{"id":1450,"date":"2023-04-05T18:08:52","date_gmt":"2023-04-05T23:08:52","guid":{"rendered":"https:\/\/andermaninavy.org\/?post_type=cp_recipe&#038;p=1450"},"modified":"2023-04-05T18:08:52","modified_gmt":"2023-04-05T23:08:52","slug":"italian-bread-fk-prael","status":"publish","type":"cp_recipe","link":"https:\/\/andermaninavy.org\/de\/recipes\/italian-bread-fk-prael\/","title":{"rendered":"Italian Bread &#8211; FK Prael"},"content":{"rendered":"<h2>I was looking for a simple Italian batard recipe, and stumbled across this. It needed a little tuning up, but works brilliantly. The original notes say it can also be used for focaccia or pizza crust.<\/p>\n<p>Note &#8211; this makes 1 loaf. I usually do a double batch, and make 2.<\/h2>\n<h3>Ingredients<\/h3>\n<div class=\"cooked-recipe-ingredients\">\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"1\">1<\/span> <span class=\"cooked-ing-measurement\">tsp<\/span> <span class=\"cooked-ing-name\">Active Dry Yeast<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"1\">1<\/span> <span class=\"cooked-ing-measurement\">tsp<\/span> <span class=\"cooked-ing-name\">Sugar<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"0.5\">&#189;<\/span> <span class=\"cooked-ing-measurement\">tsp<\/span> <span class=\"cooked-ing-name\">Honey<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"1\">1<\/span> <span class=\"cooked-ing-measurement\">cup<\/span> <span class=\"cooked-ing-name\">Warm Water<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"3\">3<\/span> <span class=\"cooked-ing-measurement\">cups<\/span> <span class=\"cooked-ing-name\">White Flour<\/span><span class=\"cooked-ing-description\">Bread Flour<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"2\">2<\/span> <span class=\"cooked-ing-measurement\">tbsp<\/span> <span class=\"cooked-ing-name\">Olive Oil<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"1\">1<\/span> <span class=\"cooked-ing-measurement\">tsp<\/span> <span class=\"cooked-ing-name\">Salt<\/span><\/div>\n<\/div>\n<h3>Directions<\/h3>\n<div class=\"cooked-recipe-directions\">\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"Step 1\">\n<div class=\"cooked-dir-content\">\n<p>Combine yeast, sugar, water, and honey in a bowl, and let stand 15 minutes for the yeast to bloom.<\/p>\n<\/div>\n<\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"Step 2\">\n<div class=\"cooked-dir-content\">\n<p>Add 2 cups flour, oil, and salt to the bowl, and beat with an electric mixer using a dough hook, about 2 minutes.<\/p>\n<\/div>\n<\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"Step 3\">\n<div class=\"cooked-dir-content\">\n<p>Gradually add the third cup of flour, working it into the bowl. (Note &#8211; when enough flour has been added, the dough will look soft and smooth, not wet and sticky).<\/p>\n<\/div>\n<\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"Step 4\">\n<div class=\"cooked-dir-content\">\n<p>Increase speed, and beat for 2-3 minutes.<\/p>\n<\/div>\n<\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"Step 5\">\n<div class=\"cooked-dir-content\">\n<p>Cover bowl with plastic wrap and let stand in a warm place for 45 minutes or until at least doubled in bulk.. I have used an oven set to low (170F) with great success. At the end, punch down lightly and let stand for 10 minutes.<\/p>\n<\/div>\n<\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"Step 6\">\n<div class=\"cooked-dir-content\">\n<p>Turn the dough onto a lightly floured surface. Shape the dough into a 12\u201d loaf, and place on a lined or lightly greased baking pan. Cut 3-4 slits across the top of the loaf with a sharp knife (the slits release interior steam and prevent the loaf from blowing out on the side).<\/p>\n<\/div>\n<\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"Step 7\">\n<div class=\"cooked-dir-content\">\n<p>Bake at 400F for 20 minutes or until golden brown. Take out and cool on a wire rack.<\/p>\n<\/div>\n<\/div>\n<\/div>","protected":false},"author":43,"featured_media":0,"comment_status":"open","ping_status":"closed","template":"","recipe_category":[],"class_list":["post-1450","cp_recipe","type-cp_recipe","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/andermaninavy.org\/de\/wp-json\/wp\/v2\/cooked_recipe\/1450","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/andermaninavy.org\/de\/wp-json\/wp\/v2\/cooked_recipe"}],"about":[{"href":"https:\/\/andermaninavy.org\/de\/wp-json\/wp\/v2\/types\/cp_recipe"}],"author":[{"embeddable":true,"href":"https:\/\/andermaninavy.org\/de\/wp-json\/wp\/v2\/users\/43"}],"replies":[{"embeddable":true,"href":"https:\/\/andermaninavy.org\/de\/wp-json\/wp\/v2\/comments?post=1450"}],"wp:attachment":[{"href":"https:\/\/andermaninavy.org\/de\/wp-json\/wp\/v2\/media?parent=1450"}],"wp:term":[{"taxonomy":"cp_recipe_category","embeddable":true,"href":"https:\/\/andermaninavy.org\/de\/wp-json\/wp\/v2\/recipe_category?post=1450"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}