Wegmans Tuscan Bread Recipes with ingredients,nutritions,instructions and related recipes (2024)

Steps:

• Make the paste 1 or 2 days before making the bread. Pour the boiling water over the flour in a mixing bowl and stir vigorously until the flour is hydrated and makes a thick, smooth paste. Cool, cover, and leave out overnight at room temperature.
• The next day, make the dough. With a large metal spoon, mix together the flour and yeast in a 4-quart mixing bowl (or in the bowl of an electric mixer). Add the paste and olive oil. Stir together (or mix on low speed with the paddle attachment), adding as much water as it takes to make a soft, supple ball. It's okay if the dough is a little sticky because you can add more flour while kneading.
• Sprinkle flour on the counter, transfer the dough to the counter, and knead by hand for about 10 minutes (or mix for 6 to 8 minutes on medium speed with the dough hook; you can let the dough rest after 4 minutes of mixing and resume 5 minutes later to make it easier on your machine). The dough should be tacky but not sticky. Continue to sprinkle in more flour as needed. The dough should pass the windowpane test and register 77° to 81°F. Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.
• Ferment at room temperature for approximately 2 hours. If the dough doubles in size prior to that, knead it lightly to degas it (the "punch down") and return it to the bowl to continue fermenting until it doubles again or until a total of 2 hours has elapsed.
• Line a sheet pan with baking parchment and lightly sprinkle with cornmeal or semolina flour. Gently divide the dough into 2 equal pieces (they should weigh about 18 ounces each), being careful to minimize degassing the dough. With a light touch to protect the internal gas, form the dough into boules. If you plan to bake the loaves as rounds, transfer the dough to the prepared sheet pan. If you prefer oblong loaves, shape the dough rounds into bâtards after a 15-minute resting period, and then place them on the prepared pan. Mist the dough lightly with spray oil and cover loosely with plastic wrap.
• Proof the dough at room temperature for 60 to 90 minutes, or until it nearly doubles in size. (You can also retard the dough by placing the covered pan in the refrigerator immediately after shaping and leave overnight. The dough should be nearly ready to bake when you pull it out of the refrigerator. If not, leave out at room temperature for a couple of hours.)
• Prepare the oven for hearth baking, making sure to have a steam pan in place. Pour 2 cups of water into the steam pan. Preheat the oven to 500°F. Just prior to baking, mist the loaves with water and dust lightly with bread flour by tapping some through a sieve held over the loaves or by flinging the flour across the surface of the dough. Score the breads as desired.
• Slide the breads directly on to the baking stone, parchment and all, or place the pan on the middle shelf of the oven. After 30 seconds, open the door, spray the oven walls with water, and close the door. Repeat twice more at 30-second intervals, and then lower the oven setting to 450°F and bake for 10 minutes. Remove the steam pan 10 minutes after loading the oven (be careful not to splash yourself in case there's any water left), rotate the loaves 180 degrees for even baking, and continue baking for 10 to 20 minutes longer, or until the loaves turn a rich golden color and register over 200°F in the center. If the crust is getting too dark and the inside has not reached above 200°F, place an aluminum foil tent over the loaves and continue baking until the desired temperature is reached.
• Transfer the loaves to a rack and cool for at least 1 hour before slicing or serving.
• Note: A variation of this bread can be made with a biga instead of the flour paste, and comes out nicely as a salt-free Italian or French bread. I wouldn't call it true Tuscan bread, though, because it doesn't have that unique flavor brought about by the cooked flour. Unlike most hearth breads where we pour 1 cup of water into a steam pan, this bread calls for a pan with 2 cups of water to be preheated along with the oven. This extra water ensures a moist oven that yields a better shine on the crust.

Web Preheat the oven to 450°F. Slash the top of the bread in a tic-tac-toe pattern. If you're using a baking stone, use a peel to transfer the loaf, …
From kingarthurbaking.com
4.8/5 (34)Total Time 11 hrs 35 minsServings 1Calories 140 per serving

• To make the sponge: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
• The night before you want to make bread, combine the 1/4 teaspoon yeast, 2/3 cup (152g) warm water, and 1 1/3 cups (160g) flour.
• Cover and let stand at room temperature overnight., To make the dough: The next day, combine the sponge with the dough ingredients., Turn the dough onto a lightly floured work surface and knead until smooth and elastic, about 10 minutes., Place the dough in a well-greased bowl, turning to coat all sides, cover the bowl, and let the dough rise until doubled in bulk, about 1 hour., Turn the dough onto a lightly floured work surface without punching it down or handling it roughly.
• Gently form it into a large, round loaf by pulling all the edges underneath, gathering them and squeezing them together, leaving the top smooth., If you have a pizza baking stone, place the loaf on a sheet of parchment paper; if you're using a pan, sprinkle some cornmeal on the bottom of the pan, and place the loaf on it.

Web Let the dough proof until it doubles in size. Preheat the oven to 420°F (215°C) with a Dutch oven inside. Bake the dough with the lid on for approximately 30 minutes, then remove …
From drinksnfoods.com
Cuisine ItalianCategory Side DishServings 4Total Time 2 hrs 15 mins

Web Preheat the oven to 450°F. Slash the top of the bread in a crosshatch pattern. Bake for 15 minutes, misting bread with water from a spray bottle three times during the 15 minutes. …
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Web Steps: Make the paste 1 or 2 days before making the bread. Pour the boiling water over the flour in a mixing bowl and stir vigorously until the flour is hydrated and makes a thick, …
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Web Jan 23, 2024 Add 1½ cups flour and stir with a wooden spoon until evenly combined. Cover and set aside in a warm place to rise, at least 8 hours or overnight. 3. Transfer the …
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Web Apr 5, 2023 The recipe is derived based on the or... This is a faithful copycat of Wegmans' Garlic Tuscan Bread, which is super soft and moist underneath a crusty exterior.
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Web Jan 30, 2024 Wegmans Tuscan Bread Recipe is a delicious, hearty, and healthy meal that is perfect for weeknight dinners. This dish is so flavorful and easy to make it can be …
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Web My guess is they are either using this in the dough (in place of where some recipes ask for vegetable oil) or they are covering the bread with it at some point in the baking process. …
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Web Directions. Preheat oven to 375 degrees. Heat 1/4 cup olive oil in pan on MED. Add onions and garlic; cook, stirring occasionally, about 5 min, until tender. Add sage and rosemary to pan; cook, stirring, 1 min. Add …
From shop.wegmans.com

Web Feb 9, 2021 When asked for recipes, Wegmans pointed out that its garlic Tuscan bread “can be found as part of the meals 2Go Hot Penne with Sausage and Vodka Blush sauce meal.” Shoppers have many more ideas.
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Web May 23, 2020 Best tasting while still warm and oil hasn't soaked through the bread. Using a food processor, combine the basil, cheese, pumpkin seeds or nuts, garlic, salt, and olives. Process until ingredients form a …
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Web 2. Put the flour in another basin and add the water with the yeast in it little by little, then add all other ingredients and work the pastry very well on a board for at least 10 minutes. 3. Put the pastry in a basin, cover it with a …
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Web Nov 21, 2023 Step 3. Rest the dough for 1 hour. Wet hands, stretch, and fold for smoothness. Chill dough for 12-18 hours. Step 4. Press out air bubbles and shape.
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Web Apr 5, 2023 Press out large air bubbles; fold one more time and shape into a dough ball. Proof until doubled in size. Preheat oven to 420F with dutch oven in it. Bake with lid on …
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Web Pour 2 cups of water into the steam pan. Preheat the oven to 500°F. Just prior to baking, mist the loaves with water and dust lightly with bread flour by tapping some through a …
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Web It is so soft and full of olive oil, I would love to make it at home. 3. Sort by: Add a Comment. breadwound. • 3 yr. ago. According to the ingredients it looks like a super basic white …
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Web Oct 5, 2022 Instructions. Mix all ingredients in a bowl to create a dough. Shape into a ball, cover and set aside in a warm place. Allow dough to double in size. Pour dough out onto a floured surface. Shape into a loaf. …
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Web Pour the boiling water over the flour in a mixing bowl and stir vigorously until the flour is hydrated and makes a thick, smooth paste. Cool, cover, and leave out overnight at room …
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Web 13 oz. 3.09 (43) $6.00 / ea ($0.46/oz) 1. Add to Cart. Fresh Bakery. Organic. Organic.
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Web How to knead the pastry for authentic Tuscan Bread. On a pastry board pour the flour, sifting it. Dissolve the yeast in the water and then start kneading with the flour. Brush the …
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Web Meals & Recipes; Digital Coupons; Health & Nutrition; ... Wegmans Organic Under the Tuscan Sun Garlic Bread. $6.00 /ea. 13 oz ($0.46/oz) Fresh Bakery. 43. Organic. …
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Web Wegmans Under the Tuscan Sun Garlic Rolls, 4 Pack. $4.50 /ea. 8 oz ($0.56/oz) Fresh Bakery. 4. ... Meals & Recipes; Digital Coupons; Health & Nutrition; Careers; ... Tuscan …
From shop.wegmans.com