Fugozza
Fugozza
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Rating: 5
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This is an Italian bread and comes to me from a very good friend in the US, and she got this recipe (and makes it often) from her lifetime friends who are in fact Italian, and direct from Italy, so I would say this recipe is very authentic. This is a no knead bread and is baked in a 9x13 pan. I made this on 15 May 2018, the very day I received this recipe. For the term I use, proofing, that is the same as rising.
Prep Time
10 minutes
Passive Time
3 1/2 hours for proofing
Prep Time
10 minutes
Passive Time
3 1/2 hours for proofing
Fugozza
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
This is an Italian bread and comes to me from a very good friend in the US, and she got this recipe (and makes it often) from her lifetime friends who are in fact Italian, and direct from Italy, so I would say this recipe is very authentic. This is a no knead bread and is baked in a 9x13 pan. I made this on 15 May 2018, the very day I received this recipe. For the term I use, proofing, that is the same as rising.
Prep Time
10 minutes
Passive Time
3 1/2 hours for proofing
Prep Time
10 minutes
Passive Time
3 1/2 hours for proofing
Ingredients
Servings:
Instructions
  1. In a large mixing bowl, add the water, salt, sugar, and yeast, stir together then let sit on the counter for 5 minutes. While that is siting, measure out the 4 cups of flour into another large mixing bowl.
  2. To the yeast mixture, add just one cup of flour and mix that in, a sturdy spoon can be used for this whole process.
  3. Then add another cup of flour and mix, then another, then the last of the flour. The mixture will be a big sticky flour ball.
  4. Take the bowl the flour was in, wipe that out, then lightly spray with olive oil (I use a oil sprayer and olive oil), or lightly coat with butter, you just need to get the dough out of the bowl after proofing, Keep in mind, you are going to put the bread dough in this bowl to proof, you want to make it easy to get this out of this bowl. Roll out the sticky dough from the first mixing bowl to the lightly oiled/greased bowl.
  5. Cover the bowl with a dry towel and let proof (rise) for 3 hours. This photo is after 3 hours.
  6. Punch down the dough, lightly flour your hand for this.
  7. Roll out the dough into a 9x13 well buttered baking dish, and spread it out on bottom of the dish.
  8. Poke holes in the dough. In each hole, place a chunk of butter. Lightly salt the top.
  9. Cover with a damp cloth a proof until it has doubled. Preheat your oven to 180 C (350 F). Photo is after proofing. (Getting dark now so the ceiling light is on, hence the greenish tint.)
  10. Place in the oven and bake for 15 minutes, remove and smear softened butter all over the top. Then place back in the oven until golden brown. Remove the dish and place on a rack to cool.
Recipe Notes

Low cost.

Recipe provided by good friend, Patti Stone, and her recipe is here.
United States.

Mushroom & Garlic Rolls (Bread Machine)
Mushroom & Garlic Rolls (Bread Machine)
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These sound really good, on my to cook list. I have rewrote this to use a bread machine for the mixing and kneeding. This recipe involves a bread machine, some sauteing, and the rolls will be baked in your oven.
Servings Prep Time
10 rolls 1 hour or so
Cook Time
20 minutes
Servings Prep Time
10 rolls 1 hour or so
Cook Time
20 minutes
Mushroom & Garlic Rolls (Bread Machine)
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Rating: 0
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These sound really good, on my to cook list. I have rewrote this to use a bread machine for the mixing and kneeding. This recipe involves a bread machine, some sauteing, and the rolls will be baked in your oven.
Servings Prep Time
10 rolls 1 hour or so
Cook Time
20 minutes
Servings Prep Time
10 rolls 1 hour or so
Cook Time
20 minutes
Ingredients
For the Rolls
For the Filling
Servings: rolls
Instructions
  1. Place the Roll ingredients into your bread machine in the order listed, set the bread machine to Dough setting and let it run through the cycle.
  2. While the dough is getting worked over by the bread machine, heat a pan on medium heat with a splash of olive oil. When the pan is hot, add the mushrooms and about 1/3 of the garlic. Saute for about 10 minutes to evaporate the moisture released and to brown them up a bit.
  3. Remove the mushrooms to a mixing bowl and mix in the remaining garlic. Let this sit to cool. When the mushrooms are cooled, mix in the parsley, butter, and season to taste with salt and pepper.
  4. When the dough cycle is complete, turn out the dough to a flowered surface and punch it down to release any air. Flour a rolling pin and roll out the dough to about 12 inches (30 cm) by 4 inches (10 cm), smallest side towards you. Trim the edges to make it roughly straight lines, not looking for perfection here, just straighten up shorter ends.
  5. Take the mushroom mixture and spread onto to the dough. cut the dough horizontally into 10 strips (you are going to make short strips, not long ones). Each strip should be about 3/4 to 1 inch wide (2-3 cm).
  6. Roll each strip and place on its side in a baking dish.
  7. Cover the dish with a towel and let it proof for about 20 minutes. Preheat your oven to 200 C (400 F).
  8. Remove the towel and bake for 20 minutes. Remove from the oven and with a brush, use the butter in the bottom of the pan and brush the tops of the rolls. If no butter is left, just melt 1-2 tablespoons and use that.
  9. Serve as a snack or a side.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Middle Eastern Pita Bread
Middle Eastern Pita Bread
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As I expand my culinary learning, pita bread is needed for some recipes, and since pita bread is not available near me, I will make this myself, and will save money doing this as well.
Servings Prep Time
10-12 pita breads 3 hours 30 minutes
Cook Time
6 minutes
Servings Prep Time
10-12 pita breads 3 hours 30 minutes
Cook Time
6 minutes
Middle Eastern Pita Bread
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Votes: 0
Rating: 0
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Rate this recipe!
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As I expand my culinary learning, pita bread is needed for some recipes, and since pita bread is not available near me, I will make this myself, and will save money doing this as well.
Servings Prep Time
10-12 pita breads 3 hours 30 minutes
Cook Time
6 minutes
Servings Prep Time
10-12 pita breads 3 hours 30 minutes
Cook Time
6 minutes
Ingredients
Servings: pita breads
Instructions
  1. Dissolve yeast in 1/2 cup of warm water. Add the sugar and stir until dissolved. Let sit for 10 to15 minutes until water is frothy.
  2. Combine flour and salt in a large bowl. Make a small depression in the middle of the flour and pour yeast water mixture into it.
  3. Slowly add 1 cup of warm water, and stir with wooden spoon or rubber spatula until elastic.
  4. Place dough on a floured surface and knead for 10 to 15 minutes. When the dough is no longer sticky and is smooth and elastic, it is done.
  5. Coat a large bowl with vegetable oil and place dough into the bowl. Turn dough upside down so all of the dough is coated. Allow to sit in a warm place for about 3 hours, or until it has doubled in size.
  6. Once doubled, roll out in a rope, and pinch off 10 to 12 small pieces, just smaller than a tennis ball. Place balls on floured surface. Let sit covered with a towel for 10 minutes.
  7. Heat oven to 500 F and make sure rack is at the very bottom of the oven, and heat the your baking sheet as well.
  8. Roll out each ball of dough with a rolling pin into circles. Each should be about 5 to 6 inches across and 1/4 inch thick.
  9. Bake each circle for 4 minutes until the bread puffs up. Turn over and bake for 2 more minutes.
  10. Remove each pita with a spatula from the baking sheet and place on a wire rack.
  11. While still warm, take a spatula and gently push down on each puff. When they are thoroughly cool, place in storage bags.
  12. Pita bread can be stored for up to 1 week in a pantry or bread box or up to a month in the freezer.
Recipe Notes

Low cost.

Adapted from an internet recipe.