This post may contain affiliate links - using affiliate links from Homeschool Coffee Break helps fuel this blog and our homeschool - thank you!
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
olive oil
1/2 cup sun-dried tomatoes, roughly chopped
1/2 cup grated Parmigiano-Reggiano cheese
cornmeal
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
Please visit your neighbors, leave comments, and share!
********************************
This post was added to the Throwback Thursday Blog-Style link-up hosted by Tots and Me... Growing Up Together! on Thursday, February 21st, 2019.
Don't miss a coffee break! Subscribe to Homeschool Coffee Break by Email!
©2006-2015 Homeschool Coffee Break. All rights reserved. All text, photographs, artwork, and other content may not be reproduced or transmitted in any form without the written consent of the author. http://kympossibleblog.blogspot.com/
Posts
4 comments:
This looks SO GOOD!! I'm a big fan of Italian food of any kind! :)
The food does look wonderful! I have never visited your link up before and was glad to find it. I plan to post it on G+. Thank you for the linky party. :)
Thanks for leaving a comment on my blog and leading me to your lovely little corner on the world wide web!
How fun to make "a little taste of Italy" -- looks yummy!
That just sounds so yummy. Though I don't know what an olive oil bread dough would be.
Thanks for stopping by and sharing on Throwback Thursday Blog-Style. Your post was this week's featured post.
Post a Comment
I love comments! It's like visiting over a virtual cup of coffee.