According to the original recipe, in Romagna, in Northern Italy, piadine are often served with cured meats, greens and fresh cheeses that soften in the warmth of the freshly cooked bread. They are folded in half and eaten like a sandwich. This version is based on the classic presentation. Yum.
The recipe was adapted from MilkStreetTV.com, contributed by Erica Bruce. I bought lard for the first time in my life to make this flatbread! Christopher Kimball convinced me that lard was the secret to both the optimal texture and flavor in this wonderful bread. In the article, they found that when using lard “the piadine were tender with just the right chew and (had) a deeper, richer background flavor. (They) also tested vegetable shortening, which gave the same supple dough but lacked a bit of flavor. Lard was the clear winner.” The flatbread was perfect.
This special sandwich was a fabulous and fast summer dinner. We hope to try piadine with all sorts of other toppings in the near future. It was dangerously easy to make. 🙂
Yield: 4 flatbread sandwiches (4 servings)
For the Piadina:
1/2 cup water, divided
1/4 cup (4 T) plain whole-milk yogurt (I used Greek yogurt)
311 grams (2 cups) bread flour
1 tsp fine sea salt or table salt
1 1/2 tsp baking powder
63 grams (5 T or 1/3 cup) lard, at room temperature
In a liquid measuring cup, whisk together 1/4 cup of the water and the yogurt.
In a food processor, combine the flour, salt and baking powder. Process 5 seconds.
Add the lard and process until combined, about 10 seconds.
With the processor running, add the yogurt mixture.
With the processor still running, add the remaining water 1 tablespoon at a time until the dough forms a smooth ball, about 1 minute. If the dough doesn’t ball up in the processor, gather it together and briefly knead it by hand.
Divide the dough into 4 pieces. (I used a kitchen scale.)
Roll each into a ball, then cover with plastic wrap. Let rest for 15 minutes. Meanwhile, prepare the topping.
Using a rolling pin, form each dough ball into a 10-inch round. (The round will be approximately 1/16-inch thick.) Poke the surfaces all over with a fork.
Heat a 12-inch cast-iron skillet over medium until a drop of water sizzles immediately, 4 to 6 minutes.
One at a time, place a dough round in the skillet and cook until the bottom is charred in spots, 1 to 2 minutes. (I cooked mine for a little less than 1 minute.)
Using tongs, flip and cook for about 30 to 40 seconds. Transfer to a plate and cover loosely with foil. Repeat.
For the Topping:
3/4 to 1 cup whole-milk ricotta cheese
finely grated lemon zest from 1/2 a lemon (about 1/2 tsp), or more, to taste
2 T freshly squeezed lemon juice (from 1/2 a lemon)
coarse salt and freshly ground black pepper
8 slices prosciutto, at room temperature
baby arugula (about 1 cup per person) (we also used baby spinach)
extra-virgin olive oil, for drizzling, optional
In a medium bowl, stir together the ricotta and lemon zest. Taste and season with salt and pepper. Add the lemon juice to the ricotta, or reserve to toss with the arugula (or spinach).
Spread the ricotta mixture evenly over half of each piadina, then top with 2 slices of prosciutto.
In a medium bowl, toss the arugula with the lemon juice (if not in the ricotta mixture) and a pinch of salt. Mound on top of the prosciutto.
Drizzle with oil, if desired, and fold. (I omitted the oil.)
I have made these wonderful rolls on numerous occasions. I love that they can be prepared from start to finish in an hour or two. We have eaten them as dinner rolls and as sandwich rolls.
This recipe was adapted from HeartsContentFarmhouse.com. I weighed the ingredients, and used a stand mixer and warming drawer. Similar to Portuguese rolls, these have also become a family favorite.
Yield: 8 rolls
7 oz of thick liquid pourable starter (1 1/4 cups)
13 oz white bread flour (2 1/2 cups to 3 cups)
6.5 oz of water (3/4 cup plus 1 tablespoon)
1/2 teaspoon of granulated sugar
1 1/2 teaspoons coarse salt
1/2 teaspoon of yeast
Combine the starter, flour, water, and sugar in a large bowl. Stir to combine. The mixture should be a slightly sticky dough.
Cover and allow to rest for about 20-40 minutes. (I put the covered bowl in a warming drawer for 20 minutes.)
Add the salt and yeast on top of the dough, and transfer it to whatever you are using to knead. For a stand mixer, use the dough hook and set it on low for about 5 to 7 minutes. If kneading by hand, knead for about 10 minutes (with a 5 minute rest halfway) without adding any additional flour. ( If using a bread machine, set it on the dough cycle.)
Check the consistency of the dough after a few minutes of kneading. It may seem sticky, but should clear the sides of the bowl. If it seems very wet, add more flour a few tablespoons at a time.
When the dough is kneaded, cover it and put in in a warm place to rise between 40-90 minutes. (If using the bread machine, let it complete the cycle and leave it in the machine a bit longer.)
When the dough has completed its first rise, dump it onto the counter or a cutting board. Prepare a rimmed baking sheet with parchment paper dusted with cornmeal.
Divide the dough into 8 equal pieces. I use a scale and aim for a tad over 3 ounces for each.
Shape the pieces into rolls by pinching the bottoms. Place on the cornmeal dusted parchment.
Cover with heavily greased plastic wrap and allow to rise again at room temperature for 30-45 minutes. (I placed the baking sheet in a warming drawer for 45 minutes.)
Fifteen minutes prior to the end of the rising time, preheat your oven to 450 degrees. Place one rack in the center, and one in the lower middle area. Place an empty baking sheet on the lower rack to get hot while the over heats.
Rub the top of each roll with flour. Slash, if desired, using kitchen shears, a lame, or sharp knife. Cover while the oven is preheating.
When the oven has heated and the rolls have risen, pour 1 cup of water on the hot baking sheet to create steam. (It may buckle.)
Place the rolls inside the oven and bake for 15-21 minutes, until browned outside and until the internal temperature reads 210 degrees on an instant thermometer. Cool on wire rack.
I have been sharing quite a few sourdough recipes… and I have quite a few more. 😉 I made many of these baked goods while waiting for my sourdough starter to become fully active- which took a full month!
Now it’s (finally) time to share the most simple and delicious sourdough bread recipe I’ve made thus far. It is a sourdough version of the famous Dutch oven “no-knead” bread. Heavenly.
The recipe is from America’s Test Kitchen. I weighed the ingredients. I liked that the bread bakes on a piece of parchment paper inside the Dutch oven which is an improvement from the classic Sullivan Street No-Knead Bread. The preparation process begins the night before baking the loaf.
Yield: 1 large round loaf
Time: 1 1/4 hours, plus 14 hours resting
18.3 oz (3 2/3 cups) all-purpose flour (preferably King Arthur or substitute any brand bread flour)
1 3/4 tsp fine sea salt or coarse salt
12.6 oz (1 1/2 cups plus 4 tsp) water, room temperature
3 oz (1/3 cup) mature sourdough starter
Ideally, feed your starter the morning you are planning to make the dough. Leave it at room temperature for up to 12 hours. (I weighed and fed 3oz of starter with equal parts water and flour and left it loosely covered at room temperature for 10 -12 hours.)
Whisk flour and salt together in medium bowl. (I try to start the process at 7pm)
Whisk room-temperature water and starter in large bowl until smooth.
Add flour mixture to water mixture and stir using wooden spoon, scraping up dry flour from bottom of bowl until dough comes together, then knead by hand in bowl until shaggy ball forms and no dry flour remains.
Cover bowl with plastic wrap and let sit at room temperature for at least 12 hours or up to 18 hours.
Lay 12 by 12-inch sheet of parchment paper on counter and spray generously with vegetable oil spray.
Transfer dough to lightly floured counter and knead 10 to 15 times. (I lightly flour my hands as well.)
Shape dough into ball by pulling edges into middle. (For the best rise, you want to create a smooth, round, somewhat taut top.)
Transfer dough, seam side down, to center of parchment.
Pick up dough by lifting parchment edges and lower into heavy-bottomed Dutch oven. Cover with plastic wrap.
Adjust oven rack to middle position and place a metal loaf or cake pan in bottom of oven.
Place pot on middle rack and pour 3 cups of boiling water into pan below.
Close oven door and let dough rise until doubled in size and does not readily spring back when poked with your floured finger, 2 to 3 hours.
Remove pot and water pan from oven; discard plastic from pot.
Lightly flour top of dough (I use a small sieve) and, using razor blade, kitchen shears, or sharp knife, make one 7-inch-long, 1/2-inch-deep slit along top of dough. (Using kitchen shears, I made a large # on the top of the dough instead.)
Cover pot and place on middle rack in oven.
Heat oven to 425 degrees. Bake bread for 30 minutes (start timing as soon as you turn on the oven).
Remove lid and continue to bake until loaf is deep brown and registers 210 degrees, 20 to 30 minutes longer. (I baked mine for an additional 22 minutes.)
Carefully remove bread from pot; transfer to wire rack and let cool completely before serving.
This sandwich bread was so pretty! It also sliced like a dream. 🙂
The recipe is from The Bread Baker’s Apprentice, via Smitten Kitchen.com. I weighed the flours and used coarse salt. I mixed and kneaded the dough in a stand mixer and used a proofing oven as well.
The original post had a link for the windowpane test– which was quite helpful! I added additional kneading time to my dough after it failed the test.
Yield: One 2-pound loaf
2 1/2 cups (11.25 oz) unbleached high-gluten or bread flour
1 1/2 cups (6.75 oz) whole-wheat flour
1 1/2 tablespoons (.75 oz) granulated sugar or honey
1 1/2 teaspoons (.38 oz) coarse salt
3 tablespoons (1 oz) powdered milk
1 1/2 teaspoons (.17 oz) instant yeast
2 tablespoons (1 oz) unsalted butter, at room temperature
1 1/4 cups (10 oz) water, at room temperature
In the bowl of a stand mixer, stir together the high-gluten/bread flour, whole-wheat flour, sugar (if using), salt, powdered milk, and yeast in a 4-quart mixing bowl.
Add the butter, honey (if using), and water.
Using the paddle attachment, mix on low speed until the ingredients form a ball. If there is still flour in the bottom of the bowl, dribble in additional water. The dough should feel soft and supple. It is better for it to be a little too soft that to be too stiff and tough.
Using a dough hook, knead the dough on medium speed for 6 to 8 minutes. (To knead by hand, sprinkle flour on the counter, and transfer the dough, and begin kneading, adding more flour if needed to make a firm, supple dough that is slightly tacky but not sticky. Kneading should take about 10 minutes.) The dough should pass the windowpane test and register 77 to 81 degrees F.
Lightly coat a large bowl with cooking spray and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.
Ferment at room temperature for 1 1/2 to 2 hours, or until the dough doubles in size. (I used a proofing oven for 1 1/2 hours.)
Remove the dough from the bowl and press it by hand into a rectangle about 3/4 inch thick, 6 inches wide, and 8 to 10 inches long.
Form it into a loaf by working from the short side of the dough, rolling up the length of the dough one section at a time, pinching the crease with each rotation to strengthen the surface tension. It will spread wider as you roll it.
Pinch the final seam closed with the back edge of your hand or with your thumbs.
Place the loaf in a lightly oiled 8 1/2 by 4 1/2 inch bread pan; the ends of the loaf should touch the ends of the pan to ensure an even rise. Mist the top with spray oil and loosely cover with plastic wrap.
Proof at room temperature for approximately 60 to 90 minutes (final rising times vary), or until the dough crests above the lip of the pan. (I used a proofing oven and the dough was ready in about 45 to 50 minutes.)
Preheat the oven to 350° F with the oven rack on the middle shelf. (I used the true convection setting.)
Place the bread pan on a sheet pan and bake for 30 minutes.
Rotate the pan 180° for even baking and continue baking for 15 to 30 minutes, depending on the oven. The finished loaf should register 190° F in the center, be golden brown on the top and the sides, and sound hollow when thumped on the bottom.
When the bread is finished baking, remove it immediately from the loaf pan and cool it on a rack for at least 1 hour, preferably 2 hours, before slicing or serving.
On Long Island, this bread would be called really good Italian bread. 🙂 The King Arthur Flour website titled it “The Easiest Loaf of Bread You’ll Ever Bake.” I think this may be true!
My husband is a bread guy, so I’ve made one of our favorite loaves a few times in the bread machine during this self-quarantine. It may be a little bit easier to use a bread machine, but not significantly. This loaf was a nice change- completely different- crusty on the outside and soft and fluffy on the inside.
This simple recipe is from King Arthur Flour.com. I weighed the flour, made the dough in a stand mixer, and used a proofing oven. My daughter declared that it was the best bread she’s ever had in her life!
Yield: 2 loaves
Time: 2 hours 10 minutes
Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
Stir together all of the ingredients (except the cornmeal) in a large bowl, starting with 542g (4 1/2 cups) of the flour. Use a sturdy spoon, or your stand mixer equipped with the beater paddle. Mix until everything comes together in a rough, shaggy mass of dough.
If you’re using your stand mixer, switch to the dough hook and knead the dough at medium speed for about 7 minutes, until it’s smooth, elastic, and feels a bit bouncy. If the dough doesn’t form a ball that clears the sides of the bowl, sprinkle in just enough of the additional flour to make this happen. (I sprinkled in 1-2 additional tablespoons of flour.) (*If you’re kneading the dough by hand, turn it out onto a lightly floured surface, using some of the additional 1/2 cup of flour called for. Fold the far edge of the dough back over on itself towards you, then press it away from you with the heels of your hands. Rotate the dough 90°. Repeat this fold-press-rotate process with a rhythmic, rocking motion for about 6 minutes. When fully kneaded, the dough will be bouncy and smooth.*)
Lightly grease a bowl with cooking spray. Place the dough in the bowl; turn to coat.
Cover the bowl with plastic wrap or another airtight cover, and let the dough rise at room temperature until it’s doubled in size, about 1 to 2 hours. If your kitchen is particularly cold (below 65°F), place the bowl of dough in your turned-off oven with the oven light on. (I used a proofing oven.)
Gently deflate the dough and cut it in half. Pat each half into a rough 6” x 8” oval.
Working with one piece of dough at a time, grab a short side and fold the dough like a business letter (one short side into the center, the other short side over it). Use the heel of your hand to press the open edge of the “letter” closed.
Gently pat and roll the dough into a log about 10” long. Repeat with the remaining piece of dough.
Line a rimmed baking sheet with parchment paper; generously sprinkle with cornmeal. The cornmeal will keep the bread from sticking and give it a crunchy bottom crust.
Place the loaves, seam-side down, on the prepared baking sheet.
Let the loaves rise, lightly covered with greased plastic wrap, for 45 minutes. They should become nicely puffy. Gently poke your index finger into the side of one of the loaves; if the indentation remains, your bread is ready to bake. (I used a proofing oven.)
Towards the end of the rising time, preheat the oven to 450°F, preferably on convection.
For extra-crusty crust and a great rise, add steam to your oven as follows: While the oven is preheating, place an empty cast-iron frying pan on the lowest rack. Bring 1 cup of water to a boil in the microwave or on the stovetop.
When your bread is risen, use a sieve to dust the loaves with a thin coat of flour. Then make three or four 1/2” deep diagonal slashes in each loaf; these slashes will help the bread rise evenly as it bakes. (Next time, I plan to cut the slashes deeper.)
Place the bread in the oven and pour the boiling water into the frying pan below. Quickly shut the oven door. Wear good oven mitts during this process to shield your hands and arms from the steam.
Bake the bread for 20 to 25 minutes, until the crust is golden brown and a loaf sounds hollow to the touch when you tap it on the bottom. The interior temperature of the bread should register at least 190°F on a digital thermometer.
Turn the oven off, crack the door open, and allow the bread to remain inside for 5 additional minutes; this helps keep the crust crisp.
Remove the bread from the oven and cool it on a rack. It’s best not to cut into the bread until it’s cooled down a bit; cutting into hot bread can negatively affect its texture.
Store the bread, well-wrapped, at room temperature for a couple of days. Freeze for longer storage.
Note: An equal amount of active dry yeast can be substituted for instant yeast. Add it along with the other ingredients, no additional proofing is necessary.
Admittedly, I love all types of chocolate chip cookies. 😉 That being said, these might be my ultimate favorite chocolate chip cookies. They are thick, crisp on the outside, chewy on the inside, and are loaded with both semi-sweet and dark chocolate. SO good.
This recipe was adapted from The New York Times, contributed by David Leite. I weighed all of the dry ingredients, modified the cookie size and baking time, and used a mixture of chopped bittersweet and semi-sweet chocolate as well as semi-sweet chocolate chips. The original recipe uses disks of chocolate because they melt differently than chocolate chips; the chopped chocolate had the same effect.
Prior to baking, the dough is refrigerated for 24 to 36 hours. This results in a firmer dough because the dry ingredients absorb the wet ingredients. I also froze scoops of this cookie dough with great success.
Yield: 3 dozen cookies
2cups minus 2 tablespoons (8 1/2 ounces) cake flour
1 ⅔cups (8 1/2 ounces) bread flour
1 ¼teaspoons baking soda
1 ½teaspoons baking powder
1 ½teaspoons coarse salt
2 ½sticks (1 1/4 cups) unsalted butter
1 ¼cups (10 ounces) light brown sugar
1cup plus 2 tablespoons (8 ounces) granulated sugar
2teaspoons pure vanilla extract
1 ¼pounds bittersweet chocolate disks or fèves (at least 60 % cacao)(I used a combination of semi-sweet and bittersweet chocolate)(see note below)
flaky sea salt
Sift or whisk flours, baking soda, baking powder and salt into a bowl. Set aside.
Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes.
Add eggs, one at a time, mixing well after each addition.
Stir in the vanilla.
Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.
Drop chocolate pieces in and incorporate them without breaking them.
Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
Using a large cookie scoop, scoop mounds of dough (about 2 tablespoons each) onto the prepared baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. (I placed 8 cookies per sheet.)
Sprinkle lightly with sea salt and bake until golden brown but still soft, 14 to 16 minutes.
Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more.
Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Serve warm.
Chocolate: Bittersweet chocolate disks are sold at Jacques Torres Chocolate; Valrhona fèves, oval-shaped chocolate pieces, are sold at Whole Foods.Note: The dough can be scooped into portions and frozen. Bake directly from the freezer adding 2 minutes onto the baking time.
I had a few friends over for lunch the other day. Fun! One of them had just met with a nutritionist and was on a menu plan that didn’t include bread or fruit- or any sugar, actually. I thought… I need to do that. But then, my husband suggested that I bake a loaf of bread. 🙂
My friend had to eat a deconstructed sandwich- and even had to remove the tomato! As I’m sure her suffering will be completely worth it, I might reconsider a dietary change when this delicious loaf is gone! 😉
This recipe was adapted from The King Arthur Flour 200th Anniversary Cookbook. I modified the recipe to incorporate bread flour and bake in a bread machine. It was very soft and moist. Amazing sandwich bread.
Yield: One loaf
For the Oat Mixture:
3/4 cup boiling water
1/2 cup rolled or steel-cut oats
4 T plus 1/2 tsp honey
2 T unsalted butter
1/2 T coarse salt
For the Dough:
1/4 cup warm water
1 cup white whole wheat flour
2 cups bread or all-purpose flour
1/2 T bread machine yeast
In the bread machine loaf pan: Combine the boiling water, oats, honey, butter, and salt. Let cool slightly.
Add the warm water.
Add the flours; spread into the corners of the pan to create a level surface.
Make a well in the center of the flour; place the yeast in the well.
Set the bread machine to Basic 1 1/2 pound loaf, medium crust color. Wait & Enjoy!