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Crostini alla Romana Recipe on Food52
This is a family recipe of my Italian husband from Rome. It's an excellent way to use stale bread. The bread is soaked in milk, then cooked with oil in a frying pan; it's crispy on the surface but soft inside—so you eat it with a fork and knife. It's sort of savory French Toast without eggs, topped with mozzarella and anchovy.

Here I used flat leaf parsley, but other fresh herbs such as thyme, oregano and sage also work well.

To serve a crowd, you can finish the dish in 350° F (180° C) oven to melt the cheese so it's nice and bubbly.
recipe  italian  appetizer  snacks  bread  dairy  cheese  fish  herbs  food-for-two 
2 days ago by nyx
Peanut Butter Bread - Mostly Homemade Mom
i have several questions about this but i'm willing to try it
recipes  cooking  work  bread 
6 days ago by lazulisong
No-Knead Pizza Dough Recipe | Serious Eats
1. Whisk together flours, salt, sugar, and yeast in a large bowl. Incorporate water and olive oil with your hands or with a dampened stirrer until flour is fully hydrated and there are no dry lumps.

2. Drizzle some olive oil around the perimeter of the dough to prevent sticking. Cover with plastic wrap and store in a warm, dry place, such as an oven with the pilot light on, for 12 to 24 hours to let rise.

3. Punch down dough, turn out onto a surface lightly dusted with bread flour, and let rest for 20 minutes. Divide dough into 4 rounds of equal size. Place each round on a heavily floured cotton (not terrycloth) tea towel, flour the top of each round, and fold up the edges of the towels to cover. Let rest for 1 to 2 hours.

4. Working quickly to prevent sticking, turn out dough rounds one at a time onto a heavily floured cookie sheet and roll out as thinly as possible. You don't have to make a perfect circle of dough.
recipes  bread 
7 days ago by will.brien

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