SC - Namron event

[Decker, Terry D.]

>      To the kind Lord and Lady from Namron, who gave me bread samples on 
>      Saturday, many apologies for not remembering your names.  The Turkish
> 
>      Almond Bread was absolutely to die for!  Could you find it in your 
>      heart to share the recipe with me?
>      
That would be Margarite and I.  The bread is Tuscan Almond Bread and is not
provably period, but I've stuck the recipe on at the end of the message.
This recipe is one of the more elaborate Italian flat breads.  

>      I have not made a simple water, flour, yeast, salt & sugar recipe for
> 
>      ages!  The texture was a bit chewier than I'm used to, but had a most
> 
>      robust flavor.  It made grand @pan-toast on Sunday morning.
> 
The almond bread is a very enriched sweet dough.  The cheese bread I gave
you was the simple dough.  Toasting the almond bread might produce some
interesting effects.  I'll have to try it.

>          I had to hide the biscotti!  My whole family loves the flavor of 
>      anise!  I will finish it off this afternoon with my last cup of 
>      coffee.
>      
That was an experiment.  It's not period, but it is tasty.  I'm thinking
about making some exotic biscotti as Christmas gifts for the coffee drinkers
on my list.

>      Thanks again to you both for your kindness and your samples.  Lady 
>      Leanna of Sparrowhaven
>      
>      @pan-toast = butter both sides & fry in skillet until browned. 
> 
Bear

SCHIACCIATA

Schiacciata is an Italian flat bread.  This particular version is a dessert
bread from  Tuscany.  The recipe is modern.  The origin of the bread may be
as early as the Renaissance when the region was known for its innovations in
pastries.

1 teaspoon (1 pkg) dry active yeast
1/4 cup warm water (110 degrees F)
3/4 cup butter (room temperature)
3/4 cup granulated sugar
1/3 cup milk (room temperature)
1/2 teaspoon salt
1 Tablespoon grated orange peel
1 Tablespoon anise seeds
4 eggs
1 egg yolk (reserve white)
4-5 cups flour
1 cup raisins
1 cup diced candied orange peel
1 egg white beaten with 1 Tablespoon of water
7 ounces almond paste
1 cup sliced almonds


Dissolve a small pinch of the sugar in the warm water.  Dissolve the yeast
in the water and let stand for 5 to 10 minutes to activate.
Stir in butter, sugar, milk, salt, grated orange peel, anise seeds, eggs and
egg yolk.
Stir in flour a little at a time until a dough ball forms, continue adding
flour until the dough  stops being sticky (about 4 3/4 cups of flour total).
Turn dough out on a lightly floured surface and knead lightly.
Place the dough in a covered bowl and allow it to rise until doubled (1 1/2
to 2 hours).
Flatten the dough and cover with raisins and diced orange peel.  Fold the
fruit into the dough.
Divide the dough into two equal parts and shape each into a ball.
Put the balls on a lightly greased baking sheet and press down gently to
form a flattened round loaf.
Cover with plastic and allow the loaves to rise in a warm place until they
look puffy (about 40 to 45 minutes).
Uncover and brush the loaves with the egg-white and water glaze.
Crumble the almond paste into 1/2 inch chunks and spread them over the
loaves.
Sprinkle half of the almonds onto each loaf.
Press almond paste and almonds lightly into the dough.

Pre-heat oven to 350 degrees F.  Bake loaves on the middle rack for about 30
minutes or until golden brown.
Remove and cool on wire racks.

The loaves can be dusted with powdered sugar if desired, but I normally eat
them without. 

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