At Home Italian Cooking By JoElaine

Homemade Bagels by JoElaine  (Balsamo) Quinn

Ingredients:

For dough

2 1/4 tsp of active dry yeast

1 1/2 cups of warm water (115 degrees)

2 Tbsps of granulated sugar, plus 1 tsp

3 1/2 cups of bread flour

2 tsps of salt For water bath

12 cups of water

1/3 cup of honey

Process,

1. In a small bowl , mix together the warm water, 1 tsp of sugar , and yeast , set aside for a few minutes to allow the yeast to activate.

2. In the bowl of a standing mixer , add the flour , salt , remaining sugar , and yeast and water mixture. Attach a dough hook and mix for about 8 minutes on medium low speed until your dough is smooth. Place the dough in an oiled bowl and coat the dough with a bit of oil over the whole dough ball , cover and allow it to rest for 1 hour and a half.

3. Once the dough has risen up flip it over and on to a lightly floured surface , deflate it gently and then divide the dough into 8 equal pieces.

4. Form each piece into a ball by rolling it between the palm of your hand and your work surface , then dip your two pointer fingers in some flour using one finger poke a hole ( go all the way through ) in the center of each ball and using both pointer fingers , poke them through the centerfold and rotate your fingers to about a 2 inch hole.

5. Place bagels on a parchment paper lined baking sheet cover with a damp towel and allow to rest for 20 minutes.

6. Meanwhile preheat oven to 425 degrees , and place one of your oven racks on the top 2/3 of the oven . In a large wide pot add your water and honey and bring to a gentle boil , reduce the heat and simmer , add 4 bagels at a time and cook them for 1 minute on each side and transfer them on the same baking sheet ( make sure you flip them back to top side ) repeat step for the next 4 bagels.

7. Brush the tops and sides of each one with the beaten egg white wash and bake them for 20 minutes or until golden brown all around (rotate pan halfway through baking).

8. Allow them to cool for a few minutes on your baking sheet before moving them to a cooling rack to finish.

Note : After brushing bagels with egg whites you can add toppings for example , sesame seeds , poppy seeds , onions or other toppings.

Enjoy!

Homemade Flat Bread by JoElaine( Balsamo) Quinn Ingredients:

1 package of Active Dry Yeast

1 1/2 cups of Warm Water

1 tsp of Salt

1/4 cup of Olive Oil

3 1/2 to 3 3/4 cups of All Purpose Flour

8 cloves of Garlic , chopped

1/2 tsp of Salt

1/2 tsp of Pepper

Process,

1. In a large bowl combine yeast , warm water , 1 tsp of salt , and 1 Tbsp of olive oil and let stand till bubbles form , about 5 minutes.

2. Slowly stir in your flour till dough has formed .

3. Knead dough on a floured board until no longer feels sticky adding flour as needed , about 5 minutes.

4. Place your dough in a bowl and coat with 1 Tbsp olive oil . Cover with plastic wrap and let rise till double it's size for 45 minutes.

5. Punch the dough to flatten . Cut the dough in 4 equal pieces , cover with plastic wrap and let rest for 10 minutes. Preheat your oven to 450 degrees.

6. Gently stretch your dough to a 13 x 7 oval or rectangle shape and place on a greased baking sheet. With a wooded skewer stick flat round side make indentations in each flat bread . Note : Don't go through the dough all the way.

7. Sprinkle with garlic , salt , and pepper and drizzle remaining olive oil.

8. Bake at 450 degrees until a light golden color for 8 to10 minutes.Note: Don't cook all the way. Remove your flatbreads from oven and turn temp down to 400 degrees. Add homemade marinara sauce, sliced fresh mozzarella , sliced tomatoes , and fresh basil and place back into oven and cook till the mozzarella has melted about 3 minutes . I like to drizzle a little more olive oil on top to serve.

Note 1 : Add any kinds of toppings you like to go on your freshly made flatbreads.

Note 2 : If you have a pizza stove you don't need to cook the 2 steps in oven. Make your dough and place your toppings on top and cook until a light golden brown and your toppings are done.

Enjoy! .

Homemade Pita Bread by JoElaine ( Balsamo) Quinn

Ingredients:

1 tablespoon instant yeast

1 1/4 cups warm water

1 teaspoon salt 3 to

3 1/2 cups all-purpose flour

Process,

1. In the bowl of a stand mixer or in a large bowl (if mixing by hand), combine the water, yeast, salt and 1 1/2 cups flour. Beat to form a soft batter-like consistency. Add additional flour until the dough starts to come together. It may look rough and shaggy at first but as it continues kneading, it will come together. Add enough flour to form a soft dough that clears the sides of the bowl (but is still slightly tacky to the touch – see the note above) and knead for 4-5 minutes with an electric mixer or 8-9 minutes by hand until the dough is smooth and elastic.

2. Turn the dough onto a lightly floured countertop and divide the dough into six equal pieces. Roll the dough pieces into a ball shape. Lightly cover the balls of dough and let them rest for 10-15 minutes. Roll each dough ball into a thin disc, about 1/4-inch thick. Do your best to keep an even thickness throughout the entire disc of dough since this helps the dough puff in the oven (among other things). Let the pita rounds rest, lightly covered, for 30-40 minutes until they are slightly puffed.

3. While the pita rounds are resting, preheat the oven to 425 degrees F. There are two methods for baking the pita bread.

1) Use a baking stone. Preheat the stone in the oven for 30-40 minutes (while the pita rounds are resting). When ready to bake, gently lift a pita disc, with your fingers or a large spatula, and flip it onto the hot baking stone (if your stone is large enough you can bake more than one at a time). Flip the dough so that the side that was resting on the counter is now facing up. You want the the side that has been exposed to air (the dry side) to be down on the baking stone and the side that is more doughy and moist to be facing up – this helps the pita puff up. If you bake one or two and they aren’t puffing, spritz the top of the pita round with a light mist of water before baking.

2) If you don’t have a baking stone, preheat the oven like normal and then when the pitas have rested, gently flip two of them onto a large, rimmed baking sheet lined with parchment paper. Again, make sure you flip them so the side that was resting on the counter is now facing up. Spritz with water, if needed.

4. Bake the pitas for 10 minutes, until they are starting to brown very lightly on top and they have puffed several inches high. Keep in mind, though, that it won’t be unusual to have some pitas that just refuse to puff. Still take them out after 10 minutes – they will make great flatbreads and will still taste delicious even if they don’t have the magical pocket inside.

Note:The trick to great pita puffing is to roll the pita evenly and to make sure the dough isn’t dry on top when it goes in the oven (hence the reason for flipping the pita onto the baking stone or baking sheet). Don’t get discouraged if your pitas don’t all puff. It happens.

Enjoy!

Homemade Pepperoni Stromboli by JoElaine (Balsamo) Quinn

Ingredients:

Dough

3/4 cup warm water

1 tablespoons granulated sugar

1 1/2 teaspoons active dry yeast

1 3/4 cup all-purpose flour

1/2 teaspoon salt

Filling

1/2 cup pizza sauce

1/2 pound sliced thin pepperoni

1/2 cup shredded mozzarella cheese 

1 egg beaten

1/4 cup shredded parmesan cheese , for topping

Parsley , for topping

Process,

1. In bowl of stand mixer put water, sugar and yeast and let it sit for 15 minutes till it's frothy.

2. Add in flour and salt and with dough hook mix on medium speed just until dough comes together. Transfer to a lightly greased bowl, cover and let rise for 1 hour.

3. Preheat oven to 400. Turn dough out onto lightly floured piece of parchment paper and roll out into a large rectangle. Spread your pizza sauce over dough until about 1" away from edges. Top with sliced pepperoni and then sprinkle with cheese.

4. Roll up and transfer parchment paper to a baking sheet. Brush with lightly beaten egg and sprinkle with parmesan and parsley. Bake in oven for 20-25 minutes until golden. Serve hot .

Enjoy!

Homemade Broccoli Rabe with Garlic Stromboli by JoElaine (Balsamo) Quinn

Ingredients:

Dough

3/4 cup warm water

1 tablespoons granulated sugar

1 1/2 teaspoons active dry yeast

1 3/4 cup all-purpose flour

1/2 teaspoon salt

Filling

2 bunches of broccoli rabe

5 Cloves of garlic , sliced thin

2 Tbsps of olive oil

1 Tbsp of sugar

2 Tbsps of parmesan cheese

1/2 tsp of chicken base

Salt and pepper to taste

Topping

1 egg beaten

1/4 cup shredded parmesan cheese

Parsley

Process,

For Dough

1. In bowl of stand mixer put water, sugar and yeast and let it sit for 15 minutes till it's frothy.

2. Add in flour and salt and with dough hook mix on medium speed just until dough comes together. Transfer to a lightly greased bowl, cover and let rise for 1 hour.

For Filling

3. Trim the stems.Wash broccoli rabe by soaking it in cool water in the sink then place in a strainer , rinse then drain well.

4. Place broccoli Rabe in a large skillet on medium heat and add your garlic , pepper , sugar , and drizzle 2 Tbsps of of olive oil on top and cook till broccoli rabe is wilted and garlic is tender.

5. Add 1/2 tsp of chicken base and cover skillet . Cook until broccoli Rabe is completely tender.

6. Sprinkle your parmesan cheese on top and mix well. Note : You don't want the broccoli rabe to have alot of liquid, drain excess..

To Assemble:

7. Preheat oven to 400. Turn dough out onto lightly floured piece of parchment paper and roll out into a large rectangle. Spread your broccoli rabe over dough until about 1" away from edges.

8. Roll up and transfer parchment paper to a baking sheet. Brush with lightly beaten egg and sprinkle with parmesan and parsley. Bake in oven for 20-25 minutes until golden. Serve hot .

Enjoy!

Homemade Irish Soda Bread I use Ina Garten's recipe , it's the best for a moist bread ). Made by JoElaine ( Balsamo) Quinn Ingredients:

4 cups all-purpose flour, plus extra for raisins

4 tablespoons sugar

1 teaspoon baking soda

1 1/2 teaspoons kosher salt

4 tablespoons (1/2 stick) cold unsalted butter, cut into 1/2-inch dice

1 3/4 cups cold buttermilk, shaken

1 extra-large egg, lightly beaten

1 teaspoon grated orange zest

1 cup of raisins

Process,

1, Line a sheet pan with parchment paper.

2. Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour.

3. With a fork, lightly beat the buttermilk, egg, and orange zest together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. Combine the currants with 1 tablespoon of flour and mix into the dough. It will be very wet.

4. Dump the dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife. Bake at 350 degrees for 45 to 55 minutes, or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound.

5. Cool on a baking rack. Serve warm or at room temperature.

Enjoy!

Homemade Easter Bread by JoElaine (Balsamo) Quinn

Makes 2 breads

Ingredients:

1/2 cup of unsalted butter (room temp )

1/2 cup of milk

1 envelope of active yeast ( 2 1/2 tsp )

1/2 cup of warm water ( 115 degrees )

6 colored eggs ( hard boiled )

3 eggs ( room temperature )

2/3 cup of sugar

2 tsp of vanilla extract

1 1/2 Tbsps of orange zest

5 cups of all purpose flour

1 tsp of Salt

Rainbow nonparell Sprinkles

1 egg for eggwash

Process,

1. In a small saucepan heat the milk and butter together just until the butter melts , set aside to cool.

2. Add 1 tablespoon of sugar to the warm water and mix well , then sprinkle the yeast over top of the water and sugar mixture , set aside for 5 minutes.

3. In a bowl of a standard mixer , add a whisk attachment. Mix together the eggs and sugar until combined , add butter and milk mixture , the yeast and water mixture , vanilla extract , and the orange zest. Mix well until all wet ingredients are combined.

4. Switch attachment to a dough hook add in 4 1/2 cups of flour and salt and mix till a soft dough forms. Then gradually add in the rest of the flour to form the dough. ( your dough will be smooth and slightly sticky )

5. Place your dough on a lightly floured surface , knead for 2 minutes and shape into a ball.

6. Place your dough shaped ball into a lightly oil greased large bowl and brush the top of the dough lightly with oil . Cover with plastic wrap and place bowl in a warm area and let it rise 1 1/2 hours until it doubles in size .

7. Line 2 baking sheet pans with parchment paper and brush them lightly with oil , set aside.

8. After dough has risen place dough onto a lightly floured surface, punch it down and cut into 4 equal pieces.

9. Roll each piece about 20 inches long . Lay 2 20 inch pieces side by side and begin to braid them together loosely. Repeat process with the other 2 20 inch dough pieces .

10. Lift the first braid onto your prepared baking sheet and form a circle , then pinch the ends together to seal . Place 3 colored eggs in each circle lengthwise , tucking them between your braid . Repeat process for the other formed braid.

11. Cover with plastic wrap and place in a warm area for 1 hour until double in size .

12. Remove plastic wrap and brush the tops with egg wash and sprinkles your nonparells on top , bake 30 minutes in a preheated oven at 350 degrees until golden brown . ( rotate baking sheets halfway through cooking time )

13. Cool completely.

Enjoy!

Homemade Braided Loaf with Sesame Seeds by JoElaine(Balsamo)Quinn Ingredients:

For Dough

3/4 cups of warm water 115 degrees

One packet of active dry yeast

4 Tsps of sugar

3 1/2 cups of flour

1 tsp of salt

3 Tbsps of extra light olive oil

2 large eggs

For Topping

1 large egg

1 tsp of milk

Sesame seeds to sprinkle on top

Process,

For Dough

1. In a standard mixer bowl add your yeast, sugar , and warm water. Let stand until foamy about 10 minutes.

2. Then place your dough hook attachment on and on low speed add your flour slowly while adding the oil and eggs to the yeast mixture altinating.

3. Then mix on medium speed for 5 minutes , until the dough forms a ball and pulls away from the sides of the bowl.

4.Spray a large bowl lightly with olive oil and place your dough in the bowl. Cover with plastic wrap and let rise for 1 hour and doubled in size.

5. Punch down the dough to release any air. Place your dough on a lightly floured board. Divide the dough into 3 equal portions. Roll each portion into a ball then into a 15 inch long rope.

6. Place a piece of parchment paper on your baking pan. Then place your 3 rope shaped dough on the baking pan and starting with one end of the dough ropes , start to braid carefully and pinch the ends to seal and tuck under the braid . You only want the braid to show.

7. Lightly cover your pan with plastic wrap and let rise for 45 minutes.

8. Preheat the oven at 375 degrees.

For Topping

9. In a small bowl whisk together your egg and milk. Gently brush it over your dough. Then sprinkle your sesame seeds on top.

10. Bake until golden brown, about 25 minutes. Let the loaf cool down for about 10 minutes and serve warm.

Enjoy!