Pane Bianco Torsione (Italian White Twist Bread with Sun-Dried Tomatoes, Garlic and Basil)


Pane Bianco Torsione (White Twist Bread with Sun Dried Tomatoes, Garlic and Basil) | Culinary Compost RecipesI stumbled upon this recipe in an effort on further honing my bread-making skills. It is shown here, verbatim on King Arthur Flour’s website.  Quite simply stated, it blew me away and was a huge hit with my family. The preparation is tedious, but not overly complicated. The visual presentation is stunning and if you follow the directions step-by-step, it’s virtually impossible to screw up. Trust me, if I can make this, anyone can. In my version, I added a bit more salt and also added sugar to the dough, based on other bread recipes from my family.

 

INGREDIENTS:

~For the Dough:

3 cups King Arthur Unbleached Bread Flour
2 tsp. instant quick-rise yeast (one package)
1-1/2 tsp. salt
2 tbs. white sugar
1 large egg
1/2 cup lukewarm milk
1/2 cup lukewarm water
3 tbs. XV olive oil

~For the Filling:

3/4 cup shredded Italian-blend cheese
1/2 cup oil-packed sun-dried tomatoes (1/2 of a 7-oz. jar)
3 to 6 cloves garlic, roasted, peeled and minced
1/3 cup chopped fresh basil

 

PREPARATION:

Prepare the dough by combining all of the ingredients shown in a large mixing bowl. Using a silicone spatula, fold by hand until the dough starts to pull away from the bowl.
Remove and set on a floured work surface. Fold and knead by hand for six to ten minutes, until the dough has firmed up. Add a bit more water or flour if needed. The consistency of the dough should be tacky and soft. Gently form it into a ball and transfer to a greased bowl about double in size of the dough ball.

Place the bowl in your oven and turn on the oven light. Cover with a towel dampened with warm water. Let rise for 45 to 60 minutes, until doubled in size. Your time may vary.

While you are waiting, drain the tomatoes on a paper towel. Squeeze out the excess olive oil. Mince and set aside.
Finely chop the basil and set aside.
Measure the shredded Italian cheese and set aside.
Roast, peel and finely chop the garlic. Add to the tomatoes and mix to incorporate.

After the dough has risen, gently deflate and then roll into a 22″ x 8″ rectangle. Spread the cheese, basil, tomato and garlic evenly over the entire surface.

Carefully roll the dough into a 22″ log by turning it the long way. You will need to turn it over itself at least once. Crimp the edges together and pinch the ends shut.
Turn it so the seam side is down. Carefully place it on a baking sheet lined with parchment paper.
Using a kitchen shears, cut a slit down the length of the loaf, at the top, stopping about 1″ from each end.
Twist the log into an “S” shape and tuck the ends under the center of the loaf, forming a figure-8, while keeping the slit to the top.

Cover with plastic wrap and let the loaf rise in a warm place until double, 45 to 60 minutes.
While the loaf is rising, preheat the oven to 350°F.
Uncover the bread, and bake it for 35 to 40 minutes, tenting it with foil after 20 minutes to prevent over-browning.
Remove the bread from the oven, and transfer to a rack to cool.

Enjoy warm or at room temperature, drizzled with quality XV olive oil. Store, well-wrapped, at room temperature for a couple of days; freeze for longer storage.

Serves 6
Makes one loaf

Pane Bianco Torsione (White Twist Bread with Sun Dried Tomatoes, Garlic and Basil) | Culinary Compost Recipes

Pane Bianco Torsione (White Twist Bread with Sun Dried Tomatoes, Garlic and Basil) | Culinary Compost Recipes

Pane Bianco Torsione (White Twist Bread with Sun Dried Tomatoes, Garlic and Basil) | Culinary Compost Recipes

Chicken-Fried Steak with White Gravy


From most references, the history of this recipe originated somewhere in Texas during the Depression Era. Other accounts indicate that it came from the German people who settled in the Lone Star state around 1844-50.

The first written reference to “chicken-fried steak” appeared around 1952. This is an entirely-Southern inspired dish which is very economical to prepare. Serve with mashed potatoes and grilled corn-on-the-cob. Enjoy!

Ingredients:

1/3 cup vegetable oil or 1/2 stick real butter
2 lb. tenderized round steak
Meat tenderizer to coat steak
1 cup all-purpose flour for dredge (reserve 3 tbs. after for gravy)
1/4 cup corn starch
2 tsp. salt (or Lawry’s seasoned salt), to taste
1 tsp. fresh-ground black pepper
Dash of cayenne pepper, to taste
1 tsp. garlic powder
4 eggs, beaten
2 1/2 cups milk, warmed to room temperature
1 small onion, cut in rings
Dash of Worchestershire sauce

Preparation:

Put the flour, corn starch, garlic powder, salt cayenne and black pepper in a shallow dish reserved for dredging the meat. Mix well.

Beat the four eggs and place in another shallow dish large enough to coat each side of the steaks.

Round steak by nature is a slightly tougher cut of meat. Try to buy round steak that has been run through a tenderizer by your butcher. If this is not possible, you can use a meat mallet and pound each side. If the steaks are large, cut each in half. Sprinkle both sides with meat tenderizer and set aside on a plate and allow to warm up to room temperature.

Preheat a large 12″ cast-iron skillet (please, no other skillet will produce the same results with this recipe) to medium heat and lightly spray with non-stick cooking oil.

Dredge the steaks in flour, then the egg (ensuring that they are evenly coated) then back into the flour and place in the skillet with enough vegetable oil or butter to just coat the bottom surface. Increase heat to medium high and brown each side about 4-5 minutes. Work in batches, cooking two steaks at a time. Add more butter or oil if needed. Fry the sliced onion until lightly carmelized.

If the heat is too high, the batter will come off the steaks. Turning them only once will ensure the batter sticks.

When steaks and onion are done, remove from skillet, reduce heat to medium-low and reserve in a heated covered baking dish or dutch oven placed in your oven at 275 degrees.

FOR THE WHITE GRAVY:

In the same skillet, reserve three tbs. of the pan drippings. Add three tbs. of the reserved seasoned flour and three tbs of butter. Stir with a spatula until mixed. Add the milk and a dash of worchestershire sauce.

Increase heat and bring gravy to a low simmer, stirring constantly to deglaze the skillet. Taste and correct the seasoning if necessary. When thickened, transfer the gravy to a serving dish.

When ready, spoon gravy over steak and mashed potatoes.

Serves 4-6.

NOTE: For more flavor, add a small amount of rendered bacon fat to the pan when frying the steaks. It will create a richer gravy.