Kittencals Italian Style Bread Recipes

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KITTENCAL'S ITALIAN-STYLE BREAD



Kittencal's Italian-Style Bread image

If you are in Canada use white all purpose, in U.S. use white bread flour for this recipe, I have made this bread successfully using half white and half whole wheat bread flour! This recipe can also be made by hand, although I have never tried it I imagine that the dough could also be kneaded in a bread machine and then shaped and baked in the oven. This is a delicious spongy-textured bread that goes perfect with a spaghetti or pasta dinner. I sometimes like to add in about 1 tablespoon dried Italian seasoning into the dough when kneading for a herbed flavor, you can also add in about 1/4 cup grated parmesan cheese if desired, also vegetable or Canola can be used in place of olive oil, but olive oil is better! You can make two smaller loaves or shape into one larger loaf! I use only 1 teaspoon salt for this bread just personal preference, for some it might be on the "bland" side so you might want to increase the salt to 1-1/4 teaspoons. This dough makes a great focaccia also, just omit the cornmeal --- for pan greasing see my recipe#78579

Provided by Kittencalrecipezazz

Categories     Yeast Breads

Time 2h17m

Yield 2 loaves

Number Of Ingredients 10

3 teaspoons dry yeast
1 teaspoon sugar
1 1/4 cups warm water
3 cups all-purpose white flour (more if needed, use bread flour for U.S.)
3 tablespoons cornmeal (can use yellow or white cornmeal)
2 teaspoons sugar
2 tablespoons olive oil
1 teaspoon salt
cooking spray
2 tablespoons cornmeal

Steps:

  • Prepare a heavy-duty stand mixer with the kneading attachment.
  • Pour in 2-1/2 cups flour, cornmeal, 2 teaspoons sugar, olive oil and salt into the stainless steel mixing bowl.
  • In a measuring cup proof the yeast with 1-1/4 cups warm water and 1 teaspoon sugar for about 8-10 minutes or until foamy.
  • Pour the water/yeast mixture into the bowl with the flour mixture in it, then start kneading adding in more flour 1 tablespoon at a time until the dough leaves the sides of the bowl, and dough is soft and smooth not sticky and wet (kneading should take about 6-8 minutes).
  • Transfer the dough into an oiled bowl.
  • Cover and let rise in a warm place for about 45-50 minutes, or until doubled (watch the dough closely since you are using a smaller amount of flour, and using 3 teaspoons of yeast, the dough rises a little quicker!).
  • Punch down; cover and let rest for about 10-12 minutes in the bowl (this is important, the dough must rest for 10-12 minutes after punching down and before shaping!).
  • Transfer the dough onto a lightly-floured surface and evenly divide in half.
  • Shape each half into a thin 10-12-inch long loaf (or you can shape in one thicker shorter loaf if desired).
  • Place the shaped loaves onto a 15 x 10-inch baking sheet that has been lighly greased and then sprinkled with about 2 tablespoons cornmeal.
  • Cover with a clean tea towel and let rise for about 25-30 minutes.
  • Spray the tops of the bread with cooking spray (I use Pam olive oil spray for this).
  • Bake at 400°F for about 20-22 minutes for 2 small long loaves, or until golden brown (adjust baking time longer for 1 large loaf).
  • Cool on a wire rack.

Nutrition Facts : Calories 912.9, Fat 16.3, SaturatedFat 2.3, Sodium 1179.4, Carbohydrate 166.3, Fiber 7.7, Sugar 6.9, Protein 23.2

KITTENCAL'S ITALIAN MELT-IN-YOUR-MOUTH MEATBALLS



Kittencal's Italian Melt-In-Your-Mouth Meatballs image

Cooking the meatballs in simmering pasta sauce will not only add so much extra flavor to the sauce the meatballs will be melt-in-your-mouth tender, you may of course oven-bake the meatballs for about 25 minutes, --- don't be afraid to add in more Parmesan cheese and a little more milk, there is no need to measure exactly, this recipe is pretty much foolproof, leftover cooked meatballs make a wonderful pizza topping just slice thinly and freeze until ready to use ----- these also make wonderful juicy burgers shaped into patties-- for more of my tried and true recipes check out my food blog at www.kittencalskitchen.com

Provided by Kittencalrecipezazz

Categories     Meat

Time 50m

Yield 1 1/2 pounds

Number Of Ingredients 10

1 1/2 lbs ground beef (a mixture of 1 pound ground beef and 1/2 pound ground pork will work well also)
1 large egg, slightly beaten
1/2 cup grated parmesan cheese
1/3 cup breadcrumbs (or use enough to hold the meat together (no dry breadcrumbs? just soak 3 slices of bread in the 1/3 )
1 -2 tablespoon fresh minced garlic (or use 1 teaspoon garlic powder or to taste)
1 -2 teaspoon salt (or to taste, I use 2 teaspoons seasoned salt)
1 teaspoon fresh ground black pepper
1/3 cup milk (can use up to 1/2 cup milk)
1/2 teaspoon dried oregano (optional, or to taste)
1/4 cup chopped fresh parsley (or 2 tablespoons dried parsley)

Steps:

  • Mix all ingredients together in a large bowl.
  • Shape into small meatballs (at this point you can place on a jelly-roll/baking sheet and freeze to use later, or cover with plastic wrap refrigerate up to 24 hours before using).
  • Drop the meatballs into simmering pasta sauce, do not stir for at least 20 minutes or you will risk breaking the meatballs.
  • Continue cooking in the simmering sauce for another 20 minutes (depending on how fast your sauce is simmering 40 minutes total should fully cook the meatballs).
  • After the 40 minutes cooking time continue cooking your sauce with the meatballs in for as long as desired.
  • **note** you may also bake the meatballs at 350 degrees F for 25 minutes or until cooked through.

Nutrition Facts : Calories 1312.6, Fat 84.2, SaturatedFat 35, Cholesterol 469.4, Sodium 2615.7, Carbohydrate 25.1, Fiber 2.1, Sugar 2.1, Protein 107.2

KITTENCAL'S ITALIAN BREADED BAKED PARMESAN PORK CHOPS



Kittencal's Italian Breaded Baked Parmesan Pork Chops image

Use the thick-cut pork chops for this not fast-fry and only dry breadcrumbs for this or they will not hold on to the chops and plan ahead the chops need to sit a room temperature for about 45 minutes before coating --- if desired for a lower fat option you may skip the skillet browning and just bake in the oven

Provided by Kittencalrecipezazz

Categories     Pork

Time 1h30m

Yield 7 serving(s)

Number Of Ingredients 14

2 eggs, lightly beaten
1/4 cup milk
1 1/2 cups dry breadcrumbs
1/2 cup freshly gated parmesan cheese
1 1/2 teaspoons garlic powder
1/2-1 teaspoon salt (I use seasoned salt)
1/2 teaspoon black pepper (can use more)
1 pinch cayenne pepper (optional)
1 tablespoon dried parsley
1/2 teaspoon dried Italian seasoning (rubbed between fingers to release the flavor)
2 tablespoons oil
1 tablespoon butter
7 thick-cut pork chops
seasoning salt

Steps:

  • Set oven to 350 degrees F.
  • Butter a 13 x 9-inch baking dish or a medium jelly-roll baking sheet (or use a baking dish large enough to hold the chops in).
  • In a bowl whisk together the eggs with milk.
  • In a shallow dish mix together the dry breadcrumbs with Parmesan cheese, garlic powder, salt, black pepper, cayenne, parsley and Italian seasoning.
  • Let the chops sit at room temperature for about 45 minutes.
  • Heat oil and butter in a skillet over medium-high heat.
  • Dip the chops into the egg/milk mixture (allowing any excess to drip off of the chops).
  • Coat in the breadcrumb mixture completely.
  • Brown the chops in the skillet on both sides (about 4-5 minutes per side) sprinkling both sides with seasoned salt when browning (you may omit this step if desired and just bake in the oven).
  • Place in prepared baking dish.
  • Bake the chops for about 25 minutes or until cooked (the cooking time will vary depending on how thick your chops are).

Nutrition Facts : Calories 538.7, Fat 28.5, SaturatedFat 9.7, Cholesterol 202.3, Sodium 594.7, Carbohydrate 18.2, Fiber 1.2, Sugar 1.6, Protein 49.3

KITTENCAL'S SOFT WHITE BAGUETTE-STYLE BREAD



Kittencal's Soft White Baguette-Style Bread image

If you are looking for a wonderful tender no-fail bread that you do not have to bother shaping into bread pans, then this is one that is fantastic! It is so simple to make on a heavy-duty stand mixer, although I have never tried this on a bread machine, I think you might just have good results that way also.

Provided by Kittencalrecipezazz

Categories     Yeast Breads

Time 2h25m

Yield 1 loaf

Number Of Ingredients 10

1 1/4 cups warm water
1 teaspoon sugar
1 tablespoon dry yeast
2 tablespoons margarine or 2 tablespoons shortening
1 teaspoon salt
1 tablespoon sugar
3 -4 cups flour
1 egg white
1 teaspoon cold water
sesame seeds

Steps:

  • Prepare one large cookie sheet lined with foil and sprayed with non-stick cooking spray or sprinkled with yellow cornmeal.
  • Attach the kneader blade to a heavy-duty stand mixer.
  • In the stainless steel bowl, dump 3 cups flour (to start) 1 teaspoon salt and 1 tablespoon sugar.
  • Melt the butter or Crisco shortening in the microwave for about 22 seconds then dump into the bowl with the flour, sugar and salt.
  • In a small cup add in the yeast with 1 teaspoon sugar in 1-1/4 cups warm water; cover with small clean cloth, and proof the yeast for 8-10 minutes, stirring just once with a small spoon or whisk (if the yeast doesn't foam discard and start again).
  • After 10 minutes, add in the yeast/water mixture into the bowl and start kneading, adding in more flour as needed to create a soft semi-sticky dough (careful not to add in too much flour, as this will create a heavy bread!).
  • Knead for 7-8 minutes, or until dough is the right texture and is smooth.
  • Remove dough from the bowl, and let sit on a lightly floured surface covered with a clean tea towel for 10 minutes (this is important!).
  • After 10 minutes, knead very gently (dough will come together nicely).
  • Form into a semi-round ball.
  • Grease a large glass bowl (I just use the same stainless steel bowl that I made the dough in).
  • Place the dough in the oiled bowl; cover with a clean tea towel and set in a warm place to rise aproximmately 1 hour.
  • Punch down dough and remove to a floured surface.
  • At this point you may cut the dough in half to make two small long breads, or keep into one piece for one large loaf.
  • Using hands shape into a rectangle (no need to use a rolling pin this dough will shape very easy).
  • Roll up tightly then seal all edges.
  • Cover the shaped loaf/s with a clean dry tea towel, and let rise for about 30-35 minutes in a warm place.
  • After rising set oven to 375 degrees F.
  • In a small cup whisk/mix together 1 egg white with 1 teaspoon cold water.
  • Lightly brush the egg white mixture over the dough, then sprinkle with sesame seeds if desired.
  • Bake for 25-33 minutes, or until bread is golden brown and sounds hollow when tapped.
  • Delicious!

Nutrition Facts : Calories 1689.8, Fat 27.7, SaturatedFat 15.3, Cholesterol 61.1, Sodium 2605.9, Carbohydrate 308.2, Fiber 13.3, Sugar 18, Protein 47.4

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