Recipes

[Barbarainnc]

I'm looking for a recipe, similar to that used in Frontenac, Kansas. It is served in 6 of the chicken restaurants in town, and other eateries. They make bread crumbs out of it to coat the chicken. There is a bakery that makes this bread, but they don't sell it online. 

Maybe someone has a recipe similar to what I want. 😊 

[sabatini]

Hi, @Barbarainnc!

I really do hope someone will have the recipe you're looking for.

I did find this recipe which makes 4 crusty rolls, but I'd bet that they could easily be turned into bread loaves - tho I'm no baker!

Here:

Mary Ann's Italian Hard Rolls - Cooking with Nonna

Description:

I really missed my Trenton Italian hard crusty rolls...so my wife Mary Ann set out and came up with this recipe....the rolls came out fantastic.... crispy, crusty and soft on the inside (but not mushy). Here is her recipe and technique......enjoy! 

Ingredients

• 1 (1/4 ounce) package or loose dry yeast (I use the loose)
• 1 1/4 cups warm water (110 deg. F)
• 2 teaspoons sugar
• 3 cups unbleached all-purpose flour (I use King Arthur bread flour)
• 1 teaspoon kosher salt cornmeal or semolina for dusting
• 1 egg yolk (beaten with 1 Tbsp water for eggwash) (Paul prefers Olive Oil basting instead)

Directions/Steps

• In a large bowl (or your KitchenAid mixing bowl), dissolve yeast with 3/4 cup of warm water and sugar. Mix in remaining water, flour and salt. Mix until dough starts for form. If too sticky, add a bit more flour. Knead for 2 - 3 minutes or until smooth and elastic (I use my dough hook on my mixer). Put dough into an oiled bowl, turn to coat, cover with a clean cotton towel and let rise in a warm place, free from any draft, until doubled in size (approx. 2 hours).
• Preheat oven to 400 degrees F - If you have a baking stone, coat with a little olive oil and dust lightly with the cornmeal or semolina and place in the oven to also preheat. If not, use a cookie sheet. Place a shallow baking pan filled with boiling water on the bottom of your oven for extra crusty rolls (I also use a spray bottle to spray the inside walls, floor and door of my oven before putting the dough in and a few times during the baking process - this does help give crispier crust).
• Remove dough to a floured surface. Punch down dough and shape into 4 rolls. Place rolls on dusted peel (large wood spatula), or on a cookie sheet sprinkled with cornmeal. Cover and let rise again for 20 minutes. Slit each roll once with a sharp knife or single edge razor blade and brush the tops with egg wash (or olive oil). I wait till the wash/olive oil is dry and then brush again. If on a peel, slide loaves onto the heated baking stone, otherwise put cookie sheet in the oven. Bake for approx. 25 minutes or until golden brown and baked through. NOTE: I check for doneness by thumping the bottom of a roll..if it sounds hollow, they are done.
• Paul likes to coat the bread/rolls with olive oil immediately after taking them out of the oven...whatever you like!

- See more at: http://cookingwithnonna.com/italian-cuisine/mary-anns-italian-hard-rolls.html#sthash.KZp1UFaA.dpuf

[Barbarainnc]

Thanks for posting the recipe. 😊 

[sabatini]

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@Barbarainnc wrote:

Thanks for posting the recipe. 😊 

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You're welcome, @Barbarainnc!

The recipe sounds easy, so I might even try it myself! 

[gardenman]

There's an Italian bread called Filone that Pathmark and a local bakery used to sell that was my favorite bread. It had a nice crust, but a dense, chewy interior. I've searched high and low for a recipe that replicates it to no avail. About the closest I've come, and my new favorite bread recipe, is Bernard Clayton's "Pain d'ordinaire Careme." That's a weird bread in that you start with a batter you beat for ten minutes to develop the gluten and I suspect the Italian filone uses a similar technique to develop the unique texture it has.

If you search for "filone" you can find a Daniel Leader recipe from his book "Bread Alone", but his is more of a ciabatta than the dense loaf I've been looking for.

My best compromise has been Bernard Clayton's "Pain d'ordinaire Careme" which is exceptionally tasty and has a very similar texture. I may make up some more either Thursday or next Sunday, my next two days off. It's a really good recipe.

[Barbarainnc]

I have a couple of his cookbooks. I'll look for the recipe in the books or online. 😊 thanks for posting. 😊 

[Barbarainnc]

Maybe someone lives in Frontenac, KS, and can post a screen shot of the ingredients of the bread from The Frontenac Bakery.