Tammy, some very wet doughs, like that Italian, WILL spread when rising, I never get the shaping well enough to keep it from turning into a pancake. I've tried shaping the loaf on a towel with the edges pulled up to keep it from running, but I can't get it off the cloth without deflating the dough. I know there are canvas cloths for that purpose too. If I have to do something more than twice, I run out of patience with it and it's as likely to go into the garbage as it is into the oven. Since I have absolutely no patience when it comes to messing around with it any more, I have reverted to baking in a long pan shaped like a "u", with no ends (I hope that made sense). It makes a long crusty baguette type loaf and that's good enough for me. Hopefully you are more patient than I am, my last batch I gave up on, flattened out and made foccacia and it was darned good. (grin) Yeah, I know, if I messed with it long enough and tried enough times, it would work. I just don't care enough, so I toss it in that pan instead of going back and reading Ann T's excellent pictorial one more time. Annie

When planning an Italian meal, whether it be a casual, family dinner, or a formal party for twenty, one needs to understand the individual courses that may be involved. Many people have the impression that an Italian meal is a very complicated, multi-course affair that takes hours to prepare. Though formal meals like this are enjoyed in restaurants, or eaten in the home at holidays or when entertaining, this is not typical of everyday home cooking. Italian meals today are very flexible, consisting of one or two courses that are meant to compliment each other. Formal meals, can consist of a multitude of courses, combining many of the following: Antipasti: Appetizers Antipasti literally means "before the meal". Though generally not part of a typical family meal, these dishes play a very important part in a formal dinner, or a celebration. Primi Piatti: First Courses This course, or primi piatti, often consists of either a soup, a pasta or a rice dish. Pasta, considered the Italian staple, can be prepared in numerous ways. One can combine a dried pasta with a simple fresh sauce cooked in minutes, or take a little more time to prepare a fresh pasta, and either layer it, roll it, or stuff it with the ingredients of choice. Risotto, or rice, is also used as a first course. Another dish often eaten at this point in a meal is gnocchi, or dumpling, which can be made from anything as simple as the common potato, or something more exotic as ricotta mixed with herbs or spinach. Secondi Piatti: Entrees The secondi piatti, or second course, usually consists of a meat or fish dish. Because an Italian meal is usually started with a pasta dish, this serving is usually small. Italians eat a wide range of meats, particularly veal, rabbit, and poultry, and find many ways to prepare them, to bring out the natural flavor and taste. Seafood of all types are also eaten, though only the freshest of each season are used. Contorni: Vegetables or Side Dishes Contorni, or side dishes, generally consist of the vegetables that will compliment the meat or fish course. Italians excel at cooking vegetables, and find endless combinations that meld together into an amazing final dish. In Italy, most vegetables are served at room temperature, which enhances the taste considerably. Insalata: Salad Salads in Italy are usually served after the final course, which seems both to refresh the diner after a heavy course, as well as clean the palate before the desert course. Frutta: Fruit Usually, fresh fruit kept ice cold in a bowl of ice water is served, however a selection of dried fruits and nuts may be available as well. Dolci: Desserts Deserts or dolci, are an indulgence after a full meal. Often a typical meal at home will be followed by a fresh bowl of fruit, but on a special occasion, after the fruit dish, a little sweet is offered. The meal is completed with a coffee, usually an espresso. Cappuccino, typically thought to follow a meal, is actually considered a morning drink, rarely seen afternoon. Hopefully this brief discussion of the various courses that may be used in planning your next Italian meal has been helpful, and will inspire you to develop your skills in Italian cuisine. Buon Appetito! By Deborah Mele 2002

We love Woodie's Gilroy Garlic Bread - I'm posting the recipe below with the changes I've made in the notes. I've made the bread in advance by splitting it, spreading the butter on and then putting the two halves back together in the plastic bag in the fridge. Cuts down on last minute prep, for sure :-) Can you please share the Tuscan Garlic Chicken recipe? Becky * Exported from MasterCook * GILROY GARLIC BREAD Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup butter -- (1 1/2 sticks) room temp 3/4 cup freshly grated Parmesan cheese (about 3 ounces) 6 tablespoons mayonnaise 3 large garlic cloves -- minced 2 tablespoons chopped fresh parsley 1/4 teaspoon dried oregano -- (generous) crumbled 1 1 pound loaf French bread -- halved lengthwise Thoroughly combine first 6 ingredients in medium bowl. (Can be prepared 2 days ahead. Refrigerate. Bring to room temp before continuing.) Preheat oven to 375*. Spread garlic butter on cut side of bread, wrap each half in foil. (Can be prepared 1 day ahead. Refrigerate.) Place bread on baking sheet cut side up. Bake 20 minutes. Remove foil from bread. Preheat broiler. Broil cut side up until golden brown, about 2 minutes. Source: "Woodie - www.thathomesite.com" - - - - - - - - - - - - - - - - - - - NOTES : I think this spread is enough for two loaves of bread, and I prefer to bake uncovered at 400F for about 10 minutes, then broil for a couple more to get it crispy on top.

Here is our family's favorite Italian Bread. You can omit the sun-dried tomatoes and liquid smoke. I just made this recipe today, and have plenty to share with friends and family. The baked loaves also freeze well. Jan Italian Supper Bread 12 cups Unbleached Flour 1 cup sugar 2 Tablespoons Instant Active Yeast 2 Tablespoons Non-fat dry milk solids 1 Tablespoon Kosher Salt 3 cups warm water 2 Tablespoons finely chopped sun-dried tomatoes a few drops Liquid Smoke 3 Tablespoons Olive Oil 3 eggs First chop the sun-dried tomatoes and sprinkle with a few drops of liquid smoke, stir and add 1 Tablespoon Olive Oil. Let this set while you begin making the dough. In a large bowl, start with 3 cups of flour, the sugar, yeast and kosher salt. Blend the dry ingredients, then add the sun-dried tomatoes and remaining 2 Tablespoons Olive Oil. Now add the 3 cups warm water and stir just to blend and then add the eggs and whisk until you have a smooth mixture. Add the next 6 cups of flour, 1 or 2 at a time and stir until you have a sticky, but elastic dough. Use two cups of flour to flour the work surface and pour the dough onto the flour. Use another cup or more to cover the dough and begin working the flour into the dough until it is no longer sticky, and knead for 5 to 10 minutes. Place the dough in a large greased bowl, cover and let the dough rise until doubled. Punch the dough down and divide into four pieces for four large loaves, or 8 pieces for 8 small loaves. Shape the dough into loaves and place on large, greased baking sheets. Let rise for about 20 minutes and bake in a pre-heated 350 degree oven for 20 minutes. Brush with melted butter and move to a cooling rack to cool. Important: loaves are best if baked separately from one another. Serve with your favorite Italian meal.