Sunday, April 17, 2005

Il Gianfornaio - redux 

This so sooooo a baker's bread!

You can try it at home, but I have some tips for you: Bake your different vegetable breads whenever you feel like it, but take a portion (say 1/5 - 1/4) of it and freeze it. When you have 4 or 5 different vegetable breads frozen, take them out of the freezer, thaw them, roll them out, stack them, then roll up the stack and let that giant roll rise until doubled, then bake it.

If you're crazy enough to mix up 4 or 5 different vegetable breads on the same day, be sure to leave yourself the entire day to do it, and set the first mixes in the frigerator to retard their rising until you are ready to assemble the bread.

Let the cooled bread doughs reach room temperature, then roll each one into a flat rectangle. Brush with water to make the top sticky, and stack each layer of bread dough atop the other. Then starting with the short end, roll the bread up loosely. Let it rise under oiled cling wrap (unless you have a proofer large enough to set this big boy under) until doubled, then bake it.

It is a spectacular loking bread. Pictures are coming, I promise.

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