Crusty Italian Bread

Way back when I made those stuffed shells I had extra, which I froze.  Well we had them on a Sunday on my day to cook.  Made this bread to go with it.  It's so yummy...nothing better than fresh homemade bread right out of the oven with some butter.  You could eat the whole loaf...I know you could, cause I sure can.    I mixed the dough in my KA food processor.  Worked out great. 

Crusty Italian Bread

makes 2 loaves

1 1/3 cups warm water

2 1/4 teaspoons yeast

1 Tablespoon brown sugar

1 1/2 teaspoons salt

1 1/2 teaspoons olive oil

4 cups flour

Place warm water, yeast and brown sugar in mixing bowl. Stir and let stand for a few minutes until it start to bubble and foam a bit. 

Add olive oil and salt.  Mix and add the flour gradually.  You want to add enough that the dough comes away from the sides of the bowl.  You want to mix it with the dough hook for a few minutes.    

Cover and let the dough rise until doubled about 30 minutes.

Punch down dough and divide in two and form into two loaves (I doubled the recipe this time.)   Cover with a damp cloth and let rise until doubled.

Preheat oven to 375 degrees.

Beat together:

1 egg

1 Tablespoon water

Brush the risen loaves with the egg mixture.

Make a single long quick cut down the center of the loaves with a sharp knife.

 Place at least 1 cup hot water in a shallow pan and place it on the rack underneath the bread.  The steam will make the crust turn perfectly.  You may need to add a bit more water during cooking. You do not want it to evaporate.

Bake for 25-30 minutes or until the loaves turn golden brown and sound hollow when you tap them.

If you can place them on a rack to cool a bit, this is very difficult I know all to well.  Then slather with butter and enjoy.

Thanks for stopping by, have a wonderful week and Remember to Find the Time to DO ALL the things You L♥ve.

Donna

Challah *quick*

A friend posted this on FB and I thought I'd see if it really is quick...Yup sure is and so simple.  Made in a big so there's no mess to clean up  How great is that and the added bonus is that it tastes as good as it looks.
Give it a try you won't be sorry.

INGREDIENTS (1 challah)
1 tbsp. yeast
1 cup warm water
3 tbsp. sugar
1/2 tbsp. salt
1/3 cup canola oil
3 cups all-purpose flour + 1/4 cup
1 egg for basting (optional for vegan challah, substitute olive oil)
Sesame seeds for topping
PREPARATION
1. In a 1 gallon plastic ziplock bag, add the yeast, water, sugar, salt, oil and 3 cups of flour.
2. Give the bag a little shake. Don’t work too hard- remember, it’s a lazy challah!
3. Place the bag in a bowl of warm water for 30 mins. The dough should be very wet. It will start to bubble and self-knead. WHOA.
4. Add the 1/4 cup flour and give the bag another shake.
5. Leave the bag for 1 hour to rise. This step can vary depending on the temperature in your house, so let the dough rise until it looks kneaded. It should still be a wet dough. You can flip the bag over every 20 mins to help it along.
6. Preheat oven to 300F/150C
7. On a floured surface, separate the dough and stretch out 3 strands. Braid.
8. Baste with egg and sprinkle sesame seeds (optional for vegan challah, substitute olive oil). Leave to rise for 15 mins (optional but recommended).
9.  Bake on a non stick tray for 40 mins or until golden on top.

I served this with the stuffed shells which will be coming soon.
Thanks for stopping by, have a great week and Always Remember to Find the time to Do ALL the things YOU L♥ve/
Donna

Pear Apple Coffee Cake

My oldest grandson Josh was home on leave and one night he requested German food.  My daughter asked if I would make the dessert so this is what I made.

Filling:
2 granny smith apples (sliced)
2 Bartlett pears (sliced)
2 TBL butter
2-3 tsp. cinnamon
1/4 tsp fresh ground nutmeg
pinch of salt
1 tsp. lemon juice
1/4 cup of sugar

Dough
1 1/4 cup of AP flour
1/4 tsp slat
3/4 TBL yeast
2 1/4 TBL butter, melted
½ egg (whisk....use other 1/2 to
3 oz hot tap water

Directions:
In a skillet cook the apples with the other ingredients, side aside to cool.

Dough:
Whisk together the first 3 ingredients
In another bowl whisk the next 3 ingredients, add to the flour mixture and knead for 3 minutes.   (dough will be sticky and soft)  Cover and let rest for 20 minutes.

On floured surface, roll out dough to a 13x15 triangle.  Transfer to a parchment lined cookie sheet , cut strips along each side, leave a good space in the middle for your filling.  Pile on filling  (I also added 1/4 cup of fine chopped walnuts on top of the filling, you can also add raisins or dried  cranberries ) and then fold up end and then do a criss cross til you reach the other end, before folding the last strips fold up end then do the criss cross.
Cover with plastic wrap and put in refrigerator for 2 hours.
Preheat oven to 375°
Make Strudel for top

Ingredients:
1 1/2 TBL butter
3 TBL AP flour
1/8 cup powdered sugar
1/8 tsp cinnamon
1/4 cup slivered almonds or fine chopped almonds
Combine dry ingredients then cut in butter to make coarse crumbs.
Brush cake with rhe remaining ½ of egg, then top with strusel.  Bake at 375 for 15 minutes, then turn down oven to 350° and bake for an additional 15 minutes.
Top with vanilla glaze
Glaze:
1/8 cup powdered sugar
dash of vanilla
1-2 tsp water
Mix to make glaze
in small bowl put sugar and dash of vanilla, add small amount of water at first, stir, add more is needed.  You need to get it to the consistency of a slight running mixture.  Drizzle over top.

 Thanks for stopping by, have a GREAT day and Remember to Find the Time to Do ALL the things YOU love.
Donna