Recipes Included On This Page Pane Rustico Parmesan Rolls Pastis Peach Bread Pudding with Peach Sauce Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Pane Rustico Recipe By :LaCucina Serving Size : 8 Preparation Time :0:00 Categories : Volume 4-05 May 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon active dry yeast 14 cups unbleached bread flour 1 tablespoon salt 1 tablespoon extra-virgin olive oil 1/2 cup cornmeal Dissolved the yeast in 1 cup warm (110º) water and let rest for 5 minutes. Gradually stir in 2 cups of the flour, mixing thoroughly with a wooden spoon. Cover with plastic wrap and set this biga aside at room temperature until tripled in volume, about 10 hours. Pour 2 cups of room temperature water and the salt into the biga, stir well, and begin adding the flour 1 cup at a time, stirring all the while, until the dough is smooth and not too sticky. Turn it out onto a lightly floured counter and knead energetically until it is smooth and elastic, about 8 minutes, slapping it onto the counter a few times and using only as much flour as you need to prevent it from sticking; you may not need all the flour. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in the refrigerator for at least 8 hours and up to 18 hours; it should double in size. Punch it down, knead it briefly, cover it again, and let it rise at room temperature until doubled. Place a baking stone on the bottom rack of the oven and preheat the oven to 450º. Turn the dough out onto a lightly floured counter without deflating it, and cut into eight even pieces; dust with flour, cover with a towel and let rise until doubled, about 1 1/2 hours. Sprinkle a baking peel (or the back of a baking sheet) with the cornmeal, place the risen loaves on it, dust with a little flour, and slide onto the baking stone. If the loaves do not all fit on the baking stone at once, bake half at a time and keep the waiting loaves covered. Spray with water from a spray bottle three times during the first 10 minutes. Bake for a total of 35 minutes, or until the crust is golden brown and the bottom of the loaves sounds hollow when it is tapped. Cool on rack. NOTES : There are a few tricks to crusty, flavorful homemade bread. Biga, a yeasted sponge, gives the bread a crispier, darker crust; a long, slow rise ensures that the bread won't have a yeasty taste; and a baking stone imitates the strong heat of a wood burning oven. Bread flour has a higher gluten content than all purpose flour, allowing the bread to rise more once it is placed in the heat of the oven. Contributed to the FareShare Gazette by Jennie <BarFav@aol.com>; 30 May, 2001. FareShare Gazette Y4 v05 n30 <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 48 Calories (kcal); 2g Total Fat; (34% calories from fat); 1g Protein; 7g Carbohydrate; 0mg Cholesterol; 800mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates * Exported from MasterCook * Parmesan Rolls Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 4-05 May 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 c. flour -- (3 1/2 to 4) 2 packages yeast 2 T. sugar 2 t. garlic salt 1 t. Italian seasoning 1 c milk 1/2 c. water 2 T. butter or margarine 1 egg 1/2 c. parmesan cheese -- 2 T. butter or margarine, melted 1/4 c. parmesan cheese In mixer combine 1 1/2 c. flour, yeast, sugar, salt and seasonings, mix well. Heat milk, water and butter until warm, butter does not need to melt. Add to flour mixture. Add egg. Blend at low speed until moistened, beat 3 minutes. By hand add 1/2 c. parmesan cheese (Please use real shredded parmesan cheese, not the powdered stuff that is kept on shelves.)and additional flour to make a firm dough. Knead until smooth and elastic about 3-5 minutes. Place in greased bowl, turning to grease top. Cover let rise in warm oven (turn to lowest setting for a minute or two, turn off) for 15 minutes. Punch dough down and divide into 16 pieces. Form into balls. Dip tops in melted butter and 1/4 c. parmesan cheese. Place in 9x13 pan or two 9" round pans. Cover and let rise in warm oven 10 minutes. Bake at 375 for 20-25 minutes or until golden brown. Contributed to the FareShare Gazette by Connie <CGarlitz@aol.com>; 24 May 2001. Year 4 Volume 05 Number 24 <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pastis Recipe By :BBC Good Food magazine, November 2000 Serving Size : 6 Preparation Time :0:00 Categories : Volume 4-05 May 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 20 prunes [about 225 g or 8 ounces] 4 tablespoons Armagnac -- (60 mL) 3 tablespoons tea -- (45 mL) 6 apples [eating type - peeled and thickly sliced] 1 ounce butter -- (25 g) plus extra for greasing the baking sheet 6 tablespoons caster sugar -- (90 mL) [very fine granulated sugar] Grated zest of 1 lemon 6 filo pastry sheets -- defrosted [each about 11x14 inches / 28 x 37 cm] 2 ounces melted butter -- (50 g) 2 digestive biscuits -- crumbled Powdered or icing sugar for sifting Preparation time is about 40 minutes plus 2 hours soaking time for the prunes. Cooking time is 30 to 35 minutes. Place the prunes in a shallow bowl with the Armagnac and the tea; soak for about 2 hours. Cook the apples gently in the first amount of butter with half the sugar and the lemon zest for 5 minutes. Add the prunes and the liquid. Remove from the heat. Preheat the oven to 425F (220C/Gas 7/convection oven 200C). Butter a large baking sheet. Have the sheets of filo pastry ready and covered with a damp tea towel to keep them from drying out. Take one sheet of filo and, using a pastry brush, coat it with melted butter. Place it on the prepared baking sheet. Butter the next sheet of filo and place it on the first one offsetting it slightly at an angle so that by the time you have all six sheets done the result will look like the spokes of a wheel or a flower. Sprinkle a circle of biscuit crumbs over the top, halfway in from the edges, to keep the filo crisp. Spread the apples, prunes and juices on top. Gather the ends of the pastry and either twist them together in a bundle or crumple them up gently with your fingers to make a ruffled top. Brush a little melted butter over and dust with the remaining caster sugar. Bake for 10 minutes then lower the oven temperature to 350F (180C / Gas 4 / 160C convection) and continue baking for 15 to 20 minutes until brown and crisp. Remove to a serving plate and sift powdered sugar over the top. This was originally made with a strudel-type dough. Can be served hot or cold. From BBC Good Food magazine; November 2000. MC formatted by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 13 May 2001. Year 4 Volume 05 Number 13 <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 253 Calories (kcal); 12g Total Fat; (40% calories from fat); 1g Protein; 39g Carbohydrate; 31mg Cholesterol; 120mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 1/2 Fruit; 2 1/2 Fat; 0 Other Carbohydrates * Exported from MasterCook * Peach Bread Pudding with Peach Sauce Recipe By :Edmonton Journal 1994 Serving Size : 1 Preparation Time :0:00 Categories : Volume 4-05 May 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 loaf French bread or 2 baguettes 4 cups whole milk -- (1 liter) 3 eggs -- lightly beaten 2 cups sugar -- (500 mL) 2 tablespoons vanilla extract -- (30 mL) 1 teaspoon ground cinnamon -- (5 mL) 1 cup golden raisins -- (125 mL) 1 peach -- peeled and chopped **PEACH SAUCE** 1 pound ripe peaches -- (454 g) 1/3 cup icing sugar -- (75 mL) 2 tablespoons orange juice -- (30 mL) Preheat oven to 375 F. Tear the bread into 1-inch pieces and place in a very large bowl. Pour in the milk and let the bread soak until saturated, about 30 minutes; stir briskly with a wooden spoon. Coat a 13 x 9-inch dish with baking spray, or butter it lightly. Stir together the eggs, sugar, vanilla, cinnamon, raisins and peach. Pour the mixture into the prepared baking dish and bake until the pudding is set, about 1 hour. PEACH SAUCE: Coarsely puree the peaches in a food processor or blender. Add the confectioners' sugar and orange juice. Chill. Serve the pudding with cold peach sauce. If you're feeling generous, you could offer an alternative of hot butterscotch sauce discreetly laced with bourbon or rum. Just before serving, fold in a diced peach. From the Edmonton Journal; 1994. MC formatted by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 23 May, 2001. Year 4 Volume 05 Number 23 <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - -

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