* Exported from MasterCook *
Bread, Pancetta & Black Pepper
Recipe By :
Serving Size : 4 Preparation Time :0:35
Categories : Bread Bread-Bakers Mailing List
Low Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 ounces diced pancetta
active dry yeast -- (2 1/4 tsp.) (1 packet)
1/2 teaspoon sugar
3 cups flour -- plus more as needed
2 teaspoons freshly ground black pepper
1 1/2 teaspoons salt
1/2 cup diced provolone -- preferably aged
Olive oil -- for greasing
Cornmeal -- for dusting
Ina medium skillet, cook the pancetta over medium until crispy, about
6 minutes; transfer to paper towels to drain.
In a large bowl or the bowl of a stand mixer with the dough hook
attachment, add 1 1/3 cups warm (110 to 115F ) water. Sprinkle the
yeast over the water. Add the sugar; stir until dissolved. Let stand
until mixture is foamy, about 10 minutes. Stir in 1 cup flour, the
pepper and salt. Mix in the pancetta and cheese. Add the remaining 2
cups flour. Mix until a shaggy dough forms.
Transfer the dough to a floured surface. Knead by hand (or mix on
medium-low), until a slightly sticky dough forms, about 6 minutes.
Using floured hands, shape the dough into a ball; place in an oiled
bowl. Turn to coat in the oil, cover with a towel and let rise in a
warm, draft-free place until doubled in size, 45 minutes to 1 hour.
Line another large bowl with a towel; dust with cornmeal. Punch down
the dough, reshape into a ball and place, seam-side up, in the bowl.
Loosely fold the towel over the dough; let rise 20 minutes.
Meanwhile, position a rack in the lower third of the oven. Set a 5-to
6-quart covered Dutch oven on the rack; preheat to 450F. After 20
minutes, remove the Dutch oven, uncover and dust with cornmeal.
Uncover the dough. Invert the bowl over the Dutch oven, letting the
dough land in the bottom. Slice a deep X in the center of the dough.
Cover; bake until golden and a thermometer inserted into the center
of the loaf registers 190F , about 30 minutes. Transfer the bread to
a rack. Let cool completely.
Makes 1 loaf
Servings 4
Source:
"rachaelraymag.com"
S(Internet Address):
"http://www.rachaelraymag.com/recipe/pancetta-black-pepper-bread/";
T(Cook Time):
"0:30"
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Per Serving (excluding unknown items): 445 Calories; 7g Fat (14.7%
calories from fat); 20g Protein; 73g Carbohydrate; 3g Dietary Fiber;
26mg Cholesterol; 1519mg Sodium. Exchanges: 4 1/2 Grain(Starch); 1
1/2 Lean Meat; 1/2 Fat; 0 Other Carbohydrates.