Thursday, March 18, 2010

PaPa's Bread

When I was a little girl, for the 3 yrs my parents were married for the second time, I got to spend some time with the Italian side of my family. Those times were great fun, and great eating. I hope to share with you some of the food I discovered through that side of the family.

This recipe is from my Italian great-grandfather. It's wonderfully crisp and chewy. It can be made into rolls, or used for pizza dough. Thanks to my lovely cousin for this recipe.

PaPa's Bread

6-7 cups unbleached white flour
1 pk quick dry yeast
2 cups warm water
1/2 Tbs salt
1 Tbls olive oil
1 Tbls sugar

Put yeast in water wait ~1min
Put in flour, salt, sugar and oil
Using bread hook mix on low for 15 min (or by hand until you're exhausted)
Let rise 1 1/2 hr.
Cut into rolls, or roll out for pizza dough
Let rise 30 min
Bake @ 375F 15 min.

Notes and modifications:

I have successfully halved this and made it with the dough cycle of the bread machine. For half a recipe, 1/2 package of yeast=1 1/8 tsp yeast.

I have made this with 100% whole white wheat instead of refined unbleached white flour. Using 100% whole white wheat makes a very heavy roll, but a fine pizza crust.

For healthier rolls try mixing in half whole white wheat. It's a decent compromise between amazing and healthy. Whole white wheat needs a little extra gluten, for every 1 cup of whole white wheat add 1 Tbs gluten. Remember that whole wheat can benefit from a little extra time to rise.

To make it as good as "PaPa", use the unbleached white flour, and eat healthy another day.

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