Tomato, Basil, & Garlic Filled Bread (Pane Bianco) Karen's Kitchen

Using Your Oven To Bake Your Own Bread

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Pane Siciliano (Semolina Bread)

Make the pane francese dough. In a medium bowl, stir together the flour, salt, and yeast. Grab your container of starter and slowly pour about 1/3 of the milk all around the sides to release the starter from the container. Transfer the starter and milk to an extra-large bowl along with the remaining milk and the olive oil.

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Uncover the dough and place the tray in the middle of the oven. After fifteen minutes, open your oven and spray it with water three times. Adjust the temperature to 200°C ( 375°F to 400° F) and bake for thirty to thirty-five more minutes. Transfer your Tuscan bread into a cooling rack, let it cool, then slice and serve.

Tomato, Basil, & Garlic Filled Bread (Pane Bianco) Karen's Kitchen

When ready to bake, let the loaf rest at room temperature for about 15 to 20 minutes while the oven preheats to 350°F, then bake as directed (step 10). Substitute all-purpose flour 1:1 for the bread flour in the recipe, if desired. Reduce the water to 1/4 cup.

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Chop the fresh basil. Gently deflate the dough. Roll it into a rectangle about 22" x 8.5". Evenly distribute the garlic powder, cheese, tomatoes, and basil over the rectangle of dough. Starting with a long edge, roll the dough into a log as you would for making cinnamon rolls. Pinch the edge to seal.

Bread Il Pane Toscano Villa Casafredda AIR in Arezzo, Tuscany

Bocconcino: a small rounded bread with a soft puffy inside and a thin crust. Focaccia: a very popular flat bread similar to pizza. Pane cafone: soft on the inside, crusty on the outside, the classic peasant bread. Ciriola: an elongated bread that is large at the center and small at the tips. Pane toscano: made without salt, it is often served.

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Mix all ingredients in a bowl to create a dough. Shape into a ball, cover and set aside in a warm place. Allow dough to double in size. Pour dough out onto a floured surface. Shape into a loaf. Place dough in an oiled bowl. Cover and allow it to rise. Preheat oven to 430ºF (220ºC). Sprinkle cornmeal on a bread peel.

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Combine the flour for the biga with the yeasty water and place in the fridge for 10 minutes to cool. Return to the worktop and allow to ferment as above. When ready to start the dough, warm 20 grams of water to 35C (95F), add the yeast with half a teaspoon of sugar, whisk and leave to stand for ten minutes before adding to the dough.

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1. Proof the Yeast: In a small saucepan, heat the milk and butter until the butter completely melts. Pour the warm milk mixture into a bowl or measuring cup, add 1-2 teaspoons of sugar and the active dry yeast, and stir to combine. Let this mixture sit for 5-10 minutes or until a foam forms on top of the mixture.

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Set aside until foamy. Add the eggs and vanilla to the milk mixture. In a separate bowl, whisk together the flour, lemon zest, and salt. Using an electric mixture with a dough hook attachment, add the milk mixture to the flour mixture. Add the butter to the dough a little at a time.

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First Rise: Place the dough in a well-oiled bowl, cover tightly with plastic wrap, and let rise until doubled, about 1 1/2 hours. The dough is ready when it is very bubbly and blistered. Shaping and Second Rise: Cut the dough in half on a floured surface and shape it into two round loaves.

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Add the yeast and set the mixture aside until it begins to foam slightly, 5-10 min. While the yeast is hydrating, in a large bowl, mix together 3 c all-purpose flour and the salt. Set aside. In a medium bowl, whisk together the orange juice and zest, the beaten eggs, melted butter, and anise. Set aside.

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When the bread is close to finishing rising, preheat the oven to 350°F. Place an oven rack in the center of the oven. Beat an egg until smooth then use a pastry brush to brush the egg wash over the entire loaf, avoiding wetting the easter eggs. Bake the loaf for 30-35 minutes, or until the outside is golden brown.

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Transfer the loaf on a baking sheet lined with parchment paper. Score the loaf with a blade or a sharp knife and cover it with a linen towel to rise for the last time for about 30-40 minutes. Preheat the oven to 450F. Bake the bread for 15 minutes. Reduce the heat to 400F and bake for another 25-30 minutes.

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Preheat the oven to 450°F. Slash the top of the bread in a tic-tac-toe pattern. If you're using a baking stone, use a peel to transfer the loaf, parchment paper and all, to the stone in the oven. Otherwise, put the pan of bread into the oven. Bake for 15 minutes, misting bread with water from a spray bottle three times during the 15 minutes.

Slices Of Bread On A White Background Free Stock Photo Public Domain

Gather the ingredients for the pane bianco. You can prep the ingredients for the filling later when the dough is proving. Mix the milk and water together and pour into a saucepan. Heat over medium heat until the mixture reaches 115°F. Pour the flour into a mixing bowl and mix in the salt and yeast on opposite sides.