Home Bread-Bakers v124.n007.5

Copycat Wendy's Frescata Rolls

Reggie Dwork <reggie@jeff-and-reggie.com>
Mon, 25 Mar 2024 10:34:36 -0700
* Exported from MasterCook *

                      Bread, Copycat Wendy's Frescata

Recipe By     :AllFreeCopycatRecipes.com Test Kitchen
Serving Size  : 12    Preparation Time :0:00
Categories    : Bread-Bakers Mailing List       Low Fat
                 Muffins/Rolls                   Posted
                 Stand Mixer

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                         Dough Starter:
      1/2           cup  warm water
      1/2      teaspoon  active dry yeast
   1                cup  flour
                         Ciabatta Dough:
   2               cups  warm water -- plus
   2        tablespoons  warm water
   1           teaspoon  active dry yeast
                         Dough starter
   4               cups  flour
   2          teaspoons  kosher salt

This recipe for Copycat Wendy's Frescata Bread is just what you've 
been craving! Back in 2006 and 2007, Wendy's served these delicious 
Frescata Club sandwiches. Unforutnately, these amazing creations are 
no longer served on their menu, but never fear! We have the recipe 
you've been waiting for. If you remember tasting one of these 
sandwiches, you'll remember that the star of the dish was that 
amazing bread. Even though this dish has been discontinued, our 
copycat version of these delicious ciabatta rolls is an almost 
perfect replica for Wendy's out-of-this-world bread. Give this recipe 
a try, and you'll never be buying store bought bread again!

Cooking: 22 min

Prepare the dough starter by dissolving the yeast in the water in a 
medium sized bowl. Stir in the flour, you will have a thick paste-like dough.

With a spoon, stir the dough about forty or fifty times. This will 
help to build the gluten in the dough. Cover and let sit for at least 
8 hours or overnight.

After the dough starter has sat for the given time, it should have 
big bubbles on the top of the dough.

Prepare the Ciabatta dough by dissolving the yeast in the water in 
the bowl of a stand mixer.

Using a flexible pastry scraper or spatula, scrape the dough starter 
into the yeast water mixture. Break up the dough start into blobs of dough.

Add the flour and salt, and stir until you have a thick, wet dough. 
Rest for 10 to 15 minutes.

Attach a dough hook to the stand mixer, and start to mix and knead 
the dough for 15 minutes on medium speed.

Note: Keep a careful eye on the mixer so it does not start to move 
off the counter.

About midway through mixing, the dough will start to pull away from 
the sides of the bowl and climb around the dough hook.

If this does not happen, simply speed up your mixed a notch. You may 
also need to stop the mixer and scrape the dough from the dough hook.

After 15 minutes, the dough should be smooth and shiny. If not, 
simply mix for a few more minutes.

Remove the dough hook and scape any dough attached to the dough hook 
into the bowl.

Cover the bowl and let the dough rise in a warm spot for 2 to 3 
hours, until the dough has tripled in volume.

Line two baking sheet pans with parchment paper.

Dust a work surface with a good amount of flour. Using a pastry 
scraper or a spatula, carefully scrape the dough onto the floured 
surface. Dust the top of the dough with a bit more flour.

Gently pat the dough into a rectangle. Using a pastry scraper, cut 
the dough into 12 rolls about the same size. (Roughly 4" square.)

Carefully life the rolls with the pastry scrape onto the baking 
sheets, leaving 2" between the rolls. Dimple the dough gently with 
your fingertips.

Uncovered, let the rolls rest in a warm spot for 30 minutes, until 
they have risen and have bubbles.

While the rolls ar resting, heat the oven to 475F.

Note: If you are using a baking stone, place it in the oven while the 
rolls are resting.

Place the rolls on the parchment onto the baking stone. If you are 
not using a baking stone, leave the rolls that are on the parchment 
lined baking sheet.

Bake for 20 to 22 minutes, until golden.

Place the rolls onto a wire cooling rack to completely cool.

Review: I tried this and it was quite good! It's one of those breads 
that are soft on the inside and harder on the outside, but in a good way

Review: This bread was perfect! Crisp on the outside and soft and 
fluffy on the inside. Add some butter while it's still warm and it 
literally melts in your mouth!

Review: Homemade bread is always delicious, but I really loved the 
texture of this recipe! It would be great for sandwiches, or for 
serving with some sort of dipping sauce.

Review: This recipe was just perfect! So soft and chewy with that 
homemade taste. Would be perfect with some fresh herbed olive oil as 
a dipping sauce.

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Per Serving (excluding unknown items): 191 Calories; 1g Fat (2.6% 
calories from fat); 6g Protein; 40g Carbohydrate; 2g Dietary Fiber; 
0mg Cholesterol; 316mg Sodium.  Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat.

NOTES : 2019 - 0420