Dip Bread Appetizers

Dip Bread Appetizers

Archive for the Category 'Breads'

Anchovies And Mozzarella Cheese On Bread With Extra Virgin Olive Oil

Friday, October 03rd, 2014

Here is a bread and EVOO recipe:

• One cup of milk
• One loaf unsliced white bread
• One pound mozzarella cheese
• Three quarter cup flour
• Three tablespoons butter
• Three tablespoons extra virgin olive oil
• Two eggs

Beat the eggs until ready to pour. Cut the bread into slices about three quarter inch thick. Trim the crusts. Cut the slices into one and one half inch squares. Soak in the milk two minutes; drain. Cut the cheese the same size. Thread the bread and cheese on six skewers, starting and ending with the bread. (Use five pieces of bread and four slices of cheese for each skewer) Start and end with bread, keeping cheese and bread close together. Roll the skewered ingredients in the flour, the eggs, and flour again, coating them well. Heat the butter and oil in a skillet; saute the spedino until browned and crisp on all sides. Slide off the skewers at the table. Prepare the sauce while the skewers are baking.



• One half cup chopped anchovies
• Six tablespoons butter
• Two tablespoons minced parsley

Melt the butter in a skillet; saute the anchovies and parsley for two minutes. Pour over the spedino. Serves six.

Italian Bread Made Homestyle

Sunday, March 23rd, 2008

Italian Bread Homestyle

You will need:

  • 1 cup of water
  • 2 tbs water (These two amounts of water will need to be divided)
  • 3½ cups all purpose flour  (This amount will need to be divided)
  • ¼ oz active dry yeast (or 1 equivalent pack)
  • 1 tsp sugar
  • ¾ tsp cornmeal
  • 1 egg

In a small saucepan, over a low heat, heat 1 cup of water until temperature reaches a maximum of 130 degrees Fahrenheit.
In a large bowl, mix together 2 cups of flour, sugar and yeast. Combine with heated water to create soft dough. Remember to only use a rubber spatula. Slowly add and extra cup of flour whilst stirring until your dough becomes a little drier.

Prepare a surface on which to knead the dough by lightly dusting with flour. Place the ball of dough onto the surface and knead for up to a maximum of eight minutes. The dough needs to be smooth and elastic so gradually add the extra flour to achieve this result.

Thoroughly grease a bowl and add your dough ball ensuring that all sides are greased. After covering with a plastic wrap loosely; leave in a warm temperature so that the dough will rise. You will know when it is ready to use when it has doubled in size. This process should take approximately one hour.

Your dough is now ready to be shaped. To achieve a 10” circle, flatten the dough by punching down and gently flattening. The dough should now be rolled up tightly. Ensure the ends and seams are sealed. The final result should be a 12” long loaf. Making sure the seam of your loaf is on the underside, place on a baking sheet that has been dusted with cornmeal. It should now be left to prove again using the same method as before.

Your loaf will be ready to bake after leaving it to rise for a further 30 to 40 minutes. Preheat your oven to reach a temperature of 350 degrees Fahrenheit. Make diagonal indentations with a sharp knife in the top of your loaf every three or four inches, each indentation being about 3” in length. You are now ready to glaze the entire loaf. Beat together one egg and the remaining water in a bowl. Using a brush entirely coat the bread evenly. The bread is now ready to be baked in the oven for up to 35 minutes. A good tip is tapping the loaf and if it sounds hollow it is thoroughly baked. Transfer your loaf onto a wire rack to cool.

Makes 12 servings


Focaccia: An Italian Flat Bread

Monday, March 17th, 2008

Focaccia is a flat Italian bread that is typically topped with herbs, olive oil, and various cheeses. Modern pizza is a relative of focaccia. With time, focaccia has evolved to meet the tastes of those preparing it. Depending on the region, you may find focaccia that bears no resemblance to the original flatbread it once was.

Focaccia goes by many different names. In Argentina it is called “Fugazza”, “Foisse” in Burgundy, and “Fougasse” in France. Focaccia is basically a mixture of water, salt, sugar, yeast, and flour. Some prefer to add things to the dough before baking such as oregano, sage, rosemary, or other herbs. Others prefer to wait until after the dough is baked and top it with toppings such as herbed olive oil, meats, or cheeses. All is a matter of taste and location.

After the dough has been prepared it can be brushed with olive oil before rising to retain moisture. After rising, the dough is usually pressed out by hand or rolled out. The thick layer of dough is then punched with holes by a fork or knife to prevent bubbles in the dough. Bubbles that form during baking can also be pierced with a fork to reduce them. Once baked the dough can be brushed with olive oil.

Every region across the Mediterranean has their own evolved versions of Focaccia. Some experimentation has even led to the production of sweet versions of focaccia. Stiacciata coi Siccioli, from Artusi, matches the Ciccioli with sugar, eggs, and peel from a citrus fruit such as orange or lemon. In Provence the dough was enriched in the 14th and 15th centuries. The result was more a resemblance of a cake which managed to escape taxes that were placed on bread.

[tag] Italian Focaccia[/tag]


Copyright © 2008 DipBread.com All rights reserved.