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Bon Appetit September 1980
active dry yeast
1 cup warm
water (105 to 115 degrees F.)
tablespoons oil [we use olive oil]
garlic cloves, halved
bread flour (10 ounces)
unbleached all-purpose flour (5 ounces)
minced fresh basil leaves, or 1/2 teaspoon dried, crumbled
Insert steel knife in food processor and mix egg with salt 2 seconds; remove
and set aside. Do not clean work bowl.
Oil a large mixing bowl and set aside. Combine yeast and sugar with warm
water in small bowl and let stand until foamy, about 10 minutes. Meanwhile,
heat oil in small skillet over low heat. Add garlic and cook, stirring
occasionally, until soft but not brown, about 8 minutes. In food processor
fitted with steel knife combine flours, salt, basil and garlic-oil mixture
and mix 5 seconds. Add yeast mixture through feed tube with machine running
and continue mixing until dough is uniformly moist and elastic, about 40
seconds. Transfer to oiled bowl, turning to coat all surfaces. Cover bowl
with damp towel. Let stand in warm draft-free area (an oven preheated to
lowest setting 2 minutes and then turned off works well; cushion bottom of
bowl with pot holder) until dough has doubled in volume, about 1 hour.
oil double French bread pans or baking sheet and sprinkle with cornmeal.
Punch dough down and divide in half. Roll 1 half out on lightly floured
surface into an 8-by-10-inch-rectangle. Roll up lengthwise (as for jelly
roll), pinching ends and seam tightly. Repeat with remaining half of dough.
Place seam side down in pans or on baking sheet. Cover with damp towel and
set stand in warm draft-free area until doubled in volume, about 1 hour.
About 15 minutes before baking, preheat oven to 425 degrees F. Slash tops of
loaves with steel knife of food processor and brush with glaze, being
careful not to drip glaze onto pan. Bake until loaves sound hollow when
tapped n bottom, about 25 to 30 minutes. Remove loaves from pans and let
cool on wire rack. Reheat just before serving.
Monti's Roman Bread
Monti's La Casa Vieja - Tempe, AZ
Bon Appetit October 1980
1 1/2 cups warm water (105 to 115 degrees F.)
1 tablespoon sugar
1 cake compressed yeast
4 cups (or more) all-purpose flour
1/2 cup finely chopped onion
2 teaspoons salt
1 teaspoon coarse salt
Combine water and sugar in large mixing bowl. Crumble yeast
over, then stir well. Let mixture stand until foamy, about 5 minutes. Stir
in 2 cups flour, blending well. Add another 2 cups flour, onion and 2
teaspoons salt. Transfer dough to well-floured board and knead until smooth,
about 20 minutes, adding more flour as necessary to prevent sticking. Place
dough in well-oiled owl, turning to coat all surfaces. Cover with towel and
let rise in warm draft-free area until doubled, about 1 hour.
Turn dough out onto oiled baking sheet. Shape into round loaf 1 inch thick.
Let dough rise until doubled, about 30 minutes. Preheat oven to 400ºF. Brush
top of loaf lightly with oil. Sprinkle with coarse salt and rosemary. Bake
until top is very lightly browned, 20 to 20 minutes. Serve warm.
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