Name: Pain Bagnat De la Turbie
Ingredients: Olive oil rolls; 2 c Tepid tap water; 1 Envelope active dry yeast; 4 c Unbleached; all-purpose flour; 1 1/4 cups unbleached; all-purpose flour (up to 1); 2 tb Olive oil; 1 tb Salt; Cornmeal for the pan; Extra virgin olive oil; Salt; 8 Flat anchovy fillets; chopped; 3 lg Ripe tomatoes; sliced; 1 lg Sweet onion; sliced; 1 lg Green pepper; seeded and sliced; 1/2 c Pitted nicoise olives; Chopped basil; optional

An ideal Christian home ought to be a place where love rules. It ought to be beautiful, bright, joyous, full of tenderness and affection, a place in which all are growing happier and holier each day. There should never be any discord, any wrangling, any angry words or bitter feelings. The home-life should be a harmonious song without one marring note, day after day. The home, no matter how humble it is, how plain, how small – should be the dearest spot on the earth to each member of the family. It should be made so happy a place, and so full of life, that no matter where one may wander in after years, in any of the ends of the earth – his home should still hold its invisible cords of influence about him, and should ever draw resistless upon his heart. It ought to be the one spot in all the earth, to which he would turn first, when in trouble or in danger. It should be his refuge, in every trial and grief.

J.R. Miller

CATEGORY	CUISINE	TAG	YIELD
Grains		Cooking liv, Import	1	Servings

INGREDIENTS

		Olive oil rolls
2	c	Tepid tap water
1		Envelope active dry yeast
4	c	Unbleached; all-purpose flour
1		1/4 cups unbleached; all-purpose flour (up to 1)
2	tb	Olive oil
1	tb	Salt
		Cornmeal for the pan
		Extra virgin olive oil
		Salt
8		Flat anchovy fillets; chopped
3	lg	Ripe tomatoes; sliced
1	lg	Sweet onion; sliced
1	lg	Green pepper; seeded and sliced
1/2	c	Pitted nicoise olives
		Chopped basil; optional

INSTRUCTIONS

SPONGE
DOUGH
FILLING
For the sponge, combine ingredients in the bowl of an electric mixer fitted
with the paddle. Mix on low to medium speed for 5 minutes, until the dough
is smooth and elastic. To mix in the food processor, combine ingredients
and pulse repeatedly until smooth. Let rest 5 minutes, then run
continuously for 30 seconds.
Scrape the sponge into a bowl and cover tightly with plastic wrap. Allow to
rise at room temperature until double. Deflate sponge and refrigerate at
least 8 hours or overnight.
For dough, add flour, oil and salt to sponge and stir in with a rubber
spatula. Return to mixer and mix with dough hook about 5 minutes on low
speed, until dough is smooth and elastic. To mix dough in processor, place
dough in work bowl fitted with metal blade. Pulse until smooth, then allow
to run continuously for 30 seconds. Allow to rest 5 minutes, then repeat 30
second mixing.
Scrape dough to an oiled bowl and cover with plastic. Let dough rise until
double. Flour work surface and place dough on it. Deflate dough by pressing
hard with palms of hands; divide into 8 equal pieces. Round each piece of
dough by tucking the ends underneath and forming a rough
half-sphere. Cover with a towel or plastic and allow to rest 5 minutes.
Place rolls on cookie sheets dusted with cornmeal. Cover with a towel or
plastic and allow to rise until double.
About 30 minutes before baking, preheat oven to 500 degrees and set racks
in the middle and lowest levels. Set a pan on the lowest rack to hold water
to make steam during the initial part of the baking. Place pans with rolls
in oven, then pour 1 cup water into pan on lowest rack. Add water again
after 5 minutes of baking. Bake 30 minutes until rolls are well colored and
risen. Cool on a rack.
To make the pains bagnats, split rolls and generously oil cut surfaces. Add
ingredients in order to bottom sides of rolls. Replace tops and press.
Arrange rolls on a pan and place another pan on them. Place a weight on the
top pan and leave them an hour or so. Cut in quarters to serve.
Yield: 8 pains bagnats
Recipe by: Cooking Live Show #CL8926 Posted to MC-Recipe Digest V1 #720 by
"Angele and Jon Freeman" <jfreeman@netusa1.net> on Aug 4, 1997

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