Spicy Muffuletta & Pepper Jack Cheese Bread

Not like I need a reason to enjoy baking / eating bread; however, now that Fall is almost upon us, I’m going to use that as my excuse. I love that freshly-baked-warm-bread dipped in olive oil & balsamic vinegar any time of the year, but it seems especially extraordinary in the Fall months. Not sure why. Maybe it’s the cozy feeling snuggled up to the warm kitchen.

There are many bread recipes floating around out there, but this is what I’ve found works the best.

Ingredients:

  • 4 packets regular active dry yeast (or if you’re like me and have bought the small jar of yeast, it’s 9 tsps)
  • 1 C warm water (~110°)
  • 1 C warm milk (~110°)
  • 4 C Bread or All Purpose Flour
  • 1 C drained & chopped Formato Brothers Hot Muffuletta
  • 1 C cubed spicy pepper jack cheese
  • 1 T salt
  • 2 T reserved Formato Brothers Hot Muffuletta oil
  • 1 tsp sugar

Directions:

  1. Dissolve yeast in warm water in large bowl. If you have a mixer with a hook attachment, you can use that. If not, just use a large bowl and you will mix with your hands. Mix/stir in milk, 4 C of flour, salt, drained & chopped Formato Brothers Hot Muffuletta, 1T Formato Brothers Hot Muffuletta reserved oil, cubed cheese, & sugar. Add extra flour as needed to make sure dough is not sticky. If using the mixer, dough is ready after adding enough flour that the dough pulls away from the sides of the bowl and is completely wrapped around the hook attachment (~6 min). If kneading by hand, add enough flour so dough is springy and not sticky (~8 min).
  2. Use the extra 1 T Formato Brothers Hot Muffuletta reserved oil to lightly grease a separate bowl. Place the dough in the bowl, turning to coat all sides. Cover and let rise in a warm place until doubles (~45 min).
  3. Line a cookie sheet with parchment paper. Gently push first into dough to deflate and pat dough into 14X10” rectangle on lightly floured surface. Roll up tightly, beginning at 10-in side. Place seam side down on cookie sheet. Cover and let rise in warm place (~30min).
  4. Heat oven to 450°. Make 3 slashes, about ¼” deep, across loaf. Bake 35 min or until loaf is golden and sounds hollow when tapped. If using an electring thermometer, the internal temperature should read just over 200°. Remove from cookie sheet and cool on wire rack.

You’ll find that you’ll have a little extra Formato Brothers Hot Muffuletta left over, as we are not using the entire jar in the bread recipe (unless, of course, you want to!!!) So my dad always taught me, “Waste not, want not.” Oh wait, or was that Benjamin Franklin?… As I started early in the morning making this bread, I was getting a little hungry while waiting for it to bake. So, I decided to whip up a healthy egg white omelet. I diced some ham, threw it in a non-stick pan, added some egg whites, and topped it all off with the remaining Formato Brothers Hot Muffuletta. I diced some cherry tomatoes I found lying around and added them as a side to my omelet. It turned out fresh and delicious! After the bread finished cooling, I sliced a few pieces and enjoyed with an Italian coffee.

You don’t need Fall to enjoy a delicious loaf of freshly baked home made bread, so use this recipe any time of the year! Plus, you’ll feel better about baking bread using quality ingredients that are good for you and your family.

I’d love to see what you created using this bread – be it sliced alone with coffee, or toasted with butter as my brother likes to make.   Take a pic and post it to our Formato Brothers Facebook page!  We love learning from YOU as well!

–Andrea Formato

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Spicy Muffuletta & Pepper Jack Cheese Bread

Bread 2 smaller sizeNot like I need a reason to enjoy baking / eating bread; however, now that Fall is almost upon us, I’m going to use that as my excuse. I love that freshly-baked-warm-bread dipped in olive oil & balsamic vinegar any time of the year, but it seems especially extraordinary in the Fall months. Not sure why. Maybe it’s the cozy feeling snuggled up to the warm kitchen. There are many bread recipes floating around out there, but this is what I’ve found works the best.

Ingredients:

  • 4 packets regular active dry yeast (or if you’re like me and have bought the small jar of yeast, it’s 9 tsps)
  • 1 C warm water (~110°)
  • 1 C warm milk (~110°)
  • 4 C Bread or All Purpose Flour
  • 1 C drained & chopped Formato Brothers Hot Muffuletta
  • 1 C cubed spicy pepper jack cheese
  • 1 T salt
  • 2 T reserved Formato Brothers Hot Muffuletta oil
  • 1 tsp sugar

Directions:

Dissolve yeast in warm water in large bowl.  If you have a mixer with a hook attachment, you can use that.  If not, just use a large bowl and you will mix with your hands.  Mix/stir in milk, 4 C of flour, salt, drained & chopped Formato Brothers Hot Muffuletta, 1T Formato Brothers Hot Muffuletta reserved oil, cubed cheese, & sugar.  Add extra flour as needed to make sure dough is not sticky.  If using the mixer, dough is ready after adding enough flour that the dough pulls away from the sides of the bowl and is completely wrapped around the hook attachment (~6 min).  If kneading by hand, add enough flour so dough is springy and not sticky (~8 min).

IMG_0013

IMG_0014

Use the extra 1 T Formato Brothers Hot Muffuletta reserved oil to lightly grease a separate bowl.  Place the dough in the bowl, turning to coat all sides.  Cover and let rise in a warm place until doubles (~45 min).

IMG_0018

IMG_0019

IMG_0020

IMG_0021
Line a cookie sheet with parchment paper.  Gently push first into dough to deflate and pat dough into 14X10” rectangle on lightly floured surface.  Roll up tightly, beginning at 10-in side.  Place seam side down on cookie sheet.  Cover and let rise in warm place (~30min).

IMG_0022

Heat oven to 450°.  Make 3 slashes, about ¼” deep, across loaf.  Bake 35 min or until loaf is golden and sounds hollow when tapped.  If using an electric thermometer, the internal temperature should read just over 200°.  Remove from cookie sheet and cool on wire rack.

You’ll find that you’ll have a little extra Formato Brothers Hot Muffuletta left over, as we are not using the entire jar in the bread recipe (unless, of course, you want to!!!)  So my dad always taught me, “Waste not, want not.”  Oh wait, or was that Benjamin Franklin?  As I started early in the morning making this bread, I was getting a little hungry while waiting for it to bake.  So, I decided to whip up a healthy egg white omelet.

IMG_0016

IMG_0017

I diced some ham, threw it in a non-stick pan, added some egg whites, and topped it all off with the remaining Formato Brothers Hot Muffuletta.  I diced some cherry tomatoes I found lying around and added them as a side to my omelet.  It turned out fresh and delicious!

IMG_0024

After the bread finished cooling, I sliced a few pieces and enjoyed with an Italian coffee.  You don’t need Fall to enjoy a delicious loaf of freshly baked home made bread, so use this recipe any time of the year!  Plus, you’ll feel better about baking bread using quality ingredients that are good for you and your family.  I’d love to see what you created using this bread – be it sliced alone with coffee, or toasted with butter as my brother likes to make.

Take a pic and post it to our Formato Brothers Facebook page!   We love learning from YOU as well!

–Andrea Formato

Italian Panettone French Toast

A variation on a breakfast classic from Cooking In The Kitchen With Carl.

You will need:
1 Two lb. box of Sweet Angels Panettone Specialty Cake
3 eggs
Powdered sugar
Casa Giulia Raspberry jam (or any other flavor you prefer)

Here’s what you do:
Cut Panettone into 1/2 inch slice across entire cake (cutting the cake in half down the middle gives you the largest slice).

Cut slice into 4 pieces.

Beat 3 eggs, adding salt and pepper to taste.

Dip slices of cake into eggs to cover each side. Drain off excess egg.

Heat griddle to med-high heat and cook toast about 1 minute on each side.

Take 3 tblsp of Casa Giulia jam and place in small bowl and heat in
microwave for 30-40 seconds to warm jam.

Sprinkle powered sugar through sifter onto toast and spread some jam on top.

Delizioso !!!!!

The Formato Brothers Omelet

Omelet FB Hot Giardiniera 022711 Gary Marino
Delicious way to start the day !

Many thanks to Gary Marino for submitting this recipe.

Ingredients:

  • 2 eggs
  • 1/4 cup milk
  • dash of ground pepper
  • 1 tablespoon butter
  • 1/4 cup shredded Cheddar cheese
  • 1/4 cup shredded Havarti cheese
  • 3 heaping tablespoons of Formato Brothers Hot Giardiniera
  • 2 tablespoons chopped red pepper
  • ¼ cup chopped breakfast sausage

Preparation:

Beat eggs and milk in small bowl with fork or wire whisk until yolks and whites are well mixed.  Heat butter in 10-inch skillet over medium-high heat until butter is hot and sizzling. As butter melts, tilt skillet to coat bottom with butter.  Add chopped red pepper and hot giardiniera to pan.  Stir the mixture and add ¼ cup of chopped breakfast sausage. Cook until sausage browns, season with pepper.  Pour eggs into skillet.  While rapidly sliding skillet back and forth over heat, quickly stir eggs with a fork to spread them continuously over the bottom of the skillet as they thicken. When they are thickened, let stand over heat a few seconds to lightly brown bottom of omelet.  Do not overcook… Sprinkle with cheese over omelet and fold in ½.  Note that the omelet will continue to cook after being folded.  Tilt skillet and run a spatula under edge of omelet, then jerk skillet sharply to loosen omelet from bottom of skillet and serve over a slice of whole wheat toast.

Enjoy…..

Pear Tart

Pear Tart 001
Delicious Pear Tart – really really good!
Pear Tart and Ice Cream
Vanilla Bean Ice Cream Is A Favorite With Pear Tart

Ready made pie crust (the kind that needs to be unwrapped at room temperature, not the pre-formed crust in a pan)

4 Bosc pears ( slice into ¼ inch slices )

2 Tblsp Casa Giulia Pear Williams Jam

1 Tsp Agave nectar ( or honey will also work )

1 Tblsp hot water

2/3 cup sugar

1 Tblsp corn starch

¼ Tsp ground cinnamon

1/8 Tsp nutmeg

You will need parchment paper.

  1. Heat oven to 425 degrees.
  2. Place store-bought pie crust on parchment paper on cookie tray.  Stretch a little to create an almost circular shape.
  3. Put Casa Giulia Pear Williams jam, agave nectar, and hot water into a cup and stir.
  4. Spread 2/3 of this mixture onto the pie crust.
  5. Place pear slices, sugar, corn starch, ground cinnamon and nutmeg into large bowl.  Gently stir mixture to coat all pears.
  6. Position pears on pie crust.
  7. Use remaining mixture (jam, nectar, water) to spread on the pears.
  8. Fold ends of crust over pear mixture.  They should not cover everything.
  9. Coat crust with remaining Casa Giulia Pear Williams mixture.
  10. Bake for 15 minutes at 425 degrees, then reduce to 375 degrees & bake for 30 minutes until crust is golden brown.
  11. Serve warm with a scoop of your favorite ice cream.

Buon Appetito !

Italian Peach Tart

Peach Tart4 large peaches ( peeled and cut into slices)
3 Tblsp sugar
1 Tblsp lemon juice
1 Tblsp Tuaca Italian Liquer
1 store-bought pie crust; follow directions on package

Heat oven to 425 degrees.

Mix peaches in large bowl.
Pour lemon juice over peaces, add sugar, Tuaca.
Place ingredients on pie crust on parchment paper on a large cookie tray.
Bake for 35 minutes until crust begins to brown.
Remove from oven.  Sprinkle sugar on warm tart.
Wait 30 minutes to cool.
Place on serving  dish.  Add vanilla ice cream for a wonderful dessert.