Here is my Tuscany bread. We call it "Pane toscano". Pane toscano is without
salt and is excellent for Bruschetta.
I have used 7 parts of flour, 3 parts of sourdough and 4 parts of water.
http://i2.tinypic.com/rclc3t.jpg

http://i2.tinypic.com/rclc93.jpg

http://i2.tinypic.com/rclcb9.jpg

http://i2.tinypic.com/rcldmb.jpg

--
Cheers
Pandora

Pandora wrote:
> Here is my Tuscany bread.

Making me hungry again, Pandora. Looks good, as usual

Cheers
Cathy(xyz)

"cathyxyz" > ha scritto nel messaggio
...
> Pandora wrote:
>> Here is my Tuscany bread.
>
> Making me hungry again, Pandora. Looks good, as usual

Thank you! I Am making a personal study on bread ))
Pandora
>
> Cheers
> Cathy(xyz)

On Tue 14 Mar 2006 02:12:01a, Thus Spake Zarathustra, or was it Pandora?

> Here is my Tuscany bread. We call it "Pane toscano". Pane toscano is
> without salt and is excellent for Bruschetta.
> I have used 7 parts of flour, 3 parts of sourdough and 4 parts of water.
> http://i2.tinypic.com/rclc3t.jpg
>
> http://i2.tinypic.com/rclc93.jpg
>
> http://i2.tinypic.com/rclcb9.jpg
>
> http://i2.tinypic.com/rcldmb.jpg
>

And where is MY loaf? Shall I expect it in the post soon?

--
Wayne Boatwright o¿o
____________________

BIOYA

"Wayne Boatwright" <wayneboatwright_at_gmail.com> ha scritto nel messaggio
28.19...
> On Tue 14 Mar 2006 02:12:01a, Thus Spake Zarathustra, or was it Pandora?
>
>> Here is my Tuscany bread. We call it "Pane toscano". Pane toscano is
>> without salt and is excellent for Bruschetta.
>> I have used 7 parts of flour, 3 parts of sourdough and 4 parts of water.
>> http://i2.tinypic.com/rclc3t.jpg
>>
>> http://i2.tinypic.com/rclc93.jpg
>>
>> http://i2.tinypic.com/rclcb9.jpg
>>
>> http://i2.tinypic.com/rcldmb.jpg
>>
>
> And where is MY loaf? Shall I expect it in the post soon?

Of what loaf are you talking about?

--
Cheers
Pandora
>
> --
> Wayne Boatwright o¿o
> ____________________
>
> BIOYA

On Tue 14 Mar 2006 08:23:28a, Thus Spake Zarathustra, or was it Pandora?

>
> "Wayne Boatwright" <wayneboatwright_at_gmail.com> ha scritto nel
> messaggio 28.19...
>> On Tue 14 Mar 2006 02:12:01a, Thus Spake Zarathustra, or was it
>> Pandora?
>>
>>> Here is my Tuscany bread. We call it "Pane toscano". Pane toscano is
>>> without salt and is excellent for Bruschetta.
>>> I have used 7 parts of flour, 3 parts of sourdough and 4 parts of
>>> water. http://i2.tinypic.com/rclc3t.jpg
>>>
>>> http://i2.tinypic.com/rclc93.jpg
>>>
>>> http://i2.tinypic.com/rclcb9.jpg
>>>
>>> http://i2.tinypic.com/rcldmb.jpg
>>>
>>
>> And where is MY loaf? Shall I expect it in the post soon?
>
> Of what loaf are you talking about?
>

Why, my loaf of Tuscany bread, of course. <g> Did you ship it yet?

--
Wayne Boatwright Õ¿Õ¬
________________________________________

Okay, okay, I take it back! UnScrew you!

"Wayne Boatwright" <wayneboatwright_at_gmail.com> ha scritto nel messaggio
28.19...
> On Tue 14 Mar 2006 08:23:28a, Thus Spake Zarathustra, or was it Pandora?
>
>>
>> "Wayne Boatwright" <wayneboatwright_at_gmail.com> ha scritto nel
>> messaggio 28.19...
>>> On Tue 14 Mar 2006 02:12:01a, Thus Spake Zarathustra, or was it
>>> Pandora?
>>>
>>>> Here is my Tuscany bread. We call it "Pane toscano". Pane toscano is
>>>> without salt and is excellent for Bruschetta.
>>>> I have used 7 parts of flour, 3 parts of sourdough and 4 parts of
>>>> water. http://i2.tinypic.com/rclc3t.jpg
>>>>
>>>> http://i2.tinypic.com/rclc93.jpg
>>>>
>>>> http://i2.tinypic.com/rclcb9.jpg
>>>>
>>>> http://i2.tinypic.com/rcldmb.jpg
>>>>
>>>
>>> And where is MY loaf? Shall I expect it in the post soon?
>>
>> Of what loaf are you talking about?
>>
>
> Why, my loaf of Tuscany bread, of course. <g> Did you ship it yet?

ohhhhhhhhhhhh! Sorry I 've forgotten to tell you I have shipped this morning


--
Cheers
Pandora
>
> --
> Wayne Boatwright Õ¿Õ¬
> ________________________________________
>
> Okay, okay, I take it back! UnScrew you!
>

On Tue 14 Mar 2006 09:48:49a, Thus Spake Zarathustra, or was it Pandora?

>
> "Wayne Boatwright" <wayneboatwright_at_gmail.com> ha scritto nel
> messaggio 28.19...
>> On Tue 14 Mar 2006 08:23:28a, Thus Spake Zarathustra, or was it
>> Pandora?
>>
>>>
>>> "Wayne Boatwright" <wayneboatwright_at_gmail.com> ha scritto nel
>>> messaggio 28.19...
>>>> On Tue 14 Mar 2006 02:12:01a, Thus Spake Zarathustra, or was it
>>>> Pandora?
>>>>
>>>>> Here is my Tuscany bread. We call it "Pane toscano". Pane toscano is
>>>>> without salt and is excellent for Bruschetta.
>>>>> I have used 7 parts of flour, 3 parts of sourdough and 4 parts of
>>>>> water. http://i2.tinypic.com/rclc3t.jpg
>>>>>
>>>>> http://i2.tinypic.com/rclc93.jpg
>>>>>
>>>>> http://i2.tinypic.com/rclcb9.jpg
>>>>>
>>>>> http://i2.tinypic.com/rcldmb.jpg
>>>>>
>>>>
>>>> And where is MY loaf? Shall I expect it in the post soon?
>>>
>>> Of what loaf are you talking about?
>>>
>>
>> Why, my loaf of Tuscany bread, of course. <g> Did you ship it yet?
>
> ohhhhhhhhhhhh! Sorry I 've forgotten to tell you I have shipped this
> morning
>

I will be looking for it! <g>

--
Wayne Boatwright Õ¿Õ¬
________________________________________

Okay, okay, I take it back! UnScrew you!

"Pandora" > wrote in
:

>
> "Wayne Boatwright" <wayneboatwright_at_gmail.com> ha scritto nel
> messaggio 28.19...
>> On Tue 14 Mar 2006 08:23:28a, Thus Spake Zarathustra, or was it
>> Pandora?
>>
>>>
>>> "Wayne Boatwright" <wayneboatwright_at_gmail.com> ha scritto nel
>>> messaggio 28.19...
>>>> On Tue 14 Mar 2006 02:12:01a, Thus Spake Zarathustra, or was it
>>>> Pandora?
>>>>
>>>>> Here is my Tuscany bread. We call it "Pane toscano". Pane toscano
>>>>> is without salt and is excellent for Bruschetta.
>>>>> I have used 7 parts of flour, 3 parts of sourdough and 4 parts of
>>>>> water. http://i2.tinypic.com/rclc3t.jpg
>>>>>
>>>>> http://i2.tinypic.com/rclc93.jpg
>>>>>
>>>>> http://i2.tinypic.com/rclcb9.jpg
>>>>>
>>>>> http://i2.tinypic.com/rcldmb.jpg
>>>>>
>>>>
>>>> And where is MY loaf? Shall I expect it in the post soon?
>>>
>>> Of what loaf are you talking about?
>>>
>>
>> Why, my loaf of Tuscany bread, of course. <g> Did you ship it yet?
>
> ohhhhhhhhhhhh! Sorry I 've forgotten to tell you I have shipped this
> morning


Pandora,

It looks great, but you sliced it in half vertically. You're supposed to
slice it in half horizontally and fill it with meats, cheese, herbs,
olive oil, white truffles and THEN ship it OVERNIGHT to ME!!! Not
Wayne!!!!



Andy

"Pandora" > wrote in message
...
> Here is my Tuscany bread. We call it "Pane toscano". Pane toscano is
without
> salt and is excellent for Bruschetta.

SUPER!

alberto

"albertot" > ha scritto nel messaggio
...
>
> "Pandora" > wrote in message
> ...
>> Here is my Tuscany bread. We call it "Pane toscano". Pane toscano is
> without
>> salt and is excellent for Bruschetta.
>
> SUPER!
>
> alberto


Thank you Albert! Next recipe is "Tarallini alla paprika forte". Da noi si
dice "tarallucci e vino" )))
Ciao
Pandora

Pandora wrote:
> Here is my Tuscany bread. We call it "Pane toscano". Pane toscano is without
> salt and is excellent for Bruschetta.
> I have used 7 parts of flour, 3 parts of sourdough and 4 parts of water.
> http://i2.tinypic.com/rclc3t.jpg
>
> http://i2.tinypic.com/rclc93.jpg
>
> http://i2.tinypic.com/rclcb9.jpg
>
> http://i2.tinypic.com/rcldmb.jpg
>
> --
> Cheers
> Pandora

...aah, would like it with Cheddar cheese + Marmarlade... mmm..

"dee" > ha scritto nel messaggio
oups.com...
>
> Pandora wrote:
>> Here is my Tuscany bread. We call it "Pane toscano". Pane toscano is
>> without
>> salt and is excellent for Bruschetta.
>> I have used 7 parts of flour, 3 parts of sourdough and 4 parts of water.
>> http://i2.tinypic.com/rclc3t.jpg
>>
>> http://i2.tinypic.com/rclc93.jpg
>>
>> http://i2.tinypic.com/rclcb9.jpg
>>
>> http://i2.tinypic.com/rcldmb.jpg
>>
>> --
>> Cheers
>> Pandora
>
> ..aah, would like it with Cheddar cheese + Marmarlade... mmm..

And with some fresh prosciutto? GNAMMMMMMMM!
Pandora
>

"Pandora" > wrote in message
...
> Here is my Tuscany bread. We call it "Pane toscano". Pane toscano is
> without salt and is excellent for Bruschetta.
> I have used 7 parts of flour, 3 parts of sourdough and 4 parts of water.
> http://i2.tinypic.com/rclc3t.jpg
>
> http://i2.tinypic.com/rclc93.jpg
>
> http://i2.tinypic.com/rclcb9.jpg
>
> http://i2.tinypic.com/rcldmb.jpg
>
> --
> Cheers
> Pandora
Thanks, Pandora, I see your loaf and it is beautiful; I've seen the reviews
from rfc below; so nice to receive such praise. Thank you for posting. I
wondered if I had made this loaf, and found a picture in my file, which I
would like to share with my Pane Toscano. It is saltless, too.
http://tinypic.com/rcq88k.jpg

Happy baking,
Dee Dee

Dee Randall wrote:
> I had made this loaf, and found a picture in my file, which I
> would like to share with my Pane Toscano. It is saltless, too.
> http://tinypic.com/rcq88k.jpg

That's obviously staged.

Sheldon wrote:
> Dee Randall wrote:
> > I had made this loaf, and found a picture in my file, which I
> > would like to share with my Pane Toscano. It is saltless, too.
> > http://tinypic.com/rcq88k.jpg
>
> That's obviously staged.

Of course, because you rarely find bread acting candidly.

You moron.

How about next time you want to post, you stage it by cramming your
keyboard up your ass and calling Donald Trump.

--Blair

Blair P. Houghton wrote:

> Sheldon wrote:
>
>>Dee Randall wrote:
>>
>>>I had made this loaf, and found a picture in my file, which I
>>>would like to share with my Pane Toscano. It is saltless, too.
>>>http://tinypic.com/rcq88k.jpg
>>
>>That's obviously staged.
>
>
> Of course, because you rarely find bread acting candidly.
>
> You moron.
>
> How about next time you want to post, you stage it by cramming your
> keyboard up your ass and calling Donald Trump.
>
> --Blair
>
Shelly seems to be having a bit of a mental problem if other posts are
any indication. I don't see his posts unless someone quotes. Anywho,
all pics of food are staged to some degree, some more than others. I'm
playing with photo editing and even the background can be eradicated.
As amateur food photographers, our pics are likely not staged anywhere
near what the professionals do. That's what makes them so interesting.
It is real food that real people are cooking and they are willing to
share those pictures even though some mean spirited posters have to
trash them to bits.

PS. Insulting Shelly will get you nowhere because he either has had a
lobotomy or lacks both social and comprehensive skills to recognize an
insult. He's best treated as the troll he really is especially after his
last round. Thanks everyone who had to quote him.

"Dee Randall" > ha scritto nel messaggio
...
>
> "Pandora" > wrote in message
> ...
>> Here is my Tuscany bread. We call it "Pane toscano". Pane toscano is
>> without salt and is excellent for Bruschetta.
>> I have used 7 parts of flour, 3 parts of sourdough and 4 parts of water.
>> http://i2.tinypic.com/rclc3t.jpg
>>
>> http://i2.tinypic.com/rclc93.jpg
>>
>> http://i2.tinypic.com/rclcb9.jpg
>>
>> http://i2.tinypic.com/rcldmb.jpg
>>
>> --
>> Cheers
>> Pandora
> Thanks, Pandora, I see your loaf and it is beautiful; I've seen the
> reviews from rfc below; so nice to receive such praise. Thank you for
> posting. I wondered if I had made this loaf, and found a picture in my
> file, which I would like to share with my Pane Toscano. It is saltless,
> too.
> http://tinypic.com/rcq88k.jpg

WONDERFUL, Dee, Dee!!!!!! It's like italian bread! And the crust is perfect!
What yeast did you use? Sourdough?

--
Cheers and happy baking to you too
Pandora
>
> Happy baking,
> Dee Dee
>
>

Dear Pandora,
Looks like you could make a deli sandwich with that bread. Yummy!

Cheers,
Chuck Kopsho
Oceanside, California

"Chuck Kopsho" > ha scritto nel messaggio
...
> Dear Pandora,
> Looks like you could make a deli sandwich with that bread. Yummy!
>
> Cheers,
> Chuck Kopsho
> Oceanside, California

Yes! It's good for sandwiches
Thank you Chuck! And cheers to California
Pandora
>

On Tue, 14 Mar 2006 10:12:01 +0100, "Pandora" >
wrote:

>Here is my Tuscany bread. We call it "Pane toscano". Pane toscano is without
>salt and is excellent for Bruschetta.
>I have used 7 parts of flour, 3 parts of sourdough and 4 parts of water.
>http://i2.tinypic.com/rclc3t.jpg
>
>http://i2.tinypic.com/rclc93.jpg
>
>http://i2.tinypic.com/rclcb9.jpg
>
>http://i2.tinypic.com/rcldmb.jpg

Your bread looks lovely, Pandora. Don't you miss the salt though?
--
modom

"modom" > ha scritto nel messaggio
...
> On Tue, 14 Mar 2006 10:12:01 +0100, "Pandora" >
> wrote:
>
>>Here is my Tuscany bread. We call it "Pane toscano". Pane toscano is
>>without
>>salt and is excellent for Bruschetta.
>>I have used 7 parts of flour, 3 parts of sourdough and 4 parts of water.
>>http://i2.tinypic.com/rclc3t.jpg
>>
>>http://i2.tinypic.com/rclc93.jpg
>>
>>http://i2.tinypic.com/rclcb9.jpg
>>
>>http://i2.tinypic.com/rcldmb.jpg
>
> Your bread looks lovely, Pandora. Don't you miss the salt though?

I must say I prefer salted bread. This is only good for bruschetta (for me).
But In Tuscany they use to eat non -salted bread...
Thank you
Pandora
> --
> modom

Pandora wrote:

> "modom" > ha scritto nel messaggio
> ...
>
>>On Tue, 14 Mar 2006 10:12:01 +0100, "Pandora" >
>>wrote:
>>
>>
>>>Here is my Tuscany bread. We call it "Pane toscano". Pane toscano is
>>>without
>>>salt and is excellent for Bruschetta.
>>>I have used 7 parts of flour, 3 parts of sourdough and 4 parts of water.
>>>http://i2.tinypic.com/rclc3t.jpg
>>>
>>>http://i2.tinypic.com/rclc93.jpg
>>>
>>>http://i2.tinypic.com/rclcb9.jpg
>>>
>>>http://i2.tinypic.com/rcldmb.jpg
>>
>>Your bread looks lovely, Pandora. Don't you miss the salt though?
>
>
> I must say I prefer salted bread. This is only good for bruschetta (for me).
> But In Tuscany they use to eat non -salted bread...
> Thank you
> Pandora
>
I have never had Tuscan bread, but I've made Pappa al Pomodoro (sp?),
with ciabatta. I know it's supposed to be made with Tuscan bread,
though. Which isn't availble here. Even with the ciabatta, I LOVED the
soup. I used Siphie Grigson's recipe (see below). I think I got it from
the BBC website, but it's no longer to be found there.

One of my favorite meals ever. Have you ever used Tuscan bread for that,
Pandora?




Pappa Al Pomodoro by Sophie Grigson
from Sophie Grigson's Weekends


Sophie Grigson tempts the taste buds with this fabulous take on a
traditional Tuscan soup. Stale bread never tasted so good!


Servings: 6-8
Level of difficulty: Easy
Preparation Time: 30 minutes
Cooking Time: 50 minutes


Ingredients
Main:
350g stale bread with crusts, thickly sliced
1 large onion, finely chopped
150ml Olive oil
4 garlic cloves, finely chopped
1kg ripe tomatoes, skinned and roughly chopped
salt and fresh ground black pepper
1.5 litres light chicken or vegetable stock
1 small bunch of fresh basil leaves, shredded

To serve:
extra virgin olive oil
freshly grated Parmesan (optional)


Method
1. Pre-heat the oven to 150°C/gas 2. Spread the bread out on a baking tray
and dry in the oven for 10-15 minutes. Break into pieces.

2. Pour 2 tablespoons of olive oil into a large saucepan and cook the onion
until softened. Add the garlic and raise the heat slightly. As soon as the
garlic begins to brown add the tomatoes and season with salt and freshly
ground black pepper.

3. Simmer for 10 minutes, allow the mixture to cool slightly, and then pass
through the fine plate of mouli-legumes or liquidise and sieve.

4. In a separate pan, bring the stock up to the boil and add the pureed
tomato mixture, bread, remaining olive oil and torn basil. Season to taste
with salt and freshly ground black pepper.

5. Simmer for 20-30 minutes, stirring occasionally, until the soup is very
thick. Taste again and adjust seasonings.

6. Serve hot or cold, with a drizzle of olive oil and, if you wish, a
scattering of Parmesan.

"jake" > ha scritto nel messaggio
. nl...
> Pandora wrote:
>
>> "modom" > ha scritto nel messaggio
>> ...
>>
>>>On Tue, 14 Mar 2006 10:12:01 +0100, "Pandora" >
>>>wrote:
>>>
>>>
>>>>Here is my Tuscany bread. We call it "Pane toscano". Pane toscano is
>>>>without
>>>>salt and is excellent for Bruschetta.
>>>>I have used 7 parts of flour, 3 parts of sourdough and 4 parts of water.
>>>>http://i2.tinypic.com/rclc3t.jpg
>>>>
>>>>http://i2.tinypic.com/rclc93.jpg
>>>>
>>>>http://i2.tinypic.com/rclcb9.jpg
>>>>
>>>>http://i2.tinypic.com/rcldmb.jpg
>>>
>>>Your bread looks lovely, Pandora. Don't you miss the salt though?
>>
>>
>> I must say I prefer salted bread. This is only good for bruschetta (for
>> me). But In Tuscany they use to eat non -salted bread...
>> Thank you
>> Pandora
>>
> I have never had Tuscan bread, but I've made Pappa al Pomodoro (sp?), with
> ciabatta. I know it's supposed to be made with Tuscan bread, though. Which
> isn't availble here. Even with the ciabatta, I LOVED the soup. I used
> Siphie Grigson's recipe (see below). I think I got it from the BBC
> website, but it's no longer to be found there.
>
> One of my favorite meals ever. Have you ever used Tuscan bread for that,
> Pandora?
>
>
>
>
> Pappa Al Pomodoro by Sophie Grigson
> from Sophie Grigson's Weekends
>
>
> Sophie Grigson tempts the taste buds with this fabulous take on a
> traditional Tuscan soup. Stale bread never tasted so good!
>
>
> Servings: 6-8
> Level of difficulty: Easy
> Preparation Time: 30 minutes
> Cooking Time: 50 minutes
>
>
> Ingredients
> Main:
> 350g stale bread with crusts, thickly sliced
> 1 large onion, finely chopped
> 150ml Olive oil
> 4 garlic cloves, finely chopped
> 1kg ripe tomatoes, skinned and roughly chopped
> salt and fresh ground black pepper
> 1.5 litres light chicken or vegetable stock
> 1 small bunch of fresh basil leaves, shredded
>
> To serve:
> extra virgin olive oil
> freshly grated Parmesan (optional)
>
>
> Method
> 1. Pre-heat the oven to 150°C/gas 2. Spread the bread out on a baking tray
> and dry in the oven for 10-15 minutes. Break into pieces.
>
> 2. Pour 2 tablespoons of olive oil into a large saucepan and cook the
> onion
> until softened. Add the garlic and raise the heat slightly. As soon as the
> garlic begins to brown add the tomatoes and season with salt and freshly
> ground black pepper.
>
> 3. Simmer for 10 minutes, allow the mixture to cool slightly, and then
> pass
> through the fine plate of mouli-legumes or liquidise and sieve.
>
> 4. In a separate pan, bring the stock up to the boil and add the pureed
> tomato mixture, bread, remaining olive oil and torn basil. Season to taste
> with salt and freshly ground black pepper.
>
> 5. Simmer for 20-30 minutes, stirring occasionally, until the soup is very
> thick. Taste again and adjust seasonings.
>
> 6. Serve hot or cold, with a drizzle of olive oil and, if you wish, a
> scattering of Parmesan.


Sorry. I don't like "Pappa al pomodoro" because I don't like wet bread
Pandora

>
>
> Sorry. I don't like "Pappa al pomodoro" because I don't like wet bread
> Pandora
>
>
I have never thought of it as wet bread. I think of it as a thick soup.

Pandora wrote:
> Here is my Tuscany bread. We call it "Pane toscano". Pane toscano is
> without salt and is excellent for Bruschetta.
> I have used 7 parts of flour, 3 parts of sourdough and 4 parts of
> water. http://i2.tinypic.com/rclc3t.jpg
>
Looks very much like some bread I bought at the bakery a couple of days ago.
Will be very nice with spinach tortellini in a cream sauce.

Jill