Paulchens FoodBlog & the Three Tabbycats united

Ausgewählter Beitrag

Biscotti Piccanti (Sicilian Spicy Rusks)

February is the anniversary month of a tiny group of crazy women (or was it women crazy about baking bread?) who love to bake bread together. You, my dear readers, will probably know them as the Bread Baking Babes.

Do you believe that these gals are starting into their 5th year of baking together?

I have - for the better part of this four years - been stalking this gorgeous group as a buddy and was lucky enough to be allowed to join - I wear my embroidered panties with pride!

Happy 4th Anniversary to us Babes!!

[caption id="" align="aligncenter" width="390" caption="Cheers!"]BBB anniversary[/caption] You know what I love most about this group apart from baking bread with a bunch of gals, ranting, giggling,... and talking about it in our virtual kitchen? BBB Anniversary

I love that all of them are different and each and everyone contributes their special talents to the group: Lien, who makes our lovely badges, Natashya who jumps on our beds when we are late with our KoM chores, Ilva our most talented photographer who always brightens my day even when she tries to be grumpy, Katie who writes such lovely roundups every month, Elizabeth whose posts and comments always seem to crack me up - never mind her inability in reading recipes (LOL sorry sweetie) and thanks for your converting skills from cups to grams and back again, Karen and Susan who always seem to bring some calmness to the group but never fail to join in the giggle and fun, Mary (you know, The Breadchick) who shares my love for cats, sourdough and rye bread, Tanna who is the Queen Bee of BBB somehow to me, Görel and Pat the lovely and more quiet ones of the group, .

.. I could go on and on not to forget those of us who are for some reason or another (you just got to take what life is throwing at you) on hiatus - we miss them and are happy when they join us from time to time or come back and bake with us!

I love that we not only share recipes and talk about bread but of all things life brings to us, sometimes it's happy, exciting even mindblowing - on other days it is sad, maybe frightening or frustrating. But I truly believe that happiness and love grows and frustration and anger twindle when shared and this group proves it to me almost every day :o) srsly, no kidding!

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[caption id="" align="aligncenter" width="332" caption="Biscotti Piccanti - Sicilian Spicy Rusks"]BBB Biscotti Picanti[/caption]

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Back to this month's bread you say?

Right, that might be better before I get lost in babbling away anyway... We were honored to be invited into Lien's Kitchen this month and the bread she chose was truly Babe-worthy. Why not? It's made with wine after all!!

She chose Sicilian Spicy Rusks - isn't it funny how we tend to bake Italian goods though we don't even have an Italian Babe?) to go with our celbration wine! I learned after I had baked them that these might be the savory cousins of cantucci.

"Biscotti" is the plural form of biscotto. The word originates from the medieval Latin word biscoctus, meaning "twice-cooked/baked." It defined oven baked goods that were baked twice, so they were very dry and could be stored for long periods of time. Pliny the Elder boasted that such goods would be edible for centuries. Such nonperishable food was particularly useful during journeys and wars, and twice baked breads were a staple food of the Roman Legions. The first documented recipe for the biscuit is a centuries-old manuscript, now preserved in Prato, found by the eighteenth-century scholar Amadio Baldanzi. In this document, the biscuits are called of Genoa.

Well mine did not last that long...

Being very dry, biscotti traditionally are served with a drink, into which they may be dunked. In Italy they are typically served as an after-dinner dessert with a Tuscan fortified wine called vin santo.

Biscotti Piccanti (Sicilian Spicy Rusks)

BBB Biscotti Picantimakes about 36 rusks source: "Savory baking from the Mediterranean" - Anissa Helou 2 ¼ tsp active dry yeast (1 package = 7 grams) 60 ml warm water 1 2/3 (± 225 g) cups AP-flour (+ extra for kneading and shaping) 1 2/3 (240 g) cups semolina flour ¼ cups (25 g) aniseseed 3 TBsp (28 g) white sesame seeds 1 tsp salt 1 tsp freshly ground black pepper 1/2 cup + 2 TBsp (150 ml/130 g) extra-virgin olive oil (+ extra for greasing the bowl) ¼ cup (60 ml) dry white wine 115 ml water  
BBB Biscotti PicantiBBB Biscotti Picanti BBB Biscotti Picanti BBB Biscotti Picanti BBB Biscotti Picanti BBB Biscotti Picanti
  1. Dissolve the yeast in ¼ cup/60 ml warm water and stir until creamy.
  2. Combine flours, aniseed, sesame seeds, salt and pepper in a large mixing bowl and make a well in the center.
  3. Add the olive oil in the well and rub into the flour with your fingertips until well incorporated.
  4. Add yeast, wine and 1/2 cup (115 ml) warm water en knead briefly to make a rough ball of dough.
  5. Knead this for another 3-5 minutes or so.
  6. Cover and let rest for 15 minutes.
  7. Knead for another 3 minutes until the dough is smooth and elastic.
  8. Shape into a ball and let rise in a lightly greased bowl, covered with greased plastic, for 1 hour in a warm place (or until doubled).
  9. Divide the dough in 3 equal pieces and shape each piece into a loaf about 12"( 30 cm) long.
  10. Transfer the logs to a baking sheet lined with parchment paper and leaving at least 2 inches/5 cm between them so they can expand.
  11. Take a dough cutter (or sharp knife) and cut the loaves into 1 inch/2,5 cm thick slices (or if you prefer them thinner in 1"/1 cm slices).
  12. Cover with greased plastic and let the rise for about 45 minutes.
  13. Meanwhile preheat the oven to 500ºF/260ºC.
  14. Bake the sliced loaves for 15 minutes, until golden. Remove from the oven and reduce the temperature to 175ºF/80ºC.
  15. Separate the slices and turn so that they lie flat on the baking sheet.
  16. Return to the oven and bake for about 1 hour more, or until golden brown and completely hardened (if not totally hardened, return to the turned off oven to let them dry more).
  17. Transfer to a wire rack to cool.
  18. Serve at room temperature, or store in an airtight container for up to 3 weeks.

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[caption id="" align="aligncenter" width="332" caption="Biscotti Piccanti - Sicilian Spicy Rusks"]BBB Biscotti Picanti[/caption]

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Yeastspotted!

I send this over to Susan's Yeastspotting. YeastSpotting is a weekly showcase of yeasted baked goods and dishes with bread as a main ingredient. If you are not familiar with YeastSpotting just scroll the archive and you'll know what I am talking about. To submit your post simply klick here!

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You sure want to bake this bread as well, don't you?

Please do so, you will not regret it. If you snap some pics and share your thoughts about this month's bread on your blog Tanna will be more than happy to add you to the BBB Buddy round up on November 29th.  If you do not own a blog, no worries, you can also post your picture to Flickr or any other photo sharing site and share your thoughts there.

One word about that whole Buddy thing:  The Bread Baking Babes are a closed group but we thought it would be fun to reward people who take the effort of baking our breads with us and give them a nice Buddy Badge and mention in a round up post every month. Just to say thank you for baking along and sharing your thoughts with us.

Since we are Babes and do no obey to rules, there are nearly no rules for Buddies, except these two:

  1. Bake the featured breadsnap a pic & share your thoughts about how you liked it (or not liked it)
  2. Send an email to the Kitchen of the Month to notify  us and make it easier to write the round up.

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Don't forget to visit my fellow Babes and see what they did with this lovely Bread this month.

Oh and don't forget to visit Katie our BBBBB (Bitchin' Bread Baking Babe Bibliothécaire) who writes up such lovely round ups of all the BBB Breads every month!

Bake My Day - Karen | blog from OUR kitchen - Elizabeth  | Feeding my enthusiasms - Pat  | Living in the Kitchen with Puppies - Natashya | Lucullian Delights - Ilva | Notitie Van Lien - LienWild Yeast - Susan | My Kitchen In Half Cups - Tanna | Provecho Peru - Gretchen | The Sour Dough - Breadchick Mary |

Busy, Busy Babes on Hiatus:  Grain Doe - Görel | Living on bread and water - Monique  | Thyme For Cooking - Katie | Cookie Baker Lynn - Lynn | I Like To Cook - Sara

Thinking of you with Love: Glenna (Alumni Babe) | Sher (Angel Babe)

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Astrid 15.02.2012, 23.09

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Kommentare zu diesem Beitrag

10. von Biscotti Picante, The Bodacious Bread Baking Babes turn 4 - Thyme for Cooking, Blog

[...] Astrid's Biscotti [...]

vom 28.04.2013, 17.11
9. von sandie

Your biscotti with the cheese looks so delicious! You take lovely photos as well...

vom 01.03.2012, 16.56
8. von Katie

I want the ones with the cheese, please. Lovely round-up of the Babes... And Happy Anniversary!

vom 17.02.2012, 19.38
7. von Rosa

Those look wonderful and would be perfect for my "apéros"!

Cheers and enjoy your weekend,

Rosa

vom 17.02.2012, 10.08
6. von Elle

Super nice intro, although my Sweetie would contest the 'quiet' designation. Guess I need to get to the back bench now and then and swig some adult beverages there, LOL.
Love your take on the biscotti with the cheese, plus all the great photos! Happy Anniversary Astrid!!

vom 17.02.2012, 00.54
5. von Elizabeth

Your biscotti look gorgeous! Lovely post.

Hey!! What do you mean, I can't read? (heeheeeeheeeeeee)

And speaking of not being able to read, I don't remember seeing anything about melting cheese onto the biscotti - clearly, I will have to make them again and remember to do that.

vom 16.02.2012, 20.08
4. von MyKitchenInHalfCups

Cheese, yes that is the next batch in the oven within hours!
Gorgeous photo layout! In perfect fitting with your lovely tribute to all the Babes and our four years!

vom 16.02.2012, 17.06
3. von Baking Soda

What a wonderful and lovely written post, so sweet Astrid! Love your cheesy idea, that is sure going to top mine next time. Did I say I love your pictures?

vom 16.02.2012, 16.14
2. von Lien

Those look so great Astrid, very pretty pictures. I'd love to taste those with cheese, I think I'd love them!!! No I'm sure I would :)

vom 16.02.2012, 15.19
1. von Natashya

Wonderful! I love your photo, and tribute to all the babes. Very sweet. Great idea to add the cheese!

vom 16.02.2012, 14.33
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