i-ItalyNY - 2014-06 - page 36

36
|
i-
Italyny
|
June-July 2014
|
Dining In
Taking Italy toyour family table
HowtoPrepare
Paneallenoci (Walnut Bread)
31
/
3
cups all
-
purpose flour
n
3 T
bsp brewer
s yeast
n
2
T
bsp sugar
n
¾
cup milk
n
2
eggs
n
¼
cup butter
n
1
teaspoon salt
n
1 ½
cups
(
coarsely chopped
)
nuts
n
by Rosanna Di Michele
Wheretofind IT
E
ataly
200 5thAvenue
D
i
P
alo
s
200GrandSt. (atMott St.)
C
itarella
2135Broadway
1313ThirdAvenue
424Aveof theAmericas
A
gata
&V
alentina
1505FirstAvenue
64UniversityPlace
M
orton
W
illiams
9082ndAvenue
311 East 23rdStreet
1565 1stAvenue
J
erry
s
G
ourmet
410 S
outh
D
ean
S
treet
E
nglewood
, NJ
Makes 4 servings
for making artisanal bread is
yeast. In particular, “starter
yeast,” considered the soul of
bread. “Starter yeast” gives
bread its shape and taste,
whether it’s made with a
leftover bit of dough or dough
made with flour, water and
sugar that have been mixed
together and fermented
spontaneously. Once upon
a time, natural yeast was
considered a precious
commodity, and bakers would
set aside a part of each day’s
dough, which they would
refresh by removing the outer
layer of crust and re-kneading
it with water and flour. This
kind of yeast goes by many
names in Italy:
pastella acida
,
pasta
(or
lievito
)
madre
and,
around Cuneo in Piedmont,
Alvà
, which is conserved and
used to this day.
Last but not least, if you are
serious about breadmaking
you should never forget water
and salt. You can distinguish
all kinds of Italian bread by
these two ingredients! Water
is essential. Good bread is one
hundred parts flour to forty
or fifty parts water. Salt is
also indispensable. However,
some kinds of bread are
traditionally made without
salt, like Tuscan bread or
Umbrian bread from Terni.
●●
In a large bowl, knead 1 cup of wheat, lukewarm
milk, sugar and yeast with a wooden spoon for a
few minutes. Let stand for 15 minutes.
Add the rest of the flour, eggs, butter, salt and
knead again.Add nuts and shape themas desired
(French sticks, loaves, small buns).
Set the rounds on a tray with baking paper.
Let stand at room temperature for 30-60 min-
utes, until the dough has doubled in volume.
Preheat the oven to 350° andbake for 30minutes,
until nicely browned.
Let them cool before slicing.
Excellent if served with cheese or smoked
salmon
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