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Chef Chuck's Tuscan Round Bread Recipe


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     Chef Chuck's Tuscan Round Bread

Category   Desserts - Breads
Sub Category   None

2 cups warm water
1 tablespoon dry yeast
1 tablespoon sugar
4-5 cups all-purpose flour
2 tablespoons olive oil
1 tablespoon salt
Plus- 4 thick slices of pancetta 1/4-inch thick cut in small pieces
4-5 garlic cloves minced
cracked black pepper
3 tablespoons extra virgin olive oil

Add 1 tablespoon of yeast to warm water and sugar, stir. Let sit for 7 minutes (until foamy). Pour into mixer bowl, set to a medium speed, add olive oil. Mix in one cup of flour at a time with salt until it forms into ball of dough. Dust a cutting board with flour and knead dough for 3 minutes. Transfer to large bowl, lightly coat with olive oil, cover with plastic wrap and place a small towel on top. Let rise in a warm area for 1 hour 30 minutes - 2 hours. In a small frying pan add olive oil and saute pancetta till lightly browned then add garlic for no more then 1 minute stir in black pepper, set aside. When dough becomes 2-3 times it's original size transfer to floured board. Using a rolling pin roll dough to about 12x18. Spread evenly your pancetta, garlic and olive oil mixture. Gently roll up and place in a deep oiled round pan pinch ends together. Bake at 475 degrees for 15 minutes or until golden brown to your liking.

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