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Heat about 3 inches of oil in a saucepan to 375°F (119°C). In a large bowl, dissolve yeast in 1/2 cup warm water; set aside for 10 minutes. Stir the remaining 1/2 cup water into the bowl. Add flour, beating vigorously until a soft dough forms. Turn the dough out onto a smooth surface, and knead with greased hands until smooth.
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In a large mixing bowl, sift together the flour, sugar, baking powder and salt. Using a pastry cutter or your fingers, blend in the cold butter. Stir in the warm milk until the dough comes together. Cover and set aside to rest for 15 minutes. Dough will still be slightly sticky.
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Instructions. Prepare Dough: Dissolve yeast in a little warm water. On a flat surface, make a well with flour. Pour in yeast mixture, add more warm water, and knead with a pinch of salt to form a consistent dough. 4 cups all-purpose flour, 2 ¼ tsp active dry yeast (or 1 packet), Warm water, Pinch of salt.
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Directions. In a heavy-duty mixer fitted with the dough hook, combine the yeast, milk, and olive oil. Mix at low speed until the yeast is dissolved. Add the mineral water, 4 cups of the flour, and the salt. Continue mixing at slow speed, stopping to scrape down the sides of the bowl, until the dough is very smooth and elastic, about 10 minutes.
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Step 1. Heat about 3 inches of oil in a saucepan to 375°F. In a large bowl, dissolve yeast in 1/2 cup warm water; set aside for 10 minutes. Stir the remaining 1/2 cup water into the bowl. Add flour, beating vigorously until a soft dough forms. Turn the dough out onto a smooth surface, and knead with greased hands until smooth.
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Put the yeast in the water and set aside for 5 minutes. Place the flour, salt and sugar in a bowl and mix together. After the yeast is ready, pour the water and yeast mixture into the bowl along with the juice and peel, and mix by hand until a very sticky dough forms (if using rum-soaked raisins, add them at this time).
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It's a simple, flat, biscuit-like dough quickly fried in a skillet. A typical fry bread has flour, baking powder, salt and water, and it is fried in oil, shortening or lard. But what if I added Italian seasonings and herbs to that simple dough, and fried it quickly in olive oil? Success! Thumbs up! It's a very easy dough to make. Try it and.
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Seal the edges closed with your finger tips.When the oil in the pan has reached 350 degrees, you can start to fry the bread. Be prepared since this process will go quickly. You will want to have an area to dry and cool the frittelle and have a pair of tongs handy, to flip the pieces.
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Instructions. Cut bread into 1 cm thick slices. Pour enough olive oil to cover the bottom of a skillet large enough to hold 4 slices of bread, otherwise fry the bread in batches. Heat the oil over medium high heat. Place the milk in a shallow plate and lightly dredge both sides of the bread in the milk.
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Place the stretched out the dough or dough balls, into the oil and fry on both sides until golden brown. Take out of oil when done, place on paper towels to drain oil. Sprinkle with regular white sugar, powdered sugar, or flavored sugar such as cinnamon and sugar. Calories. 179.
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Calatafimi. 3.4. Most iconic: Bar La Sorgente (Castellammare del Golfo) Cassatelle or casateddi are deep-fried Italian pastries that consist of a sugary filling enclosed within two thin layers of dough, which is enriched with white wine or Marsala.
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3.8. shutterstock. Chiacchiere are popular Italian Carnival sweets with somewhat disputed origin—bugie, cenci, frappe, sfrappole, galani, frittole, lattughe and crostoli are just a few of the names by which they are known in the different regions of Italy, although the basic ingredients and quantities are always the same.
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Scrape the dough onto a floured surface and use floured hands to flatten into a rectangle. Fold the two sides edges toward the center. Then fold the top and bottom edges toward the center. Gather the dough into a ball and place seam side down in a lightly greased bowl. Let sit one hour.
Homemade Italian Bread
Instructions. In a small bowl add the water and honey and mix, sprinkle the yeast on top. Let it sit for 5 minutes, then stir to combine. In the bowl of the stand up mixer whisk together the flour and salt. Make a well in the middle and add the yeast mixture.
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Step 2) - Add the flour, lard and salt. PLEASE NOTE: With the same amounts, you can use either lard or butter or EVO oil (see the section below on using the fat part). Step 3) - Mix the ingredients, then knead with your hands for about 10 minutes, still in the bowl or, if you prefer, on a work surface.
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Let rise for about 10 minutes in a warm, draft-free place. Heat the oven to it's hottest setting, minimum of 500ºF (260ºC) then evenly spread the tomato topping on the dough. When the oven is ready, place one pizza on the very bottom of the oven for 4 or 5 minutes.
