Anchovy Bread Recipe 395

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MULTILAYERED ANCHOVY BREAD



Multilayered Anchovy Bread image

Provided by Evan Kleiman

Categories     Bread     Fish     Breakfast     Bake     Lunch     Fall     Winter     Edible Gift     Oregano     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 12 servings

Number Of Ingredients 13

For dough
3/4 cup warm water (105-115°F)
2 teaspoons active dry yeast (from a 1/4-oz package)
2 tablespoons extra-virgin olive oil
1 cup "00" flour*
1 cup semolina flour**
1 teaspoon salt
For seasoned oil
1/3 cup extra-virgin olive oil
1 tablespoon sweet Hungarian paprika
1 tablespoon chopped fresh oregano
4 canned flat anchovy fillets, drained, patted dry, and minced
1/2 teaspoon salt

Steps:

  • Make dough:
  • Stir together water and yeast in a small bowl until yeast is dissolved and let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.) Stir oil into yeast mixture. Pulse together "00" flour, semolina, and salt in a food processor until combined. With motor running, pour in yeast mixture and process until a wet dough forms. Transfer dough from bowl to a lightly floured surface and knead gently a few times until smooth. Form dough into a ball and transfer to an oiled large bowl, turning to coat. Cover bowl loosely with plastic wrap and a kitchen towel. Let dough rise in a draft-free place at warm room temperature until doubled in bulk, 1 to 1 1/2 hours.
  • Make seasoned oil:
  • Whisk together all oil ingredients in a small bowl until combined well.
  • Form and bake sfogliata:
  • Lightly oil an 8-inch square baking pan. Turn dough out onto a lightly floured surface and knead a few times to remove air. Roll out dough on a well-floured surface into a roughly 18-inch round (1/8-inch thick).
  • Reserve 1 tablespoon seasoned oil and brush remaining oil over dough round, leaving a 1/4-inch border around edge. Tightly roll up dough jelly-roll style and pinch seam to seal (some filling will seep out as you roll). Arrange roll seam side down and form into a coil, then transfer to oiled pan. Gently press on coil to flatten slightly, then cover pan loosely with plastic wrap and a kitchen towel. Let rise at warm room temperature until doubled in bulk, about 1 hour.
  • Put oven rack in middle position and preheat oven to 375°F. Brush top of dough with reserved oil and bake until pale golden and top and underside are crusty, 35 to 40 minutes. Lift bread from pan with a metal spatula and transfer, right side up, to cool completely on a rack, about 1 hour. Serve bread thinly sliced.
  • *Available at fornobravo.com.
  • **Available at D. Coluccio & Sons (718-436-6700).

ANCHOVY BREAD RECIPE - (3.9/5)



Anchovy Bread Recipe - (3.9/5) image

Provided by Gregg

Number Of Ingredients 12

1 package active dry yeast
1 teaspoon sugar
1 1/2 cups warm water
1 teaspoon salt
1 tablespoon finely chopped garlic
1 1/2 teaspoons dried oregano
1 teaspoon crushed red pepper
4 to 4 1/2 cups all-purpose flour
1/3 cup grated Parmesan cheese
1/3 cup grated Romano cheese
5 tablespoons extra-virgin olive oil
1 (2-ounce) tin anchovy fillets packed in olive oil

Steps:

  • In a small bowl, combine the yeast and sugar with the warm water and let stand until foamy, 5 to 10 minutes. In a large bowl, combine the salt, garlic, oregano, crushed red pepper, and 2 cups of the flour. Add the yeast mixture and stir to combine well. Add 1 cup of the remaining flour and work the dough with your hands to form a smooth, wet dough. Add the cheeses and work into the dough. Add the remaining flour in 1/2 cup increments, working with your hands to form a manageable dough that is slightly wet but yet dry enough that it does not stick to your fingers. You may not need all of the flour. Knead the dough until smooth, about 3 minutes. Lightly oil a large, clean bowl with 1 tablespoon of the olive oil. Place the dough in the bowl, turning to coat. Cover with plastic wrap or a damp clean kitchen towel and set aside to rise in a warm, draft-free area until doubled in size, about 1 hour. Punch the dough down and divide into 2 equal portions. Shape each portion into a round loaf. Place on a greased baking sheet. Coarsely chop half of the anchovies and, with your finger, poke an equal number of 1-inch deep holes into each loaf and place some of the chopped anchovies inside each hole. Drizzle each loaf with 1 tablespoon of the olive oil. Cover the loaves loosely with plastic wrap and set aside in a warm, draft-free area to rise until doubled in size again, about 1 hour. Preheat the oven to 350 degrees F. Divide the remaining whole anchovy fillets between the tops of the 2 loaves in a decorative manner and drizzle each loaf with half of the remaining olive oil. Bake for 30 to 40 minutes, or until the loaves are golden brown and sound hollow when tapped.

ANCHOVY BREADCRUMB TOPPING



Anchovy Breadcrumb Topping image

Recipe from Rachel Ray. She served this over Cauliflower Soup. Sounded so good I had to post it.

Provided by TerriD.

Categories     European

Time 20m

Yield 1 Cups, 4 serving(s)

Number Of Ingredients 7

1/4-1/3 cup extra virgin olive oil
6 -8 anchovy fillets
4 garlic cloves, finely chopped
coarse black pepper
1 cup homemade breadcrumbs or 1 cup panko breadcrumbs
1/2 cup fresh flat leaf parsley, finely chopped
1/3 cup grated parmigiano-reggiano cheese

Steps:

  • Heat the olive oil, 1/4 to 1/3 cup, in a skillet over medium heat. Add the anchovies and stir until they melt away into the oil. Lower the heat, and add the garlic and some black pepper and stir a minute or 2. Add the breadcrumbs and cook until deeply fragrant and well toasted. Remove from the heat. Cool and combine with the parsley and cheese. Store in an airtight container.
  • Serve over soups or casseroles.

Nutrition Facts : Calories 273.4, Fat 17.4, SaturatedFat 3.5, Cholesterol 9.9, Sodium 535.6, Carbohydrate 21.1, Fiber 1.5, Sugar 1.8, Protein 8.3

ANCHOVY BUTTER



Anchovy Butter image

Provided by Joan Nathan

Categories     condiments

Time 5m

Number Of Ingredients 2

1 ounce anchovy fillets
1/2 pound unsalted butter

Steps:

  • Puree the anchovies and butter in a food processor and serve spread on the brioche.

Nutrition Facts : @context http, Calories 281, UnsaturatedFat 9 grams, Carbohydrate 0 grams, Fat 31 grams, Protein 2 grams, SaturatedFat 20 grams, Sodium 177 milligrams, Sugar 0 grams, TransFat 1 gram

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