Italian Sides Dishes Recipes - Peasant Loaf

Ingredients

• 1 cup water

• 1/4 cup cracked wheat

• 3/4 cup milk

• 1 tablespoon olive oil

• 3/4 teaspoon salt

• 3 1/2 to 4 cups all-purpose flour

• 1/4 cup finely shredded Parmesan cheese (1 ounce)

• 1 package active dry yeast

• 1 egg

• Cracked wheat

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Method:

1. In a small saucepan bring the water to boiling; remove from heat. Stir in the 1/4 cup cracked wheat. Let stand for 3 minutes; drain well. Add milk, olive oil, and salt to drained cracked wheat; let stand until cooled to lukewarm (120°F to 130°F).

2. In a large mixing bowl stir together 1 1/2 cups of the flour, the Parmesan cheese, and yeast. Add warm milk mixture and egg. Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.

3. Turn out dough onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface. Cover; let rise in a warm place until double (45 to 60 minutes).

4. Punch down dough. Turn out dough onto a lightly floured surface. Cover and let rest for 10 minutes. Grease a baking sheet.

5. Shape dough into a round 6 inches in diameter. Place on prepared baking sheet. Cover and let rise in a warm place until nearly double (30 to 40 minutes).

6. Preheat oven to 375°F. Using a sharp knife, cut 2 or 3 slashes on top of loaf in each direction to make a diamond pattern. Brush with water; sprinkle with additional cracked wheat.

7. Bake for 25 to 30 minutes or until loaf sounds hollow when lightly tapped.