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Artisan Bread with Pancetta and Rosemary


| 7/29/2015 10:06:00 AM


Artisan Bread 

This bread came about as a real “What do I do with....?” scenario. It all started with leftover pizza dough. I was trying to think, what could you do with it that was different but of course tasty, without going down the pizza/calzone route. This bread was the result. The first thought was a focaccia like creation, with chopped pancetta sprinkled on top. Then I flipped through the Artisan Bread in 5 Minutes a Day cookbook, and saw where they kneaded the pancetta into the dough. Aha! We’re on to something now! What I will give you below is the dough recipe, which I got from The Table, the community kitchen where I work one day a week, with the pancetta and a liberal sprinkling of rosemary, kneaded in. Pancetta can usually be found in the deli section of your supermarket. The pancetta melts as it bakes, oozing into the bread like butter with porky goodness.

This recipe is fabulous, especially when you want pizza NOW.

Ingredients

• 1 (.25 oz.) package active dry yeast
• 1 tsp. white sugar
• 1 c. warm water (110 degrees)
• 2-1/2 cups bread flour
• 2 tbl. olive oil
• 1 tsp. salt



Instructions



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