A Favorite Central Illinois "Italian Sweet Bread"

If you are from the central Illinois area you know what I mean when I mention the restaurants "Advanti's, Michael's Italian Feast, or La Gondola" the first thing many people think of is their incredibly sweet, irresistible bread that is served at your table before your meal. Usually this means you will be full on bread before your meal even reaches the table. 

When I would come home from college or when my husband and I would visit when we lived in Maroa I would always make sure to stop and pick up some of this delicious bread from one of these locations. When I came home from the hospital after delivering Lucy my best friend, Libby, brought a "gondola" which is a sandwich made on this sweet bread! Best post-pregnancy gift ever!  This bread is a staple for many people when they return to visit this area. 

When I saw this recipe posted on Facebook a few years ago I knew I had to pin it and eventually made it! If I could capture a smell in my kitchen this would be one I would bottle up and sell! The recipe said it made 4 long loaves but I made 6 medium loaves instead and gave them away as gifts! 

My bread baking in the oven

While I am not a cook that likes to make bread often (partially because I am impatient and hate to wait for the dough to rise) this bread was actually fun to make with the best results at the end! Hope you enjoy! 

Avanti's Sweet Italian Bread

Link to food.com recipe

INGREDIENTS

• 
  
• 2 packages active dry yeast
• 3 cups water
• 3 tablespoons oil
• 3 eggs
• 1 teaspoon salt
• 1 1/4 cups sugar
• 10 -11 cups flour

DIRECTIONS

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.

Pinocchio Pasta

Well it's official. We have 36 days to our trip to Walt Disney World! This trip was decided on really last minute (although I dream of Disney World trips as soon as one ends - so not really). To get the family in full fledged Disney-mode I am going to be implementing random Disney Family Dinner and a Movie nights. All of it will be themed according to the movie. There are some great ideas on Pinterest as well as in my Walt Disney World Cookbook that my mom bought on her last trip there in 1992 (which I have inherited). So put on your Mickey Mouse ears and come along with me to the Happiest Place in the World.... which will now be in my kitchen throughout the next month. I'm hoping to get to talk to a Disney chef while at Disney to pick up some tips and tricks. But we'll see. Stay tuned...

Last night we had a Pinocchio themed Dinner and a Movie night. Jack and Lucy haven't seen Pinocchio since it's been locked away in the Disney vault for many years. So for Valentine's Day we bought them the DVD so we could watch this classic for many years to come. I found a bowtie pasta recipe and since Pinocchio has a bowtie and is from Italy (land of pasta) I thought it was a winner of an idea for dinner. The recipe turned out delicious! This particular recipe is featured in cooking light and is very kid friendly with adult taste! 
Just a note: For a snack during the movie we had "Blue Fairy Juice" (aka Koolaid) and "Cleo the fish Crackers" (goldfish). 

RECIPE LINK

Mini Bow Ties with Bacon and Peas

Recipe by: Hannah Klinger, 

Cooking Light 

MAY 2016

Ingredients

8 ounces uncooked mini farfalle (bow tie pasta)

3 center-cut bacon slices, chopped

1/2 cup prechopped onion

2 medium carrots, peeled and diced

1 cup unsalted chicken stock

1 cup frozen green peas

1 tablespoon chopped fresh thyme

5/8 teaspoon kosher salt

1/2 teaspoon black pepper

3 ounces 1/3-less-fat cream cheese

Preparation

1. Cook pasta according to package directions, omitting salt and fat. Drain pasta, reserving 1/4 cup cooking liquid; set aside.

2. Heat a large nonstick skillet over medium-high heat. Add bacon; cook 4 minutes, stirring frequently. Remove bacon with a slotted spoon.

3. Add onion and carrot to drippings in pan; cook 5 minutes. Add stock; bring to a boil. Add peas; cook 2 minutes.

What a delicious final dish!

4. Remove pan from heat; stir in reserved 1/4 cup cooking liquid, bacon, thyme, salt, pepper, and cream cheese. Add pasta to pan; toss to coat. Serve immediately.