Pumpkin Seed, Sage And Pancetta Bread - ...
- 1 cup hulled pumpkin seeds
- 1/4 pound pancetta or unsmoked bacon diced (abt 1 cup)
- 1 recipe Nonna's Sponge Dough (see recipe)
- 1/3 cup minced fresh sage
Preheat the oven to 350 degrees.
Spread the pumpkin seeds on a baking sheet and toast in the oven for about 7 minutes, until they just start to brown; watch carefully so they do not burn. Remove the seeds to a bowl and let them cool.
In a small skillet, saute the pancetta or bacon over medium heat until nicely browned and crisp. Transfer to a cutting board and let it cool slightly. Mince the pancetta or bacon very fine and transfer it to a small dish.
Line a baker's peel with parchment paper or lightly grease a baking sheet.
Punch down the dough and turn it out onto a lightly floured surface. Knead it for 3 to 4 minutes, until smooth and no longer sticky. Roll the dough out into a 14-inch circle.
Sprinkle the pumpkin seeds, pancetta, and sage over the dough. Starting at the side nearest you, roll the dough up tightly and pinch the seam closed. Fold the dough in half and knead it until the filling bursts through the dough. Continue kneading until the filling ingredients are evenly dispersed throughout the dough (if some ingredients pop out, knead them back into the dough) and the dough feels smooth. Form the dough into a round loaf, and place it on the baker's peel or greased baking sheet. Cover the dough with a clean towel and set aside to rise for about 35 minutes, until nearly doubled in size.
If using a baking stone, preheat the oven to 425 frgrees and put the stone on the lowest oven rack to preheat. If using a baking sheet, preheat the oven to 400 degrees.
Make three short shallow slashes across the top of the dough with a lame, sharp knife, or razor blade. If using a baking stone, slide the bread, with the paper, onto the stone. Or put the baking sheet in the oven. Mist the oven walls with water, then mist again once or twice during the first 10 minutes of baking. Bake the bread for 35 to 40 minutes if using a stone, 40 to 45 minutes if using a baking sheet, until it is golden brown and crusty on the top and bottom and the bottom sounds hollow when tapped. Remove the bread to a cooling rack.
This recipe yields 1 large loaf.
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