Makes : 1 bread loaf
Difficulty : intermediate
Prep time : 20 min.
Baking time : 40/50 min.
1 1/2 cups warm water
1 1/2 tsp dry yeast
1 tsp granulated sugar
2 cups unbleached all-purpose flour
2 tsp salt
3 tbsp olive oil
- In a mixing bowl of a stand mixer, proof the dry yeast with 1/2 cup of warm water and sugar. When a bubbly foam forms on the surface , the yeast is proofed and ready to be used.
- Stir 2 teaspoons of salt and 3 tablespoons of olive oil into the remaining warm water, then set aside.
- Add the flour to the yeast.
- Knead the dough with dough hook at low speed.
- Add little by little the water/oil mixture.
- Knead until the dough is firm and doesn’t stick to the bowl.
- Move the dough in a big shallow bowl, previously brushed with olive oil.
- Cover the bowl tightly with cling wrap.
- Let the dough rise in the oven off with the light on.
- Let the dough rise until it doubles in size (usually it takes 2 to 3 hours).
- Move the dough on a floured work surface and work it faith hands for a minute.
- Shape the dough into a big ball.
- Cover with a dishtowel and let rise for another hour.
- Move the dough on a baking sheet covered with parchment paper.
- With a pairing knife make 4 incision (two horizontal and two vertical), 1/2 inch deep on top of the dough.
- Bake the dough on a preheat oven (400 F degrees) for 40/50 minutes.
Ale Gambini (Host Chef & Founder)
Maurizio “OTTO” De Togni (Film & Music Maker – Executive & Media Producer)
Copyright © 2014. All Rights Reserved.
Let’s start the Easter week cooking or baking Italian food.
If you crave for an authentic Italian dish, just check my recipes recently shared on yummy.com.
All these recipes are simple, fresh and delicious as the Italian cookery should be.
Surprise your family and guests with traditional Lasagne made with homemade Ragu’ (Meat Sauce) or bake a Milanese Apple Cake (one of the favorite sweet recipe from my hometown Milan).
Say Buon Appetito and enjoy every bites.
Happy Palm Sunday :)
Store the fresh Italian parsley in a jar of water as you would with fresh flowers. Remember to change the water and trim the stems daily, and it will last longer than stored in the refrigerator.
When life gives you chocolate, bake brownies!!!
This is exactly what I did yesterday, I added to the traditional American recipe sliced almonds and chopped pistachios, then I customized this recipe adding a shot of spirit, as the Italian Pastry Art recalls in almost all the cakes and pastries. The alcohol will evaporated leaving a unique aftertaste to the brownies.
Pair these delightful treats with a shot of Brandy or Cognac or a classic glass of cold milk.
Servings : 16 brownies
Difficulty : easy
Prep Time : 20 min.
Cook Time : 20 min.
4.5 oz dark chocolate
2 tbsp unsalted butter
1 cup caster sugar
1 tsp vanilla extract
2 eggs, beaten
1/2 cup unbleached all-purpose flour
1/4 cup almonds, sliced
1/4 cup pistachios, chopped
1 generous tbsp Brandy or Cognac
Preheat oven at 325 F degrees.
Grase a 8 inch square cake pan with butter and flour or baking spray.
Break the chocolate into small pieces (1/2 inch).
Melt chocolate and butter with microwave or double boiler, being careful not to burn the chocolate.
Pour the melted chocolate in a medium bowl, then add sugar and vanilla and mix well with a wooden spoon.
Add the beaten eggs and mix until well incorporated.
Sift in the flour and stir until well combined.
Add the Brandy or Cognac, stirring constantly.
Stir in the nuts.
Pour the brownies batter into the pan and bake for about 20 minutes.
Allow to cool in the pan, then cut in squares.
Photo by Maurizio “OttO” De Togni