One of my favorite multi-purpose breads is the Italian bread, Altamura. However, I have never made it myself and am now hoping that someone out there knows of a good recipe. Quite a few recipes come up in a Google search, but I trust the folks here on TFL to be more likely to come up with a winner! Don't feel obligated to write up the whole recipe; a source would be much appreciated. Thanks!
OK, this is a total shot in the dark, but I am looking for a recipe similar to the AMAZING sandwich rolls from Bay Cities Italian Deli in Santa Monica, CA. These rolls have a great bubbly crust, chewy texture, and the flavor is insane! If anyone has any insight on how to acquire a similar recipe, that would be very much appreictaed!
Does anyone have an authentic recipe for Porketta? All my online searches seem to yield the same two recipes (posted below). Any input would be of great value. I will probably take the best of both recipes and combine, unless anyone can point me in the right direction.
most common recipe found all over the web:
I am very fond of the taste and texture of Italian bread, so I followed the recipe labled Italian Bread 101 in the recipe section of kingarthurflour.com website.
Here are the results:
This is a sesame seeded Italian Bread with egg white wash
I bought 2 large teflon coated, double sided baking sheets
that I custom cut to the size of my baking stone. On the
Cheese Ciabatta Ready to Bake
Cheese Ciabatta Baking in Oven
Having lived in Europe at various points in my life, I find myself craving a European pastries and cakes on occasion. Are there any quintessential books that folks can recommend with French, Italian and/or Swiss-German recipes/techniques?
Thanks in advance.