Page 44 - Flathead Beacon // 2.18.15

44 | FEBRUARY 18, 2015
ARTS & ENTERTAINMENT FLATHEADBEACON.COM SIDE DISH Jonathon Hartig, FVCC Executive Sous Chef
Italian White Bread M (Grandpa’s Bread)
Y GRANDFATHER WAS A INSTRUCTIONS
tailor by trade, but bread bak- 1. Mix yeast, one teaspoon of sugar ing was his passion. He would and one-and-a-half cups water together
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welcome all 20 of his grandchildren – albeit not at the same time – into his basement kitchen and teach us his tech- niques. After all, the large Italian fam- ily that we were, we needed very little excuse to celebrate around a dinner ta- ble filled with homemade pastas, sauces, sausages, breads, etc.
These were hardly inti-
mate affairs, and as the
family grew, my grand-
father would employ us
to help prepare a dozen
loaves of bread, or doz-
ens of dinner rolls. As
he grew older and lost
dexterity, my grand-
father passed the bulk
of the baking onto my
older sister who proud-
ly continued his tradi-
tions. This bread reci-
pe reminds me of home
and my grandfather,
and it was a catalyst for
me in pursuing a culinary profession. I find it appropriate that for my first pub- lished recipe, I share the first recipe that inspired me. I decided to keep this rec- ipe in its original form and not to scale it down. The recipe will make about 6 loaves of bread.
INGREDIENTS
5 Tbsp. active dry yeast
1/2 cup and 1 tsp. sugar, divided
6 cups warm water, divided (95 degrees F)
5 lbs. AP flour
2 tsp. salt
2 eggs
1/2 cup vegetable oil
Sesame or poppy seeds (if desired)
in a measuring cup. Let sit for ten min- utes or until mixtures begins to foam.
2. In a large mixing bowl, add half of the flour, the remaining water, oil, salt, sugar, eggs and finally the yeast mixture. Mix until well combined. Add the re- maining flour and mix until combined.
3. Turn dough onto a floured work surface and knead until dough is smooth, and slightly tacky, (about 10 min- utes).
4. Place dough into a large clean bowl, and drizzle one teaspoon of oil on top. Cover the bowl with a clean towel and let rise in a warm, draft-free place un- til doubled (about one hour).
5. Remove dough from bowl, punch down dough to remove
gas and separate into six equal pieces. Shape each piece into a ball and cover for about a half hour.
6. Shape and form dough into loaves or rolls and place on sheet pan. Cover loosely with plastic and let rise until doubled. About one hour. Preheat oven to 350 degrees.
7. Lightly brush tops of loaves or rolls with water and sprinkle with seeds, if desired.
8. Bake for 30 to 35 minutes in center of oven or until bread registers an inter- nal temperature of 190 to 200 degrees. Bread should be soft and have a golden brown crust.
9. Let cool on cooling racks and en- joy!
Jonathon Hartig is the executive sous chef/instructional assistant at The Culinary Institute of Montana at Flathead Valley Community College. For more information about the program, visit www.culinaryinstituteofmt.com.
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