Multilayered Anchovy Bread

Name: Multilayered Anchovy Bread
Prep time: 4 h 30 min
Cook time: 4 h 30 min
Total time: 4 h 30 min
Yield: 12
Cuisine: Global
Ingredients: 2 teaspoons active dry yeast (from a 1/4-oz package); 4 fillets canned flat anchovy fillets, drained, patted dry, and minced; 237 milliliters 00 flour; 1 Tbsp sweet Hungarian paprika; 79 milliliters extra-virgin olive oil; 2 Tbsps extra-virgin olive oil; 1 Tbsp chopped fresh oregano; 1 teaspoons salt; 1 teaspoon salt; 237 milliliters semolina flour; 177 milliliters warm water (105-115°F)

Multilayered Anchovy Bread is a dairy free and pescatarian recipe with 12 servings. This recipe covers 7% of your daily requirements of vitamins and minerals. One serving contains 173 calories, 4g of protein, and 9g of fat. From preparation to the plate, this recipe takes about 4 hours and 30 minutes. If you have semolina flour, salt, olive oil, and a few other ingredients on hand, you can make it.

Instructions

Stir together water and yeast in a small bowl until yeast is dissolved and let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.) Stir oil into yeast mixture. Pulse together "00" flour, semolina, and salt in a food processor until combined. With motor running, pour in yeast mixture and process until a wet dough forms.

Ingredients you will need

Semolina

Dough

All Purpose Flour

Water

Yeast

Salt

Cooking Oil

Equipment you will use

Food Processor

Bowl

Transfer dough from bowl to a lightly floured surface and knead gently a few times until smooth. Form dough into a ball and transfer to an oiled large bowl, turning to coat. Cover bowl loosely with plastic wrap and a kitchen towel.

Ingredients you will need

Dough

Wrap

Equipment you will use

Kitchen Towels

Plastic Wrap

Bowl

Let dough rise in a draft-free place at warm room temperature until doubled in bulk, 1 to 1 1/2 hours.

Ingredients you will need

Dough

Whisk together all oil ingredients in a small bowl until combined well.

Ingredients you will need

Cooking Oil

Equipment you will use

Whisk

Bowl

Lightly oil an 8-inch square baking pan. Turn dough out onto a lightly floured surface and knead a few times to remove air.

Ingredients you will need

Dough

Cooking Oil

Equipment you will use

Baking Pan

Roll out dough on a well-floured surface into a roughly 18-inch round (1/8-inch thick).

Ingredients you will need

Dough

Roll

Reserve 1 tablespoon seasoned oil and brush remaining oil over dough round, leaving a 1/4-inch border around edge. Tightly roll up dough jelly-roll style and pinch seam to seal (some filling will seep out as you roll). Arrange roll seam side down and form into a coil, then transfer to oiled pan. Gently press on coil to flatten slightly, then cover pan loosely with plastic wrap and a kitchen towel.

Ingredients you will need

Dough

Jelly

Roll

Wrap

Cooking Oil

Equipment you will use

Kitchen Towels

Plastic Wrap

Frying Pan

Let rise at warm room temperature until doubled in bulk, about 1 hour.

Put oven rack in middle position and preheat oven to 375F.

Equipment you will use

Oven

Brush top of dough with reserved oil and bake until pale golden and top and underside are crusty, 35 to 40 minutes. Lift bread from pan with a metal spatula and transfer, right side up, to cool completely on a rack, about 1 hour.

Ingredients you will need

Bread