TERRA-COTTA TABLE BREAD RECIPE | MYRECIPES
"Breaking bread together" gains a new meaning when you center a meal around these rustic pots and loaves. Dinner guests can enjoy literally tearing bread from the centerpiece and dipping it into a little olive oil or a hearty bowl of stew.
Provided by MyRecipes
Yield one bread centerpiece
Number Of Ingredients 7
Steps:
- Wash terra-cotta pots thoroughly in hot soapy water or in dishwasher; let dry completely.
- Trace the bottom of each pot onto parchment paper; cut out each shape, and place paper in bottom of each pot.
- Coat insides of pots with cooking spray just before placing dough in each pot. (Pots will absorb cooking spray if left unused for any length of time.)
- Place a portion of bread dough (large enough to fill pot half full) in each pot. (Work with one package of dough at a time, keeping remaining dough in refrigerator.) Coat tops of bread dough in pots with cooking spray.
- Place pots, uncovered, on bottom rack of a cold oven. (For easy transport of smallest pots, group them together on a baking sheet for rising and baking.) Place a small pan of boiling water in oven. Close oven door, and let bread rise until doubled in bulk. (Rising times will vary based on size of pot.)
- Remove pots of bread and pan of water from oven. Combine egg white and water; brush egg white mixture evenly over tops of loaves. Sprinkle loaves with desired toppings.
- Bake pots of bread at 375° on bottom rack of oven until golden. (See chart at below for baking times.) Cool on wire racks. Run a sharp knife around edge of each loaf to loosen bread from pan.
- Arrange assorted pots of bread on table, using a chenille throw or a piece of burlap as a table runner. Stack a few pots of bread on top of empty pots that have been turned upside down. Complete the centerpiece by adding seasonal fruit like kumquats, large branches of rosemary or greenery, and shafts of wheat tied with raffia.
- Note: For our centerpiece, we used 5 packages of frozen bread dough and a combination of the terra-cotta pots listed below. You may wish to use different sizes and numbers of pots--just remember to fill each pot half full with bread dough ans to watch closely the rising and baking time of each.
- Pot Size: 1 (9 1/2 x 4 1/2 x 5) planter Amount of Dough: 2 loaves Rising Time: about 1 hour and 15 minutes Baking Time: 40 minutes
- Pot Size: 1 (8") round base Amount of Dough: 2 loaves Rising Time: 30 minutes Baking Time: 35 to 40 minutes
- Pot Size: 1 (6") pot Amount of Dough: 1 loaf Rising Time: 20 minutes Baking Time: 30 minutes
- Pot Size: 3 (41/20 pots) Amount of Dough: 3/4 loaf per pot Rising Time: 20 minutes Baking Time: 30 minutes
- Pot Size: 7 (3") pots Amount of Dough: about 1/4 loaf per pot Rising Time: 15 to 20 minutes Baking Time: 20 to 25 minutes
- Pot Size: 6 (2") pots Amount of Dough: 1 (1 1/2") ball per pot Rising Time: 15 to 20 minutes Baking Time: 20 to 25 minutes
PANNA COTTA RECIPE - NYT COOKING
Provided by Molly O'Neill
Total Time 3 hours 20 minutes
Yield Six servings
Number Of Ingredients 7
Steps:
- Place the cream and sugar in a medium saucepan over medium heat until the sugar dissolves, about 7 minutes. Meanwhile, place the water in a small bowl and sprinkle the gelatin over it (do not stir). Let stand for 5 minutes.
- Stir the gelatin into the warm cream until melted. Stir in the buttermilk and salt and ladle the mixture into 6 6-ounce ramekins. Refrigerate, loosely covered, until set, at least 2 hours. To serve, run the tip of a small knife around the edge of the ramekins to loosen the panna cotta and unmold onto individual plates. Let stand until almost at room temperature, about 1 hour. Surround with fruit and serve.
Nutrition Facts : @context http//schema.org, Calories 261, UnsaturatedFatContent 6 grams, CarbohydrateContent 21 grams, FatContent 17 grams, ProteinContent 7 grams, SaturatedFatContent 11 grams, SodiumContent 195 milligrams, SugarContent 21 grams
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