Author Topic: Neapolitan Easter bread: Pagnotta con l'olio  (Read 5465 times)

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Offline pizzanapoletana

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Neapolitan Easter bread: Pagnotta con l'olio
« on: March 24, 2005, 10:38:11 AM »
Hi all

As Easter is approaching, I thought to share with you this type of bread.
It is made with a Starter, Olive oil, Gaeta olives, fennel seeds, Ground Cayenne pepper.

It is the best accompaniment for hard cheeses and salamis.

A simplified recipe can be found in the Italian sourdo instruction booklet


Offline pizzanapoletana

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Re: Neapolitan Easter bread: Pagnotta con l'olio
« Reply #1 on: March 24, 2005, 10:38:45 AM »
This is the section

Offline bakerboy

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Re: Neapolitan Easter bread: Pagnotta con l'olio
« Reply #2 on: March 24, 2005, 12:45:13 PM »
niiiice, pizzanapoletana.  thats a nice rustic loaf.  good flavor combos too.  i make pizza but i bake way more bread.  i make something similar using olive oil, kalamata olives, and fresh thyme.  Are the Gaeta olives oil or brine cured?  When you made this bread did you find that the olives were a little difficult to incorporate into the dough?  They always seem to be a bit slippery for the dough to grab a hold of.  If you overmix the dough, it can turn purplish grey as the olives break down.  i usually dry my olives the best i can then toss them with a bit of semolina or corn meal before adding them to the dough.
nice loaf
Barry

Offline pizzanapoletana

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Re: Neapolitan Easter bread: Pagnotta con l'olio
« Reply #3 on: March 24, 2005, 07:53:57 PM »
Hi Bakerboy

I am glad you like it.

I have been baking bread since leaving Naples almost 6 years ago

When making flavored dough, you should no fully mix the dough before adding the flavors. What I do is mixing at 3/4 of the dough consistency, and then add the oil and the other flavors.. yes the olives (in brine) are difficult to incorporate, but you'll get around it without over mixing.

Offline bakerboy

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Re: Neapolitan Easter bread: Pagnotta con l'olio
« Reply #4 on: March 25, 2005, 12:00:22 PM »
Yes, i forgot to mention that when i make a bread like this, i do not add the olives in the begining of mixing.  i always mix my dough and add them at the end.  i like to FOLD them into the dough as opposed to MIXING them into the dough.  If any do not incorporate, i stuff them in when i shape.  no one escapes! ;D

Offline scott r

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Re: Neapolitan Easter bread: Pagnotta con l'olio
« Reply #5 on: April 19, 2005, 11:01:26 PM »
I know this is a pizza forum, but I really want to start making some bread with my italian sourdough starters. pizzanapoletana, would you be willing to share the recipe for this amazing looking bread?  Make sure to include any preperation techniques, I am a beginner!  I am also interested in trying any other bread recipes from other forum members.

Offline pftaylor

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Re: Neapolitan Easter bread: Pagnotta con l'olio
« Reply #6 on: April 20, 2005, 08:21:50 AM »
pizzanapoletana,
I can't wait to try this authentic recipe out. Thanks for sharing. It seems that you are able to pull these world class recipes out of your hat upon demand.

Nice trick.
Pizza Raquel is Simply Everything You’d Want.
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Offline scott r

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Re: Neapolitan Easter bread: Pagnotta con l'olio
« Reply #7 on: April 20, 2005, 05:39:31 PM »
Marco, I am so excited to try this bread.  I think every day is going to be Easter at my apartment.  Thank you so much.