Pani e Pizze

I have tried numerous recipes for Italian bread over the years, and somehow I always seem to come back to the one I use throughout this section of the book. I use it for all of my pizzas -- the same way my mother and grandmother did, without changes.

KNEADING BY HAND: A mixer is not required to knead bread; it can easily be done by hand. Simply add the flour to the water mixture slowly, while mixing well with a wooden spoon. Then transfer it to a breadboard and follow the same process that is used in the second kneading as described below in the second paragraph of each recipe.

Pane Bagnato

(Summer Bread)

In a small bowl combine the olive oil, basil, garlic, and grated cheese. Cut the loaf of bread lengthwise, turn both pieces cut side up. Spread the mixture evenly with a spoon over the 2 pieces of bread. Let sit for a few minutes, cut and serve.

It makes a great appetizer and it's also delicious with dinner.

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Pane Rustico

(Rustic Italian Bread)

In the large bowl of your mixer combine yeast, salt and 2½ cups warm water (about 120 degrees). Stir with a wire whisk until the salt and yeast are dissolved. Using the mixer with dough hooks on medium speed, slowly add 6 cups (reserve the other ½ cup) of flour and mix for 5 minutes, scraping the sides of the bowl. The mixture should be very soft and somewhat stringy looking, but free of lumps. Scrape it out of the mixing bowl into in a large greased bowl and spray the dough's top surface with cooking spray. Cover the top of the bowl with a kitchen towel and put it to rise in a warm place (in the oven with the light on) for 1 hour and 30 minutes or until doubled in size. Grease the bottom of a large cookie sheet and set aside.

Use a large pinch of the remaining flour (reserved ½ cup) to sprinkle over a breadboard. Transfer the dough to the breadboard and knead by pressing down on the dough with the heels of your hands. If the dough sticks to the board scrape it off with a sharp, straight-edged knife, add the scrapings to the rest of the dough, re-flour the breadboard and continue kneading. When the dough sticks to the hands, dust some of the flour on them and rub them together to remove the clumps. Fold the dough over and continue the process for about 5 minutes. Shape half of the dough into a loaf about 12 inches long, and set it on one side of the cookie sheet. Shape the other half of the dough the same way, arrange it on the other side of the cookie sheet, making sure the loaves don't stick together. Cut a shallow slit about ¼ inch deep over the length of the top on each loaf, cover them with a towel, and return them to the warm oven to rise again.

Carefully remove the bread after about 45 minutes and preheat the oven to 375 degrees. Wait a total of 15 minutes, then return the bread to the oven to bake for 45 minutes, checking a few times to make sure it looks golden. If it starts to look darker, it may be a good idea to cover it with a piece of aluminum foil for the remainder of the cooking time. Allow cooling before cutting. Serve with butter or olive oil.

Though it seems like a lengthy process, this recipe is fairly simple and well worth the time, especially in cold weather when confined to the home. After it's cooked and cooled off completely, the bread freezes well

Sfilatino Imbottito

(Bread Roll)

In the large bowl of your mixer, combine yeast, salt and 1¼ cups warm water (about 120 degrees). Stir with a wire whisk until the salt and yeast are dissolved. Set the mixer with dough hooks on medium speed, slowly add 3 cups (reserve the other ½ cup) of flour and mix for 5 minutes, scraping the sides of the bowl. The mixture should be consistent and free of lumps. Scrape it out of the mixing bowl into in a larger greased bowl, spray the dough's top surface throughout with cooking spray. Cover the top of the bowl with a kitchen towel and let it rise in a warm place (in the oven with the light on) for 1 hour and 30 minutes or until doubled in size.

Use a pinch of the remaining flour (reserved ½ cup) to sprinkle over a breadboard. Transfer the dough to the breadboard and knead by pressing down on the dough with the heels of your hands. If the dough sticks to the board scrape it off with a sharp, straight edged knife, add the scrapings to the rest of the dough and re-flour the breadboard and continue kneading. When the dough sticks to the hands dust some of the flour on them and rub them together to remove the clumps. Fold the dough over and continue the process for about 5 minutes.

Grease the bottom of a cookie sheet and set aside. On the breadboard stretch the dough to about the size of the cookie sheet by pressing on it and pulling on the edges. Layer the meats and cheese evenly over the top, leaving uncovered an edge of about ½ inch. Roll up tightly (similar to a jelly roll), pinch the ends together, place on the greased cookie sheet, making sure the edge along its length is on the bottom. Let it rise covered with a kitchen towel in a warm place for 50 minutes. Pre-heat the oven at 350 degrees and bake for 40 minutes. Let cool, cut in slices and serve.

The leftover slices keep well in the refrigerator for several days. They are great for packed lunches and make great snacks.

On special occasions Grandma made this rolled bread with sliced dry sausage, prosciutto slices, and semi-dried homemade cheese. It was hard to wait for it to get cool because of the fragrance it emanated while baking.