Crescia Al Formaggio, page 373, September 6, 2018

This is going to be a busy weekend here in Long Beach.  The annual “Rod Run to the End of the World” car show and cruise is scheduled.  My parents are coming down and dad is bringing one of his cars for the show.  My sister is also planning to come down and other relatives will be in town as well.  I thought this was the perfect time for a simple eating loaf of bread.

The recipe says that this is:

“A great picnic bread eaten out of hand with cold meats and fruit.”

I think that sounds just about perfect for nibbling at on the deck as we watch the classic cars cruise by.

The recipe further states that you can vary the taste of this bread by varying the cheese you use for it.  The ingredient list calls for Asiago or Locatelli, but I am using Parmesan because it is another hard grating cheese and  I happen to have it on hand.

Into my bread machine, went these ingredients (in order):

1/2 cup plus 1 tablespoon room temperature water

3 large eggs

3 tablespoons olive oil

3 1/4 cups bread flour

3/4 cup grated Parmesan cheese

1 1/2 tablespoons nonfat dry milk

1 tablespoon sugar

2 teaspoons gluten

1/2 teaspoon salt

2 teaspoons SAF yeast.

 

I set the machine for the Basic cycle and a medium crust.

The machine is a little noisy. Because I bought it used, that may just be something I have to deal with.  It is still baking beautifully, so I will gladly deal with some noise.

This loaf baked up tall and beautiful and smells wonderful.

Formaggio

This is a really tasty loaf of bread, I made beef stew for dinner and served slices of this with butter.  It was delicious.  Just enough parmesan flavor, slightly chewy crust, with a tender interior.  I think this would make great garlic toast served with pasta, or even toasted slices with tapenade.  This recipe is certainly a keeper.  (And I am loving the results with the new bread machine.)

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Venetian Panettone, page 523, December 24, 2017

I am making this recipe for our family’s Christmas Brunch. There are instructions in Ms. Hensperger’s cookbook for baking a single large loaf or 2 smaller, freeform loaves.  I am making the smaller and will only include those instructions in this post.

In a small bowl, I placed:

1/2 cup golden raisins

1/3 cup minced dried apricots (could also use orange confit)

2 tablespoons candied citron (could also use minced dried pineapple)

I tossed the dried and candied fruit with 2 tablespoons of flour and set it aside.

Into the bread machine went the following:

1 cup water

2 tablespoons honey

5 tablespoons unsalted butter, melted

3 large egg yolks

2 1/2 teaspoons vanilla extract (could also use Fiori di Sicilia)

1 1/2 teaspoons salt

3 cups bread flour

3 tablespoons vanilla sugar

2 teaspoons SAF yeast

The machine was programmed for the dough cycle and started.  I then set a kitchen timer for 10 minutes.  After the timer went off, I unplugged the machine and allowed the dough to rise for 1 hour and 15 minutes. While the dough was rising, I lined a baking sheet with parchment paper and prepared a lightly floured mat to work on. According to the cookbook, the dough should have risen until it was nearly to the top of the pan.  It hadn’t, so I have it another 30 minutes of rising time before progressing to the next step.

After it had risen, I turned the dough ball out onto my floured mat and patted it into a large rectangle.  I sprinkled the floured fruit of the dough and folded it over, kneading gently to distribute the fruit.

The next step was to divide the dough into 2 equal pieces and to form those pieces into 2 tight round balls.  I placed the balls onto the parchment covered baking sheet 3 inches apart and using kitchen shear, but an “X” 1/2 inch deep into the top of each loaf.

I then covered the loaves loosely with plastic wrap and let rise another hour.

About 20 minutes before baking, I preheated the oven to 375 degrees.

When the loaves had sufficiently risen, I used the kitchen shears to “redefine” the X on each loaf.  I then inserted a 1/2 tablespoon piece of butter into each cut. The loaves were then baked for 30 minutes.

panettone

These loaves have a golden brown crust and chewy interior.  It was not too sweet, and the flavor was lovely.