Best 5 Gondola Bread Recipes
Gondola bread, also known as pane gondola, is a type of Italian bread that originated in Venice, Italy. It is a long, narrow loaf of bread that is typically made with a mixture of wheat flour, water, yeast, salt, and olive oil. The bread is often flavored with herbs, such as rosemary or thyme, and may also include fillings such as cheese, cured meats, or vegetables. Gondola bread is a popular street food in Venice and is often served as a sandwich or with a side of soup or salad. This article features three different recipes for gondola bread: a classic recipe, a vegetarian recipe, and a meat-lover's recipe. Each recipe includes step-by-step instructions and a list of ingredients.
Check out the recipes below so you can choose the best recipe for yourself!
AVANTI'S SWEET BREAD
Make and share this Avanti's Sweet Bread recipe from Food.com.
Provided by Marie Nixon
Categories Yeast Breads
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Dissolve yeast in warm water. Let sit, undisturbed for about 10 minutes. You should see little bubbles appear. This tells you that the yeast is active.
- In a large bowl, mix oil, eggs, salt, sugar and water and yeast mixture together till blended.
- Add flour one cup at a time, mixing well after each addition.
- Knead till smooth and elastic.
- Let rise till doubled, about 1 hour and 30 minutes.
- repeat the kneading and rising.
- Punch down.
- Cut dough into 2 pieces.
- Let rise, covered for 10 minutes.
- Shape into 2 oblong loaves, about 14 inches long.
- Place on greased cookie sheets.
- Cover: let rise again, about 50-60 minutes.
- Cut slash down middle of bread or 3 slashes diagonally on top.
- Bake at 350 for 20 to 25 minutes.
AVANTI'S BREAD
A famous restaurant here in Peoria serves a submarine-style sandwich on this bread, called a "Gondola" (sliced salami, ham, American cheese, lettuce & tomato). This bread is on the sweet side, and is also good served on the side with any Italian dish, from spagetti to lasagna & everything in between.
Provided by Mary Scheffert
Categories Yeast Breads
Time 4h25m
Yield 6 loaves
Number Of Ingredients 7
Steps:
- Dissolve yeast in warm water; add remaining ingredients& knead for approximately 10 minutes, or until dough is smooth& elastic.
- Place dough in a greased bowl, turning once to bring greased side up.
- Cover with a cloth& let rise in a warm, draft-free spot until dough has doubled in bulk (1 1/2 to 2 hours).
- After first rising, punch dough down in bowl& turn over; let rise again until double (30-45 minutes).
- Cut dough into 5 to 6 portions, each about the size of a grapefruit.
- Let rise, covered for 10 minutes.
- Flatten dough, pressing out all the air, and form into long loaves, about 12" long.
- Place loaves on greased& floured cookie sheets; cover& let rise again (50-60 minutes).
- Preheat oven to 350F.
- Bake loaves for 20-25 minutes, until tops are golden brown& loaves sound hollow when tapped on the bottom.
Nutrition Facts : Calories 1023.2, Fat 11.4, SaturatedFat 2, Cholesterol 93, Sodium 432.4, Carbohydrate 201.8, Fiber 6.3, Sugar 42.2, Protein 25.6
AVANTI'S BREAD
A favorite restaurant of mine in Peoria, IL, near the hometown where I lived until I was 25, serves a submarine-style sandwich on this bread, called a "Gondola" (sliced salami, ham, American cheese, lettuce & tomato). This bread is on the sweet side, and is also good served on the side with any Italian dish, from spagetti to...
Provided by Amanda Smith
Categories Other Breads
Time 4h25m
Number Of Ingredients 7
Steps:
- 1. Dissolve yeast in warm water; add remaining ingredients & knead for approximately 10 minutes, or until dough is smooth & elastic.
- 2. Place dough in a greased bowl, turning once to bring greased side up.
- 3. Cover with a cloth & let rise in a warm, draft-free spot until dough has doubled in bulk (1 1/2 to 2 hours).
- 4. After first rising, punch dough down in bowl & turn over; let rise again until double (30-45 minutes).
- 5. Cut dough into 5 to 6 portions, each about the size of a grapefruit.
- 6. Let rise, covered for 10 minutes.
- 7. Flatten dough, pressing out all the air, and form into long loaves, about 12" long.
- 8. Place loaves on greased & floured cookie sheets; cover & let rise again (50-60 minutes).
- 9. Preheat oven to 350F.
- 10. Bake loaves for 20-25 minutes, until tops are golden brown & loaves sound hollow when tapped on the bottom.
GONDOLA BREAD
This recipe uses a bread machine on the dough setting.
Provided by Peggy Bockler
Categories Sweet Breads
Time 2h30m
Number Of Ingredients 7
Steps:
- 1. Heat water for 1 minute on HIGH in the microwave.
- 2. Put the ingredients in the order listed above in the pan of the bread machine. Put on dough setting. Check the dough after a few minutes. If it's too wet, add a little flour. If it's too dry, add a little water.
- 3. After the dough cycle is finished, put the dough on a floured surface and shape into 2 loaves. Set the loaves on a cookie sheet lined with parchment paper or greased. Let rise for at least 1 hour. Bake at 350º for 8-12 minutes or until done.
GORGONZOLA GARLIC BREAD
The most decadent take on garlic bread I've ever come across. Appeared in Gourmet, December 1998 A recipe from Callahan's Cafe Zelda, Newport RI
Provided by Clean Plate Club
Categories Breads
Time P2DT25m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Garlic Oil:.
- Preheat oven to 450°F.
- Wrap garlic head in foil and roast in middle of oven until tender, about 45 minutes.
- Carefully unwrap garlic and cool.
- Horizontally halve garlic head and arrange, cut sides down, in a small bowl with oil.
- Let mixture stand, covered and chilled, 2 to 3 days to infuse oil with garlic flavor.
- Preheat broiler.
- In a saucepan boil cream, stirring occasionally, until reduced to about 1/2 cup.
- Add Gorgonzola and cook over low heat, stirring constantly, until cheese melts and sauce is smooth.
- Remove pan from heat and keep sauce warm, covered.
- Horizontally halve baguette and arrange, cut sides up, on a baking sheet.
- Broil bread 2 to 3 inches from heat until golden. (If crust is soft, you may broil crust side of baguette as well.)
- Brush cut sides of baguette with garlic oil and season with salt.
- Cut baguette crosswise into 1-inch-thick slices.
- Pour warm Gorgonzola sauce onto center of a large plate and arrange roasted garlic bread slices around sauce.
Nutrition Facts : Calories 1314.1, Fat 63.4, SaturatedFat 25, Cholesterol 106.8, Sodium 1808.5, Carbohydrate 149.4, Fiber 6.3, Sugar 6.9, Protein 39
Tips:
- Use high-quality bread dough: This is the foundation of a good gondola bread, so make sure you are using a dough that is fresh and has a good flavor.
- Knead the dough well: This will help to develop the gluten in the dough, which will make it chewy and flavorful.
- Let the dough rise in a warm place: This will help the dough to double in size and become light and airy.
- Shape the dough carefully: The shape of the gondola bread is what makes it so unique, so take your time and make sure you are shaping it correctly.
- Bake the bread at a high temperature: This will help to create a crispy crust and a soft, chewy interior.
- Serve the bread warm: Gondola bread is best enjoyed warm, so serve it right out of the oven.
Conclusion:
Gondola bread is a delicious and unique bread that is perfect for any occasion. It is easy to make and can be enjoyed by people of all ages. Whether you are serving it at a party or enjoying it as a snack, gondola bread is sure to be a hit.
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