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Made from freshly-baked Calabrese bread, these large homestyle croutons are perfect for soup, salads, stuffings and snacking.
www.presidentschoice.ca

PICCIA CALABRESE (CALABRIAN BREAD) Yield: 1 Servings 2 1/2 ts Active dry yeast 1/2 c Warm water 1 1/4 c Biga 2 tb Lard 2 tb Sliced mushrooms 1 tb Olive oil 3 tb Canned tomatoes with juices 1 sm Anchovy fillets; boned and c 1 tb Capers; drained and chopped 6 sm Cocktail onions; chopped 2 tb
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2 tb Lard 2 tb Sliced mushrooms 1 tb Olive oil 3 tb Canned tomatoes with juices 1 sm Anchovy fillets; boned and c 1 tb Capers; drained and chopped 6 sm Cocktail onions; chopped 2 tb Artichokes; finely chopped 3 Gherkins; chopped 2 Roasted red peppers; chopped 1 tb Dried oregano 2 1/4 c All-purpose
associate.com

All I could find was a Calabrese bread recipe designed for bakery (and not home) use, which I will set out below. I have no idea how you would convert this for home use! This came from the Dover flour website (http://www.powertm.com/dform1.htm)--MARVEL and VIENNA flour are their products; DOHMASTER
www.recipelink.com

Instructions Recipe by: Carol Field - The Italian Baker Refrigerate the Biga until cold. stir the yeast into the water in a small bowl; let stand until creamy, about 10 minutes. Saute the mushrooms briefly in the oil and let cool. Roughly chop the tomato, mushrooms, anchovy, capers, onions,
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Calabrese Bread Recipe