RUSTIC ITALIAN BREAD
I never thought I could make my own Rustic Italian bread until I inherited this recipe. It's simple. You just need the ingredients, fork and a bowl. No fancy bread machine, or electric mixer. Just your hands.
Provided by Carrie Pacini
Categories Baked Goods
Time 40m
Number Of Ingredients 7
Steps:
- Note: Preheat your oven to 375 degrees
- There are 2 techniques that I will call out below that deal with where you add the sugar. There is one way where you add the sugar to the yeast and another where you add the sugar to the flour. I have used both ways and they both work for me.
Nutrition Facts : ServingSize 1 Slice, Calories 60 calories
FARINA BREAD: AN EASY 6-STEP RECIPE
FARINA BREAD has a moist, crumbly, pleasant texture like cornbread. However, it packs the nutritional value of Farina or any cream of wheat cereal. The flavor is slightly sweet and nutty.
Provided by www.diyhomegarden.blog
Categories Baking
Time 1h10m
Number Of Ingredients 8
Steps:
- Measure and add the dry ingredients to the large mixing bowl: flour, Farina, sugar, and baking powder.
- Whisk the eggs and add them to the dry mixture; stir them in.
- Measure and pour in the liquid ingredients: milk and oil. Stir everything well using the spatula or whisk (an electric mixer is not necessary unless you prefer it!). This bread has a wetter texture, but as it bakes thecream of wheat will absorb much of it.
- Spray the two baking pans with non-stick cooking spray, then pour half of the bread batter into each pan.
- Bake at 400° uncovered for thirty minutes. Cover and bake for an additional fifteen minutes. The top will have a lovely golden color when it comes out of the oven.
- Gently flip the bread out of the pan onto a bread-cutting board. Cool for about 15 minutes before you cutand serve it.
CHOCOLATE FARINA BREAD RECIPE - (4.3/5)
Number Of Ingredients 10
Steps:
- Heat the water, yogurt, butter, sugar, and salt until everything is melted Cool until you can comfortably hold your finger in it - too hot may kill the yeast Sprinkle the yeast into the bowl of your food processor (make sure you're using the dough blade) or stand mixer and pour the warm liquid over it Let sit for about 5" to give the yeast a chance to bloom Mix in the Cream of Wheat, then the flour and chilies, a little at a time If using a stand mixer, let knead for 5-8" until glossy and smooth If using a food processor, pulse until it comes together in a ball and pulls away from the blade Lightly spray or oil a bowl, turn the dough in the bowl to coat, then cover and let rise for 45" to 1' (I tuck mine away in the oven) Punch down the dough, form it into a ball and transfer to a lightly sprayed pie plate, parchment-lined tray, baking stone - whatever you're comfortable with Let rest for 20" or so Bake at 375° for 35-40" Cool completely before slicing
BANANA FARINA BREAD
I copied this recipe down ages ago, always meaning to give it a try. I found it today in one of my piles of recipes and decided to share it. This is not a sweet bread. Supposedly, this recipe is from Liberia.
Provided by HeatherFeather
Categories Quick Breads
Time 55m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Combine dry ingredients in a large bowl.
- Mix together eggs, oil, and water, then add along with the mashed bananas to the dry mixture.
- Sutr just enough to moisten all ingredients, but do not overmix.
- Pour into a greased 9x13" baking pan in a preheated 350 F oven for about 45 minutes, or until a knife inserted in the center comes out clean.
- Let cool 10 minutes, then remove from pan and let cool.
- Cut into squares and serve.
SOCCA (FARINATA)
This is essentially a large chickpea pancake from Provence (and neighboring Liguria, where it's called farinata). It's traditionally cooked in wood ovens on copper disks, roughly cut and served hot or warm. (In the main market in Nice, it's baked a few hundred yards away and delivered by bicycle, to be wrapped in paper and eaten on the street.) If you have no wood or copper, that's no problem. They're nearly as great in a skillet or in a pizza pan in your oven, and totally foolproof.
Provided by Mark Bittman
Categories easy, appetizer
Time 45m
Yield 4 to 6 appetizer servings
Number Of Ingredients 6
Steps:
- Heat the oven to 450. Put a well-seasoned or nonstick 12-inch pizza pan or cast-iron skillet in oven. (If you have a socca pan, obviously that will work well also.)
- Put the chickpea flour in a bowl; add the salt and pepper. Slowly add 1 cup lukewarm water, whisking to eliminate lumps. Stir in 2 tablespoons olive oil. Cover and let sit while the oven heats, or for as long as 12 hours. The batter should be about the consistency of heavy cream.
- Remove the pan, pour 2 tablespoons of the oil into it and swirl. Add the onions return the pan to the oven and cook, stirring once or twice, until they're well browned, 6 to 8 minutes. Stir in the rosemary. Stir the onions and rosemary into the batter, then immediately pour the batter into the pan. Bake for 10 to 15 minutes, or until the pancake is firm and the edges set.
- Heat the broiler and brush the top of the pancake with 1 or 2 tablespoons of oil if it looks dry. Set the pancake a few inches away from the broiler, and cook just long enough to brown it in spots. Cut it into wedges, and serve hot or warm.
Nutrition Facts : @context http, Calories 165, UnsaturatedFat 10 grams, Carbohydrate 10 grams, Fat 12 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 92 milligrams, Sugar 2 grams
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