la Gratella Italian Toaster

 

 

The brustolina is common in kitchens throughout Italy. This grill (graticola) is used for more than just a bread toaster (tostapane). On the stove and BBQ the brustolina diffuses heat evenly to quickly heat and toast slices of bread, to crisp bread for bruschetta, to crisp slices of polenta, to roast peppers, and more. It’s incredibly lightweight designed to provide quick and even heat distribution eliminating the need for a high gas flame, making the toaster perfect for RVing. Once done and cooled down, simply discard any breadcrumbs over the sink or trash bin. Since the Graticola is so thin you can either hang the Graticola using the handle on your utensil rack or retract the handle and store it flat in your drawer for easy storage.

10″ square.
4″ long retractable steel wire handle.
Stainless steel body and handle.
18/10 stainless steel wire mesh.
Imported directly from Italy.

Price: 15.99 plus shipping

The Graticola / Tostapanes many uses:

– grill bread for bruschetta or crostini
– thaw bread and other baked goods
– add more crunch to bread, rolls, croissants, etc.
– adding crisp to polenta
– roast peppers, zucchini, eggplant, and other vegetables
– and more

The Graticola is a perfect example for a basic but highly effective product that worked for generations and simply does not need any “modern improvements” other than the quality of material used for today’s Graticolas.

The reason why the Graticola is so effective and distributes heat very quickly and evenly is that the Graticola is rather thin and consists only of a base and a grid that lets the food “hover” closely above the base.

Watch out family everyone may be getting one the mail for Christmas!!!

 

Cheers From Just Around The Bend

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Thank you for sharing my creativity! However, unauthorized use and/or duplication of content on this blog without written permission from me is not allowed. You are welcome to use a couple photos, given that you link back to the JUST AROUND THE BEND blog post you are using it from. Any free printables I share are for personal use only. Please feel free to pin anything you see on this blog, using the handy “pin it” button when you hover over a photo. Thank you!

NOTE : I have not been contacted or asked to review this product, this is  another product I Highly recommend for the RV and home, it just works perfectly. More product reviews to come♥♥♥

WHOLE WHEAT AND HONEY BREAD

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Hot Out Of The Oven

Makes (2)  9 x 5 inch loaves coated with olive oil

2  Cups Warm Water

1   Tablespoon active dry yeast

3   Cups Stone-Ground 100% Whole Wheat Flour

Place first 3 ingredients in the bucket of your bread machine. I place 100 degree warm water  in the bucket, sprinkle yeast into warm water, let sit 5 minutes to soften yeast and activate. Add the Whole Wheat Flour.  Set bread machine on Dough cycle and start. I check after it starts kneading  and scrape down sides if needed. Sometimes I have to add additional flour. You should have a mixture that looks like very thick batter but not yet gathering into a ball. This is your sponge. If it doesn’t look thick enough add 1/4 cup more flour at a time. Allow machine to complete the kneading cycle, let rest for 30 minutes and keep an eye on it as it will triple in size.

When the sponge has had a good 30 minutes to rise, start the dough cycle again and add next ingredients, scraping sides as needed.

2      Tablespoons olive oil

1/2   cup honey or maple syrup

1 1/2 Teaspoons salt

1 1/2 Cup stone-ground whole wheat flour

1/4    Cup Hemp Seeds

1/4    Cup ground  Flax Seeds

Continue to let the Bread Machine go through its kneading cycle, scraping sides when necessary and adding additional flour (if needed)  1 Tablespoon at a time.  When mixed, the dough should pull away from the sides and form a soft ball. Allow the dough to continue to knead through the dough cycle and rise another 30 minutes. I leave the dough in the bread bucket to rise, when bread has doubled in size its ready to divide..Lightly flour a breadboard or marble slab,  scrape dough onto floured service, dividing into two equal pieces, shape dough. At this point you can, make 2 loaves of bread , hamburger buns, rolls, etc. After shaping and placing in prepared bread pans, dust top  with a small amount of Whole Wheat Flour and cover with a clean towel. Let rise in a warm area for approximately 30 minutes. While Bread is rising, Preheat oven to 400 degrees. I use convection bake at 385 degrees, works beautifully. When bread is doubled, place in oven and bake for 20 minutes. After the first 20 minutes cover the bread with foil and bake an additional 20 minutes. Breads internal temperature if you have a bread thermometer should be 185 to 190 degrees. Remove from oven and  tip bread out of pans onto a cooling rack. Let completely cool before slicing. Now this is the hard part, staying away from the bread while it cools, good luck with that one. We slice our bread into 16 slices for each loaf. This bread freezes really well and if you wrap it up well, lasts a couple of months.

NUTRITIONAL  NOTE :  16 SLICES PER LOAF EQUALS,  86  CALORIES,  13.8 CARBS, 2.4 FAT, 2.2 PROTEIN, 136.0 mg Sodium and Fiber  3 grams.

I love knowing what is in my food, besides the health benefits of knowing exactly what is in every slice, making homemade bread is very therapeutic. So don’t be afraid just do it.

 Adapted from one of my favorite cook books. GOOD FOOD GREAT MEDICINE