Pane Ricco Recipes
PANE CASERECCIO (HOMEMADE BREAD)
Don't know where this recipe came from originally (other than the internet) but a friend made it and it looked great. Now I need to safe it to make myself, pretty simple recipe for a lovely, rustic loaf of bread.
Provided by Bonnie G 2
Categories Yeast Breads
Time 57m
Yield 1 Medium loaf, 10 serving(s)
Number Of Ingredients 4
Steps:
- Mix dry ingredients in bowl of stand mixer, using the paddle.
- Add water in a drizzle until a very sticky dough has formed.
- If dough seems dry, than add a bit more, a spoonful at a time.
- Take bowl from mixer and cover with a towel and leave in a warm (but not hot) place over night.
- Scrape dough out of bowl with a spatula onto a lightly floured surface.
- Flour your hands and form the mass of dough into a ball without kneading.
- Gingerly lay the dough on a lightly floured tea towel, then fold ends of the towel on top of the dough.
- Let the bread rise again until doubles in size, which can take anywhere from 1 to 2 hours.
- About 30 minutes before second rise is over, preheat oven to 400.
- Put a 4 12 or 5 1/2 quart cast iron casserole (about 10" in diameter) with its cover in oven to preheat along with the oven itself.
- For the next step: Make sure you have heavy oven mitts (it'll be tohot for a towel and proceed with care).
- Take casserole out of oven using oven mitt and lay on a heat resistant surface.
- Remove cover and lay aside.
- Take the towel with dough and quickly flip dough into casserole (it will go in "upside down" which is fine).
- Shake casserole, if need be to center dough and then quick re-cover it.
- Put casserole back in oven and bake for 30 minutes.
- Take out of oven and remove cover (the bread will be ever so slightly browned).
- Put casserole back in oven, uncovered and bake for another 15-20 minutes, until bread has developed a beautiful golden brown crust.
- Turn bread out onto a cooling rack and leave until it has completely cooled.
- When coolded completely, after about 45 minutes to an hour, it is ready to enjoy.
Nutrition Facts : Calories 136.8, Fat 0.4, SaturatedFat 0.1, Sodium 60, Carbohydrate 28.7, Fiber 1, Sugar 0.1, Protein 3.9
PANE RICCO
This is a rich Italian sandwich.
Provided by Marion Wilting
Categories Other Appetizers
Time 20m
Number Of Ingredients 5
Steps:
- 1. Drip the white wine onto the bread slices, then lightly toast the bread.
- 2. Place one slice prosciutto on each bread slice and put one slice mozzarella cheese between each pair of bread slices.
- 3. Drizzle olive oil over top of the sandwiches and put them under the broiler for 5 minutes.
- 4. Serve hot with gree salad.
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