Simple Dutch Oven Bread

I have really been enjoying making breads and rolls lately...In the past I wasn't real confident with using Yeast,  after some practice I do feel a lot more confident now...making sure I always have a stockpile of it to experiment!...Now I am trying a lot of different recipes!...This Dutch oven bread was a really simple one to prepare..You can also add sesame seeds if you prefer...This can be made in a Dutch oven(which needs to be preheated) or Pyrex bowls....This recipe makes 2 round loaves...I haven't tried it in a loaf pan yet...but I don't see why it couldn't be ..And I did use 00 flour, because I pretty much use it for everything..but All purpose is fine also...Here is how you prepare this bread...Enjoy!

INGREDIENTS

4 Cups 00 Flour or All purpose

2 teaspoons salt

2 Cups Warm water

2 teaspoons instant yeast

2 teaspoons sugar

DIRECTIONS

1. Add yeast and sugar to water,  stir and set aside

2. To a mixing bowl add flour and salt...whisk together to combine

3. Slowly add water mixture to flour mixture and mix until dough forms...add dough to floured surface and knead until smooth...using flour as needed..add dough ball to greased bowl, cover with tea towel and let rise for 1 hour..you can now preheat oven to 425 and add your dutch oven to preheat

4. Once dough has risen, punch down, then divide into 2 pieces

forming each into a ball...You can also make this into 1 loaf if you like and you can also do a second rise for an hour before baking if you prefer

5. Add each ball to either 2 greased Pyrex bowls( making sure they are oven safe) You can take a knife and slice a cross in dough ball before baking or brush with egg wash and add sesame seeds 

if using Dutch oven...remove from oven place dough ball on parchment paper long enough to grab each side and place in dutch oven (if the knob on your lid is not oven safe remove it),.....Bake with lid at 425 for 20 minutes....then lower oven to 375 remove lid and bake for 20-25 minutes longer until done and browned on top

Author: Natalie Buscemi-Hindman

Simple Dutch Oven Bread

This is an easy one rise (or 2) bread that you can bake in your Dutch Oven or a Pyrex bowl

Ingredients:

• 4 cups 00 flour or All purpose flour
• 2 teaspoons Salt
• 2 cups Warm water
• 2 teaspoons Instant yeast
• 2 teaspoons Sugar

Instructions:

How to cook Simple Dutch Oven Bread

1. Add yeast and sugar to water, stir and set aside
2. To a mixing bowl add flour and salt..whisk together to combine
3. Slowly add water mixture to flour and salt and mix until dough forms...add dough to floured surface and knead until smooth..using flour as needed ...add dough ball to greased bowl, then turn over to coat other side...cover with tea towel and let rise for 1 hour, you can now preheat oven to 425 and add your dutch oven to heat
4. Once dough has risen, punch down then divide into 2 pieces, forming each into a ball or keep as 1 piece if you like ...you can also do a second rise for an hour before baking if you prefer
5. Add each ball to either 2 greased Pyrex oven safe bowls or if using dutch oven...remove it from oven, place dough ball on a piece of parchment paper long enough to grab each side and place in dutch oven (if knob on your lid is not oven safe, remove it...you can make an X with a knife on top of dough ball and brush with egg wash and add sesame seeds if you like
6. Bake with lid at 425 for 20 minutes...then lower oven to 375 remove lid and bake for 20-25 minutes until done and browned on top

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PIZZA DOUGH

Well I can actually say I feel like Pizza is my life and in my blood...My Dad started his first Pizza and Delicatessen back in 1956...He was a real trail blazer selling his 24 piece Sicilian style square pizza  trays by the slice...Buscemi's Pizza stores to this day are still following his lead even though he is no longer with us...although this dough isn't the actual recipe he used...it is a very good dough that I use all the time now..Our family loves Pizza and my husband and I host Pizza Party's for the family all year long!...Dad would be proud!....Here is my recipe...Enjoy!

INGREDIENTS

5 Cups Flour ( I use 00 flour but all purpose is fine)

1 1/2 teaspoons Salt

2 1/4 Cups Warm Water

1 1/2 teaspoons Yeast

1 Tablespoon Olive Oil

1 Tablespoon Sugar

DIRECTIONS

1. Add flour and salt to a mixing bowl, whisk together and set aside

2. To the warm water add yeast, sugar and olive oil.. mix with a fork.. let set for a few minutes to let it foam up and for yeast to activate

3. Slowly add water and yeast mixture to flour and salt....mix until incorporated...use your judgement...if too sticky add a little more flour.. if too dry add a little more warm water...

4. Once dough is nice consistency turn onto a floured surface and knead until a nice ball forms...add ball to a greased bowl, cover with a towel and let rest for an hour or 2 or until it doubles in size...punch dough down and it is ready to use as you like!

One of the many pizza creations

Our Propane Pizza Grill we use

My Mom and Dad's Jarred Pizza sauce is what we use!

My Dad Paul Buscemi and his famous tray of Sicilian square pizza

Pizza Dough

Yield: 4 doughs

Author: Natalie Buscemi-Hindman

Prep time: Cook time: Total time:

This is the Pizza dough recipe we always use...It makes a nice size dough you can get either 4 nice size pizzas or more small single sizes

Ingredients:

• 5 Cups of 00 flour (or all purpose)
• 1 1/2 teaspoons salt
• 2 1/4 cups Warm Water
• 1 1/2 teaspoons Yeast
• 1 Tablespoon Olive Oil
• 1 Tablespoon Sugar

Instructions:

How to cook Pizza Dough

1. Add flour and salt to Mixing bowl and stir together ...set aside
2. Add yeast, olive oil and sugar to warm water...stir then let set until yeast gets foamy
3. Slowly add water mixer to flour and salt ...mix until well combined...if too sticky add flour...once dough ball forms place on a floured surface and knead until smooth
4. Add dough ball to greased bowl...cover with towel and let rise about one hour until it doubles in size
5. Punch dough down then it is ready to use

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Italian Sesame Cookies

These cookies remind me of one of the cookies I love from my favorite Italian Bakery...and let me tell you these taste just as good!!...I would have never thought that I could get close to them even tasting as great...but these do and I am so excited about that!....Now the wheels are spinning on what other type of cookie I can make with this dough...I will be doing some experimenting for sure....I did take a portion of this dough and made them a little bigger and while they were warm I glazed them with pink icing to try and replicate my daughters favorite Italian cookie ( I will post a pic below) These were really easy to make but the applying of the sesame seeds can be a little time consuming...But it will be so worth it!...This will also be a great cookie to add to a plate of other cookies you make and definitely a great coffee dunker!..you can also toast your sesame seeds before adding to cookie..Here is how I put these together.....Enjoy!!

INGREDIENTS

1 stick butter (softened)

1 cup sugar

3 large eggs room temp

1 teaspoon vanilla

3 cups AP flour (I used 00 flour)

3 teaspoons baking powder

1/2 teaspoon salt

1 3/4 cups sesame seeds (toasted if you like)

3/4 cup of milk

DIRECTIONS

1. In a mixing bowl cream butter and sugar until creamy..add 1 egg at a time beating after each addition...add vanilla. 

2. In a separate bowl combine flour, salt and baking powder...grab a whisk and give it a good stir to combine..gradually add this to the butter mixture and mix well

3. The dough may be sticky, but turn it onto a floured surface and sprinkle with more flour and knead until smooth...divide dough into 8 even portions...shape each portion into 24 inch logs. Cut into 2 inch pieces

4. Place sesame seeds and milk in separate shallow bowls...brush each log with milk then sprinkle with sesame seeds(I used a spoon)...this can get a little messy , I did this on a small dish ..then transfer each log onto a greased or parchment lined baking sheet  at least 2 inches apart

5.Bake at 350 degrees until bottoms are lightly brown 7-9 minutes...let cool in wire racks

 I kept these cookies plain..made them a little bigger then brush with pink icing while warm!

These were to go's for porch delivery's for my family!

Italian Sesame cookies

Yield: 8 dozen

Author: Natalie Buscemi-Hindman

Prep time: 30 MCook time: Total time: 30 M

Bakery style Sesame cookies...great for dunking

Ingredients:

• 1 Stick of Butter (softened)
• 1 Cup Sugar
• 3 large Eggs (room temp)
• 3 Cups All purpose flour ( I used 00)
• 3 teaspoons Baking Powder
• 1/2 teaspoon Salt
• 1 3/4 Cups Sesame Seeds (toasted if you like)
• 3/4 Cups Milk

Instructions:

How to cook Italian Sesame cookies

1. In a mixing bowl, cream together the butter and sugar until creamy...add 1 egg at a time...beating after each addition...add vanilla
2. In a separate bowl combine flour, salt and baking powder...grab a whisk and give a stir to combine....gradually add this to the butter mixture and mix well
3. The dough may be sticky, but turn it onto a floured surface ..sprinkle with more flour and knead until smooth...divide dough into 8 even portions...shape each portion into 24 inch logs then cut into 2 inch pieces
4. Place sesame seeds and milk in separate shallow bowls....brush each log with milk then sprinkle with sesame seeds ( I used a spoon)...this can get a little mess, I did it on a small dish....transfer each one onto a greased or parchment lined baking sheet at least 2 inches apart
5. Bake at 350 degrees until bottoms are lightly brown 7-9 minutes...let cool on wire racks...Enjoy!

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Arancini {Rice Ball} Casserole

Well if I had to choose one of my favorite Italian dishes ...Arancini would be right up there at the top!....I have made Rice Balls before, but I have not mastered them to perfection yet...So when I saw that you could actually make a casserole that tasted like one, I had to give it a try!!....When I made this dish I did not have any beef on hand(because of the pandemic) So it was pretty much a vegetarian version...And it was still amazing...But I did have everything else so I decided to get to work.....This was really simple to put together...Here is what I did...Enjoy!!

INGREDIENTS

2 bags success rice or 2 cups uncooked rice ( follow package directions)

2 cups pasta sauce of your choice

1 pound ground beef

1 small onion diced

1 cup frozen peas

 1 egg

 1/2 cup grated parmesan

Italian breadcrumbs

1 1/4 cups shredded mozzarella

+ fresh mozzarella if you have it

salt and pepper

Directions

Preheat oven to 400 degrees

1. Cook rice as directed..when done remove from bag..

add to bowl and set aside

2. add beef to pan and saute..as it cooks add onion and cook until browned...add peas and 1 cup of sauce and salt and pepper and simmer

3. to the bowl of rice add parmesan cheese, egg and 1/2 cup tomato sauce...if it looks like it needs a little more sauce add another 1/4 cup

4.  spray a 8x8 casserole dish with cooking spray, sides too..add some breadcrumbs to dish and roll around to coat bottom and sides

5.  take half of the rice mixture {a little more if needed} cover the bottom of the dish and up the sides, press to form bottom layer. Fill with the meat and pea mixture. Top with 1/2 cup shredded mozzarella and break up some fresh mozzarella on top of that

6. Top with the remaining rice mixture pressing down till even. Top with remaining sauce...sprinkle with breadcrumbs , then top with remaining mozzarella

7.  cover with foil and Bake 30 minutes

let rest a few minutes then slice as you like!...Enjoy

Yield: 6

Author: Natalie Buscemi-Hindman

Arancini (Rice Ball )Casserole

All of the goodness and flavor of a Rice Ball without all of the work...This version of Arancini gets layered Casserole style!

Prep time: 25 MCook time: 30 MTotal time: 55 M

Ingredients:

• 2 bags of success rice or 2 cups uncooked rice (follow package directions)
• 2 cups of pasta sauce of your choice
• 1 pound of ground beef or sirloin
• 1 small onion diced
• 1 cup frozen peas
• 1 egg
• 1/2 cup parmesan cheese
• Italian Breadcrumbs
• 1 1/4 cups shredded mozzarella + fresh if you have it
• salt and pepper

Instructions:

How to cook Arancini (Rice Ball )Casserole

1. Preheat Oven to 400 degrees
2. Cook rice as directed..when done add to a bowl and set aside
3. Add beef to pan and saute..as it cooks add onion and cook until browned...add peas and 1 cup of sauce and salt and pepper
4. To the bowl of rice add parmesan cheese, egg and 1/2 cup of pasta sauce...if it looks like it needs a little more sauce add another 1/4 cup
5. Spray an 8 x 8  casserole dish with cooking spray, sides too...add some breadcrumbs to dish and roll around to coat bottom and sides
6. Take half of the rice mixture ( a little more if needed) cover the bottom of the dish and up the sides.., press to form bottom layer. Next add the meat and pea mixture, then add 1/2 cup shredded mozzarella and break up some fresh mozzarella and add that if you have it
7. Top with the remaining rice mixture pressing down until even. Top with remaining sauce...sprinkle with breadcrumbs...then add remaining mozzarella
8. Cover with foil and Bake for 30 minutes...let rest a few minutes and then slice as you like...Enjoy!!

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Bakery Style Italian Bread

I was always so intimidated by using yeast that I never really made breads before....But in the last year I have been more confident with it and I now buy an abundance of yeast to keep on hand ...And I am always searching recipes to test out and add to my favorites...I have been making pizza dough, breads and rolls...and my favorite Easter bread...I came upon this King Arthur recipe that I adapted and I just love it....It reminds me of my favorite bakery bread...I am testing making rolls out of it as I type this...I will keep you posted!....Also this bread begins with using a dough starter that you prepare the night before...which I have never done before...I have to believe that is what gives this bread its nice texture...(Also I used 00 Flour for this recipe because that's pretty much all I use for everything) ...Well here is how I prepared this bread...I hope you enjoy this recipe!

INGREDIENTS

OVERNIGHT STARTER

- 3/4 cup all purpose flour or 00 flour

- 1/2 cup lukewarm water

- 1/ 8 teaspoon instant yeast

DOUGH

2 teaspoons instant yeast

3/4 cups lukewarm water

2 3/4 cups all purpose flour

1 1/4 teaspoons salt

TOPPING

1 Large egg white with 1 Tablespoon water

Sesame Seeds

INSTRUCTIONS

1. To make starter...Mix ingredients in a small bowl, cover and let rest at room temperature overnight

FOR BREAD

2.  Combine the starter along with the rest of the dough ingredients...Mix then knead the dough...by hand, mixer or bread machine on dough cycle, to make a fairly smooth dough

3.  place dough in a greased bowl...cover and let rise for 90 minutes ...turning over and deflating after 45 minutes

4.  Transfer dough to work surface and divide into 3 pieces...Roll each piece into a 18 inch rope...braid the rope tucking ends under, set braid on lightly greased baking sheet

5.  Cover the loaf and let rise for 60-90 minutes or until puffy Preheating oven to 425

6. Uncover loaf and brush with egg white mixture and sprinkle heavily with sesame seeds

7. Bake the bread for 25- 30 minutes ...the longer it bakes the crunchier it will get

8.  Remove bread from oven and let cool on a rack...can be stored in a brown paper bag for 24 hours...wrap in plastic and freeze for longer storage

Here is the starter after resting

here is the 00 Flour I use

here are the rolls ..it made 10...bake for 15-20 minutes or an internal temp of 190 degrees

Bakery Style Italian Bread

Author: Natalie Buscemi-Hindman

This Bakery style bread begins with a dough starter that you prepare the night before.

Ingredients:

OVERNIGHT STARTER INGREDIENTS

• 3/4 cups all purpose flour or 00 flour
• 1/2 cup lukewarm water
• 1/8 teaspoon instant yeast
• add these to a bowl...stir and cover to let rest overnight
• this will be added to your dough recipe for your bread

DOUGH

• overnight starter mixture
• 2 teaspoons instant yeast
• 3/4 cups lukewarm 
• 2 3/4 cups all purpose or 00 flour
• 1 1/4 teaspoons salt
• TOPPING
• 1 large egg white with 1 Tablespoon water
• sesame seeds

Instructions:

How to cook Bakery Style Italian Bread

For Dough

1. Combine the starter along with the rest of the dough ingredients... Mix then knead the dough...by stand or hand mixer or bread machine on dough cycle to make a fairly smooth dough
2. Place dough in a greased bowl, ..cover and let rise 90 minutes...turning over and deflating  after 45 minutes
3. Transfer dough to work surface and divide into 3 even pieces...roll each piece into a 18 inch rope...braid ropes tucking ends under...set braid on lightly greased or parchment lined baking sheet
4. Cover the loaf and let rise for 60-90 minutes or until puffy...preheating oven to 425 degrees
5. Uncover loaf and brush with egg white mixture and sprinkle heavily with seeds
6. Bake bread for 25-30 minutes ...the longer it bakes...the crunchier the crust will get
7. Remove bread from oven and let cool on rack...can be stored in a brown paper bag for 24 hours...wrap in plastic and freeze for longer storage...ENJOY!

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