Italian Pepper And Crackling Bread
|Salt pork||1 Pound|
|All purpose flour||5 1⁄2 Cup (88 tbs), unsifted|
|Active dry yeast||2|
|Basil leaves||4 Teaspoon, crushed|
|Black pepper||1 1⁄2 Teaspoon, ground|
|Warm water||1 1⁄2 Cup (24 tbs) (120-130Â° 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.
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.
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.