sheet enough, and the bread stuck to the sheet. My original thought was to bake it on a stone, but not having made bread before, I wanted to follow the recipe EXACTLY. If you use the cookie sheet, use parchment paper.

I don't think I added enough flour, because my "balls" of dough spread. It turned into flatbread, which was still fine - it was not dense at all, and it tasted wonderful. I just don't think it looked the way it was supposed to!

I used my Cuisinart to shred the potato. At first I thought the "shreds" were too large - similar to cole slaw - but blending the potato in the mixer as called for in the recipe really broke it up.

[RunnerKim]

I do things pretty much the same as Becca with a couple differences. I've been following the French Bread recipe in Reinhart's (Brother Juniper)Crust & Crumb: Master Formula's for Serious Bakers.

I do use both my pizza stone and a pan underneath it that I pour hot water into. The pan is put in the preheated oven about 10-15 minutes before I put the bread in and then right after I put the bread on the stone I add the hot water to the pan. I then spray the sides of the oven with water - repeat again after 2 minutes and one last time after 1 minute. (Be careful of your oven lightbulb - I went through 2 before I remembered where not to spray!). I have not had a problem with my pizza stone cracking or breaking - it's meant to be preheated (I believe some aren't). I have done this many many times in the last couple months as I've been "perfecting" my French bread.

I go so far as to mix the dough let it rise for just 30 minutes, knead it 30 seconds and then let it rise an additional 90 minutes (until doubled - my house is cold so it takes longer). Then I shape it (very gently so as to not break anymore air bubbles than necessary) and let it rise in the fridge overnight. Let it come to room temp (about an hour), score the bread and then bake it (I transfer loaves on parchment paper with cornmeal to the stone).

Comes out incredibly crusty with great uneven holes just like you find in good bakeries. The slow rise (in the fridge) is very important for this.

Enjoy your fondue! I'd make baguettes for fondue so you have more crust - don't want your bread coming off the fork (well maybe you do -- we have a house rule that whoever loses their bread has to kiss the other).

Kim

[This message has been edited by RunnerKim (edited 02-12-2001).]

[beccathebaker]

Kim,
I am interested in your experience with the refridgerator rise. I have found that it really helps the flavor and texture of my sourdoughs, but I have never done it with a straight yeast bread. Is it just as sucessful with a yeast dough? I was afraid that the cold would harm the yeast cultures. I have to get Brother Juniper Bread Book. Have you read Bread Alone? That is my bible! I also really love a new one that I recieved for christmas this year called Artisan Baking Across America. It is beautiful and full of great recipes. -Becca

[junietoo]

There's a very good country bread Baking with Julia. I tried it for the first time last weekend and it was terrific. It takes a couple of days, though, but it's not sourdough -- which always takes a couple of days.

I preheat the stone, too and spray the oven but have never had trouble with breaking the stone. Brushing the surface after you've slashed it with an egg white and water wash makes a nice crust.

I've never tried the pan with water idea because I was worried about the health of my cast iron pans. Has anyone had any trouble with warping or rusting of these "steamer" pans?

For awhile, I was having trouble with not having a sufficiently strong surface for the loaves to rise up instead of out, but I think I've found the problem was the flour I was using.

Em, if you don't have the book, it's probably too late for me to get the recipe for you since you'd have to start the old-dough sponge tomorrow morning and I'm at work without the book. It definitely is worth thinking about for future dinners, though.

Barbara

[Wendy w]

A couple of years ago, one of my sisters gave me a baguette pan. It was something that I never thought of buying myself.

I use a bread machine recipe where you make dough in the machine, shape into 2 baguettes, let rise, and bake in an oven with a pan of hot water. This results in baguettes with a crispy outside and have never had a problem.

[RunnerKim]

Becca the slow (fridge) raise works great for a yeast bread - I wouldn't worry about harming the yeast - as its often stored in the freezer with no problems. I do use instant yeast and just mix it in directly with my flour (don't need to proof it). I've also done sweet (yeast) breads in the fridge overnight with good success - both cinnamon rolls and just recently the orange bubble bread from the Dec. issue. Try it - I think you'll be really pleased with the flavor and texture.

You've just given me 2 more books to put on my wish list! Argh http://www.cookinglight.com/bbs/smile.gif

Barbara - I've been meaning to check my library for Julia child's French bread recipe - Brother Juniper referenced it in his book as being the trigger for his dedication to bread - said something about the recipe being 8 pages long!!! I've just been using an old beat up cookie sheet to pour the water in. Yes it is warped (was already but this doesn't help). It's a cheapy. I hadn't thought about using my cast iron skillet but I don't see why that wouldn't work -- it's made to preheat without anything in it, right? Since all the water evaporates - I wouldn't think rust would be an issue...

Wendy - I also received one of those baguette pans as a gift - I love it and have used it often. When I'm trying to make "world class" (as Brother Juniper calls it) French bread I use the stone and since my house is cold now, I don't mind the hour of preheating the oven at 450.

Kim

[browneye]

Please bear with me, this is probably a stupid question, but I have not baked much bread outside of my bread machine...
Becca, or any of you good bakers, when you use the stone do you put the loaf directly on the stone or do you still use a baking sheet and place the bread on that and then on the stone?
I am getting a new oven Thursday, the old one is bad for baking.... and I can't wait to start baking again...

[beccathebaker]

Emily- Sorry about the confusion! I meant put the bread in a cold oven and then set the temp. at 400. You only preheat if you are using the stone. The cornmeal adds a very nice crisp bottom crust with great texture. Your spice combination sounds great-just be careful not to go overboard with the dried spices as they can overpower this loaf. It is so tasty even just plain. I find that fresh herbs are not as overwhelming as dried, but the dried give such a nice accent in small amounts! Good luck. -Becca

[GayeC]

Becca -- Do you use boiling water in the oven and your baking stone at the same time, or is it one or the other? I used a baking stone once with a pan of water in the oven and the stone broke into 3 pieces! Needless to say, I've been afraid to try this again.
Gaye

[beccathebaker]

I guess that I'm just confusing everyone today!! I wrote the original message around 4:45 a.m. and perhaps my cognitive abilities were not so sharp! I only use the boiling water trick when I am using a cold oven and no pizza stone. When using the stone, i preheat for 45 minutes, then spray the oven with water three times during the intial 15 minutes of baking. Hope this is more clear! Sorry!-Becca

[beccathebaker]

Don't worry about the question! You do put the bread directly on the hot stone. At first it's a little scary because the bread seems like it wants to stick, but after cooking for a while it easily comes off, with a fabulous crisp crust. I had never experienced such wonderful crusts and chewy interiors before I got my stone.
I do have the Julia child baking book and love it! Have you ever tried her pound cake recipe? It is to die for! I made it last summer for a catering job and it has become one of my favorites to make.
-Becca

[junietoo]

After struggling with getting the raised loaves off the peel (even with cornmeal), I started raising my loaves on parchment. I then just grab a corner of the parchment and slide the loaves onto the preheated stone. Works like a charm every time.

I'm going to try the cast iron for steam, but I think I'll try it with a newer pan rather than my great-grandmother's skillets.

[GayeC]

Thanks for clarifying this. Gaye

Originally posted by beccathebaker:
I guess that I'm just confusing everyone today!! I wrote the original message around 4:45 a.m. and perhaps my cognitive abilities were not so sharp! I only use the boiling water trick when I am using a cold oven and no pizza stone. When using the stone, i preheat for 45 minutes, then spray the oven with water three times during the intial 15 minutes of baking. Hope this is more clear! Sorry!-Becca

[GayeC]

[QUOTE]Originally posted by junietoo:
[B]After struggling with getting the raised loaves off the peel (even with cornmeal), I started raising my loaves on parchment. I then just grab a corner of the parchment and slide the loaves onto the preheated stone. Works like a charm every time.


I'm trying to picture this because I have been wondering how to get risen loaves onto a preheated stone (right now I let the loaves rise on the stone, then put the whole thing into the preheated oven -- but I am sure that a preheated stone does a better job). Do you do anything to the parchment (oil, cooking spray, corn meal)? And do you slide the loaves off the parchment onto the stone (as opposed to putting the parchment on the stone)? Sorry for being so dumb about this -- I just want to get the right technique in my mind, as I am wanting to improve the "crustiness" of my brad. Thanks. Gaye

[junietoo]

Gaye: It's not a dumb question -- putting paper in a 450 degree oven defies common sense. But I do just that. I raise the bread on the untreated parchment (no oil or anything) and slide the parchment onto the preheated stone. The paper doesn't burn (gets a bit brown) and the crust is great.

[emilycat]

Becca,

I just wanted to let you know that I made your bread and I loved it! It's so yummy -- the combination of herbs I used worked really well, and the inside was so moist, just as you said. I bought a baking stone, too, because I'd wanted one for a while, and so the crust was excellent as well.

Just one question -- it made way more than I need for now -- does it freeze well, or no?

Thanks again!

Emily

[GayeC]

Originally posted by junietoo:
Gaye: It's not a dumb question -- putting paper in a 450 degree oven defies common sense. But I do just that. I raise the bread on the untreated parchment (no oil or anything) and slide the parchment onto the preheated stone. The paper doesn't burn (gets a bit brown) and the crust is great.

Thanks! I am going to try this. Gaye

[beccathebaker]

I'm so glad that the bread turned out. Did I fail to mention that it makes two long loaves? I'm so sorry! The bread freezes very well. I let it get to room temp, then wrap in foil and then in a large freezer ziplock. WHen you go to unfreeze it, let it thaw to room temp and then stick it in a preheated 380-400 degree oven for about 20 minutes. To crisp up the crust, try spritzing it with water before you stick it in the oven.
So glad that you liked it! I'm making a rye bread today to go with a cabbage soup. I'm going to experiment with a refridgerator rise! -Becca