Something to keep Greg busy

[gae]

Please translate the measurements and oven temperature to American for me. It's recommended for the Crema di Zucca and The Big Sexy insists on everything being authentic.

Pane di casa

Ingredients:
500 g bakers flour
10 g salt
5 g canola oil
1 g fresh compressed yeast
285 ml chilled water
Durum semolina flour
Directions:
1. To prepare dough, combine all ingredients (reserve durum semolina flour) in a mixer. Dough should be sticky and form a ball

2. Throw some flour on your bench and flatten out dough piece to approximately 18 cm x 20 cm. Scroll up dough piece into a cylindrical shape about 25 cm long x 8 cm wide

3. Hand mould dough piece into a Vienna shape and roll dough piece in durum semolina and place on a baking tray

4. Place in a dry proofing rack (no air flow, room temperature and room humidity). Allow loaf to sit for 85 to 100 minutes

5. Take loaf and with a serrated knife, make 5 cuts at a 45?? angle

6. Place loaf in an oven with a stone hearth (ceramic base) and bake for 30 minutes at 230??C, then for a further 15 minutes on 210??C with a vent open

[travelinman]

http://www.onlineconversion.com/

[cincygreg]

Nice call trav!

That's pretty much what I would have posted for that.


[img]tongue.gif[/img] [img]cool.gif[/img] [img]smile.gif[/img]

[cincygreg]

I had mentioned on another thread that chicken apple sausage would be good in stuffing. Some might think that's weird so I found an example of a recipe for stuffing with sauasge to share with you

Italian Stuffing with Sausage and Parmesan Cheese

Foodgeek:

Kathleen Morrison


Servings:

12 servings

Prep. Time:

Total Time:

Ingredients:


2 tbsp. olive oil
1 md. onion, chopped
2 md. celery ribs, with leaves, chopped
2 md. rib bell peppers, seeded and chopped
2 cloves garlic, minced
1 lb. sweet Italian turkey sausage
1-1/2 cups turkey stock
1 tsp. dried basil
1 tsp. dried oregano
Crushed red pepper, to taste
7 cups Italian bread, day-old, cubed
1 cup parmesan cheese, freshly grated
1/2 cup Martini and Rossi Dry Vermouth

Directions:

Heat olive oil in large skillet; add onions, celery, red bell peppers, garlic and sausage. Cook until sausage has browned and is thoroughly done. Pour sausage mixture into bowl and add basil, oregano and crushed red pepper. Mix thoroughly. Then bread crumbs, parmesan cheese, Martini and Rossi Dry Vermouth and turkey stock. Pour mixture into casserole dish and bake for 35-40 minutes 350?F.


I got this off http://foodgeeks.com/

They sometimes have some interesting stuff on there.

<font color="#FFFFAA" size="1">[ November 17, 2005 12:46 PM: Message edited by: cincygreg ]</font>