|The Regional Italian Kitchen|
|by Nika Hazelton|
Celebrating the Italian tradition of tantalizing and flavorful foods, a collection of authentic recipes showcases a wide range of dishes for any o...
1 - 10 of 171 for italian bread dough
Combine first five ... to cause the dough to pull away ... hollow when tapped on top. 2 cups whole wheat flour may be substituted for 2 cups white flour.
Thaw bread dough. Thaw spinach ... Place seam side down on baking sheet folding under ends. Bake in 350 degree oven 20-30 minutes or until lightly brown.
Preheat oven to ... work surface, unroll dough into rectangle. Cut ... minutes until golden. Cool for 10 minutes. Great as an appetizer to any pasta dish.
Thaw bread and rise on ... and drain. Roll dough to fit jelly ... butter. Bake 350 degrees about 25 minutes. Brush with butter when done. Eat hot or cold.
Roll dough out to 9 ... like long French bread. Brush remaining ... Cool 5 minutes before cutting. Good hot with Parmesan cheese sprinkled on. Freezes good.
Let bread rise according to ... before slicing. Can freeze 1 loaf after preparation, if desired. If so, don't cover with egg white until ready to bake. Thaw.
While bread dough thaws, crumble Italian sausage and cook ... pie pan or bread loaf pan (greased). Brush top with butter. Bake per directions for bread.
Roll out dough to 3/4 inch ... Spread sauce on bread 2/3 of the ... pinching. Cut slices on top. Let rise 15 minutes. Bake at 350 degrees for 35 to 40 minutes.
Cut bread loaf in half; ... mixture to seal edges. Baste top with butter and sprinkle with sesame seed. Bake at 350°F for 30 minutes or until brown.
Roll thawed bread dough to a 6 ... a little chopped garlic, parsley, oregano, salt, pepper and grated cheese to above filling but omit Mozzarella cheese.
top of page