Pane al Formaggio 2
Pane Integrale - Whole-Wheat Bread
Pan ai Cinque Ceriale con Noci / Five-Grain Bread…
Pan ai Cinque Ceriale con Noci / Five-Grain Bread…
12-03-05
Brood in de romertopf
Ciabatta
Country Bread 3
Grof voltarwebrood
Klein fijn voltarwe 01-03-05
Klein witbroodje
Lichtbruin spelt 14-03-05
Meergranenbroodje uit de kleine romertopf
Mini Romertopfbroodje
No-Knead (Meergranen) Bread 1
No-Knead (Meergranen) Bread 2
No-Knead (Meergranen) Bread 3
Oatmeal Bread 1
Pain aux noix
Potato Bread
Potato Bread 2
Tomaat-olijvenbrood
Tyrolean Ten-Grain Bread 2
Witbrood 21-02-05
Zuurdesembrood van spelt
Buttermilk Wheat Bread uit de romertopf 1
Buttermilk Wheat Bread uit de romertopf 2
Klein Blinibroodje uit de romertopf
Piccalillybrood uit de romertopf
Oatmeal Bread 1
Oatmeal Bread 3
Pane Francese 1
Pane Francese 2
Fluweelzacht bonenbrood uit de romertopf 1
Fluweelzacht bonenbrood uit de romertopf 2
TyroleanTen-Grain Bread uit de romertopf
Country Bread 1
Country Bread 2
Potato Bread 3
Honing-Tarwebrood uit romertopf 3
Honing-Tarwebrood uit romertopf 1
Honing-Tarwebrood uit romertopf 2
Toasted Sesame and Sunflower Loaf
Pain de Campagne gebakken in tajine
Pain de Campagne 2
Pain de Campagne 3
Pain de Campagne in de tajine
Multigrain Bread Extraordinaire
Spanish Peasant Bread 2
Spanish Peasant Bread 1
Spanish Peasant Bread 3
Beer Bread 1
Beer Bread 2
Minibroodje uit de Römertopf
Minibroodje uit de Römertopf 2
Soepstengels?
No Pain Ordinaire 1
No Pain Ordinaire 2
Italian Bread
Italian Bread 1
Italian Bread 2
Buttermilch-Haferflockenbrot
Buttermilch-Haferflockenbrot
Torta di Frutta Fresca
Semelle
Pizza alla Romano2
Pizza alla Romano 1
Panini Integrale con Miele
Pane Toscano Scuro
Pane Toscane Scuro
Pane Tipo Altamura (Durum-Flour Bread from Altamur…
Pane Nero (Rye Bread from Bolzano) 2
Pane Nero (Rye Bread from Bolzano) 1
Pane Integrale con Miele
Pane di Genzano2
Pane di Genzano 1
Pane au Cinque Cereali con Noce
Pane all'Olio (Olive Oil Rolls baked in wreath)
Pan Completo o Pan Graham
Pan Bigio 2
Pan Bigio 1
Crostata di Frutta2
Crostata di Frutta 1
Coccadrillo 2
Coccadrillo 1
Ciabatta, Slipper-Shaped Bread from Lake Como
Campagnolo
Carol FIeld The Italian Baker
Focaccia alla Genovese - Focaccia alle Olive
Asparagus Bread - Aspergebrood
Lingonbröd IKEA
Chewy Mini Bagels
PANE DI PASTA TENERA CONDITA or ITALIAN KNOT BREAD
Für Nizza (5): Pompernikkel
Für Nizza (4): Couronne Chignon
Für Nizza (3): Sawtooth Bread - Pain Scie
Für Nizza (2): Ciabatta
Essenenbrood
Für Nizza (1): Pain Régence
Beer Bread
Zwieback
Bierbrood
Farl
Crusty pale ale pot boule
Carrot Bread
Partybrot
Vierkante broodjes
3x is scheepsrecht - Daisy Loaves (with small roll…
BBB's Pane Francese
everyday oatmeal honey-raisin bread
Pane Francesa
Pane Francese 1 and 2
No-Knead Easy Oat Bread
No-Knead Easy Oat Bread
Kaasbrood
50% Whole Wheat Sandwich Bread
Lyon-style Sun Bread (Le Soleil)
Buckwheat and Whole Wheat Bread
Toastbrot nach Bäcker Süpke
Lemon Love Bun
Sprouted Wheat Berry Bread
Pita
Gevlochten brood
Cracked Wheat Bread
Potato Bread (Pain à la Pomme de Terre)
See also...
Keywords
Authorizations, license
-
Visible by: Everyone -
All rights reserved
-
910 visits
Pane al Formaggio 1
Met veel Parmesan en peccorino cheese
Translate into English
(deleted account) has particularly liked this photo
- Keyboard shortcuts:
Jump to top
RSS feed- Latest comments - Subscribe to the comment feeds of this photo
- ipernity © 2007-2024
- Help & Contact
|
Club news
|
About ipernity
|
History |
ipernity Club & Prices |
Guide of good conduct
Donate | Group guidelines | Privacy policy | Terms of use | Statutes | In memoria -
Facebook
Twitter
Sent the recipe by email
Take two of Italy’s best cheeses- aged Parmesan and the saltier, more pungent pecorino- fold them into a dough enriched with eggs and a little olive oil, and you have a superb cheese bread to eat with smoked meats, soups, green salad, and even fresh fruit.
Makes 2 round or long, thin loaves
2 ½ teaspoon (1package) active dry yeast or 1 small cake (18 grams) fresh yeast
1 cup warm water
2 eggs, room temperature
2 tablespoons olive oil
3 ¾ cups (500 grams) unbleached all-purpose flour
2 teaspoons (10 grams) salt
¾ cup (75 grams) grated Parmesan cheese
½ cup (50 grams) grated pecorino cheese
Cornmeal
1 egg white, beaten
By Hand
Stir in the yeast into the water in a large mixing bowl; let stand until creamy, about 10 minutes. Whisk in the eggs and oil. Mix the flour and salt and stir half into the yeast mixture; stir in the remaining flour with the cheese. Knead om a lightly floured surface, sprinkling with 2 or 3 tablespoons additional flour as needed, until firm, elastic and silky, 8 to 10 minutes. The texture may be slightly gritty from the cheese.
By Mixer
Stir the yeast into the water in a mixer bowl; let stand until creamy about 10 minutes. Mix in the eggs and oil with the paddle, and then the flour, salt, and cheeses. Change to the dough hook and knead until firm, velvety, and elastic, 3 to 4 minutes. The texture may be slightly gritty from the cheeses.
By Processor
If the capacity of your food processor is 7 cups or less, process this dough in 2 batches. Stir the yeast into ¼ cup warm water in a small bowl; let stand until creamy, about 10 minutes. Place the flour, salt, and cheeses in a food processor fitted with the dough blade and process with several pulses to mix. Break the eggs and pour the oil on the top of the four mixture. With the machine running, pour the dissolved yeast and ¾ cup plus 2 tablespoons cold water through the feed tube as quickly as the flour can absorb it and process until the dough gathers into a ball. Process 45 seconds longer to knead. Knead briefly by hand on a lightly floured surface until elastic and silky.
First Rise
Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise until doubled, about 2 hours.
Shaping and Second Rise
Punch the dough down on a lightly floured surface and knead briefly. Cut the dough in half and shape each piece into a round loaf or a log that is fatter in the middle and tapered at the ends. Place on a baking sheet or peel sprinkled with cornmeal, cover with a towel, and let rise until doubled, about 1 hour.
Baking
Thirty minutes before baking, heat the oven with a baking stone in it to 425º F. Just before baking, brush the loaves with the egg white. Slash the long loaves with 3 parallel cuts, using a razor. Sprinkle the stone with cornmeal and slide the loaves onto it. Bake 40 minutes, spraying 3 times with water in the first 10 minutes. Cool completely on a rack.
Carol Field
The Italian Baker
Sign-in to write a comment.