Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine

Google+

May 2019

Punch Recipes

Baked Treats Recipes

Coconut Macaroons 2

Coconut Macaroons 2 Recipe
1/3 c All purpose flour 2 c Shredded coconut 1/4 c Chopped cashews 1/8 ts Salt 2/3 c Sweetened ...

read more

PucciaOlive Studded Rolls Recipe

PucciaOlive Studded Rolls recipe and other punch recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print PucciaOlive Studded Rolls recipe  PDF



1 1/4 ts Dried yeast
1/3 c Warm water
3 c Water at room temperature
1 c Biga Pugliese
5 1/2 c Unbleached all purpose flour
1 c Whole wheat flour
1 tb Salt
4 1/3 oz Small, meaty black olives in
water or brine, pitted Cornmeal
Stir the yeast into the warm water in a large bowl or heavy mi er. Let proof for 10 minutes. Add the remaining water and amp the biga and amp mi until well blended. Add the flours and amp mi until the dough comes together, 1 to 2 minutes, although it will not come away from the sides of the bowl. With very wet hands, knead until the dough is very silky, soft and amp elasticy. Knead on a lightly floured board to eliminate the stickiness. Knead in the olives by hand to ensure that they remain whole. Place dough in a lightly oiled bowl and amp let rise, covered, until tripled, 3 to 4 hours. Pour the wet dough out of the bowl onto a floured work surface. Do not punch it down. Flour the top and amp divide into 12 pieces (or 16 if you want smaller rolls). Have a bowl of water handy to keep your hands very wet. Flatten each piece and amp roll it up lengthwise. Pat them flat, turn the dough 90 degrees and amp roll them up again. Shape each piece into a ball. Set on a floured baking sheet. Toss a hailstorm of flour over the tops and amp cover with a heavy cloth. Leave until doubled, 1 to 1 1/2 hours. Preheat the oven to 425F. Bake the rolls
until they are crusty and amp golden, about 25 to 30 minutes. VARIATIONS: Puccia di Grano Duro. Substitute 7 1/2 c durum flour for the flours above. Knead the dough for an e tra two minutes. Puccia di Uva Passa. Use raisins, softened in water for 30 minutes, in place of the olives. Pizzi. Add 1/4 ts to 3/8 ts hot pepper flakes to the vegetables of Cucuzzara (see recipe) and amp folding them into the dough in place of the olives.

PucciaOlive Studded Rolls recipe and other punch recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
640 people have voted
Last Reviewed on 2019-05-23



Thursday, May 23 2019 Download & Print PucciaOlive Studded Rolls recipe  PDF   Punch recipes RSS   New

2019 Best Cooking Recipes

New Recipes

Chicken Saute a La Creole

New Cooking Recipes

Pickler Pigs' Ears Chinese Style
Pickler Pigs' Ears Chinese Style Recipe


2 lb Pigs' ears 4 Whole star anise 3 sl Fresh ginger root 1/2 c White vinegar 1/4 c Sugar 1 ts Salt 1 c White vinegar 1 c Sugar 1 tb Thinly sliced fresh ginger root 3 Cloves garlic, sliced 1 ts Salt 1 c Sliced carrots 1 Cucumber, unpeeled, seeded and cut in chunks 1 Red onion, cut in chunks 1 Bell pepper, cut in chunks We'll start of the front end of the pig... Prepare pigs' ears according to steps I and II in basic instructions drain. Return to pot with water to cover and first 5 ingredients listed above. Bring to a boil and simmer for 1 hour...

Cooking Magazines: Appetizer Recipes » May 2019   Appetizer recipes RSS   New

Dish Of The Day

NoWork Salmon Chowder

NoWork Salmon Chowder Recipe
1 cn Salmon (15 1/2 oz) OR 2 cn Tuna packed in water (7 oz) 1 pk Frozen corn kernels, thawed (10...
read more

Category: » Salmon Recipes

View more dishes

>