Submitted by Joe L on July 6, 2008 - 4:31pm
Anyone have a recipe to make this bread that was made in some Italian Bakeries back in the 60's in Brooklyn.
I'll describe it from memory- Round loaf with hole in the middle. The bread was braided and included the following
ingredients: pork fat ?, pepper. I have not seen it in years, I believe a few bakeries in Brooklyn still make it.
Does not include ham or salami.
Thanks
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I remenber a bread my mother
I remenber a bread my mother made, not with lard, but from the renderings of lard making. Cracklings is perhaps a good word for the renderings. These little bits were baked into a fantastic tasty bread. I have no recipe but I remember the bread. I'd say any decent bread recipe will work. How you get the cracklings is beyond me unless you make lard. Closest I can come to the Italian name for the renderings is cicoli.
Italian Lard Bread
Napoletana "CASATIELLO" Lard Bread. The Easy Way.
Use Frozen Bread Dough. NOT PIZZA DOUGH. Since you'll want to make a few loaves, then in advance Prepare diced dry salami, diced pecorino cheese, diced salt pork or pork bellies (rendered=fried slowly until crisp) called "ciccioli". salt & pepper.
Coat a large bowl with olive oil and place 1 frozen loaf, 1lb, into it, add all fixin's on top and Let Rise (first time). Punch down and mix fixin's into dough. DO NOT OVERWORK THE DOUGH, JUST MIX. Set aside in bowl and Let Rise (second time). Punch down and mix again, then shape dough into a long (french bread log), cut in two and Braid into a round circle. Place onto a oven heated baking stone, with cornmeal on stone to prevent sticking, OR, in an oil sprayed disposable aluminum angel food pan. Bake in 450 degree oven for about an hour (or less) and be sure to "spray water" on the baking bread every 15 minutes to get a nice brown crusty bread. Let Cool. Then Enjoy. Mangiare e Buon Appetito. Saluti, Angelo
Tips: You can use Prosciutto, Ham, Pancetta, Provelone, Asiago or whatever tastes you prefer. The most "important" is "CICCIOLI".
I saw it on PBS
This exact bread was featured on Todd English's Food Trip show that airs on PBS. He went to an Italian Bakery somewhere in New York (maybe in Brooklyn) that still makes this bread today.
Rudy
Hard to find Ciccioli Bread
Don't forget to take your
Don't forget to take your statins.
lard
Since New York City has banned trans fats, many bakeries have been faced with the dilemma of what to replace it with. The natural choice is lard, since lard was the original excellent baking fat (along with butter).
Interesting enough, lard has a way better fat profile in terms of health than does trans fat or even butter, but it also has a bad rap. It's worth looking into, because it's way better for you than many of the fats we have been eating. I'm talking about real lard, either rendered at home or from a butcher shop, not the hydrogenated, tasteless stuff in the blue box.
In the end, eating moderate amounts of good quality animal fats is not necessarily unhealthy for a person who is active and eats a well-balanced diet. A look at the cultures where lard is used a great deal is testimony to that. Mexicans and Chinese who eat their traditional diets are often thin. They don't eat too many calories, and they aren't sedentary. When they move to the United States and start eating our diet and sitting in front of the tube, they begin to have our health problems, too.
An excellent book on this subject is FAT by Jennifer McLagan.
OK...
Cuputos bakery on Court st in Brooklyn makes the best! Where do u live. I moved from Brookly to NJ and the first thing I had to do is Find All my fav food places like Bagels, pizza , pastry and breads. Its not that easy to get the same taste as u would in brooklyn do to the taste of the water when the dough is made . But I found a few places that was pretty good. Mike
There is a recipe for what
There is a recipe for what you describe in Rose Levenbaum's Bread Bible. I checked it out from the library awhile ago and remember the recipe because of the shape and added pepper. I believe she calls it prosciutto bread because she cuts up bits of prosciutto for it. I'm sure you can easily modify the recipe if it isn't quite right.
I tried the recipe from "The
I tried the recipe from "The Bread Bible" for prosciutto bread this week. I used pancetta instead of prosciutto. I chopped it up and removed some of the fat. Fried it up a little before adding it to the dough. I also coated the dough ring with the drippings before baking. Very tasty!
i have that book i've always
i have that book i've always looked at that recipe and said im going to make it soon with some smoked beef. it looks so yum. and easy.
I don't have a recipe, but I can tell you that
the Italian bakeries in Carroll Gardens, Brooklyn still produce delicious lard bread. In fact (not to make you jealous), I just bought two loaves this morning, hot and crusty, straight out of the oven. The best places to find it are, in my opinion:
Perhaps if you call them, one of these place can give you a couple of tips on making your own. Good luck!