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Welcome to Middle School Monday! I really didn't know what to share today, but as I thought over what we've done in the past week or so, I figured I'd share another Taste of Europe recipe, because this bread just achieved the status of being requested by both my students.
Kennady hasn't studied Italy yet in Cultural Geography, but we have looked at a couple of the other European countries around the Mediterranean Sea. I know there won't be any shortage of Italian recipes to try when we get there, and I also know that this Tomato and Parmesan Bread will be requested as an accompaniment to any Italian menu. One evening last week, Kennady and I went to the monthly "Ladies Theme Night" at church, and the theme was Italian Food and Chocolate. It's sort of become my thing to bake bread for the Theme Nights, so I decided to try a recipe with a definite Italian flavor. I'd made it before and I really liked it, but I didn't remember that the kids did. Surprise! They may not have cared for it before, but they certainly liked it this time around!
The bread is a basic olive oil bread dough, which is delicious baked on its own as a free form loaf, but with the addition of sun-dried tomatoes and Parmigiano-Reggiano cheese, it's especially delicious!
Tomato and Parmesan Bread
one pound olive oil dough
1/2 cup sun-dried tomatoes, roughly chopped
1/2 cup grated Parmigiano-Reggiano cheese
Shape the dough into a ball, then roll out to about a 1/4-inch thick rectangle. Use flour sparingly when rolling. Brush the dough with olive oil (I used some of the oil that the tomatoes are packed in.) Scatter the tomatoes over the dough, then the cheese. Starting at the short end, roll up the dough into a log and tuck the ends under. Let it rise on a pizza peel dusted with cornmeal for an hour. Just before baking, brush the top of the loaf with more olive oil and slash parallel cuts across the top. Preheat the oven with a baking stone to 450*, for twenty minutes. Also put a shallow pan in the bottom rack. Slide the loaf directly onto the hot stone, and pour a cup of hot water into the shallow pan. Bake for 30 minutes. Let it cool before slicing.
Olive Oil Dough
2-3/4 cups lukewarm water
1-1/2 tbsp yeast
1-1/2 tbsp salt
1 tbsp sugar
1/4 cup olive oil
6-1/2 cups flour
Mix first five ingredients in a 5-quart bowl or large container. Mix in the flour without kneading (I do it with a bamboo spoon). Cover loosely and allow to rest at room temperature for about 2 hours. Use immediately or refrigerate in the covered container and use within 12 days. This recipe makes enough for four one-pound loaves.
This post will be linked at Try a New Recipe Tuesday, hosted by Lisa at Home to 4 Kiddos
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