McDonalds Killer?? Hail the Altamura Pane:

Now this bread has a very interesting tale to tell.

This is what I am aiming for!!

Altamura bread singlehandedly drove McD’s out of its city because the people there are very proud of their regional bread and food.

“What took place was a small war between us and McDonald’s,” said Onofrio Pepe, a retired journalist who founded an association here devoted to local delicacies. “Our bullets were focaccia. And sausage. And bread. It was a peaceful war, without any spilling of blood.”

Mr. Pepe and several like-minded citizens of Altamura, a city of 65,000 residents, made up one wing of the army. They say they fought largely for pride and for their food, which includes a local mushroom called the cardoncello, focaccia, mozzarella and, most of all, a coarse-grain bread famous for millennia around Italy. The bread is protected as unique in European Union regulations, which note that Horace called it, in 37 B.C., “far the best bread to be had, so good that the wise traveler takes a supply of it for his onward journey.”

Thank you to http://www.ilovelucca.co.nz/ for the link: http://www.nytimes.com/2006/01/12/international/europe/12italy.html

You know what comes next….Lets get Yeasty!! 🙂

Not a lot of photo’s for this recipe as I got distracted and when I was almost finished , I thought “OMG, no photos!!” Argh…………In this recipe, I used Durum intergrale flour which is more wheaty and not as finely milled as regular durum flour so I got a heavier bread but I am retrying this week with finely milled durum to see the contrast.

Altamura bread:

Altamura biga

Biga:

  • 1 tsp dried yeast.
  • 1/4 cup warm water.
  • 3/4 cup room temp water.
  • 1 & 3/4 cups durum flour.

  • Stir yeast into the warm water and stand in warm place covered until frothy/creamy.
  • Stir in RT water and flour  to make a dough.
  • Place in lightly oiled bowl, covered with gladwrap, in a cool room temperature for 6-24 hours.
  • The longer left, the more intense the flavour. I usually do the biga at night and do the rest the following day (if i am at home) or the afternoon if I am at work so it gets 12-20 hours to bubble away.
Dough:
  • 1/2 tsp dried yeast.
  • 1/4 cup warm water.
  • 1 & 1/2 cups RT water.
  • 4 cups of Durum flour
  • Pinch of salt
Method:
  • Stir yeast into warm water and stand until creamy/frothy.
  • Mix the dissolved yeast into the biga (above) and when mixed, add in the RT water.
  • Make sure well mixed and consistency is smooth
  • Mix in the flour and the salt, 1 cup at a time.
  • When dough is formed and all flour/salt mix has been added, turn out on floured area and knead for 10 minutes.
  • Place dough in the lightly oiled bowl and cover and leave in warm place for first rise for 3 hours or until tripled in size.
  • When dough is ready from first rise, turn out again on floured area and shape the bread into either a round or a flatter oval shape.
  • Slash down the middle of each loaf and place the bread slash side down on a tray well covered with flour or semolina until doubled in size or until big air bubbles are noticeable.
  • 45 minutes before you want to bake this bread, turn on the oven to 225 Celsius and place baking dish at the bottom of the oven.
  • Slash the bread again if the slash has closed over and sprinkle with cornmeal (polenta) .
  • When oven is at correct temperature, place tray in oven and put a few ice cubes in the baking dish at the bottom of the oven.This will help the crust form, yet keep the bread moist.

Altamura


  • Bake for 45-55 minutes until dark golden brown ( a little more than i did above)
  • Cool and enjoy!!
Recipe adapted from Carol Fields “The Italian Baker ‘ 2nd Ed, 2011. 

yum yum fresh bread & avocado

Have a quick squizzy at this Altamura loaf!!

http://www.thefreshloaf.com/node/28903/altamura-bread

Scrummy Yummy Yeasty Karisik Pide:

Mmmmmmmmmmm

Karisik means mixed grill in Turkish, err I am lead to believe so I just hope it doesn’t actually mean something terrible:).

So delish, I have to show you straight away before making you wait till the end. Now this one below is not the one i made today but one i made in Istanbul. All the other photos are from today 🙂

Mmmmm Pide

My lamb mince filling was just so scrumptious, it was gorgeous. I suppose working in the garden all day and being VERY hungry helped but this truly was divine!! Not quite to the standard of my friend above BUT very very close.

So let’s get Yeasty beasty.

Just like to say , this is very similar to a pizza dough, so you could make pizza with it or calzone or even a Cornish pasty type thing. You also can make double to dough and freeze it. A friend rolls out the dough and freezes like that, all ready to go for next time. Great time saver:

Scrummy Karisik and Karsarli (cheese) Pide:

Makes 8 Pide.

For the Pide you need:

  • 3 cups of strong bread flour or all-purpose(if no strong).
  • 1/4 cup vegetable oil.
  • 1 egg beaten.
  • 1 cup milk warmed.
  • 2 tsp sugar.
  • 3 tsp dried yeast.
  • Pinch of salt.
  • 1 egg beaten for egg wash.

Pide dough ready to go into hot water cupboard (please note, this is double the recipe!!)


For the filling you need:

  • 350g lamb mince.
  • 3tsp garlic.
  • 2 chillies (medium heat)
  • 1 tsp sweet paprika.
  • 2 tsp cumin.
  • salt and pepper.
  • 1-2 cups of grated cheese (your choice but a strong cheese is best as you use less).
  • 2 tomatos diced.
  • 1 capsicum.
  • 1 red onion (but white is ok).
  • 4 slices bacon cut up or sausage cut up.

Mince filling

  • Warm milk and stir in sugar until dissolved and stir in yeast.
  • Cover and place in hot water cupboard until creamy ,usually 20 mins.
  • Place dry ingredients in a bowl and stir through.
  • Mix egg and oil together and stir into yeast mix when ready.
  • Slowly pour into dry ingredients and form a dough.
  • Turn out on (or do in bread maker on knead cycle).floured area and knead for 5-6 minutes until smooth and elasticy.
  • Place in lightly oiled bowl , cover with gladwrap (loosely) and a tea towel and place in warm place until doubled in size. Usually 60-90 minutes.

Meat Filling:

  • Place lamb mince in hot fry pan.
  • Cut up chilli, onion and garlic and place in with mince when 1/2 cooked.
  • Stir mince. Make sure you separate the mince so it’s not all clumpy.
  • You can drain off fat if you wish, if any but i have to say it adds to the over all taste.
  • Add in cumin and sweet paprika and stir lightly.
  • Add salt and pepper to taste.
  • While this is cooking, dice tomato and capsicum and place in a  little bowl and put to side.
  • Cut up bacon into small pieces.
  • When mince is cooked, leave to cool. DO NOT place on dough whilst hot/warm.

Dough risen and ready to chop!

  • Remove dough from warm place and turn dough out on floured area.
  • Cut dough into 8-9 pieces

Dough ready to roll out

  • Roll out to oval-shaped dough. Not too thin, but not too thick.

Ready to Fill!!

  • Place dough on tray with baking paper on it.
  • Pre heat oven to 220 Celsius.
  • Put lamb filling, tomatoes, bacon ,capsicum and cheese on the oval dough.
  • Roll the edges in so it resembles a boat (see below)
  • You can also do bacon and cheese fillings.
  • You can do what ever filling you like. A spicy beef or chilli chicken would be nice too 🙂 You are only limited by your imagination or what you think tastes great!!

Ready to cook , just needs egg wash

  • Give a brush of the edges with the egg wash.
  • Place in oven and bake 20-25 minutes or until golden brown and gorgeous!!

Scrummy Yummy!

More scrummyness………

Enjoy, enjoy and enjoy.

Some special treats coming up this week.

A NZ bread and a new fruit brioche i am testing ( a new recipe i made up) …..All looking very good so far….. and i think I am almost ready to use the sourdough starter that i have been brewing for a lovely Levain style bread.

Lots to do and look forward too……………..Mmmmmmm warm brioche…

Thanks to i love lucca tours and http://www.ilovelucca.co.nz/2012/04/running-i-forgot-to-say/ and http://www.ilovelucca.co.nz/about-me/recipes/ for the recipe which i adapted 🙂