Rustic Italian Bowls Recipes

RUSTIC ITALIAN BREAD ABM

Steps:

• Add flour, oil, salt, sugar, yeast and water to your bread machine according to its instructions.
• Set on dough setting.
• Always follow your machines instructions, when mixing open it and keep check on the dough. Dough should be in a nice round soft sticky to the touch ball. If it is not add more water, or add flour which ever is needed.
• Remove when signal beeps and cycle is done.
• Preheat oven to 375°F.
• Sprinkle cornflour or cornmeal onto a baking sheet.
• Punch dough down and form into a long or oval loaf.
• Cover and let rise for 25 more minutes.
• It should be doubled again by this time.
• Uncover and slash the top with a sharp knife or razor.
• Brush all over with the beaten egg white.
• Bake 25 minutes to 35 minutes, until hollow sounding when tapped on bottom.
• Cool.

RUSTIC ITALIAN BOWLS

Steps:

• Cook pasta as directed on package, omitting salt; keep warm.
• Heat oil and red pepper flakes in medium non-stick skillet on medium-high heat. Add onions; cook 3-4 minute or until softened, stirring frequently. Add peppers and zucchini; cook 3 minute or until vegetables are crisp-tender.
• Warm sauce in same pot on medium heat. Stir in greens and cook just until wilted. Stir in cooked pasta. Divide mixture among 6 serving bowls.
• Top evenly with vegetable mixture and remaining ingredients.
• All that's need is a side of garlic bread.

ITALIAN BREAD BOWLS

Steps:

• In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
• Add salt, oil and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition.
• When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes.
• Punch dough down, and divide into 8 equal portions. Shape each portion into a 4 inch round loaf. Place loaves on lightly greased baking sheets sprinkled with cornmeal. Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.
• Preheat oven to 400 degrees F (200 degrees C). In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash.
• Bake in preheated oven for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks.
• To make bowls: Cut a 1/2 inch thick slice from top of each loaf; scoop out centers, leaving 3/4-inch-thick shells. Fill bread bowls with hot soup and serve immediately.

CHEF JOHN'S RUSTIC ITALIAN CORN BREAD

Steps:

• Stir warm water, 1/2 cup bread flour, yeast, and sugar together in a bowl. Let stand until the yeast softens and forms a creamy mixture, about 40 minutes.
• Mix 1/2 cup cornmeal, olive oil, and salt into yeast mixture. Gradually add bread flour to yeast mixture until a dough pulls together.
• Knead dough on a lightly floured work surface until smooth and elastic, 10 to 12 minutes. Place dough in a large, lightly-oiled bowl and turn to coat. Cover with a damp towel and let rise in a warm place until doubled in volume, about 2 hours.
• Turn dough out onto a lightly floured surface and roll into a 14-inch wide rectangle. Roll dough, starting from the long-end, into a loaf, finishing seam-side down.
• Dust a baking sheet with 1 tablespoon cornmeal. Place loaf on baking sheet, cover with a dry towel, and let rise until doubled, about 1 hour.
• Preheat oven to 425 degrees F (220 degrees C). Place a shallow pan of water on the lower rack of the oven.
• Cut a 1/2-inch deep slash down the center of the loaf.
• Bake in preheated oven until the top is golden brown and the bottom of loaf sounds hollow when tapped, 35 to 40 minutes. Cool on a wire rack.