Neapolitan Style Homemade Bread Recipes

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NEAPOLITAN EASTER BREAD (CASATIELLO)



Neapolitan Easter Bread (Casatiello) image

This recipe is steeped in Neapolitan tradition: It's made the day after the big Easter feast, as a way to use up leftover cheese and meat. An Easter Monday picnic is also a custom, so the fact that all the goodies are already wrapped up in the bread makes it a very transportable option. The herby pesto and Gruyère, though, are my own nontraditional additions. This can be baked and presented in various ways, but the ring both looks great and has some nice symbolism - the circle of life and renewal associated with spring in general and Easter in particular. A very large (10-inch, or 24-centimeter) tube pan with a flat bottom is perfect, but you can improvise with a cake pan, creating a hole in the middle with an overturned bowl or ball of aluminum foil placed in the middle of the pan.

Provided by Yotam Ottolenghi

Categories     lunch, breads, side dish

Time 2h30m

Yield 8 to 10 servings

Number Of Ingredients 13

1/3 cup/70 milliliters extra-virgin olive oil, more as needed
3 tablespoons/45 grams fine semolina flour
1 lightly packed cup/15 grams basil leaves
1 lightly packed cup/15 grams parsley leaves
1/2 teaspoon kosher salt, more for seasoning
4 cups/500 grams bread flour (strong flour), more for dusting
3 teaspoons/10 grams instant yeast (fast-action dried yeast)
1 1/2 cups/360 milliliters lukewarm water
1 salami log (6 ounces/160 grams), rind removed and cut into 1/4-inch/1/2-centimeter cubes (1 heaping cup)
4 1/2 ounces/130 grams Gruyère, cut into 1/4-inch/1/2-centimeter cubes (1 cup)
2 ounces/70 grams Parmesan, coarsely grated (1 lightly packed cup)
2 large eggs, hard-boiled, peeled and coarsely grated
Black pepper

Steps:

  • Grease a 10-inch or 24-centimeter tube pan with a flat bottom with 1 1/2 teaspoons oil. Sprinkle with 2 tablespoons/30 grams semolina, tapping out any extra once the interior is fully coated.
  • Combine herbs, 2 tablespoons oil and a good pinch of salt in the bowl of a food processor. Blitz to form a paste, scraping down sides as necessary, and then set aside.
  • In a large bowl, combine flour, yeast, 1 tablespoon oil, 1/2 teaspoon salt and the lukewarm water. Use a spatula to stir mixture until combined and turn out onto a floured work surface. Dust your hands with flour, then knead dough for 5 minutes, until it is smooth and elastic. You may need to add more flour if dough is too sticky, but do not add too much or it will become dry. Shape dough into a ball and set aside. Scrape down, clean and dry work surface, then dust with more flour.
  • Roll dough into a 12-by-16-inch/30-by-40-centimeter rectangle, with the longest side toward you. Spread evenly with herb paste, leaving a 1 1/2-inch/4-centimeter border at the top and bottom, and a 1/2-inch/1-centimeter border on the sides. Scatter salami, Gruyère, Parmesan and egg evenly over herb paste. Grind pepper generously over the surface and then gently push the cheese, egg and meat into the dough.
  • Starting from the longest side, roll dough into a log (as you would a Swiss roll or the dough for cinnamon rolls), making sure to tuck dough in at the ends as you go so contents don't fall out. Press edges to seal.
  • Transfer dough to pan, with the long sealed side facing down. The stuffed dough will be heavy, so make sure you have a good grip on both ends before you lift it. Use your hands to bring the ends together, pinching them into place so they form a continuous ring of dough. (It may be easier to shape it into a ring on the counter first and then transfer it to pan.) Using a pastry brush, coat dough with remaining oil and then sprinkle evenly with 1 tablespoon/15 grams semolina. Cover with a slightly damp cloth and let rest for 45 minutes to 1 hour, or until nearly doubled in size.
  • Meanwhile, heat oven to 450 degrees Fahrenheit/230 degrees Celsius.
  • Bake bread for 30 minutes, until golden and crisp; it will seem very hard but will soften once it cools. Remove from oven and set aside for 15 minutes to cool slightly. Turn bread out of pan onto a wooden board. (You may need to run a knife along edges of pan to release the bread.) Serve warm or cold.

Nutrition Facts : @context http, Calories 255, UnsaturatedFat 12 grams, Carbohydrate 5 grams, Fat 20 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 7 grams, Sodium 565 milligrams, Sugar 0 grams, TransFat 0 grams

NEAPOLITAN EASTER BREAD



Neapolitan Easter Bread image

Make and share this Neapolitan Easter Bread recipe from Food.com.

Provided by Phil Franco

Categories     Breads

Time 5h

Yield 6 serving(s)

Number Of Ingredients 10

1 ounce flour
8 ounces lard
1/8 ounce yeast
5 whole eggs, unshelled
1 tablespoon pecorino romano cheese
1 tablespoon parmigiano
8 ounces diced salami
8 ounces diced prosciutto
salt
pepper

Steps:

  • Combine the lard, yeast, and salt with the flour, adding as much water as necessary to get a rather soft dough. Work it steadily for about 10 minutes Place it into a bowl previously sprinkled with olive oil, cover with a woolen cloth and leave it to raise in a lukewarm place. After about 1 1/2 hours, when the dough has leavened, place it on a pastry board, punch it with your hands to stop it swelling and flatten it out into a large square (about 15" x 24"). Spread on some lard and sprinkle with a lot of fresh cracked pepper.
  • Now add 1/4 lb each of chopped up salame and chopped up prosciutto. Sprinkle with coarsely grated pecorino romano or parmigiano. Roll up into a tube. Grease an angel food cake pan with lard and place tube inside (forming a ring).
  • Lay 5 eggs (wash them but do not boil them first) on top and top with a criss cross of dough (2 strips of dough, forming an X, laid on top to hold down the eggs). Let rise for another hour or more (again, should be more than doubled). When ready, place in oven at 375 - 400 F (185-200 C) until the top is nice and brown and looks ready. This normally takes about an hour to an hour and a half. The smell in your house should tell you it is ready (my mouth starts watering and I know it is time :-).
  • Now the hard part. Let bread cool. Place in a paper bag (NOT PLASTIC) and leave it for the following day (do not refrigerate). It really needs a day to get full flavor. Leftover is great toasted the following day or even topped with a mild cheese and tomato slices and toasted in the oven.

Nutrition Facts : Calories 540.2, Fat 53.1, SaturatedFat 20.9, Cholesterol 220.9, Sodium 482.6, Carbohydrate 4.8, Fiber 0.2, Sugar 0.9, Protein 10.1

NEAPOLITAN SWIRL BREAD



Neapolitan Swirl Bread image

Indulgent buttery brioche gets a Neapolitan treatment. We divided the dough into three portions and kneaded in the flavors of strawberry, vanilla and chocolate, then stacked and rolled the portions to create a mesmerizing swirl with a trio of flavors in every bite. Enjoy it as is or with a slather of strawberry jam, or use it to make a delightfully different bread pudding.

Provided by Food Network Kitchen

Time 13h15m

Yield one 9-by-5-inch loaf

Number Of Ingredients 11

2 3/4 cups all-purpose flour, plus more for dusting (see Cook's Note)
2 tablespoons sugar
2 1/2 teaspoons kosher salt
1 1/4 teaspoons active dry yeast (about half of a 1/4-ounce package)
1/2 cup whole milk
4 large eggs
1 1/4 sticks (10 tablespoons) unsalted butter, cubed and at room temperature, plus more for the loaf pan and plastic wrap
One 1.2-ounce bag freeze-dried strawberries
2 tablespoons unsweetened dark cocoa powder
2 teaspoons vanilla bean paste
Pink gel food coloring, for the strawberry dough

Steps:

  • Place the flour, sugar, salt and yeast in the bowl of a stand mixer fitted with the dough hook and mix on low speed to combine. Add the milk and 3 of the eggs and mix on low speed until well combined. Increase the speed to medium high and mix until the dough starts to pull away from the sides of the bowl, about 5 minutes.
  • Reduce the speed to medium and start adding the butter a little at a time, waiting until completely incorporated before adding more and beating for 7 to 10 minutes total. Increase the mixer to medium high and continue to mix until the dough is glossy and slightly tacky but not sticky, 7 to 10 minutes more.
  • Meanwhile, bring 1/4 cup water to a boil. Put the dried strawberries in a spice grinder or mini chopper and pulse until finely ground (you should have a scant 1/2 cup). Add the strawberry powder and 7 teaspoons of boiling water to a small bowl and stir until combined into a paste (the texture should be like thick, sticky peanut butter).
  • Add the cocoa powder and 5 teaspoons of boiling water to another small bowl and stir until combined.
  • Divide the dough into 3 pieces. Add one portion of the dough back to the bowl of the stand mixer along with the vanilla bean paste. Knead with the dough hook on medium speed until combined and the dough is still tacky but not sticky, 3 to 5 minutes. Transfer to a small bowl.
  • Add another portion of the dough to the mixer bowl along with the strawberry paste and a few drops of the food coloring. Knead on medium speed, adding more food coloring as needed to get the desired shade, until combined and the dough is still tacky but not sticky, about 7 minutes. Transfer to a separate small bowl. Wipe the mixer bowl and dough hook clean.
  • Add the last portion of dough to the mixer bowl along with the chocolate paste. Knead on medium speed until combined and the dough is still tacky but not sticky, about 6 minutes. Transfer to a third small bowl.
  • Cover each bowl of dough with plastic wrap and allow the dough to rest in the refrigerator for at least 8 hours and up to 12 hours.
  • To assemble, individually roll out the 3 pieces of chilled dough on separate sheets of parchment, dusting with flour as needed, into three 9-by-5-inch rectangles. Stack the pieces on top of each other with the chocolate dough on the bottom, vanilla in the middle and strawberry on the top.
  • Roll out the stack of dough into a 17-by-8-inch rectangle, flipping the stack over now and then to keep the layers even and making sure to square off the ends (this will ensure that all the layers stick and bake together). With the chocolate layer on the bottom and starting from a shorter end, start rolling the dough into a tight spiral, like a jelly roll cake.
  • Generously butter a 9-by-5-inch nonstick loaf pan and place the rolled dough inside, seam-side down. Generously butter a piece of plastic wrap large enough to cover the pan and place it butter-side down loosely over the pan. Let the dough rise in a warm place until it reaches 1 inch above the rim of the pan, about 3 hours.
  • Position an oven rack in the middle of the oven and preheat to 350 degrees F.
  • Beat the remaining 1 egg with 1 tablespoon water in a small bowl. Brush the top of the loaf with the egg wash. Bake, rotating the pan halfway through, until the loaf is golden brown and an instant-read thermometer inserted in the middle reaches 190 degrees F, 35 to 40 minutes.
  • Transfer to a wire rack and let cool 5 minutes, then run a knife around the sides of the loaf to loosen and turn the loaf out of the pan. Let cool completely top-side up on the rack.

NEAPOLITAN STYLE HOMEMADE BREAD



Neapolitan Style Homemade Bread image

Posted in response to a request, this recipe comes from "Preserving Our Italian Heritage", a cookbook from The Sons of Italy Florida Foundation. The recipe was submitted by a man who, as a 10 year old boy, helped his mother knead and bake 50 lbs. of flour twice each week! He bakes the loaves on marble slabs that fit his oven and says "it bakes golden brown with a full crispy crust just like an old fashioned stone oven". Prep time does not include rising time.

Provided by Leslie in Texas

Categories     Yeast Breads

Time 1h5m

Yield 4 loaves of bread

Number Of Ingredients 4

5 lbs bread flour
1 (1/4 ounce) package fast rising yeast
1 teaspoon sugar
7 cups water

Steps:

  • Sprinkle yeast and sugar into 4 cups of warm water.
  • Pour 5 lbs of flour into a 12-14 quart pot.
  • When yeast bubbles up, add to flour with 3 additional cups of water, mixing in flour with a kneading motion.
  • If a little sticky, add additional flour, 1/2 cup at a time.
  • After completely kneaded into a dough, rub entire dough with 1-2 tablespoons olive oil.
  • Set in a warm place to rise, covered, for 2- 2 1/2 hours, until doubled in bulk.
  • After dough has risen, place on a floured surface and divide into four loaves.
  • If dough is sticky, sprinkle some flour on your hands.
  • Do not handle dough too much.
  • Shape dough into 4 round loaves and cover.
  • Let rise until doubled in size, about 45 minutes.
  • Bake on either bread stones or cookie sheets that have been greased and sprinkled with cornmeal in a preheated 400° oven till a golden brown, about 30-35 minutes.
  • The loaf should have a hollow sound when tapped on the bottom with your knuckles.

Nutrition Facts : Calories 2075, Fat 5.6, SaturatedFat 0.9, Sodium 20.5, Carbohydrate 434.8, Fiber 15.7, Sugar 2.6, Protein 59.3

THE NEAPOLITAN



The Neapolitan image

Provided by Food Network

Time 5m

Number Of Ingredients 5

1 ounce strawberry liqueur
1/2 ounce white-chocolate liqueur (preferably Godiva)
1/2 ounce creme de cacao
2 ounces heavy cream
1 tablespoon chocolate syrup

Steps:

  • Pour the strawberry liqueur into the bottom of a martini glass. Shake the bottle of white-chocolate liqueur; measure 1/2 ounce and pour it over the back of a spoon on top of the strawberry liqueur to make a separate layer.
  • Shake the creme de cacao, heavy cream and chocolate syrup in a cocktail shaker with ice until frothy. Slowly strain into the glass over the back of a spoon to make another layer.

BASIC HOMEMADE BREAD



Basic Homemade Bread image

If you'd like to learn how to bake bread, here's a wonderful place to start. This easy white bread recipe bakes up deliciously golden brown. There's nothing like the homemade aroma wafting through my kitchen as it bakes. -Sandra Anderson, New York, New York

Provided by Taste of Home

Time 50m

Yield 2 loaves (16 pieces each).

Number Of Ingredients 6

1 package (1/4 ounce) active dry yeast
3 tablespoons sugar plus 1/2 teaspoon sugar
2-1/4 cups warm water (110° to 115°)
1 tablespoon salt
6-1/4 to 6-3/4 cups bread flour
2 tablespoons canola oil

Steps:

  • In a large bowl, dissolve yeast and 1/2 teaspoon sugar in warm water; let stand until bubbles form on surface. Whisk together remaining 3 tablespoons sugar, salt and 3 cups flour. Stir oil into yeast mixture; pour into flour mixture and beat until smooth. Stir in enough remaining flour, 1/2 cup at a time, to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, 1-1/2 to 2 hours., Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in 2 greased 9x5-in. loaf pans. Cover and let rise until doubled, 1 to 1-1/2 hours., Bake at 375° until golden brown and bread sounds hollow when tapped or has reached an internal temperature of 200°, 30-35 minutes. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 102 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 222mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

NEAPOLITAN-STYLE PIZZA DOUGH WITH GARLIC AND ITALIAN SEASONINGS



Neapolitan-Style Pizza Dough with Garlic and Italian Seasonings image

Neapolitan-style pizza dough variation makes 2 12-ounce pizzas. Apply your sauce, cheese, toppings, and a final spread of cheese to tie it all together.

Provided by Tony Conti

Categories     Bread     Pizza Dough and Crust Recipes

Time 1h45m

Yield 12

Number Of Ingredients 8

3 cups unbleached all-purpose flour (such as King Arthur®), or as needed
1 ¼ teaspoons salt
½ teaspoon fast-rising dry yeast
1 ½ cups ice water, or as needed
2 tablespoons olive oil
1 tablespoon granulated garlic
1 tablespoon Italian seasoning
½ teaspoon olive oil

Steps:

  • In a large bowl, mix the flour, salt, and yeast until thoroughly combined. Mix in ice water, scraping the bowl as you mix, until all the flour and water have been incorporated into a soft dough. Mix in 2 tablespoons of olive oil. Turn the dough out onto a floured work surface, and knead until the dough is firm but slightly sticky, mixing in more flour if needed. Knead the granulated garlic and Italian seasoning into the dough. (The kneading step can be done in a bread machine set on the Dough setting.)
  • Form the dough into a round, and place into an oiled bowl. Brush the top with 1/2 teaspoon of olive oil, cover the bowl with plastic wrap, and allow the dough to rise until double, 1 to 2 hours. Punch down the dough, and cut in half. Form each half into a 12-inch pizza crust, and place on pizza pans.
  • Move a rack to the bottom position in oven, and preheat oven to 450 degrees F (230 degrees C).
  • Bake the pizza crusts on the bottom rack just until firm, 3 to 7 minutes. Allow the crusts to cool for about 10 minutes before topping with sauce, cheese, or other desired ingredients and returning to oven to bake.

Nutrition Facts : Calories 139.1 calories, Carbohydrate 24.7 g, Fat 2.8 g, Fiber 1.2 g, Protein 3.4 g, SaturatedFat 0.4 g, Sodium 244.1 mg

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From aspicyperspective.com


NEAPOLITAN-BANANA-BREAD-RECIPE-02 - SWEET RECIPEAS
2022-04-06 Treats and bonus recipes right to your inbox every Wednesday. Neapolitan-Banana-Bread-Recipe-02. Leave a Comment. Leave a Reply Cancel reply. Your email address will not be published. Required fields are marked * Comment. Name * Email * Website. Δ . Welcome. Hi I’m Peabody (yep, that’s my first name) and welcome to my site! Here you will …
From sweetrecipeas.com


21 NEW YORK STYLE PIZZA DOUGH RECIPE BREAD MACHINE
Most of these recipes are quick and easy ones made especially for busy weeknights. 21 New York Style Pizza Dough Recipe Bread Machine. New York Italian Pizza Dough. 10 hr 36 min. Bread flour, olive oil, active dry yeast. 4.7 170. Allrecipes. Bread Machine Thin Crust Pizza Dough. 1 hr 35 min. Olive oil, instant yeast, sugar, all purpose flour. 4.6 53. Tasty Oven. The …
From selectedrecipe.com


NEAPOLITAN LASAGNA RECIPE - LA CUCINA ITALIANA
2021-07-29 Method. 1. Chop pancetta, carrot, celery and onion in 1/4" cubes. Brown the pork loin with 2 oz. lard and 1/2 cup oil. Add chopped pancetta, carrot, celery and onion and cook until soft. Add tomato purée and 1/2 cup wine. Cook on medium heat for at least 2 hours, basting, as necessary, with 1-2 cups hot water. 2.
From lacucinaitaliana.com


NEAPOLITAN BREAD - LINDA\'S ITALIAN TABLE
Instructions. Brown sausage pieces quickly in a pan with a little olive oil. Set aside. In large bowl mix water, yeast, honey – let sit for about 5 min. Add 1 c. flour and ¼ c. oil into the yeast mixture – let sit 5 min. more. Add the remaining flour and salt. Mix together with hands and open fingers in a circular motion as for making ...
From lindasitaliantable.com


NEAPOLITAN BRACIOLE RECIPE - THERESCIPES.INFO
Neapolitan Braciole Recipe - share-recipes.net. Heat the olive oil in a pot and brown the braciole. Once browned, remove from the pot and set aside. Add in the garlic and sauté for 20 seconds, careful not to burn it or it will become bitter. Add in the white wine to deglaze the pan, be sure to scrape up the brown bits!
From therecipes.info


NEAPOLITAN EASTER BREAD (CASATIELLO) RECIPE | RECIPE | EASTER BREAD ...
Apr 6, 2017 - This recipe is steeped in Neapolitan tradition: It’s made the day after the big Easter feast, as a way to use up leftover cheese and meat An Easter Monday picnic is also a custom, so the fact that all the goodies are already wrapped up in the bread makes it a very transportable option The herby pesto and Gruyère, thoug…
From pinterest.com


EASY NEAPOLITAN PIZZA RECIPE - FOOD NEWS
Make the Dough Gather the ingredients. Combine the flour, salt, and yeast in the bowl of a stand mixer fitted with a dough hook attachment. Mix to combine. Add the water and mix to combine. Knead the dough on low speed for 10 minutes. The mixture should come together into a unified mass that barely sticks to the bottom of the bowl as it kneads.
From foodnewsnews.com


AUTHENTIC NEAPOLITAN PIZZA RECIPE | MAKE THE PERFECT NEAPOLITAN …
For a pizza oven, cook for around 60 – 90 seconds and turn every 20 – 30 seconds as required. For a regular domestic oven, cook for around 6 – 8 minutes, turning about every 2 – 3 minutes as required. Remove the pizza from the oven (preferably …
From mypizzacorner.com


NEAPOLITAN TORTANO RECIPE - FOOD NEWS
It is thus a reinterpretation of the classic recipe that allows you to eat it throughout the year with a touch of color, like a Piennolo tomato sauce. Ingredients for 8 mini-tortani: For the dough : 250g white flour, 25gr beer yeast, 100g extra-virgin olive oil, 20g grated pecorino cheese, salt and pepper as desired.
From foodnewsnews.com


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