Pepper and Pancetta Batter Bread
photo by Lori Mama
- Ready In:
- 3hrs 5mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 2 slices pancetta, finely chopped (or 3 strips lean bacon)
- 3⁄4 cup hot water
- 4 teaspoons granulated sugar
- 1 tablespoon chopped fresh basil (or 1 tsp dried)
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄4 cup lukewarm water
- 1 tablespoon dry yeast
- 1 egg
- 2 1⁄4 cups all-purpose flour (approx)
- 1 tablespoon cornmeal
directions
- In skillet, fry pancetta over medium heat until crisp. Remove and crumble pancetta, reserving fat.
- In large bowl of stand mixer, combine 1 tablespoon pancetta fat with hot water, 1 tablespoon of the sugar, basil, salt and pepper; let stand for 10 minutes.
- Meanwhile, in small bowl, mix remaining 1 teaspoom sugar with lukewarm water; sprinkle yeast over top, stirring to dissolve granules. Let stand for 10 minutes.
- With fork, stir down yeast mixture, whisking to dissolve all yeast; mix into pepper mixture.
- Blend in egg.
- Beat in flour in 2 additions, adding a few tablespoons more flour if necessary to form smooth, elastic wet batter; beat for 4 minutes.
- Beat in pancetta.
- Cover and let rise until doubled in bulk, 45 to 60 minutes.
- Punch down batter.
- Grease 6-cup (1.5 L) ovenproof casserole dish, preferably round; sprinkle with cornmeal.
- Scrape batter into dish; cover and let rise until risen to top of dish, about 1 hour.
- Bake in 400°F (200°C) oven until bread sounds hollow when tapped, 35 to 45 minutes.
- Remove from dish; let cool on rack.
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