Move over, white flour! The more recent diets trends have cast the spotilght on an ancient grain that has been enjoying a new-found popularity amongst home-bakers and those with a knack for healthy eating. Spelt, or dinkel wheat, contains a … Continue reading
My fondest Easter morning memory takes me back to Italy, to being a child, to being with Nonna Irene. Every Easter she used to make Pupe di Pasqua (traditional Abruzzese Easter Dolls) out of pastry, for us children to dunk in our bowl of milk on Easter morning. Me, my sister Ale and my cousin Elena would be the lucky recipients of lovely peasant girl-like dolls while my brother Giammarco and my cousin Giorgio would devour their horse-shaped dolls in no more than a few bites. As if part of some gruesome tribal ritual, the heads would be the first to go, leaving our dolls bearing a vivid resemblance to Anne Boleyn! And so, it is now my pleasure to pass on such precious legacy and make dolls for my children. Following the family tradition, the doll received the Henry the VIII treatment…
3 tablespoons of olive oil (or EVOO)
4 tablespoons of sugar
75 gr (2/3 cups) almond flour
finely grated lemon zest
150 gr (1-1/3 cups) flour, well sifted
100 gr (3/4 cup) of self-raising flour, well sifted
1 teaspoon of vanilla paste or extract
1 egg+2 tablespoons of milk for the glaze
1. Whisk the eggs with sugar until pale and fluffy. Pour in the oil, add the zest and mix well with a wooden spoon.
2. Slowly add the almond flour and the self-raising flour to obtain a dough that is just slightly softer than short pastry. Wrap it in plastic film and rest in the fridge for 30 minutes.
3. Turn the oven on to 170 C (340 F)
4. Line an oven tray with baking paper. Craft the doll according to your esthetics straight onto the tray. Glaze it with the egg and milk wash and bake for 20-25 minutes or until golden and cooked through.
Happy Easter! Buona Pasqua!
Have you been looking for a super healthy recipe that combines nutritional virtues with great flavor? Look no further! In the one bowl you have the antioxidant powers of tomatoes, the good, necessary fats of extra-virgin olive oil, the antibacterial boost of garlic and the mood-elevating kick of rosemary. Add to this blissful mix the low-in-fat-high-in-iron, gluten-free, vegan-friendly and utterly delicious cannellini beans and you have granted yourself a beauty treatment for the insides that is sure to show its mighty benefits on the outside too. Whomever said that Italian food is not healthy ought to think again….
INGREDIENTS, serves 4 as a side dish, 2 as a main meal accompanied with bread
600 gr (1.3 lb) of cherry tomatoes (I used mixed heirloom)
4 tablespoon of EVOO
2 tablespoons of white balsamic vinegar (regular balsamic vinegar or verjuice are good substitutes)
A generous handful of mixed fresh herbs (thyme, oregano, rosemary)
Salt, to taste
freshly ground white or black pepper, to taste
1 teaspoon of sugar
1 tin of Cannellini beans, well drained and rinsed (if using dried-and-soaked beans, 450 gr (1 lb) will be more than enough)
1. If using dried beans, start this recipe a day ahead. Soak the beans in cold water overnight. The next day, rinse the beans, place them in a pot well covered in water, throw in some herbs and simmer for 1 hour or until tender. Cool the beans in the cooking liquid, taste for salt and adjust accordingly. Set aside until ready to use.
2. Preheat your oven to 160 C (320 F).
3. Put the washed tomatoes in a large bowl, leave some whole and cut the rest in half. Season with oil, vinegar, salt, pepper, sugar and herbs. Mix well.
4. Pour the tomato mix onto a large roasting tray lined with baking paper. Bake for 45-50 minutes or until blistered, but still intact. Add the well-drained beans to the tomatoes while that are still warm, taste for seasoning and fix as required.
5. Serve warm as a side dish or accompanied by toasted sourdough for a more substantial meal.
- Rocket and Parmesan Plus Salad With Cannellini Bean Puree (ifib.wordpress.com)
- Budget recipe: lamb, rosemary and cannellini beans with cabbage (telegraph.co.uk)
- Balsamic-cannellini Bean Tuna Salad (tamaraleighauthor.wordpress.com)
- Cannellini Bean Soup with Sausage (thelabyrinthguide.wordpress.com)
You may call it schiacciata, pizza bianca or focaccia toscana, but the fact remains that, if you grew up in Italy or you have holidayed there at some point in your life, this would have been part of your daily ritual, offered to you as a snack, merenda, by your mamma, nonna or a friendly neighbour. Italian gulp it down with exceptional gusto in its plain incarnation or accompanied by a few slices of prosciutto or a squashed tomato. Comes September, married with ripe, bursting figs, heralding the end of summer and making the thought of going back to school a little more bearable! Schiacciata is an intrinsic part of an Italian upbringing and it is more often than not confused with its more notable cousin, Focaccia. Although the two bare an obvious resemblance, they differ greatly in texture. Schiacciata ditches the soft, chewy texture in place of an irresistible crispy crust, each bite so satisfying you will find yourself licking your finger in between morsels, oblivious of social niceties and table manners. Such ineffably light crunch is the result a long, slow fermentation of the dough. It is easy enough to make, but be sure to start this recipe a day ahead or even three, for that matter. The schiacciata here pictured is the offspring of a batch of dough that had been resting in the fridge for that long, the baked product turning out wondrously crunchy and savoury.
INGREDIENTS. serves 4
3 1/2 cups 00 type flour (or plain)
1/2 cup wholemeal flour
1 teaspoon of dry yeast
1-1/4 cup lukewarm water
1/2 teaspoon of sugar
2 teaspoons of salt flakes+ more for sprinkling on top
Extra-virgin olive oil, to grease the bowl and to drizzle on top.
Cheese, figs, salami to serve
1. Dissolve yeast and sugar in water. Stand for 5 minutes or until frothy.
2. Place flour in a large mixing bowl, add the yeasted water and mix for 1-2 minutes, then tip the dough onto a floured surface, add the salt and knead vigorously for 10 minutes or until the dough is smooth and elastic. Shape it into a ball. A standing mixer fitted with a dough hook will make short work of this. As all flours tend to differ slightly, you may have to add a little more water of a little more flour in order to have the perfect dough. You want a soft, pliable dough, but not too sticky.
3. Rest the dough in an oiled bowl, covered with a tea-towel for 30 minutes, then lift it out, place it back onto a floured surface, stretch it with your hands and fold it into three and then back into a ball. Put the dough back in the bowl to rest for another 30 minutes, then stretch and fold again. As tedious as this process sounds, this is paramount for obtaining a light, crispy and easy to digest base.
4. After the second stretch-and-fold, place the dough in a large oiled container fitted with lid (like a Tupperware one). Place in the fridge (with the lid on) and slow-prove for a minimum of 6 hours, up to 4 days.
5. When you are ready to make you pizza, take the dough out of the fridge and place it in an oiled bowl and cover it with a tea-towel. Rest at room temperature for 30-45 minutes.
6. Preheat you oven to 200 C (395 F). If using a pizza stone, put in the oven now to heat up. Roll the dough onto a a sheet of baking paper to 1/2 cm (0,2 inches) thick. Drizzle with EVOO, salt flakes and rosemary and slide onto the hot pizza stone or onto a baking tray. If using a pizza stone, slide off the baking paper after 15 minutes to allow the bottom of the crust to go crispy. Bake for 20-25 minutes or until golden and crunchy. Serve hot, warm or cold with your favorite antipasto snacks.
- Schiacciata – Flat Bread (kristoscooks.wordpress.com)
- Focaccia Pugliese (home-made focaccia Apulian style) (silviascucina.net)
- Home-made Agave and Cinnamon Granola with EVOO (silviascucina.net)
- The Real Italian Bruschetta (silviascucina.net)
- Calzone di cipolla alla pugliese (Puglian Onion Pie) (memoriediangelina.com)
Bruschetta (pronouced brus’ketta) is to an Italian as vital as a peanut butter sandwich is to an American. We may have it most days during summer, as a way to celebrate the most awaited season of tomatoes at their ripest and to use up stale bread that simply cannot be thrown out and wasted. It is a combination of simple and humble ingredients and for that it perfectly encapsulate Italian cooking at its best. In Italy we hardly ever stray from the classic combination of bread rubbed with garlic and seasoned with EVOO and salt, grilled on both sides and topped with the juiciest tomatoes you can get your hands on: San Marzano, Pachino, heirloom cherry tomatoes or the glorious oxheart variety. With their ruby-red flesh and the shape of a love heart, they turn my breakfast table into an instant feast for the eyes and the palate. Sweet consolation to the idea that the end of summer in nigh…
INGREDIENTS, serves 4
4 slices of 1 day-old sourdough
1 garlic clove, cut in half
2-3 oxheart tomatoes (depending on the size)
4 tablespoons of EVOO (or home-made basil oil)
salt to taste
basil leaves to serve
1. Place a griddle pan on the stove over high heat. You can also grill your bread on a BBQ or using the grill function in your oven.
2. Rub the bread with the cut size of the garlic.
3. Place the tomatoes on their side and slice them to your desired thickness. Season them with salt and EVOO.
4. Dip the bread slices, on both sides, in the tomato dish to soak up some of the juices. This will turn your stale slice of bread in a delightful, savory morsel once grilled.
5. Grill the bread on both sides, top with the tomatoes and basil leaves and serve as a healthy breakfast or a light lunch.
When it comes to the delicate matter of Focaccia the authentic, 100% born-and bred Italian proudly turns into a -very- opinionated baking expert. Be it as it may that most Italian would rather buy their focaccia at the local bakery instead of baking at home, they all seem to reach a common agreement when it comes to texture, flavor and, most-importantly, the lightness of the crumb. Don’t try to sell an Italian a dense, doughy, thick bread, whose resemblance to authentic focaccia is a mere matter of those glistening holes dimpled on top. No, no, to the authentic Italian Focaccia connoisseur, that will not do. Focaccia, is not a bread. It is it’s very own creation and you will know you have sunken your teeth into the real thing, when you bite into a feather-light crumb, that comes apart with the slightest involvement of your jaws, leaving you wondering how on earth it is possible to pack so much flavor and such a delightful texture into one humble mouthful.
The secret is now unveiled!
Ingredients, adapted from my Focaccia Genovese recipe
1 tablespoon of dried yeast
3/4 cup lukewarm water
1 teaspoon of barley malt syrup or honey
320 gr (2 3/4 cups) 00 or plain flour
2 tablespoons of extra-virgin olive oil
2 teaspoons of salt
For the glaze : 2 tablespoons of extra-virgin olive oil , 1 tablespoon of dried oregano, 1 cup of halved cherry tomatoes, salt flakes to taste.
1. In a large bowl dissolve yeast with water, add flour, oil and barley malt syrup or honey. Knead for 5 minutes, then add the salt.
2. Knead vigorously until it looks smooth and elastic (feel free to use an electric mixer with a dough hook).
3. Shape into a ball and rest for 20 minutes in a bowl, covered with a tea towel.
4. Stretch it with your hand to form a rectangle and fold into 3 or 4. This step will give strength and texture to your dough and is essential in order to obtain a soft, airy and chewy focaccia.
5. Place the folded dough in an oiled oven tray, cover it with a tea-towel and let it prove for around 90 minutes or until it doubles in size.
6. Once the dough has risen, stretch it out to cover the tray and sprinkle the surface with sea salt.
7. Let it rest for another 30 minutes, than, using your fingertips, press the dough down onto the tray to create lots of little holes.
8. Drizzle the holes with the glaze and sprinkle with some more salt.
Bring your oven to 200 C (390 F) and bake for 20-25 minutes or until it looks slightly golden and utterly irresistible…
- From the kitchen: Roasted Garlic, Kalamata Olive and Shallot Focaccia (loveandcupcakesblog.com)
- Ricotta Gnocchi with Garlic and Rosemary Focaccia (dailygluttony.wordpress.com)
- Focaccia Loving (acupofteawithmrsb.com)
As much as it is true that one should not judge a book by its cover, you can safely go about life judging a good Ciabatta by the holes in its crumb! And this is one particular instance when size does matter: the bigger the holes, the better the loaf…The secret to a perfect Ciabatta is in the percentage of water in the dough, a dough that is sticky, wet and fun to manipulate. This is not your classic “knead for ten minutes” dough. In fact, you hardly have to knead it at all. So, where’s the catch? No, catch. Ciabatta, it turns out, is a home-baker’s new best friend.
INGREDIENTS , if using dry yeast
450 gr (3 3/4 cups) of flour
350 ml (1 1/4 cup) water at room temperature
a tablespoon of olive oil
1-1/2 tablespoon of dry yeast
2 teaspoons of salt
1. In a large bowl, mix together flour, water oil and yeast. When the yeast is well incorporated, add the salt.
2. Mix with you hands for a few minutes or until the dough is amalgamated and slightly elastic. It will be sticky and wet. Put in an oiled bowl to prove for 30 minutes, then stretch it with wet hands and fold it onto itself and leave to rest. At this stage you have two options: place the covered bowl in the fridge to slow prove overnight , or for a minimum of 10 hours, or prove at room temperature, in a warm spot, for a further 1 1/2-2 hours or until doubled in size. Slow proving will add flavour and will ensure you a moist soft crumb, but you will still have a worthy ciabatta if you skip that stage. Up to you and your own time management, really! Once the dough has proven, you will notice that lovely air bubbles will have formed. Don’t burst them, they hold the secret to the formation of those coveted holes.
3. Place a metal bowl or a small skillet in the oven and bring the oven temperature to to 200 C (395 F)
4. Gently and with caution, tip the risen, bubbly dough onto an oven tray lined with baking paper. Roughly give it an oval shape and dust it with a little flour. Insert the tray into the hot oven, pour a glass of cold water into the skillet to create steam, close the oven door and bake for 30-35 minutes or until risen, golden and the bottom sounds hollow when tapped. You may need to flip the bread upside down to ensure even baking according to your oven. Cool at room temperature over a wire rack for at least 1 hour before slicing away to reveal that holey, moist crumb.
You can also make Ciabatta using an active sourdough starter. The flavour and longevity of your bread will be incomparably better.
Follow this link if you wish to make your sourdough starter
In a large non-metal bowl mix 230 gr (1 cup) of sourdough, 380 (3 cups) gr of plain flour and 260 ml (1 cup) of filtered water at room temperature and a tablespoon of olive oil. When the ingredients are well amalgamated, add 2 teaspoonsof salt and mix well with a wooden spoon. Cover your bowl with either a lid or oiled cling wrap and let it rest overnight. Be mindful not to leave your dough to prove in a drafty spot. In the morning your dough will have more than doubled its volume. Using a spatula, scrape it onto an oven tray lined with grease-proof paper, dust the top with a little flour and let it prove for an hour or two. The proceed as step 4. You will find that your ciabatta will not puff up much in the oven, it will stay quite flat, like a slipper, hence its name (ciabatta means slipper in Italian)
As hard as it will be, allow to cool down before you attempt to slice it…
- Sourdough Starter (mizrhi.wordpress.com)
- Pane Alle Olive (myitaliansmorgasbord.wordpress.com)
- Consistency vs Improvement: a Baker’s Dilemma? (drfugawe.wordpress.com)
- Sourdough loaf (dailydouq.wordpress.com)
- Ciabatta: Andando Italiano (aspirepatissier.wordpress.com)
- A veggie Focaccia (stefanoberuschi.wordpress.com)
- greek olive ciabatta – poolish version (thesweetzucchini.com)
Silvia is back in her Cucina!
After two and a half months away in Melbourne threading the boards at the Malthouse theatre, playing the role of a dilemma-stricken bride who runs off with her ex-boyfriend on her wedding day, I feel an utter sense of well-being walking around in my kitchen, re-familiarizing with my tools, pots and pans, as I watch my little boys play in the front verandah…Ah the bliss of domestic life!
To say that I have missed my kitchen is an understatement. My urge to be dusted in flour is not merely physical. I need that sense of inner peace that the knowledge that a dough of some sort is proving in my house will bring. Acting is a wonderful way to express creativity, but it can at times take a toll on your soul, especially when the role you play every night is so tormented. My therapy is baking. Bread, needles to say.
I came across this wonderful recipe in one of my favorite bread books and I am so happy to be sharing this with you. I hope, no matter what you are going through in your lives, the act of baking bread may bring serenity and balance. And a house that smells like an Italian bakery.
Recipe adapted from Jan Hedh’s Artisan Breads
Makes 2 medium loaves or 3 smaller ones
For the Ferment (biga)
1/2 teaspoon of dry yeast
2 cups of lukewarm water
1 cup of durum wheat flour
3 cups of stone ground wheat flour (baker’s flour)
Dissolve the yeast in the water, add the flour and work it with a wooden spoon until you have thick batter. Cover it with plastic film and rest in the fridge overnight or at room temperature for 2 1/2 -3 hours, or until bubbly and risen.
For the Dough
The risen ferment, at room temperature (take out of the fridge 1 hour before kneading if you rested it overnight)
2 teaspoons of dry yeast
2 tablespoons of extra-virgin olive oil
2-3/4 cups of strong stone gourd flour (baker’s flour) plus 3 or 4 tablespoons more if the enough is too sticky.
2 teaspoons of salt
Put the risen ferment in a large bowl, add the yeast and mix it in with a wooden spoon until combined.
Add the oil, egg and the flour and combine with a wooden spoon.
Tip the dough onto a floured surface and knead well for 5 minutes. If the dough feels to sticky , add a little flour. Bare in mid that this is supposed to be a soft dough, but should come away easily from your fingers.
Stretch the dough into a rectangle, add the salt and knead well for another 5 minutes or until shiny and smooth. Roll into a ball, place in a large , oiled container. Cover with a damp tea-towel and leave it to prove at room temperature for 1 hours. take the dough out of the container, knock in back, stretch it tint a rectangle, fold it into three and then shape back tint a ball. Place the dough back into the oiled container and leave to prove for 1 1/2 to 2 hours or until it has doubled in size.
Place the dough onto a floured surface. Divide into 2 or 3 portions , according to the size of loves you are after. You can even divide into 6/8 and make individual dinner rolls.
Flatten each portion of dough with your hands or a rolling pin. Roll the dough onto itself to shape a crescent or a cigar.
Leave the dough to prove for 45/60 minutes onto an oven tray lined with baking paper. Bring your oven to 210 C, 410 F. Place an empty metal bowl in the oven to heat up.
Just before baking, score the breads to your liking.
Carefully slide the tray in the oven, fill the heated metal bowl with cold water to create steam, close the oven door and bake for 20-25 minutes or until golden and the bottom sounds hollow when tapped with your finger.
Cool on a rack at room temperature. Enjoy as it is or fill with your favorite cold meat and cheese for the ultimate Panino experience!
- Bake Some Italian Country Bread (jovinacooksitalian.com)
- Herb Infused Olive Oil & Olive Oil Recipe | Pottery Barn (potterybarn.com)
- Kanelfläta: Swedish Cinnamon Braid (myitaliansmorgasbord.com)
Happy 2012 to all!
Given my self-confessed obsession for yeasted baked goods, it only makes sense that the first post of the year is -yet another- bread recipe. I have been experimenting with doughs and flours and I really wanted to offer you an alternative to hand or machine kneading, and it turns out that some breads can be mixed in a food processor! No hard work+no floury mess= amazingly good bread rolls with a soft, moist crumb.
1x 7gr (0,2 oz) sachet of dry yeast dissolved in 1/4 cup lukewarm water
1/2 cup water
1/4 extra virgin olive oil
500 gr (3-3/4 cup) all purpose flour (or Italian 00 flour)
1-2 rosemary sprig
2 teaspoons salt
2 handfuls of pitted olives
1. Stir the dry yeast in lukewarm water. Stand for 10 minutes until the liquid appears slightly creamy, than add1/2 cup of water and oil
2. Place flour, a scant handful of rosemary springs and salt in a food processor fitted with a sharp blade, cover with the lid and pulse a few times to combine the flour with the salt. Gradually add the yeast+olive oil liquid until it starts to combine. At this stage the dough will look quite dry. Don’t be tempted to add water or oil as the olives you are about to scatter through it will add a lot of moisture.
3. Sprinkle in the olives (I used green Sicilian and black Ligurian olives) and pulse until the dough starts to gather into a slightly sticky ball. If you think your dough it too wet, you can sprinkle a little extra flour. Likewise, if your dough isn’t moist enough, add a table-spoon of water or another couple of olives.
4. When the dough easily detaches from the sides of the bowl, take it out, dust it with a little flour, shape it into a ball and leave it to rest, well covered, until it doubles in size. In warm weather this will take 1 1/2 to 2 hours, allow a little longer if it’s cold.
5. Cut the dough into 8 pieces, shape them into balls and place them to prove on an oven tray lined with baking paper. Be sure to allow some room for the rolls to grow. You can use this dough to bake loaves as well, as pictured below.
6. Allow to rise for a further hour. In the meantime bring your oven to 200 Celsius (390 Farenheit). Bake your rolls for about 20 minutes or until they look slightly golden and sound hollow when tapped with your fingers.
Serve with pecorino and salame or simply devour them as there are…
Baguettes are, quite possibly, the western world’s most-loved bread. The reason being that this starchy good, with its morish texture and savoury crumb is simply and utterly divine…It’s the ideal accompaniment to any cheese and cold cut of meat, it’s best friend with terrines and pâtés and it doesn’t fail to impress when married with jams or chocolate spreads. It’s practically perfect in every way…Apart from the fact that, unless you are in France or you own an industrial strength oven and proving cell, it is very difficult to re-create at home. Lucky for you, I am a bread-obsessed woman, and I have spent the last few weeks attempting to adjust various baguette recipes to suit my very normal oven and kitchen appliances. I have had many disappointments, and then eventually, last Sunday..Eureka! I cracked it. I cannot wait to share this with you, bread-lovers worldwide. For those of you as obsessed (read “insane”) as I am, I have worked out a recipe that uses natural sourdough yeast. But I have not forgotten the rest of you, probably a much saner percentage of readers, who will never go through the trouble of cultivating natural yeast for weeks and would rather use the readily available dried one. It’s good news all round: the bread will turn out incredibly good, no matter which rising agent you decide to use.
Where’s the catch?… You have to be patient and let the dough prove for, at least 8 hours. Mix it at night before you go to bed, forget about it, than shape your sticks in the morning, prove them for another couple of hours, and for your Sunday lunch you will have your much deserved reward.
220 gr (1 cup) of sourdough starter or 1/2 teaspoon of dry yeast
410 gr (3 1/2 cups) flour (baker’s or 00)
210 ml (3/4 cup) of filtered water, at room temperature
1 teaspoon of diastatic malt powder (or barley malt syrup, or honey)
2 teaspoons of salt
1 tablespoon of extra-virgin olive oil
semolina flour for dusting
1. In a large non-metallic bowl, mix the sourdough starter or the dried yeast with flour, a teaspoon of diastatic malt (or barley malt syrup -or honey-) and water.
2.When the starter/yeast is well incorporated add salt and oil.
3. Mix it with a wooden spoon just so the ingredients are amalgamated. The dough shouldn’t be too smooth, nor elastic. In fact, it should feel a little rough and slightly damp.
4. Cover the bowl with a lid or with cling wrap. Prove at room temperature for 8 to 14 hours. You will observe that in very warm climate, and if using dried yeast, the dough will bulk prove quicker than in colder climate.
5. When the dough has tripled in size and looks bubbly, gently tip it onto a floured surface. It will feel quite sticky. Do not panic! Grab a small handful of flour and delicately work the dough to turn it a bit more pliable, being mindful never to actually knead it. It is important not to over work the gluten in the flour otherwise your bread will turn out too dense. Also, you don’t want to knock out those precious air bubbles as they hold the secret to a light-as-a-feather crumb and crunchy crust. Gently flatten the dough with the palm of your hand then roll it onto itself, lenghtways, and form a long sausage shape, seam side down and slightly narrower at the extremities. At this stage, you can sprinkle them poppy or sesame seeds, if that takes your fancy.
6. Prove for two hours at room temperature, on a tea towel dusted with semolina flour, and well covered. Then, carefully tip the logs into a baking tray lined with baking parchment. Rest for another 20 minutes and bring your oven to 200 Celsius (390 Farenheit). Place a metal bowl in the oven to heat up.
7. Score the sticks with a sharp knife quickly, yet gently, place the tray into the oven and pour a cup of cold water onto the metal bowl, to create steam. Close the oven door immediately after. The steam will favour the creation of a moist crumb and a crackly, bronzed crust.
Bake for 25/30 minutes or until the top looks crusty and golden and the bottom looks sunburnt and slightly rusty in colour.
Your home will smell like like a French bakery…
Silvia’s Cucina is submitting this post to yeastspotting
- Bretzels (silviascucina.wordpress.com)
- Focaccia Pugliese (home-made focaccia Apulian style) (silviascucina.net)
- Sourdough Starter (prepperpenny.com)
- Homemade Sourdough Bread (mpcasavant.wordpress.com)
- Christmas-ish Bread (deguello.org)