| 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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