Bolognese Bread — Savoury by brianjwood

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Bolognese Bread - Savoury
Submitted by brianjwood on November 17, 2004 at 3:58 am

DESCRIPTION
Bolognese Bread - Savoury

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
Bolognese Savory Bread
From Biba Caggiano, chef and owner of Biba in Sacramento, CA

* 2 teaspoons active dry yeast
* pinch of sugar
* 4 cups unbleached all-purpose flour
* 1/3 cup melted lard or olive oil
* 2 ounces thickly sliced pancetta, finely minced
* 2 ounces thickly sliced prosciutto, finely minced
* 1 1/2 teaspoon salt
* 1 large egg, lightly beaten
* generous pinch of coarse salt

In a small bowl, dissolve the yeast in 1/2 cup lukewarm water with the sugar. Let sit for about 10 minutes.

To make the dough by hand, mound the flour on a large wooden board or other work surface. With your fingers, make a well in the center of the flour. Place the dissolved yeast, melted lard or the oil, 1 cup lukewarm water, the pancetta, prosciutto and salt in the well. Stir the ingredients briefly with a fork, then draw the flour, starting with the inside walls of the well, a little at a time into the mixture. When all the flour has been incorporated, knead the dough for 5 to 6 minutes, until smooth and pliable. Shape the dough into a ball.

To make the dough with a food processor: Place the flour, the melted lard or oil, pancetta, prosciutto and salt in the bowl of a food processor fitted with the metal blade and pulse briefly to mix. Add 1 cup lukewarm water and pulse until the dough gathers loosely around the blade. Transfer the dough to a wooden board or other work surface and knead it for a few minutes, until smooth and pliable. Shape the dough into a ball.

Lightly brush the inside of a large bowl with oil. Put the dough into the bowl, cover tightly with plastic wrap, and leave in a warm, draft-free place to rise until doubled in bulk, 1 hour. Lightly oil a 12X14-inch baking sheet. Place the dough in a lightly floured surface and flatten it with your hands. Place the flattened dough on a prepared baking sheet and, with your fingers, starting from the center of the dough, stretch out the dough evenly to cover the baking sheet. Cover with plastic wrap and let it rise in a warm, draft-free place until doubled in volume, about 1 hour.

Preheat the oven to 400F. With a razor blade or a thin, sharp knife, slash a shallow diamond pattern in crisscross all over the dough. Brush the dough lightly with the beaten egg and sprinkle with the course salt. Place the pan on the middle rack of the oven and bake until it reaches a rich, golden brown, 30-35 minutes. Serve hot or at room temperature.

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