RECIPE: Italian crackling bread

cuffs054March 14, 2008

Many years ago my first boss' wife made something she called italian crackling bread. It was a dense bread that she shaped into bagel like shapes. It had hard salami and hard cheese (parm, regiano, etc) cut into cubes in it. It was fab! Does anyone have any ideas or recipies that might match this? It was way different than the cracklin bread made in the south with pork cracklins.

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This is shaped into a loaf but contains prosciutto & Parmesan. See if it's somewhat similar.

Here is a link that might be useful: Prosciutto bread

    Bookmark   March 15, 2008 at 6:44AM
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Ginger, not sure if that's it. But, Boy, it sounds good!

    Bookmark   March 15, 2008 at 12:40PM
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I thought so too. It's the closest I could find. You don't remember anything else she called it?

    Bookmark   March 15, 2008 at 3:20PM
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I'm sure she called it "crackling" but now that I think about it, it was "hot" seemed to have a lot of pepper in it.

    Bookmark   March 16, 2008 at 1:24PM
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Ginger, this is looking like a good start:
Italian Garlic/Pepper Bread
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cheese Four Star
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/3 Cups Water
1 1/4 Teaspoons Salt
1 Teaspoon Sugar
3 Cups Bread flour
2 1/2 Teaspoons Yeast
1/2 Teaspoon Garlic powder -- (or to taste)
1/2 Teaspoon Very coarsley ground pepper
-(or to taste)
1/2 Cup Parmesan cheese -- UP TO 1 C
-cut in 1/2 inch squares.
Add the final three ingredients as late as possible in the final kneading
stage. The bread is better if the islands of cheese are identifiable and if
the pepper does not get GROUND into the dough by the kneading process.
I enjoyed this bread at an Italian restaurant, so I tried to match it as
close as I could. Used the basic recipe fro Italian bread in "The Bread
Machine Cookbook" (#1) and added the garlic and pepper.
Good luck. Hope this works out for you. Please let me know of your
improvements on this very basic recipe.

    Bookmark   March 17, 2008 at 10:37AM
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