How to Make Great Tasting and Easy Italian Bread Recipe With Your Bread Machine

I made this today with the 'rapid-rise' active dry yeast with super excellent results, I can't keep my paws off the loaf. The olive oil and honey made this bread slightly sweet, yet light and airy. Not dense at all. A great easy recipe to make allowing the bread machine to do all the hard work in making the dough while you go about your chores, you let it rise only once after you shape it, and yet you get the homemade taste we all seek and crave. An amazing smell will assault your kitchen, a warning to the wise...

Ingredients:
Cooking time does not include the time it takes your bread machine to run through its dough cycle, mine takes an hour and half. I let my dough rise once shaped into a baguette shape, maybe 30 minutes, until it doubled - though it was a nice warm day today in the kitchen. While the dough is rising, preheat your oven to 375 degrees. - You will be baking your bread for 25-30 minutes. 3-1/4 cups bread flour (I used Gold Medal) 2 teaspoons Rapid-Rise Yeast - its a super active dry yeast (its packaging is bright yellow and pink) 2-1/2 tablespoons honey 3 tablespoons olive oil. 1 teaspoon salt 1 egg - for an egg wash right before you bake your bread, it leaves a beautiful shine to your bread and helps to allow the sesame seeds to stick. lots of sesame seeds (optional but oh so good) 1-1/3 cup warm water (120 degrees) Cookie sheet and parchment paper Clean dish towel If you have a gas oven (ONLY) use of one or two ice cubes. Do not add ice cubes to the floor of your electric oven, you could actually ruin your oven.
Directions:
My bread machine requires the yeast to be added last, if your requires the yeast to added first, then do it in that order, then add the flour and lastly the 'wet' ingredients. Select the dough cycle on your bread machine. Add warm water, then add honey, olive oil, salt. Add flour, then make small well, and add yeast. Turn on bread machine. Be ready once bread machine has finished its dough cycle, turn out dough onto floured surface. Turn on oven to 375 degrees. Let rest five minutes. Put parchment paper on cookie sheet. Then grab dough and knead for five minutes, then throw between hands as you see the pizza makers do, to soften the gluten in the dough. You can either roll (or do what I did) stretch out into rectangular shape with your hands, then roll up, into baguette shape. Place rolled dough with ends under and seal down onto the parchment paper on the cookie sheet. With knife, make diagonal slices onto top of bread. Cover with clean dish towel and let double in size - this can take anywhere from 30-100 minutes depending upon warmth in your kitchen. Break egg in bowl, and whisk. Uncover doubled bread dough, and using beaten egg, wash bread dough with egg wash all over, then sprinkle with sesame seeds. The more sesame seeds the merrier I feel. Place into your preheated oven and let bake for 25-30 minutes
If you have a gas oven, add 1 or 2 ice cubes to bottom of oven to help create steam in your oven during the first 10 minutes of cooking - helps create a super tender loaf of bread with the crust being crusty. This loaf should easily provide 14 slices, if not more. This light and airy loaf I baked was roughly 4-5 inches tall and at least 14 inches long before I started eating it (lol).

Enjoy great home made bread, get back to the basics and wholesome ingredients with this easy to make bread you and your family will certainly agree.

How to Make Great Tasting and Easy Italian Bread Recipe With Your Bread Machine

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How to Make Great Tasting and Easy Italian Bread Recipe With Your Bread Machine

How to Make Great Tasting and Easy Italian Bread Recipe With Your Bread Machine
How to Make Great Tasting and Easy Italian Bread Recipe With Your Bread Machine

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How to Make Great Tasting and Easy Italian Bread Recipe With Your Bread Machine

How to Make Great Tasting and Easy Italian Bread Recipe With Your Bread Machine

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How to Make Homemade Italian Lasagna

My husband comes from an Italian family, so he grew up eating authentic Italian food. Shortly after we got married, my mother-in-law invited me over to her home so that I could learn to make their family lasagna recipe. We spent the afternoon making homemade garlic bread, salads and of course, the lasagna.

Here is the recipe that she passed down to me, and now I am passing it down to my daughter.

Italian Lasagna Recipe

Sauce:

2 tablespoons olive oil
2 small onions, finely chopped
1 teaspoon table salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 lb. lean ground beef
2 (6 ounce) cans tomato paste
2 (15 ounce) cans tomato sauce
2 teaspoons granulated sugar
1 cup water

Filling:

1 lb. Mozzarella cheese, shredded
2 packages frozen chopped spinach, cooked and well drained
2 (8 ounce) packages cream cheese, softened
3 eggs
bread crumbs
Parmesan cheese, grated
salt to taste
pepper to taste
garlic powder to taste

In a large saucepan, brown the finely chopped onions in 2 tablespoons olive oil. Add in the lean ground beef, salt, black pepper and garlic powder. Fry the beef until its done and no longer pink. Drain off the excess grease and discard. Stir in the rest of the tomato sauce ingredients and heat the sauce over medium heat for 10 minutes and then turn the heat down to low and simmer sauce for 30 minutes.

In a medium sized bowl, combine all of the filling ingredients. Use enough bread crumbs to hold the mixture together.

In a large stock pot, cook the lasagna noodles in hot salted water according to package directions. Drain water and set aside.

In a large rectangular baking dish, alternate layers of sauce, pasta noodles and filling until all ingredients are used. Sprinkle the top with grated Parmesan cheese. Cover the baking dish with one layer of aluminum foil. Bake in a 350 degree oven for 1 hour, remove foil from baking dish and bake for an additional 15 minutes.

How to Make Homemade Italian Lasagna

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How to Make Bacon

Bacon making is the same as when you make ham. Generally, bacons are made from pork sides or bellies without the ribs although any part of the carcass taken from a bacon-type hog may be used. The pork is cut and trimmed into rectangular pieces and cured either in dry salt or sweet pickle solution. The best kind of bacon is generally cured in dry salt. In dry-curing bacon, the Bureau of Animal Industry recommends the following percentages of the curing ingredients in relation to the weight of the meat: 3% salt, 2% sugar, and 0.4% saltpeter. The curing ingredients are mixed and rubbed thoroughly on the surface of the meat which is then packed with the skin side down in an air tight box. The box is first lined with heave waxed paper and the bottom sprinkled lightly with the curing mixture. Pile the bellies on top of each other skin side down, except for the last layer which should be placed on its skin side up. Sprinkle the curing mixture between layers and on top of the last layer. Be sure to pack the bellies tightly to fill up empty spaces, otherwise that pickle that will form from the meat juice will not suffice to cover the meat. No overhauling is necessary until the end of the curing period which is usually 6 days per kilogram of meat.

In the pickle cure method, the bacon is placed in a vat or container and covered with a pickle solution. The same sweet pickle cover solution used in ham making may be used for bacon. Pickle-cured bacon is overhauled after 4 to 5 days and cured for at least 30 days. The curing pork must be kept at a temperature not higher than 45°F. Finishing the bacon by smoking is also the same as in ham, that is: soaking in several changes of water for 30 minutes, washing, drying at room temperature, and finally smoking.

A simple procedure for making bacon at home

1 kilo pork
3 tbsp fine salt
2 tbsp sugar
1 tsp saltpeter

• Mix curing ingredients and rub well on the surface of the meat.
• Pack meat with the skin side down in a covered dish. Store in the refrigerator and cure for 2 weeks
• Wash, dry and smoke at 125°F for 2 to 3 hours or until bacon is tanned.

To make Canadian bacon, use boneless pork chop with ¼ inch fat. Roll up the whole boneless pork chop and tie with a string around and around its length to obtain a nice shape. Do not attempt to cure bacon pieces more than two kilos in weight. In the absence of a refrigerator, cure bacon as slices and cure at room temperature for 5 days. In the absence of a smokehouse, apply either liquid or powdered smoke to give the desired smoked flavor of bacon.

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Amaretto Coffee Syrup Recipes

Coffee Syrups, as we know, are a great addition to a cup of coffee. However they can also be a terrific gourmet cooking ingredient. Because there are so many flavors to choose from you can enhance both savory and sweet dishes with almost endless combinations. Listed below are examples of sweet and savory recipes that can be made with Amaretto coffee syrup.

Tiramisu
Tiramisu is a wonderfully rich Italian desert made with lady finger biscuits and espresso - it is a natural fit for experimenting with coffee syrups.

Ingredients

6 whole eggs + 4 egg yolks
200ml Amaretto Coffee Syrup
800g Mascarpone Cheese
30 lady finger biscuits
40 ml water
Pinch Of Salt

Method

Separate the egg whites from the yolks
Put the egg whites in one clean and dry bowl
Put the egg whites into another clean, dry bowl Vigorously stir the mascarpone until it thickens
Add the Amaretto coffee syrup to the yolks and whisk until fluffy
Add the egg yolk mixture to the mascarpone and fold them together gently

Add the pinch of salt to the egg whites and whisk until they form stiff peaks.
Add the whites to the yolks and fold together - you should make sure to stir gently otherwise you run the risk of releasing the air trapped inside the egg whites.

Take a rectangular, shallow dish and add the water with some more amaretto coffee syrup.
Put half lady finger biscuits into the dish so they soak up the liquid.
Spoon over half of the egg mixture over the biscuits Put the other half of the lady finger biscuits on top of the mixture to form a new layer.
Spoon the remaining egg mixture over the biscuits. Put a dusting of cocoa over the desert and put it in the fridge for a minimum of 5 hours. You can even leave it overnight to let the flavors enrich.

Serves 6-8

Amaretto Chicken Supreme

The next recipe shows how you can use the versatile amaretto coffee syrup in a savory dish - instead of using chicken supremes you can use chicken breasts.

Ingredients

1 cup Amaretto coffee syrup
5 supremes of chicken
3 tblsps flour
2 tsps smoked Hungarian paprika
4 cloves garlic
2 tblsps extra virgin olive oil
2 tsps freshly ground black pepper
2 tsps sea salt
1 1/2 tblsps butter
2 tblsps English mustard
1 1/2 pints of orange juice

Method

Preheat oven to 350 degrees F (330 for a fan oven).

Crush the garlic cloves
Mix the dry ingredients together and add to the garlic Rub the chicken supremes all over with the garlic mixture
Heat the butter and oil in a frying pan
When the oil is hot, add the chicken supremes and sear them until golden on both sides. You may need to do this in batches. Your oil must be hot enough to make the chicken supremes sizzle.
Put the seared chicken supremes into a casserole.
Add the orange juice, mustard and amaretto coffee syrup to the frying pan
Bring the pan to the boil, stirring continuously until the mixture is reduced slightly.
Add a little flour or roux as needed to help the sauce thicken.
Pour the glaze over the chicken supremes and bake in the oven for 25 minutes.

Serve with mashed potato and green beans. Serves 6

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