Food Fashion and Flow: Romano Bread Puffs with Basil & Garlic Infused Oil   

Tuesday, June 26, 2012

Romano Bread Puffs with Basil & Garlic Infused Oil

 These are do delicious that like a great potato chip, you won't be able to stop at just one. A Light fluffy bread puff is a great prelude to a delicious meal or is a great as a snack any time of day. What takes this delicious bread to the next level is the garlic and basil infused dipping oil, which is the perfect costar for this flavorful romano bread. Try the dipping sauce with other breads such as your favorite crusty baguette, or drizzled over vegetables. It is amazing!

You know you want to try one. Don't you?

Romano Bread Puff Ingredients

  1           Cup  Warm Water -- (110-115 degrees)
  2 1/4     Teaspoons  Yeast
  2           Tablespoon  brown sugar
  2           Tablespoons  milk
  1           Tablespoon  Butter -- melted
  1           Tablespoon  Olive Oil
  1           Teaspoon  Olive Oil
  1           Teaspoon  salt
  1           Tablespoon  corn meal
  3            cups  flour

Add water, brown sugar, and yeast to a bowl and stir. Let sit 5 minutes until creamy.

Add milk, butter, oil, salt and corn meal to yeast mixture and mix with wire-whisk 30 seconds.

Add 2 1/2 cups of flour and mix for 5 minutes

Scrape the sides of the bowl and form dough into a ball. Pour remaining flour (1/2 cup) around the outsides. Mix for 5 minutes on speed 2.

Remove dough from mixer and place in a well greased glass bowl big enough to allow the dough to double in size. Place damp towel on top of bowl, and let rise in a warm spot for 1 hour, or until dough has doubled in size. (for best results, place bowl on top of the stove with the oven on and keep the towel damp)  

 Once dough has doubled in size, roll out dough until it is approximately 1/8 inch thick. Roll into 2 inch balls and fry in 360 degree F oil. and 180 degrees C for  3-5 minutes (they will puff up and turn golden brown) Allow them to cool just enough so you can handle them. Place in a clean paper bag with romano cheese and shake gently or use a shaker to generously coat with the cheese.

Basil Garlic Oil

1/4 cup fresh basil leaves
1 garlic clove
1/4 cup extra virgin oil oil
1 pinch sea salt 

For the basil garlic oil, bring  a small saucepan with water to a boil. Add the basil leaves and boil for half a minute. Drain and rinse quickly with cold water. Add the basil leaves and garlic to a food processor or blender. Pulse until finely minced. Scrape down the sides of the bowl and with the food processor or blender running, add the oil and continue processing until the oil takes on a green hue. Strain the mixture and pour onto serving plate or in a condiment dish. You can also stir in a tiny bit of the solids that have been strained for more flavor and texture. 

Bon Appetit!


MorsoDiFame Antonella said...

Ummmh: GNUMMY!!!!
Great post!!!

Baci! :)

Joyful said...

Those look so delicious but there is no way I can even think about eating them :-(

GirlieBlogger@Beauty Fashion Blog Seattle said...

Yum. My mouth is watering already.

Beauty Fashion Blog Seattle
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Economy of Style said...

Yum! Those look so delicious. I'm gonna make a vegan version of these for sure. Thanks for sharing!

Channing in The City said...

HMM! Looks yummy :)

Baby Budget Blog said...

Love bread (much to the chagrin of my thighs) so of course this looks absolutely scrumptious to me!

Jasmine of ❤AdamAlexMommy❤ said...

you are so awesome! this is such comfort food, and i am loving you for sharing this!

have a great day!

LA Lynn's said...

WOWZERS!!!! This looks DELISH!!!!

girlavantgarde said...

WOW! These look absolutely delicious! I must try them.


P.S. now following you on bloglovin!!

.sabo skirt. said...

This looks yummy!

Much love from the SABO SKIRT girls!

Ann Allchin said...

These look great! Do you think they would work with whole wheat flour so that I could pretend I'm being healthy while eating them? If not I'm still willing to indulge.

Emmy said...

Gosh...just the name sounds yummy:)

Rachel said...

omg...these look soo yummy!!!

yummychunklet said...

Ooh, bread puffs sound delightful as a snack right now!

CEO(angie stone) said...


Thread Killer said...

The dough is proofing right now. It seems very moist and super tacky...hopefully the rise will help. Also not sure about the roll out to 1/8 inch and then form 2 inch balls, I know it sound simple, just not sure how thick they should be.

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