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Italian Pepper And Crackling Bread

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  Salt pork 1 Pound
  All purpose flour 5 1⁄2 Cup (88 tbs), unsifted
  Active dry yeast 2
  Sugar 2 Tablespoon
  Basil leaves 4 Teaspoon, crushed
  Salt 2 Teaspoon
  Black pepper 1 1⁄2 Teaspoon, ground
  Warm water 1 1⁄2 Cup (24 tbs) (120-130° F)

Remove and discard rind from salt pork; cut into 1/2-inch cubes.
In a medium skillet over moderate heat cook salt pork until browned and crisp.
Remove cracklings (pork bits) from fat; set aside.
Reserve 3 tablespoons fat for later use.
In the large bowl of an electric mixer combine 3 cups of the flour, yeast, sugar, basil, salt and black pepper: Gradually add water and 2 tablespoons of the reserved fat, mixing at low speed until blended.
Mix at high speed for 3 minutes.
With a wooden spoon stir in pork bits and enough flour to make a stiff dough (about 1 cup).
Turn dough onto a lightly floured board.
Knead in enough flour to make a stiff dough (1 to 1 1/2 cups).
Place in a lightly greased bowl.
Turn dough to grease entire surface.
Cover lightly.
Let rise in a warm place until doubled in bulk, about 45 minutes.
Punch down dough.
Cut into three equal pieces.
On a lightly floured board roll each piece into a 10-x 12-inch rectangle.
Roll up jelly-roll fashion.
Shape into a circle; dampen ends with water and pinch together to fasten.
Place on greased baking sheets.
Brush lightly with remaining 1 tablespoon fat.
Cover lightly.
Let rise in a warm place until doubled in bulk, about 30 minutes.
Place rack as low as possible in the oven.
Preheat oven to 375° F.
Bake until breads sound hollow when lightly tapped, about 30 minutes.

Recipe Summary

Side Dish

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