Northeastern American Bisciola

Ingredients

In this Northeastern American adaptation of Bisciola, maple syrup is used to infuse the bread with a distinct flavor profile. Additionally, the traditional Italian ingredients are replaced with dried fruits, nuts, and seeds commonly found in Northeastern American cuisines. These changes give the bread a unique twist and make it more suitable for the taste preferences of the region. We alse have the original recipe for Bisciola, so you can check it out.

• 3 cups (360g) all-purpose flour 3 cups (360g) all-purpose flour
• 1 cup (240ml) warm water 1 cup (240ml) warm water
• 1/4 cup (60ml) maple syrup 1/4 cup (60ml) maple syrup
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/4 cup (50g) brown sugar 1/4 cup (50g) brown sugar
• 1/4 cup (60ml) vegetable oil 1/4 cup (60ml) vegetable oil
• 1 teaspoon (5g) salt 1 teaspoon (5g) salt
• 1 teaspoon (5g) active dry yeast 1 teaspoon (5g) active dry yeast
• 1/2 cup (75g) dried cranberries 1/2 cup (75g) dried cranberries
• 1/2 cup (75g) chopped walnuts 1/2 cup (75g) chopped walnuts
• 1/4 cup (35g) pumpkin seeds 1/4 cup (35g) pumpkin seeds
• 1/4 cup (35g) sunflower seeds 1/4 cup (35g) sunflower seeds

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 10g, 1g
• Carbohydrates (total, sugars): 43g, 18g
• Protein: 6g
• Fiber: 3g
• Salt: 0.4g

Preparation

1. 1.
   In a large mixing bowl, combine the warm water, maple syrup, granulated sugar, brown sugar, vegetable oil, and salt. Stir until the sugars are dissolved.
2. 2.
   Sprinkle the yeast over the mixture and let it sit for 5 minutes, or until foamy.
3. 3.
   Gradually add the flour to the bowl, mixing well after each addition, until a sticky dough forms.
4. 4.
   Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic.
5. 5.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1-2 hours, or until doubled in size.
6. 6.
   Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
7. 7.
   Punch down the risen dough and knead in the dried cranberries, chopped walnuts, pumpkin seeds, and sunflower seeds until evenly distributed.
8. 8.
   Shape the dough into a round loaf and place it on the prepared baking sheet.
9. 9.
   Cover the loaf with a clean kitchen towel and let it rise for an additional 30 minutes.
10. 10.
    Bake the bread for 30-35 minutes, or until golden brown and the loaf sounds hollow when tapped on the bottom.
11. 11.
    Remove the bread from the oven and let it cool on a wire rack before slicing.

Treat your ingredients with care...

• Dried cranberries — Soak the dried cranberries in warm water for 10 minutes before adding them to the dough. This will help them plump up and prevent them from drying out during baking.

Tips & Tricks

• For a more pronounced maple flavor, substitute half of the warm water with maple syrup.
• Experiment with different combinations of dried fruits, nuts, and seeds to customize the bread to your liking.
• Brush the top of the bread with maple syrup before baking for a glossy finish.
• Serve the bread warm with a spread of cream cheese or butter for an extra indulgence.
• Store any leftovers in an airtight container at room temperature for up to 3 days.

Serving advice

Slice the Northeastern American Bisciola and serve it as a delightful addition to a brunch spread or enjoy it on its own as a satisfying snack. It pairs well with a cup of hot coffee or tea.

Presentation advice

Present the Northeastern American Bisciola on a wooden cutting board or a rustic bread basket. Dust the top with powdered sugar for an elegant touch, or sprinkle some extra pumpkin seeds and dried cranberries for a more rustic presentation.