Recovering in S.C and A Taste of Utica Italian Bread, Round 2

by Joanne on September 22, 2012

A mini vacay visiting Mum and Dad in Pawley’s Island, S.C.  It’s always beautiful here, even when it rains, which it’s NOT doing (more than I can say about Utica, NY!).  We had a wonderful dinner at Bistro 217 Friday night while Ted was walking the dogs in Utica. I know this because he called me to complain.

From Father's Day

I miss you guys! Red heart

My Saturday morning mid range run was met with mixed feelings. Half of me was looking forward to see how my legs have recovered since the marathon last weekend and half of me just wanted to stay in bed and take a real vacation. 

The Recovery Run

I waited as long as possible before heading out in the dark.  The temperature was a perfect 64 degrees.  The plantation roads offered gentle lighting by the low glow of street lamps.  I ran to the marina and looped around some cul-de-sacs, managing to get in just over 4 miles before leaving the plantation.  I zig-zagged my way to the heavy traffic road, 17 but continued to go off – road where I could and avoid the cars. I was back in the driveway of my parents home by mile 13.01. 

The initial 3 miles were tough. I felt tired, beat up, my knees and hamstrings hurt.  I made a deal with myself that if by mile 6 the aches and pains hadn’t subsided, I’d call it quits since my body may be crying for more rest.

Luckily, the pain went away and between miles 5 and 11 had an enjoyable run.  The last mile was tiresome but I also made myself do some interval sprints and recoveries.  Although it ended up as a good run and I feel good, can’t say the 17 – 18 on tap for next weekend is too appealing.

The rest of my morning, after a good recovery breakfast of egg beaters with feta cheese, a side (1/4 cup) steel cut oats with raisins, 3/4 banana and nutmeg, and one big honey crisp apple, was spent baking Grandma’s Applesauce Spice Cake (watch for that in the next couple of days) and baking Italian bread.

Italian Bread, the family favorite.

Remember when, CNYEats Utica Italian Bread recipes were posted in 2010?  I made recipe number 2.  Today, I’m making recipe number one for two reasons:  1. My parents just LOVE the Utica Italian crusty bread and 2. I forgot to write down the recipe for this week and it’s not available here in South Carolina.  But this is all good since this Willcox family just LOOVVEES their bread!

This is the recipe posted by Mario Scalzo, Jr on page 53 of the book A Taste of Utica.  *I cut the recipe in half for a single loaf but listed the FULL recipe for 2 loaves as follows.

  • 6 cups flour
  • 1 1/2 tsp. salt
  • 2 TBS sugar
  • 1 egg
  • 2 TBS shortening
  • 1 cup milk
  • 1 1/2 cups water
  • 1 package (or 2 1/2 tsp.) dry yeast


In a large bowl, combine the flour, salt, sugar, and dry yeast. Mix well.

Combine water, milk and shortening in saucepan and warm to lukewarm or until shortening is dissolved.

Make a well in the flour mixture and add the egg and a portion of the milk mixture. Mix with a spoon, adding more milk mixture until all of the liquid is used up. Pour on a floured board and knead with your hands until the dough is nice and smooth.

Put the dough into a greased bowl and place in a warm, draft free place. Let rise until doubled in volume (about 2 to 2 1/2 hours).

Shape into loaves and place into two loaf pans and let rise again for a couple of minutes. Bake at 400 F for 10 minutes, then lower the oven to 350 degrees F for about 35 to 40 minutes. Remove from pans and cool on wire racks.

To make a hard Italian crust: While baking, mist the oven and loaves with cool water about every 10 to 15 minutes.

Warm bread. Is there anything better?!

I think not.

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