Best Italian Walnut Raisin Whole Wheat Bread Pane Alle Noci E Uva Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

GARLIC BREAD (PANE STROFINATO ALL'AGLIO)



Garlic Bread (Pane Strofinato All'Aglio) image

Make and share this Garlic Bread (Pane Strofinato All'Aglio) recipe from Food.com.

Provided by Linky

Categories     Breads

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 5

3 tablespoons extra-virgin olive oil
3 garlic cloves, crushed and peeled
12 inches loaf Italian bread
1 teaspoon oregano, dried
1/2 teaspoon salt, Kosher, for seasoning

Steps:

  • Combine olive oil and garlic and steep about 30 minutes.
  • Preheat oven to 400 degreed F.
  • Split loaf of bread lengthwise, then in half to form 4 sections.
  • Set bread, cut side up, on baking sheet and spread with garlic infused oil. Rub cloves directly on bread and leave pieces on the bread.
  • Sprinkle with dried oregano.
  • Bake for 4 - 5 minutes until bread is golden and crispy. Remove large pieces of garlic.
  • Season bread lightly with salt.

WALNUT RAISIN WHOLE WHEAT BREAD



Walnut Raisin Whole Wheat Bread image

Wonderful flavor and the walnuts and raisins give it great texture. Try this bread lightly toasted with a sharp farmhouse Cheddar cheese for breakfast! Adapted from the New Basics Cookbook.

Provided by Sharon123

Categories     Yeast Breads

Time 3h30m

Yield 2 loaves

Number Of Ingredients 13

1 (1/4 ounce) package active dry yeast
1 cup warm water
1 cup milk
2 tablespoons sugar
1/2 cup yellow cornmeal, plus
2 tablespoons yellow cornmeal
3 tablespoons unsalted butter, at room temperature
3 cups coarsely chopped walnuts
2 cups raisins
2 teaspoons salt
1 teaspoon fresh coarse ground black pepper
2 cups whole wheat flour
2 1/2-3 cups unbleached white flour

Steps:

  • Combine yeast, warm water, and milk in a large bowl. Let the mixture stand until the yeast has dissolved, about 5 minutes.
  • Add the sugar, 1/2 cup cornmeal, butter, walnuts, raisins, salt, pepper, whole wheat flour, and 2 cups of the white flour. Beat well. Move the dough to a lightly floured surface and knead for 2-3 minutes, adding the remaining white flour as necessary to make it workable. Let the dough rest, covered loosley with a towel, for 10-15 minutes.
  • Knead the dough again, until it is smooth and elastic, 8-10 minutes. Sprinkle with extra flour if you need to keep it from sticking.
  • Oil a large bowl and turn the dough in it to coat with the oil. Cover the bowl and let dough rise in a warm place till doubled in bulk, about 1 1/2 hours.
  • Punch dough down and divide in half. Shape the halves into round loaves. Sprinkle a baking sheet with the remaining 2 tbls. cornmeal, and put the loaves on it, seam side down. Cover with the towel, and let them rise until doubled in bulk, about 45 minutes.
  • Preheat the oven to 350*F.
  • Place the baking sheet on the center rack of the oven, and bake until the bread is well browned and sounds hollow when the bottom is tapped with your finger, 45 minutes.
  • Cool bread on a wire rack. Enjoy!

CINNAMON RAISIN WALNUT BREAD



Cinnamon Raisin Walnut Bread image

Another great bread by Peter Reinhart, The Bread Baker's Apprentice. This is his "window pane" tip for testing if the dough is ready: Pinch off about two tablespoons of dough and try to stretch it into a thin membrane (windowpane). If you can do so without tearing, but the membrane is mostly opaque, you have barely developed gluten. If you can stretch a paper-thin, very translucent windowpane, the gluten is fully developed. A medium level is in between these two extremes: the windowpane is translucent with some opaque areas.

Provided by gailanng

Categories     Yeast Breads

Time 4h50m

Yield 2 loaves

Number Of Ingredients 14

3 1/2 cups unbleached bread flour (16 ounces)
4 teaspoons granulated sugar
1 1/4 teaspoons salt
2 teaspoons instant yeast
1 1/4 teaspoons ground cinnamon
1 large egg, slightly beaten
2 tablespoons shortening, melted (1 ounce) or 2 tablespoons shortening, room temperature (1 ounce)
1/2 cup buttermilk (4 ounces) or 1/2 cup whole milk, room temperature (4 ounces)
3/4 cup water, at room temperature (6 ounces)
1 1/2 cups raisins, rinsed and drained (9 ounces)
1 cup chopped walnuts (4 ounces)
2 tablespoons butter, melted
1/2 cup granulated sugar
2 tablespoons ground cinnamon

Steps:

  • Stir together the flour, sugar, salt, yeast and cinnamon in a mixing bowl or in the bowl of an electric mixer.
  • Add the egg, shortening, buttermilk and water. Stir together with a large spoon or mix on low speed with the paddle attachment until the ingredients come together and form a ball. If the dough seems too sticky or dry, adjust with flour or water by adding in a very small amount until incorporated.
  • Sprinkle flour on a counter, transfer the dough to the counter and begin kneading or mixing on medium speed (if using electric mixer, at this time switch to the dough hook). The dough should be soft and pliable, tacky but not sticky. Add flour as you knead or mix, if necessary, to achieve this texture. Knead by hand for approximately 10 minutes or by machine for 6 to 8 minutes.
  • Sprinkle in the raisins and walnuts during the final 2 minutes of kneading or mixing to distribute them evenly and to avoid crushing them too much. (If you are mixing by machine, you may have to finish kneading by hand to distribute the raisins and walnuts evenly. The dough should pass the windowpane test and register 77 to 81 degrees F (see testing note in description above for a fully developed dough).
  • Lightly oil a large bowl and transfer the dough to the bowl, rolling it to coat it with oil. Cover the bowl with plastic wrap. Allow to rise at room temperature for approximately 2 hours or until the dough doubles in size.
  • Divide the dough into 2 equal pieces and form them into loaves. Place each loaf in a lightly oiled 8½ by 4½-inch pan, mist the tops with spray oil and cover loosely with plastic wrap.
  • Proof at room temperature for 60 to 90 minutes or until the dough crests above the lips of the pans and is nearly doubled in size.
  • Preheat the oven to 350 degrees with the oven rack on the middle shelf. Place the loaf pans on a sheet pan, making sure they are not touching each other.
  • Bake the loaves for 20 minutes. Rotate the pan 180 degrees for even baking and continue baking for another 20 to 30 minutes, depending on the oven. The finished breads should register 190 degrees F in the center and be golden brown on top and lightly golden on the sides and bottom. They should make a hollow sound when thumped on the bottom.
  • Immediately remove the breads from their pans. Mix together the granulated sugar and ground cinnamon for the topping in a shallow plate. Brush the tops of the loaves with melted butter as soon as they come out of the bread pans, and then roll them in the cinnamon sugar. Cool loaves on a rack for at least 1 hour, preferably 2 hours, before slicing or serving.

Nutrition Facts : Calories 2110.8, Fat 70.3, SaturatedFat 15.9, Cholesterol 126, Sodium 1678.8, Carbohydrate 338.8, Fiber 19.8, Sugar 128.2, Protein 48.2

LIGHT WHEAT, VIENNA STYLE BREAD



Light Wheat, Vienna Style Bread image

This is my take on Beth Hensperger's Vienna Bread for automatic bread machines. Vienna bread has a fascinating history, starting in Austria. The recipe was taken to Denmark in the 19th century and further developed there including use of steam to cook the loaves. It's really more like many of today's French breads. This recipe uses a sponge that sits overnight at room temperature to develop an improved flavor. I tested this bread with no sponge, a 4 hour sponge and an overnight sponge. The flavor is noticeably better with an overnight sponge. I've made this completely in a bread machine and using a mixer and baking it as an oblong loaf which is the traditional shape. Vienna Bread is usually made with bread flour and certainly bread flour can be used entirely for this recipe.

Provided by Red_Apple_Guy

Categories     Yeast Breads

Time 11h35m

Yield 15 serving(s)

Number Of Ingredients 11

9 ounces water
3 tablespoons butter (in pieces, softened)
2 tablespoons sugar
1 cup whole wheat flour
1/4 cup bread flour
1/2 teaspoon yeast (instant or machine yeast)
1 3/4 cups bread flour
3 tablespoons powdered milk (optional)
1 tablespoon gluten (optional)
1 1/2 teaspoons salt (table salt)
1 1/2 teaspoons yeast (instant or machine yeast)

Steps:

  • The night before baking, make sponge by combining all ingredients in a large bowl.
  • Mix thoroughly and cover with plastic wrap and a cloth.
  • Let sit at room temperature overnight or up to 12 hours.
  • The next day, add the dough ingredients to the sponge and mix well.
  • Knead by hand or mixer with dough hook until all ingredients are incorporated and for about 5 minutes more.
  • Cover dough and let sit for 15 to 20 minutes.
  • Knead for 5 to 7 minutes or until smooth.
  • Move dough to an oiled bowl, cover and let rise until doubled in volume. A straight sided clean container is best for this or a large graduated measuring cup. This is best at room temperature but can take 1 1/2 hours or more but can be accomplished at 90F in an oven or microwave using hot water as the heat source in about 45 minutes.
  • When doubled, stretch and dimple dough to form a rectangle and roll tightly back toward yourself, forming an oblong shape and place on baking paper or parchment to rise. I use an oblong brotform. Cover with plastic wrap sprayed with oil.
  • Preheat oven, stone or baking sheet, and an empty pan to hold water to 375°F.
  • When doubled in volume, score diagonally with sharp knife or razor blade and place in the oven.
  • Pour 1 cup of hot water into the empty pan to generate steam.
  • Cook for 35 minutes or until 180 to 210 F internal temperature.
  • Note: This is easily made in your bread machine, including the sponge. Just mix the sponge on dough cycle and unplug machine and close lid. The next day, either cook on basic cycle or use dough cycle and hand form and bake loaf in the oven.

Nutrition Facts : Calories 116.2, Fat 2.6, SaturatedFat 1.5, Cholesterol 6.1, Sodium 250.2, Carbohydrate 20.4, Fiber 1.5, Sugar 1.8, Protein 3

Related Topics