2 : 1/ lb Fresh Fava Beans, in the pod
3 : tb Olive Oil
2 : ts Slivered Garlic
2 : oz Pancetta Cut Into Tiny Dice,
-about : -about 1/3 cup
3/4 : lb Medium Size Shelled Shrimp
1 : pn (Big) Red Chile Flakes
1 : tb Chopped Fresh Savory <<Or>>
2 : tb Chopped Fresh Basil
1/2 : c Ripe Tomato, seeded, diced
2 : ts Grated Lemon Zest
8 : oz Dry Orecchiette Pasta,,
-cooked : -cooked al dente
Rich : Rich Chicken, Shellfish Or
-Vegetable : -Vegetable Stock, if desired
Salt : Salt And Freshly Ground
-Pepper : -Pepper
0: Slightly crunchy on the outside, chewy on the inside, this bread is perfect for dipping in soup or sopping up the juices of a tagine (Moroccan stew with lots of vegetables in it)
1: *NOTE: Original recipe used 3/4 C lukewarm water
2:
3:
4: the dough was too stiff for me to work with so I increased the water
5: In a large bowl, stir sugar or Sucanat into water
6: Sprinkle in yeast; stir slightly and set in a warm place until yeast is bubbly, about 10 minutes
7: Add milk, rice milk or soy milk
8: In medium bowl, mix flours with salt
9: In 3 to 4 batches, stir flour into yeast mixture
10: Add lukewarm water gradually, as you may need more or less
11: (I had to add more then the original 3/4 C) Stir until dough forms stiff ball
12: Knead dough on lightly floured surface until smooth and elastic, 8 to 10 minutes
13: Sprinkle in fennel seeds and sesame seeds during last minute of kneading
14: Divide dough equally
15: In lightly oiled mixing bowl, form dough into ball by rolling against sides of bowl
16: Repeat with remaining dough
17: Sprinkle small amount of cornmeal on baking sheet; flatten balls slightly on sheet
18: Cover dough with plastic wrap and let rise 2 hours in a warm place (see note)
19: Preheat oven to 400 deg F
20: Bake dough 12 minutes, then lower heat to 350 deg F and bake 30 to 45 minutes more
21: The bread will be slightly browned and will sound hollow when you tap it on the bottom
22: Let cool before serving
23: Makes 2 loaves (12 slices each)
24: NOTE: If you don't have a warm place, put the baking sheet on top of a large bowl filled part way with warm water
25: Vegan/Lacto This was really tasty!! Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@reggie
26: com> Recipe By : Vegetarian Times, June, 1996, pg 64 Posted to Digest bread-bakers
27: v096
28: n049 Date: Sat, 19 Oct 1996 23:38:28 -0700 From: Reggie Dwork <reggie@reggie
29: com> NOTES : According to MC: Cal 89
30: 6 Fat 0
31: 5g Carb 18
32: 2g Fib 0
33: 7g Pro 3g Sod 93mg CFF 5
34: 3% Nutr
35: Assoc
36: : 0 1582 0 0 0 0 0 0 1582 3269 0 0