MAR_APR_2014_FINAL_3-15-16

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Donald Rouse’s Anchovy Bread WHAT YOU WILL NEED 1 package active dry yeast 1 teaspoon sugar 1½ cups warm water 1 teaspoon Rouses salt 1½ teaspoons dried oregano 1 teaspoon crushed red pepper 1 tablespoon finely chopped garlic up to 4½ cups all-purpose flour ⅓ cup grated Pecorino Romano cheese ½ cup grated Parmesan cheese 5 tablespoons Rouses extra-virgin olive oil 1 (2-ounce) tin anchovy fillets packed in olive oil ¼ cup small chunks Pecorino Romano cheese

HOW TO PREP To make the yeast mixture: In a small bowl, combine dry yeast and sugar with the warm water. Let stand until foamy, about 8 minutes.In a large bowl, combine the salt, oregano and red pepper; add chopped garlic and two cups of flour. Add the foamy yeast mixture, stir to combine. Add one cup of flour. Using your hands, work mixture to form a smooth, wet dough. Add the Pecorino Romano and 1/3 cup of the Parmesan cheese (reserve rest for baking) and work into the dough. Add remaining flour 1/2 cup at a time, kneading to create a slightly wet dough (you want a dough dry enough so that it doesn’t stick to your fingers). Continue kneading until bread dough until smooth, about 3 minutes. Use one tablespoon of olive oil to lightly oil a large bowl. Place the dough in the bowl, and turn over and over to coat. Cover the bowl with plastic wrap or a damp clean kitchen towel and set aside to rise for one hour. Coarsely chop half of the anchovies and set aside. Break or chop ½ cup Pecorino Romano into chunks. Remove dough from bowl and set on a flowered surface. Smash the dough until thin and divide into two equal portions. Roll each portion into a round loaf. Grease baking sheet with thin coating of olive oil. Place dough on sheet, and, using your finger, poke 1-inch deep holes all over both loaves. Fill holes with chopped anchovies or cheese. Brush tops of loaves with olive oil, and cover baking sheet with Saran wrap and set aside until dough has doubled in size again, about one hour. Preheat the oven to 350 degrees F. Decorate loaves with whole anchovy fillets, drizzle with remaining olive oil and sprinkle with Parmesan cheese. Bake for 30 to 40 minutes, or until bread is golden brown. (Makes 2 Loaves)

photo by Eugenia Uhl

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MY ROUSES EVERYDAY MARCH | APRIL 2014