Scaccia is a stuffed flat bread in Sicilian cuisine. “Scacciata” derives from the Sicilian word meaning to drive away, equivalent to the Italian word “schiacciata” meaning to crush or to flatten.
This bread is made with a very thin rectangular layer of dough, folded on itself three or four times. It can be stuffed with different ingredients, the more common variations are ricotta cheese and onion, cheese and tomato, tomato and onion, or tomato and eggplant, depending on location, taste, or season. It is baked and can be eaten hot or cold.
A great option for a lunch, I made this King Arthur Baking Company recipe today. As I have a habit of doing, I did change the recipe a bit. Scaccia is also referred to as Lasagna Bread. So, I decided to add one of my favorite lasagna ingredients to it – Italian Sausage.
This loaf was extremely tasty. The next time I make this recipe, I think that I will try to make individual sized portions that I can warm for lunches.
Conchas, which means “shells” in Spanish, have a the twisted streusel top that is supposed to look like a seashell. They are Mexico’s national sweet bread. The history of the concha dates back to the colonial era, when French, Spanish, and Italian bakers established themselves in Mexico, bringing their recipes, like brioche and baguettes, with them. Traditionally a type of pan dulce, they usually come in either chocolate or vanilla flavor. The King Arthur Baking Company recipe uses cinnamon for the topping.
The ingredients for these rolls are fairly standard. Thus, I did not take a photo. The recipe is also fairly easy. When first shaping the rolls, they seemed really large. So, instead of making ten rolls, I made eight of two different kinds, cinnamon and chocolate, for sixteen total.
While an easy recipe, I did forget to place the egg wash over the rolls before adding the topping. By the time I realized this, the rolls had already started to rise and I did not want to mess with them. I was pleasantly surprised after the rise to find that the streusel topping had created a cracked appearance, removing the need to cut lines into the topping.
The cracked surfaces baked fine as well. Even though I made them smaller than the recipe called for, they were still plenty big. I think the next time I make these I will make them even smaller.
Another recipe done and another tasty loaf (actually two loaves) of bread. For the complete recipe, see the King Arthur Baking Company recipe. This is a recipe I have made before. This time, I made a few adjustments.
As expected, since I had made this recipe before, these loaves tasted great!
Several years ago, I watched the movie “Julie and Julia” with some of my friends. The movie involves two story lines. One details Julia Child’s start in the cooking profession. The other follows a blogger named Julie as she challenges herself to cook all of the recipes in Julia Child’s first book, 524 recipes, in one year. I enjoyed the movie and always thought cooking through a cookbook would be a fun thing to do.
When King Arthur Baking Company announced last week that they were having a contest (randomly drawn winner) for bakers to make any of the twelve recipes in the Extraordinary Bread collection, I thought I would give it a try. I plan to try out each recipe and post some tips and suggestions with each.
While I am definitely not the writer that Julie Powell was, nor are my cooking/baking skills any where near a professional like Julia Child, I do enjoy trying new things.
Today, I made Khachapuri. The bread is shaped into flat “boat-like” ovals and filled with a mix of cheeses and topped with an egg. Based upon the ingredients, I assumed the bread would taste somewhat like a flattened bagel. With that in mind, I made some modifications to half of the “boats”.
The recipe makes four bread boats. I knew that my family would likely not eat all four of these. So, I only made a half batch of the cheese filling to be used with two of the boats. For the other two boats, I combined 1/4 cup Ricotta Cheese with 1/4 cup Cinnamon Sweet Bits (found here).
Each type of Khachapuri tasted really good, but I especially liked the Ricotta-Cinnamon combination.
The loaves are rather big – each loaf is enough for two or three people to eat. I think next time I make these, I will make twelve small loaves rather than the four large loaves.