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"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

Great Grandma Cucarolo's Little Loaf Bread ( Pagnotte Di Pane) Recipe

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This recipe for Great Grandma Cucarolo's Little Loaf Bread ( Pagnotte Di Pane) is from Ricetta Preferita di Nonno Cucarola, Famiglia e Amici, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 - cups water
6 - cups Un-Bleached Flour Hungarian High Altitude
1 1/2 Pkt Fleschman's Yeast
1/2 teaspoon salt
3 tablespoons Bacon Drippings
1 tablespoon corn meal
Directions:
Directions:
Dissolve the yeast in 1 cup of the water with a little flour, let rest 15 min
Place flour in large Bowl and mix in salt.
Add yeast mixture to remaining water
Slowly mix the water into the flour, adding the bacon drippings as you go.
Work 20 minutes forming mixture into a ball of dough.
The more you work the dough, the better the bread!
Cover with kitchen towel and let rise until doubled.
Punch down and let rise again about half as long. Rise will finish in the oven.
Divide dough into about 16 pcs, as equal as possible.
Roll with the palm on your hand to half a hot dog size
Sprinkle corn meal into a 9 x 13 baking dish and place dough rolls in two rows.
Set oven to 400º and bake for 1 hour. If getting too brown, turn down to 350º
Loaves will join during baking, but will easily break apart.
Number Of Servings:
Number Of Servings:
16
Personal Notes:
Personal Notes:
Grandma always baked on Saturday.
Crusty and chewy, with butter or salami and cheese, best bread I ever ate.
On sauce days, I used to sneak a spoonful on on a loaf before supper.
If we had any left by next Saturday, we had them , dunked in milk and coffee for our breakfast.

 

 

 

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