Sardinian Music Paper Bread Recipes

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SARDINIAN PARCHMENT BREAD



Sardinian Parchment Bread image

Make and share this Sardinian Parchment Bread recipe from Food.com.

Provided by Jellyqueen

Categories     Breads

Time 38m

Yield 12 breads

Number Of Ingredients 4

2 cups unbleached all-purpose flour
1 cup fine semolina
1 1/2 teaspoons fine sea salt
1 1/4 cups water, about

Steps:

  • Preheat the oven to 450 degrees F at least 40 minutes before baking.
  • In a large bowl combine flours and salt and mix ingrediants thoroughly.
  • Slowly add water, stirring with a wooden spoon until the mixture forms a soft dough (you many not need to add all the water.) With your hands, work the dough into a ball.
  • Place on a clean, floured work surface and knead for about one minute.
  • The dough should be firm and pliable, not sticky.
  • Divide the dough evenly into 12 balls.
  • Place the balls on a lightly floured surface.
  • Flatten each ball into a thick 4-inch pancake.
  • Generously flour the work surface and with with a heavy-duty rolling pin roll each portion of the dough as thin as possible into an 8" to 9" round.
  • These breads are meant to be roughly shaped.
  • Thinness is more important than the shape.
  • The dough should be thin enough to see your hand through it.
  • Place several rounds of dough on an ungreased baking sheet and place in the oven or place on a baking stone with a baker's peel.
  • Bake until the top of the bread is firm and lightly browned, about 3 to 4 minutes.
  • Baking time will vary and will also depend on the number of breads placed in the oven.
  • With tongs or your fingers, turn the bread over and bake until the other side is slighly browned, 3 to 4 minutes more.
  • (The bread should be rather bumpy, puffy, and irregular, with occaisional pockets full of air.) Transfer the bread to a wire rack to cool.
  • Repeat wtih the remaining rounds of dough.
  • The bread cools quickly and can be served immediately.

SARDINIAN MUSIC-PAPER BREAD



Sardinian Music-Paper Bread image

Number Of Ingredients 4

1 1/4 cups (about) all-purpose unbleached flour or bread flour
1 1/4 cups fine semolina flour
1 teaspoon salt
1 cup warm water

Steps:

  • 1 In a large bowl, combine the all-purpose or bread flour, the semolina flour, and the salt. With a wooden spoon, stir in the water until the mixture forms a soft dough. 2 Scrape the dough onto a lightly floured surface. Knead the dough, adding additional flour as necessary, to form a stiff dough that is smooth and elastic, about 5 minutes. Shape the dough into a ball. Cover with an inverted bowl and let rest at room temperature for 1 hour. 3 Place the rack in the center of the oven. Preheat the oven to 450°F. 4 Divide the dough into six pieces. With a rolling pin on a lightly floured surface, roll out one piece of dough to a 12-inch circle, thin enough so that you can see your hand through it when the dough is held up to the light. Drape the dough over the rolling pin to lift it. Lay the dough on an ungreased baking sheet, being careful to straighten out any wrinkles. 5 Bake about 2 minutes or until the top of the bread is just firm. Protect one hand with a potholder, and holding a large metal spatula in the other hand, turn the dough over. Bake about 2 minutes more or until lightly browned. 6 Transfer the bread to a wire rack to cool completely. Repeat with the remaining dough. 7 To serve, break each sheet into 2 or 4 pieces. Store leftovers in a dry place in a tightly sealed plastic bag. VARIATION: To serve as an appetizer, reheat the bread on a baking sheet in a low oven for 5 minutes or until warm. On a plate, stack the pieces, drizzling each layer with extra-virgin olive oil and coarse salt or chopped fresh rosemary. Serve warm. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

WILD GARLIC BUTTER ON MUSIC PAPER BREAD



Wild garlic butter on music paper bread image

This delicate, super-thin bread is inspired by a Sardinian classic, carta di musica - serve with flavoured butter for a special starter or side

Provided by Barney Desmazery

Categories     Side dish, Snack, Starter, Supper

Time 55m

Yield Makes 8 flatbreads

Number Of Ingredients 5

200g '00' flour , plus extra for dusting
100g semolina flour or fine semolina
olive oil , for brushing
8 slices wild garlic butter (see recipe in Goes well with), to serve
flaky sea salt , to serve

Steps:

  • In a bowl, mix together the flours and 1/2 tsp salt. Pour in 175ml water and mix to a soft dough. Tip onto a lightly floured surface and knead for about 5 mins or until smooth. Wrap in cling film and leave to rest for 30 mins. Meanwhile, place a pizza stone or one or two large baking trays in the oven, then heat it to 240C/220C fan/gas 9 or as high as it will go.
  • Divide the dough into 8 and shape into balls. On a floured surface, roll out balls very thinly into rough circles about 20-22cm in diameter.
  • Cut out 8 squares of baking parchment a little larger than the dough circles. Pop the dough circles on top and brush with olive oil. Cook the breads, 1 or 2 at a time, on the hot pizza stone or baking tray (still on the baking parchment) for 6-8 mins or until bubbled up in places, golden brown and crisp. Remove and leave to cool on a wire rack while you cook the rest. Pop all the breads back in the oven for 1 min to warm through. Remove and top with a slice of garlic butter (see Goes well with) and sea salt.

Nutrition Facts : Calories 254 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 28 grams carbohydrates, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.6 milligram of sodium

SARDINIAN CRISPBREAD - GIULIO BULLONI PANIFICIO, BITTI, ITALY



Sardinian Crispbread - Giulio Bulloni Panificio, Bitti, Italy image

This famous Sardinian crispbread, called Carta di Musica ("music sheet" crispbread), gets its name because the bread comes in thin, unleavened leaves and often develops long cracks that suffest the lines of a musical staff.

Provided by swissms

Categories     Low Cholesterol

Time 47m

Yield 8 sheets, 16-32 serving(s)

Number Of Ingredients 6

2 cups whole wheat pastry flour
2 cups semolina flour
1 1/2 teaspoons salt
1 1/3 cups lukewarm water (about)
3 tablespoons extra virgin olive oil (about)
sea salt, to taste

Steps:

  • Combine first 3 ingredients in large bowl. Slowly mix in enough lukewarm water to form moist soft dough. Knead in bowl until dough is no longer sticky. Knead dough on lightly floured work surface until smooth, about 15 minutes. Cover with plastic and let stand at room temperature at least 20 minutes and up to 1 1/2 hours.
  • Preheat oven to 450°F Very lightly dust 2 large baking sheets with whole what pastry flour. Divide dough into 8 equal pieces. Pat 1 piece into disk (keep remaining dough covered). Roll out disk to 13-inch round, lifting and turning often. Transfer to baking sheet. Bake until edges begin to turn up and bread is still malleable, about 3 minutes. Turn bread over and bake until bread bubbles in spots and is golden in places, about 4 minutes longer. Transfer to rack.
  • Brush oil over bread. Sprinkle with sea salt.
  • Repeat with remaining dough.

Nutrition Facts : Calories 148.4, Fat 3, SaturatedFat 0.4, Sodium 219.4, Carbohydrate 26.1, Fiber 2.6, Sugar 0.1, Protein 4.7

CARTA DA MUSICA



Carta Da Musica image

(Music Paper Bread) _Editor's note: The recipe and introductory text below are excerpted from Giuliano Bugialli's book _Foods of Sicily & Sardinia. We've also added some helpful tips of our own, which appear at the bottom of the page. This recipe originally accompanied Jumbo Shrimp with Fregola.

Provided by Giuliano Bugialli

Categories     Bread     Bake

Yield Quantity variable

Number Of Ingredients 10

For the Sponge
1 cup plus 1 tablespoon unbleached all-purpose flour
1/4 cup very fine semolina flour
1/2 teaspoon coarse-grained salt
1 cup lukewarm water, or warm water if using dry yeast
1 ounce fresh compressed yeast or 2 packages active dry yeast
For the Dough
2 cups unbleached all-purpose flour plus 1/2 cup for kneading
1/2 cup very fine semolina flour
3/4 cup lukewarm water

Steps:

  • Prepare the Sponge:
  • Mix the cup of flour with the semolina flour and place in a small bowl. Make a well in the flour. Add the salt to the water, then add the yeast. When the yeast is dissolved, pour it into the well. Incorporate the 1 1/4 cup flour by mixing with a wooden spoon. Sprinkle the remaining tablespoon of flour over the sponge. Let the sponge rest, covered, overnight in a warm place away from drafts.
  • Next morning, if you do not have a brick oven, line the lower shelf of the oven with unglazed terra-cotta tiles or, as second choice, use a pizza stone. Preheat the oven to 400 degrees. Be sure to preheat the oven at least 1 hour before using it because the tiles themselves must reach that temperature.
  • Prepare the Dough:
  • Mix the 2 cups of flour with the 1/2 cup of semolina flour and make a large well in the flour. Place the sponge in the well along with the water. Carefully mix the sponge with the water, using a wooden spoon, then start incorporating the flour from the edges of the well. Gather the dough with your hands, form a ball and place the ball on a board or other work surface. Start kneading, incorporating more flour. Knead with a folding motion. At this point you will need some of the 1/2 cup of reserved flour. When the dough becomes very elastic, after about 5 minutes of kneading, lightly flour it, place it in a bowl and let it rest until doubled in size, about 1 hour.
  • The classic size of the carta da musica is a disc of about 18 inches in diameter. Bearing in mind the size of your oven and even your own experience in handling large sheets of thin dough, divide the risen dough into pieces of comfortable size, remembering that the dough is to be stretched to the thickness of about 1/8 inch. Once the dough is divided into pieces, knead each piece with a little flour. Roll each piece very evenly to a uniform thickness, with no holes at all and no creases; otherwise the dough will not puff up completely in the oven.
  • As 2 or 3 pieces of dough are rolled out, start baking them one at a time. Place a disc on a baker's peel, transfer it onto the tile, close oven and bake for 1 minute. Open the oven, gently turn the puffed-up dough over and bake for 30 seconds more.
  • Remove bread from oven, transfer onto a board and immediately insert a sharp knife between the two puffed-up, separated layers of half-cooked carta da musica. Placing one hand over the puffed-up dough, use the other hand to cut all around to detach the edges of the layers from each other.
  • It is best if a second person can do this cutting because the first will be completely occupied in rolling out dough and baking the remaining dough.
  • Stack the separated halves on a towel, being absolutely sure that all are placed with the inner side down, so that no 2 inside parts will touch. Place a light weight over the stack of prebaked carta da musica halves to prevent them from curling up.
  • When all the pieces of dough have been baked, placed under the weight and cooled, take the pieces and return them, one at a time, to the oven to bake for about 10 seconds on each side or until very crisp. Carta da musica should be very dry and extremely crisp. Continue until all the pieces of the bread are rebaked and crisp. Once all the layers are cold, you may wrap them in brown paper and use them for as long as several months if the humidity is not high.

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