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Cooking, Baking and Painting in Italia

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Baking to forget

laPapessaGiovanna

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Today, probably as many of you,  I felt the need to do something normal to forget that the world can be a shitty place. Creating something,  especially food, with my hands helps me to foster hope, with busy hands it's easier to fight fear. I made common bread, bread with walnuts and dried grapes, ciabatte and arab bread. 20151114_181709.thumb.jpg.c827c2bf33af69I'll post all the recipes in the next days, promised. Since I am a bit tired I'm posting only about the bread with walnuts and dried grapes. The recipe is the same as for the common bread and you find it here. The difference is that to the ingredients you add a couple of teaspoons of honey and, once you have started kneading, you can add 250gr of dried grapes (already lsoaked in hot water, then squeezed and dried with a towel) and some roughly cut walnuts.20151114_115333.thumb.jpg.baa62064725a3a Let it rest in a warm place for 2 hours and a half. Then form three boulages carefully  folding the pieces of dough on themselves and let them rest on a wooden surface 20151114_151121.thumb.jpg.47f47073019d08 for 15/30 minutes till they relax. Folding again the boulages give them the final form. 20151114_152429.thumb.jpg.0db839059d79fc Let them rest in a warm place covered with a plastic sheet for an hour 20151114_161408.thumb.jpg.f4b487baa92a56 then take away the sheet and turn on the oven putting inside a bowl of water. After another half an hour cut the bread 20151114_163911.thumb.jpg.2b90ca06c3ecf4 and cook it for 30 minutes at 230ºC and then lower the temperature at 180ºC for other 15 minutes.  And this is it. 20151114_172527.thumb.jpg.e6674a0d08645fIt's one of my favourite comfort foods, I usually slice the loaves and freeze the surplus so it's ready for when I need it.

Wishing peace  for everyone. 

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Duggarsdugup

Posted

Great idea.  I wish I had your baking energy, but I don't, so perhaps I'll scare up a batch of crispy marshmallow rice treats to self medicate from the reality of the world.  I think I could handle that.  :my_shy:

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SpoonfulOSugar

Posted

Goodness - that's a lot of beautiful bread!  I'll be right there to sample some . . . . . . . . 

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laPapessaGiovanna

Posted

Goodness - that's a lot of beautiful bread!  I'll be right there to sample some . . . . . . . . 

You would be very welcome in my kitchen  :my_smile:

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Cartmann99

Posted

I don't have any raisins on hand, do you think that dried cherries would work in this recipe? 

Thanks!

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SpoonfulOSugar

Posted

In your honor, I think I will toast some bread and add peach freezer jam.

(I might bake pizza tomorrow . . . . )

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laPapessaGiovanna

Posted

I don't have any raisins on hand, do you think that dried cherries would work in this recipe? 

Thanks!

Why not?  ;-) If you try tell us. I don't know if cherries get along well with walnuts, I never tried,  maybe cherries and hazelnuts... 

In your honor, I think I will toast some bread and add peach freezer jam.

(I might bake pizza tomorrow . . . . )

Enjoy it :-D! Pizza is always a good idea. 

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SpoonfulOSugar

Posted

I don't have any raisins on hand, do you think that dried cherries would work in this recipe? 

Thanks!

I personally think dried cherries would be lovely.

(Says the woman who would list cherry as one of her favorite fruits in the whoolllllle wiiiiide world.)

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CTRLZero

Posted

Your bread is beautiful.  I like to bake for therapy (for any reason, really), and you have inspired me to roll up my sleeves and do some kneading this weekend.   We restocked our wine rack yesterday, so a toast in your honor will follow.  Take care. 

:wine:

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Cartmann99

Posted

Why not?  ;-) If you try tell us. I don't know if cherries get along well with walnuts, I never tried,  maybe cherries and hazelnuts... 

Enjoy it :-D! Pizza is always a good idea. 

Unfortunately, I don't have hazelnuts on hand.  I do have almonds and pecans, and I like both of those with cherries. :pb_smile:

In your honor, I think I will toast some bread and add peach freezer jam.

(I might bake pizza tomorrow . . . . )

Would you be willing to share your pizza recipe?

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laPapessaGiovanna

Posted

 

Unfortunately, I don't have hazelnuts on hand.  I do have almonds and pecans, and I like both of those with cherries.

Would you believe that I never ever tasted pecans?  They are named so often on FJ (thanks Pecan Thief) that I'm really curious but it's not so easy to find them here.

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SpoonfulOSugar

Posted

Would you believe that I never ever tasted pecans?  They are named so often on FJ (thanks Pecan Thief) that I'm really curious but it's not so easy to find them here.

That gobsmacks me.

I guess because it's 1) one of my favorite nuts and 2) one I have had from the time I was little.  (Pecan pie = divine.  Divinity candy with pecans = ambrosia.)

In my household, the current "big deal" is black walnuts.  If I had had them, it was only once or twice.  DH grew up eating them and adores them.  

Very interesting.

@Cartmann99 - I will dig out the recipe and post it.  I have to find the right notebook.  It's a derivative of the Kitchenaid pizza dough recipe, but DH and I have tweaked it.

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Cartmann99

Posted

Would you believe that I never ever tasted pecans?  They are named so often on FJ (thanks Pecan Thief) that I'm really curious but it's not so easy to find them here.

 Growing up, we always always had a big jar of pecans in the freezer. My family was so crazy about them that my mother would put pecans in the cornbread dressing at Thanksgiving and Christmas. Now, that I'm the cook, I put bacon in as well. :pb_lol:

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SpoonfulOSugar

Posted

@Cartmann99

1 pkg active dry yeast

1 C warm water (105-115 degrees F)

3/4 t. garlic salt

1 T sugar

1 rounded T olive oil

2 1/2 - 3 1/2 C flour

1/4 C parmesan cheese (if desired)

chopped fresh herbs (if desired)

 

Mix all dry ingredients (including yeast; start with 2 1/2 C flour) in mixing bowl.  Using bread hook, mix the dry mix, add desired herbs and then slowly add in water and olive oil.    Mix (Kitchenaid speed 2) for 1 minute.

Continue mixing, and slowly add additional flour (1/4 to 1/2 C at a time) until the dough clings to the hook and cleans the bowl.  Knead (using the mixer) for an additional 2 minutes.

Place in greased bowl, turning to grease top.  Cover and let rise in warm place (I just barely warm my oven) until doubled.  (For me - it's about 45 minutes.)

Brush pan with oil; sprinkle with cornmeal (to prevent sticking.)  Press dough into pan and top as desired.  Bake at 450 degrees F for 13 to 15 minutes (crust should be browned on edges and bottom.

 

I feel like I cheat using the Kitchenaid, but I'm just not a happy kneader.

Also, you can make and proof this dough and then refrigerate or freeze it.  (I've only done the fridge thing - once it's proofed, it  is just refrigerated until needed [2 - 3 days].  Then I take it out while I am prepping the toppings, and it's ready to use when I am.)

Please let me know if you have questions.

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SpoonfulOSugar

Posted

I've been reading this thread to Mr. Spoon, and realized I made an assumption that now I want to check.

Dried grapes are raisins?  Or is there actually a difference?

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Cartmann99

Posted (edited)

@Cartmann99

1 pkg active dry yeast

1 C warm water (105-115 degrees F)

3/4 t. garlic salt

1 T sugar

1 rounded T olive oil

2 1/2 - 3 1/2 C flour

1/4 C parmesan cheese (if desired)

chopped fresh herbs (if desired)

 

Mix all dry ingredients (including yeast; start with 2 1/2 C flour) in mixing bowl.  Using bread hook, mix the dry mix, add desired herbs and then slowly add in water and olive oil.    Mix (Kitchenaid speed 2) for 1 minute.

Continue mixing, and slowly add additional flour (1/4 to 1/2 C at a time) until the dough clings to the hook and cleans the bowl.  Knead (using the mixer) for an additional 2 minutes.

Place in greased bowl, turning to grease top.  Cover and let rise in warm place (I just barely warm my oven) until doubled.  (For me - it's about 45 minutes.)

Brush pan with oil; sprinkle with cornmeal (to prevent sticking.)  Press dough into pan and top as desired.  Bake at 450 degrees F for 13 to 15 minutes (crust should be browned on edges and bottom.

 

I feel like I cheat using the Kitchenaid, but I'm just not a happy kneader.

Also, you can make and proof this dough and then refrigerate or freeze it.  (I've only done the fridge thing - once it's proofed, it  is just refrigerated until needed [2 - 3 days].  Then I take it out while I am prepping the toppings, and it's ready to use when I am.)

Please let me know if you have questions.

Thanks for sharing your recipe. I haven't made pizza in a while. I usually use the cast iron skillet-broiler-stovetop method, but I love seeing what others are doing. :pb_smile: 

Please don't apologize to me for not kneading by hand. I rarely bake bread in my bread machine, but I frequently use the dough cycle. My stand mixer is one of those where the bowl turns while the beaters stay in one place, and you have to monitor it carefully even if you are just creaming butter and sugar together. It's fine for things like meringue, whipping cream, or cake batter, but not for cookie or bread doughs. 

 

Edited by Cartmann99

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SpoonfulOSugar

Posted

Thanks for sharing your recipe. I haven't made pizza in a while. I usually use the cast iron skillet-broiler-stovetop method, but I love seeing what others are doing. :pb_smile: 

Please don't apologize to me for not kneading by hand. I rarely bake bread in my bread machine, but I frequently use the dough cycle. My stand mixer is one of those where the bowl turns while the beaters stay in one place, and you have to monitor it carefully even if you are just creaming butter and sugar together. It's fine for things like meringue, whipping cream, or cake batter, but not for cookie or bread doughs. 

 

I love my Kitchenaid.  If I were smart, I would budget for more attachments and use it even more.

Mr. Spoon and I started making fresh pasta last spring.  It would definitely be easier with the Kitchenaid . . . . . . 

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laPapessaGiovanna

Posted

I've been reading this thread to Mr. Spoon, and realized I made an assumption that now I want to check.

Dried grapes are raisins?  Or is there actually a difference?

I meant raisins,  but I was too lazy to check with the dictionary :my_biggrin:  

 

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SpoonfulOSugar

Posted

Mr. Spoon wants to know about your oven.  He thinks your bread is beautiful artisan bread and therefore you should be using a brick oven . . . . . . 

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laPapessaGiovanna

Posted

Mr. Spoon wants to know about your oven.  He thinks your bread is beautiful artisan bread and therefore you should be using a brick oven . . . . . . 

Unfortunately not. It's a very common (even if very new, it should be the very last model) Hotpoint Ariston. It's fantastic and I love it but I am thinking of improving it with a refractory stone. I have yet to look for it but on internet forums for Italian kneading maniacs they say they are ease to find in construction materials shops. They say that with it the oven should improve incredibly especially for making pizza exactly like in a brick oven with a true fire. I absolutely want to try.

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laPapessaGiovanna

Posted

I am quite tired it was a busy day and I have energy left for only one post. What do you prefer: ciabatta bread, arab bread or pasta? What do you find more interesting? 

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Cartmann99

Posted (edited)

I am quite tired it was a busy day and I have energy left for only one post. What do you prefer: ciabatta bread, arab bread or pasta? What do you find more interesting? 

I want to see everything!

Okay, since we haven't seen you do pasta yet, I'll settle for that right now. :pb_smile:

Edited by Cartmann99

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laPapessaGiovanna

Posted

I want to see everything!

Okay, since we haven't seen you do pasta yet, I'll settle for that right now. :pb_smile:

II'll post everything promised (mostly because I already took the trouble of taking pics :pb_mrgreen:) but once at a time. Ok it's pasta then, time to write it.  

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