11/10/15 recipe -Taste USA

Tuesday, November 10, 2015

Red Wine Crackers "cracker al vino rosso"

How to make Red Wine Crackers recipe "cracker al vino rosso" - Preparation time: 15 minutes – Cooking time: 15 minutes – Rising time: 50 minutes

10 Servings

Ingredients:
2 cups plus 2 tbsp. (500 ml) red wine
8 cups (1 kg) all-purpose flour
1 tbsp. plus 2 tsp. (20 g) fresh yeast, crumbled
1 1/4 cups (300 ml) lukewarm water
3 tbsp. plus 1 tsp. (50 ml) extra-virgin olive oil
1 tbsp. (18 g) salt

Method:
Pour the wine into a saucepan and simmer until it reduces by half and the alcohol evaporates. Remove the pan from the heat and let cool.

Put the flour onto a clean work surface and make a well in the center. Dissolve the yeast in the water. Pour the yeast mixture into the well, gradually start incorporating it into the flour until a loose dough starts to form, and then begin to knead. Add the reduced wine. When the dough begins to take shape, add the oil and salt. Continue kneading until the dough is soft, smooth, and elastic.

Let the dough rest, covered with a sheet of lightly greased plastic wrap, for about 10 minutes.

Roll out the dough with a rolling pin to a thickness of about 1/25 inch (1 mm). Cut the crackers into shapes of your choice with a fluted pastry wheel and arrange them on a baking sheet lined with parchment paper. Let rise in a warm place for about 40 minutes, covered with a sheet of lightly greased plastic wrap.

Before baking, prick the crackers with a fork to keep them from puffing up during cooking. Bake in the oven at 375°F (190°C) for 15 minutes, or until golden brown and crispy.

Red Wine Crackers "cracker al vino rosso"

Rosemary Crackers "cracker al rosmarino"

How to make Rosemary Crackers recipe "cracker al rosmarino" - Preparation time: 10 minutes – Cooking time: 15 minutes – Rising time: 50 minutes

10 Servings

Ingredients:
4 sprigs of fresh rosemary, leaves removed
3 tbsp. plus 1 tsp. (50 ml) extra-virgin olive oil
8 cups (1 kg) all-purpose flour
1 tbsp. plus 2 tsp. (20 g) fresh yeast, crumbled
2 1/3 cups (550 ml) lukewarm water
1 tbsp. (18 g) salt

Method:
Combine the rosemary and 3 tablespoons of the olive oil in a small bowl and let stand.

Put the flour onto a clean work surface and make a well in the center. Dissolve the yeast in the water. Pour the yeast mixture into the well, gradually start incorporating it into the flour until a loose dough starts to form, and then begin to knead. When the dough begins to take shape, add the oil with the rosemary.
Lastly, add the salt and continue kneading until the dough is soft, smooth, and elastic.

Let the dough rest, covered with a sheet of lightly greased plastic wrap, for about 10 minutes.

Roll out the dough with a rolling pin to a thickness of about 1/25 inch (1 mm). Cut the crackers into shapes of your choice with a fluted pastry wheel and arrange on a baking sheet lined with parchment paper. Let rise in a warm place for about 40 minutes, covered with a sheet of lightly greased plastic wrap.

Before baking, prick the crackers with a fork to keep them from puffing up during cooking. Bake in the oven at 375°F (190°C) for 15 minutes, or until golden brown and crispy.

Rosemary Crackers "cracker al rosmarino"

Breadsticks with Wheat Germ "grissini al germe di grano"

How to make Breadsticks with Wheat Germ Recipe "grissini al germe di grano" - Preparation time: 10 minutes – Cooking time: 15 minutes – Rising time: 50 minutes

10 Servings

Ingredients:
8 cups (1 kg) all-purpose flour
7 tbsp. (50 g) wheat germ
2 1/2 tsp. (10 g) fresh yeast, crumbled
2 1/2 cups (600 ml) lukewarm water
3 tbsp. plus 1 tsp. (50 ml) extra-virgin olive oil
1 tbsp. (20 g) salt

Method:
Combine the flour and wheat germ on a clean work surface and make a well in the center. Dissolve the yeast in the water. Pour the yeast mixture into the well, gradually start incorporating it into the flour mixture until a loose dough starts to form, and then begin to knead. When the dough is almost ready, add 3 tablespoons of the olive oil. Lastly, add the salt and continue kneading until the dough is smooth, dry, and elastic.

Brush the dough with the remaining teaspoon of oil and let rest, covered with a sheet of plastic wrap, for about 20 minutes.

Cut the dough into small pieces and stretch them out by pulling gently as you open your arms, to make them into thin cylinders, the typical shape of breadsticks. You can also stretch the slices of dough by rolling them on a lightly floured work surface using the palms of your hands. If desired, sprinkle more wheat germ over the breadsticks.

Arrange the breadsticks, about an inch apart, on a baking sheet lined with parchment paper and let rise in a warm place for 30 minutes, covered with a sheet of lightly greased plastic wrap.

Bake in the oven at 375°F (190°C) for 15 minutes, or until golden brown and crispy.

Breadsticks with Wheat Germ "grissini al germe di grano"

Whole-Wheat Breadsticks

How to make Whole-Wheat Breadsticks Recipe "grissoni integrali" - Preparation time: 10 minutes – Cooking time: 15 minutes – Rising time: 50 minutes

10 Servings

Ingredients:
4 cups (500 g) all-purpose flour
4 cups (500 g) whole-wheat flour
1 tbsp. plus 3/4 tsp. (15 g) fresh yeast, crumbled
2 3/4 cups (650 ml) lukewarm water
3 tbsp. plus 1 tsp. (50 ml) extra-virgin olive oil
1 tbsp. (18 g) salt
semolina flour, as needed

Method:
Combine the flours on a clean work surface and make a well in the center. Dissolve the yeast in the water. Pour the yeast mixture into the well, gradually start incorporating it into the flour until a loose dough starts to form, and then begin to knead. When the dough is almost ready, add 3 tablespoons of the olive
oil and lastly, the salt. Continue kneading until the dough is smooth, dry, and elastic

Brush the dough with the remaining teaspoon of oil and let rest, covered with a sheet of plastic wrap, for about 20 minutes.

Cut the dough into small pieces and stretch them out by pulling gently as you open your arms, to make them into thin cylinders, the typical shape of breadsticks. You can also stretch the slices of dough by rolling them on a lightly floured work surface using the palms of your hands.

Arrange the breadsticks, about 1 inch apart, on a baking sheet lined with parchment paper. Sprinkle them with a little semolina flour and let rise in a warm place for 30 minutes covered with a sheet of plastic wrap.

Bake in the oven at 375°F (190°C) for 15 minutes, or until golden brown and crispy.

Whole-Wheat Breadsticks

Lime and Garlic Breadsticks "grissini al lime e all’aglio"

How to make Lime and Garlic Breadsticks Recipe "grissini al lime e all’aglio" - Preparation time: 15 minutes – Cooking time: 15 minutes – Rising time: 50 minutes

10 Servings

Ingredients:
Zest of 2 limes
2 cloves garlic, minced
3 tbsp. plus 1 tsp. (50 ml) extra-virgin olive oil
8 cups (1 kg) all-purpose flour
2 1/2 tsp. (10 g) fresh yeast, crumbled
2 1/2 cups (600 ml) milk, at room temperature
1 tbsp. (18 g) salt
semolina flour, as needed

Method:
Combine the lime zest, garlic, and 3 tablespoons of the olive oil in a small bowl and set aside.

Put the flour onto a clean work surface and make a well in the center. Dissolve the yeast in the milk. Pour the yeast mixture into the well, gradually start incorporating it into the flour until a loose dough starts to form, and then begin to knead. When the dough is almost ready, add the oil with the garlic and lime zest mixture. Lastly, add the salt, and continue kneading until the dough is smooth, dry, and elastic.

Brush the dough with the remaining teaspoon of oil and let it rest, covered with a sheet of plastic wrap, for about 20 minutes.

Cut the dough into small slices and stretch them out by pulling gently as you open your arms, to make them into thin cylinders, the typical shape of breadsticks. You can also stretch the slices of dough by rolling them on a lightly floured work surface using the palms of your hands.

Arrange the breadsticks, about 1 inch apart, on a baking sheet lined with parchment paper. Sprinkle them with a little semolina flour and let rise in a warm place for 30 minutes covered with a sheet of plastic wrap.

Bake in the oven at 375°F (190°C) for 15 minutes, or until golden brown and crispy.

Lime and Garlic Breadsticks "grissini al lime e all’aglio"

Eggplant Breadsticks "grissini alle melanzane"

How to make Eggplant Breadsticks recipe "grissini alle melanzane" - Preparation time: 20 minutes – Cooking time: 15 minutes – Rising time: 50 minutes

10 Servings

Ingredients:
1 medium eggplant, peeled and cut into 1/4-inch (0.5-cm) dice
3 tbsp. plus 1 tsp. (50 ml) extra-virgin olive oil
8 cups (1 kg) all-purpose flour
2 1/2 tsp. (10 g) fresh yeast, crumbled
2 1/2 cups (600 ml) lukewarm water
1 tbsp. (18 g) salt
semolina flour, as needed

Method:
Sauté the eggplant in a medium skillet with 3 tbsp. olive oil. Remove the pan from the heat and let cool.

Put the flour on a clean work surface and make a well in the center. Dissolve the yeast in the water. Pour the yeast mixture into the well, gradually start incorporating it into the flour until a loose dough starts to form, and then begin to knead. When the dough is almost ready, add the cooled eggplant, oil, and salt. Continue kneading until the dough is smooth, dry, and elastic.

Brush the dough with the remaining 1 teaspoon oil and let rest, covered with a sheet of plastic wrap, for about 20 minutes.

Cut the dough into small slices and stretch them out by pulling gently as you open your arms, to make them into thin cylinders, the typical shape of breadsticks. You can also stretch the slices of dough by rolling them on a lightly floured work surface using the palms of your hands.

Arrange the breadsticks, about 1 inch apart, on a baking sheet lined with parchment paper. Sprinkle them with a little semolina flour and let rise in a warm place for 30 minutes covered with a sheet of plastic wrap.

Bake in the oven at 375°F (190°C) for 15 minutes, or until golden brown and crispy.

Eggplant Breadsticks "grissini alle melanzane"

Sage Breadsticks

How to make Sage Breadsticks Recipe "grissini alla salvia" - Preparation time: 10 minutes – Cooking time: 15 minutes – Rising time: 50 minutes

4 Servings

Ingredients:
15 sage leaves, finely chopped
3 tbsp. plus 1 tsp. (50 ml) extra-virgin olive oil
8 cups (1 kg) all-purpose flour
2 1/2 tsp. (10 g) fresh yeast, crumbled
2 1/2 cups (600 ml) lukewarm water
1 tbsp. (18 g) salt
semolina flour, as needed

Method:
Combine the sage and 3 tablespoons of the olive oil in a small bowl and set aside.

Put the flour onto a clean work surface and make a well in the center. Dissolve the yeast in the water. Pour the yeast mixture into the well, gradually start incorporating it into the flour mixture until a loose dough starts to form, and then begin to knead. When the dough is almost ready, add the oil with the sage and lastly the salt. Continue kneading until the dough is smooth, dry, and elastic.

Brush the dough with the remaining teaspoon of oil, cover with a sheet of plastic wrap, and let rest for about 20 minutes.

Cut the dough into small slices and stretch them out by pulling gently as you open your arms, to make them into thin cylinders, the typical shape of breadsticks. You can also stretch the slices of dough by rolling them on a lightly floured work surface using the palms of your hands.

Arrange the breadsticks, about 1 inch apart, on a baking sheet lined with parchment paper. Sprinkle them with a little semolina flour and let rise in a warm place for 30 minutes covered with a sheet of plastic wrap.

Bake in the oven at 375°F (190°C) for 15 minutes, or until golden brown and crispy.

Sage Breadsticks

Paprika Breadsticks

How to make Paprika Breadsticks Recipe "grissini alla paprika" - Preparation time: 10 minutes – Cooking time: 15 minutes – Rising time: 50 minutes

10 Servings

Ingredients:
8 cups (1 kg) all-purpose flour
1 heaping tbsp. (8 g) paprika
2 1/2 tsp. (10 g) fresh yeast, crumbled
2 1/2 cups (600 ml) lukewarm water
3 tbsp. plus 1 tsp. (50 ml) extra-virgin olive oil
1 tbsp. (18 g) salt
semolina flour, as needed

Method:
Combine the flour and paprika on a clean work surface and make a well in the center. Dissolve the yeast in the water. Pour the yeast mixture into the well, gradually start incorporating it into the flour mixture until a loose dough starts to form, and then begin to knead. Add 3 tablespoons of the olive oil and the salt and
continue kneading until the dough is smooth, dry, and elastic.

Brush the dough with the remaining teaspoon of oil and let rest, covered with a sheet of plastic wrap, for about 20 minutes.

Cut the dough into small slices and stretch them out by pulling gently as you open your arms, to make them into thin cylinders, the typical shape of breadsticks. You can also stretch the slices of dough by rolling them on a lightly floured work surface using the palms of your hands.

Arrange the breadsticks, about 1 inch apart, on a baking sheet lined with parchment paper. Sprinkle them with a little semolina flour and let rise in a warm place for 30 minutes covered with a sheet of plastic wrap.

Bake in the oven at 375°F (190°C) for 15 minutes, or until golden brown and crispy.

Paprika Breadsticks

Gluten-free Rolls "panini senza glutine"

How to make Gluten-free Rolls Recipe "panini senza glutine" - Preparation time: 10 minutes – Cooking time: 12 minutes – Rising time: 1 hour 10 minutes

10 Servings

Ingredients:
8 cups (1 kg) gluten-free flour mix
2 1/2 cups (600 ml) lukewarm water
2 tbsp. plus 2 tsp. (40 ml) extra-virgin olive oil
3 tbsp. plus 1 tsp. (40 g) fresh yeast, crumbled
1 tbsp. plus 1 tsp. (25 g) salt

Method:
Put the flour onto a clean work surface and make a well in the center. Dissolve the yeast in the water and pour the yeast mixture into the well.

Gradually start incorporating the yeast mixture into the flour until a loose dough starts to form, then add the oil and the salt. Knead the dough until smooth and elastic. Rub the dough with a little oil, cover with plastic wrap, and let it rest for about 10 minutes.

Then make it into small balls by compressing the dough, which should be very soft, in your hands, keeping them wet in the process so the rolls are not too sticky. Alternatively, create the shapes of your choice with a knife or a pastry cutter.

Arrange the rolls, floured and well-spaced, on a baking pan lined with parchment paper, cover them with plastic, and let them rise for an hour until they have doubled in size. Bake in the oven at 350°F (180°C) for about 12 minutes.

Gluten-free Rolls "panini senza glutine"

CornBread Rolls "panini di mais"

How to make CornBread Rolls Recipe "panini di mais" - Preparation time: 30 minutes – Cooking time: 12 minutes – Rising time: 1 hour 10 minutes

10 Servings

Ingredients:
5 1/2 cups (700 g) soft wheat flour
2 1/2 cups (300 g) cornmeal
1/3 cups (550 ml) lukewarm water
1/3 stick (40 g) butter, softened
2 tbsp. plus 2 tsp. (25 g) fresh yeast, crumbled
1 tbsp. plus 1 tsp. (25 g) salt
1 3/4 oz. (50 g) regular whole kernel corn, drained

Method:
Combine the flour and the cornmeal and make a well in the center of the mixture on a clean work surface. Dissolve the yeast into the water and pour the yeast mixture into the well.

Gradually start incorporating the yeast mixture into the flour until a loose dough starts to form, then add the butter and the corn. If the dough is too soft because of the corn, add a couple of tablespoons of flour to make it firmer. Lastly, add the salt and continue to knead until the dough is soft, smooth, and elastic.

Cover the dough with a sheet of plastic wrap and let it rest for about 10 minutes, then form small rolls, each weighing about 1 3/4 ounces (50 g). Sprinkle them with cornmeal.

Arrange the rolls, well-spaced, on a baking pan lined with parchment paper. Cover them with plastic wrap and let them rise for about an hour until they have doubled in size. Bake in the oven at 350°F (180°C) for about 12 minutes.

CornBread Rolls "panini di mais"

Milk Rolls "panini al latte"

How to make Milk Rolls Recipe "panini al latte" - Preparation time: 10 minutes – Cooking time: 20 minutes – Rising time: 1 hour 10 minutes

10 Servings

Ingredients:
8 cups (1 kg) soft wheat flour
2 3/4 cups (650 ml) milk, room temperature
2 tbsp. plus 2 tsp. (25 g) fresh yeast, crumbled
1 tbsp. (15 g) milk powder
1/2 stick (50 g) butter, softened
1 tbsp. plus 1 tsp. (25 g) salt

Method:
Combine the flour and milk powder on a clean work surface and make a well in the center. Dissolve the yeast in the milk at room temperature and pour the yeast mixture into the well.

Gradually start incorporating the yeast mixture into the flour until a loose dough starts to form, then break up the butter with your hands and add it to the mixture. Lastly, add the salt and continue to knead until the dough is soft, smooth, and elastic.

Cover the dough with a sheet of plastic wrap and let it rest for about 10 minutes, then divide it into small balls, each weighing about 1 1/2 ounces (40 g).

Arrange them, floured and well spaced, on a baking pan lined with parchment paper. Cover again with plastic wrap and let them rise for about an hour, then bake at 350-375°F (180-190°C) for 20 minutes.

Chef’s tips:
Brushing the rolls with cream before baking gives them a nice glossy sheen.

Milk Rolls "panini al latte"

Poppy Seed Rolls "panini ai semi di papavero"

How to make Poppy Seed Rolls Recipe "panini ai semi di papavero" - Preparation time: 10 minutes – Cooking time: 12 minutes – Rising time: 1 hour 10 minutes

10 Servings

Ingredients:
8 cups (1 kg) soft wheat flour
2 1/8 cups (500 ml) lukewarm water
7/8 cup (120 g) poppy seeds
1/3 stick (40 g) butter, softened
2 tbsp. plus 2 tsp. (25 g) fresh yeast, crumbled
1 tbsp. plus 1 tsp. (25 g) salt

Method:
Mix half the poppy seeds into the flour. Put the mixture onto a clean work surface and make a well in the center. Dissolve the yeast in the water and pour the yeast mixture into the well.

Gradually start incorporating the yeast mixture into the flour until a loose dough starts to form, then add the softened butter and lastly, the salt. Continue to knead until the dough is soft, smooth, and elastic.

Cover the dough with a sheet of plastic wrap and let it rest for about 10 minutes, then form small rolls, each weighing about an ounce (30 g). Moisten the surface of the rolls with a little water at room temperature and sprinkle with the remaining poppy seeds.

Arrange the rolls, well-spaced, on a baking pan lined with parchment paper, cover with plastic wrap, and let them rise for about an hour until they have doubled in size. Bake in the oven at 350°F (180°C) for about 12 minutes.

Poppy Seed Rolls "panini ai semi di papavero"

Ricotta Rolls "panini alla ricotta"

How to make Ricotta Rolls Recipe "panini alla ricotta" - Preparation time: 10 minutes – Cooking time: 15 minutes – Rising time: 40 minutes

10 Servings

Ingredients:
4 1/4 oz. (120 g) ricotta cheese
8 cups (1 kg) soft wheat flour
2 1/3 cups (550 ml) milk, room temperature
2 tbsp. plus 2 tsp. (25 g) fresh yeast, crumbled
1/2 stick (50 g) butter, softened
2 1/2 tsp. (15 g) salt

Method:
Mash the ricotta with a fork until it is smooth and, preferably, not too wet. Put the flour onto a clean work surface and make a well in the center; mix in the ricotta.

Dissolve the yeast in the milk and pour the yeast mixture into the flour mixture, gradually forming a loose dough. Continue kneading and add the butter; when the dough is almost ready, add the salt. The finished dough should be soft, smooth, and elastic.

Cover the dough with a sheet of plastic wrap and let it rest for about 30 minutes, then form it into small balls, each weighing about 1 3/4 ounces (50 g).

Arrange them, floured and adequately spaced, on a baking pan lined with parchment paper and let them rise, covered with plastic wrap, for about 40 minutes, until they have doubled in size. Bake at 350-375°F (180-190°C) for about 15 minutes.

Chef’s tips:
Ricotta rolls are perfect to serve with shrimp and prawn dishes.

Ricotta Rolls "panini alla ricotta"

Honey Rolls "panini al miele"

How to make Honey Rolls Recipe "panini al miele" - Preparation time: 10 minutes – Cooking time: 15 minutes – Rising time: 1 hour 10 minutes

10 Servings

Ingredients:
8 cups (1 kg) soft wheat flour
2 cups (450 ml) lukewarm water
2 tbsp. plus 2 tsp. (25 g) fresh yeast, crumbled
2/3 cup (200 g) honey
1/3 stick (40 g) butter, softened
1 tbsp. plus 1 tsp. (25 g) salt

Method:
Put the flour onto a clean work surface and make a well in the center. Dissolve the yeast in the water and pour the yeast mixture into the well.

Gradually start incorporating the yeast mixture into the flour until a loose dough starts to form, then add the honey and the butter. Lastly, add the salt and continue to knead until the dough is soft, smooth, and elastic.

Cover the dough with a sheet of plastic wrap and let it rest for about 10 minutes. Then form it into small balls, each weighing about 1 3/4 ounces (50 g), using silicone molds if you wish.

Arrange the balls on a baking pan lined with parchment paper and let them rise, covered with plastic wrap, for about an hour. Bake at 350°F (180°C) for about 15 minutes.

If desired, before baking, drizzle a little honey over the rolls.

Chef’s tips:
Honey rolls are the perfect accompaniment to serve with blue cheeses.

Honey Rolls "panini al miele"

Shallot and sesame seed rolls "panini allo scalogno e semi di sesamo"

How to make shallot and sesame seed rolls Recipe "panini allo scalogno e semi di sesamo" - Preparation time: 10 minutes – Cooking time: 15 minutes – Rising time: 1 hour 10 minutes

10 Servings

Ingredients:
8 cups (1 kg) soft wheat flour
2 tbsp. (20 g) shallots, diced
2 1/2 cups (600 ml) lukewarm water
2 tbsp. plus 2 tsp. (25 g) fresh yeast, ncrumbled
2 tbsp. plus 2 tsp. (40 ml) extra-virgin olive oil
1 tbsp. (18 g) salt
sesame seeds

Method:
Put the flour onto a clean work surface and make a well in the center. Add the shallots. Dissolve the yeast in the water and pour the yeast mixture into the well.

Gradually start incorporating the yeast mixture into the flour until a loose dough starts to form, then add the oil. Lastly, add the salt and knead until the dough is smooth, dry, and elastic.

Cover the dough with a sheet of plastic wrap and let it rest for about 10 minutes; then form it into small balls, each weighing about 1 3/4 ounces (50 g). Moisten them with a little water at room temperature and roll them in the sesame seeds to coat.

Arrange them, floured and properly spaced, on a baking pan lined with parchment paper and let them rise, covered with plastic, for about 1 hour until they have doubled in size. Bake in the oven at 350-375°F (180-190°C) for about 15 minutes.

Shallot and sesame seed rolls "panini allo scalogno e semi di sesamo"

Dill Rolls "panini all'aneto"

How to make Dill Rolls Recipe "panini all'aneto" - Preparation time: 15 minutes – Cooking time: 20 minutes – Rising time: 1 hour 10 minutes

10 Servings

Ingredients:
8 cups (1 kg) soft wheat flour
10 dill sprigs
2 1/2 cups (600 ml) lukewarm water
2 2/3 tbsp. (25 g) fresh yeast, crumbled
1/2 stick (50 g) butter, softened
1 tbsp. (18 g) salt

Method:
Wash and dry the dill, chop it finely and mix it into the butter to make a soft, firm cream. Put the flour onto a clean work surface and make a well in the center. Dissolve the yeast in the water and pour the yeast mixture into the well.

Gradually start incorporating the yeast mixture into the flour until a loose dough starts to form, then add the butter with the dill and, when the dough is almost ready, add the salt. Knead until the dough is smooth, dry, and elastic.

Cover the dough with a sheet of plastic wrap and let it rest for about 10 minutes, then break it into small balls, each weighing about 1 3/4 ounces (50 g).

Arrange them, floured and properly spaced, on a baking pan lined with parchment paper. Let them rise, covered with plastic wrap, for about 1 hour until they have doubled in size. Bake in the oven at 350-375°F (180-190°C) for about 15 minutes.

Chef’s tips:
When you prepare bread that is enriched with special flavors, make sure the individual rolls never exceed 1 3/4 ounces (50 g) in weight. They are intended to be an elegant accompaniment at the table, and they are meant to be small.

Dill Rolls "panini all'aneto"

Basil Rolls "panini al basilico"

How to make Basil Rolls Recipe "panini al basilico" - Preparation time: 10 minutes – Cooking time: 15 minutes – Rising time: 1 hour 10 minutes

10 Servings

Ingredients:
8 cups (1 kg) soft wheat flour
25 basil leaves, torn into small shreds
2 1/2 cups (600 ml) lukewarm water
2 2/3 tbsp. (25 g) fresh yeast, crumbled
1/2 stick (50 g) butter, softened
1 tbsp. (18 g) salt

Method:
Mix the basil leaves into the flour. Put the flour and basil onto a clean work surface and make a well in the center.

Dissolve the yeast in the water and pour the yeast mixture into the well. Gradually start incorporating the yeast mixture into the flour until a loose dough starts to form, then add the butter and the salt. Knead the dough until smooth and elastic.

Cover the dough with a sheet of plastic wrap and let it rest for about 10 minutes, then form it into small balls, each weighing about 1 3/4 ounces (50 g).

Arrange them, floured and properly spaced, on a baking pan lined with parchment paper and let them rise, covered with plastic wrap, for about 1 hour until they have doubled in size. Bake in the oven at 350-375°F (180-190°C) for about 15 minutes.

Did you know that...
Basil has been well known since antiquity, not only for its aroma, but also for its medicinal properties. Pliny the Elder, for example, recommended it as an antidepressant for its power to “expel melancholic vapors from the heart.”

Basil Rolls "panini al basilico"

Green and Black Olive Rolls "panini alle olive verdi e nere"

How to make Green and Black Olive Rolls Recipe "panini alle olive verdi e nere" - Preparation time: 10 minutes – Cooking time: 12 minutes – Rising time: 1 hour 10 minutes

10 Servings

Ingredients:
8 cups (1 kg) all-purpose flour
2 tbsp. plus 2 tsp. (25 g) fresh yeast, crumbled
2 1/3 cups (550 ml) lukewarm water
2 tbsp. plus 2 tsp. (40 ml) extra-virgin olive oil
3 1/2 oz. (100 g) green and black olives, pitted and coarsely chopped
1 tbsp. plus 1 tsp. (25 g) salt

Method:
Put the flour onto a clean work surface and make a well in the center. Dissolve the yeast in the water. Pour the yeast mixture into the well, and gradually start incorporating it into the flour a little at a time until a loose dough starts to form, then add the oil, olives, and a little flour to absorb the oil from the olives.
Lastly, add the salt and continue to knead until the dough is soft, well blended, and elastic.

Cover the dough with a lightly greased sheet of plastic wrap and let rest for about 10 minutes, then form into small rolls, each weighing about 1 3/4 ounces (50 g).

Arrange the rolls, floured and properly spaced, in a baking pan lined with parchment paper. Let rise, covered with plastic wrap, until doubled in size, about 1 hour.

Bake in the oven at 350°F (180°C) for 12 minutes, or until golden brown.

Chef’s tips:
Brush the puff bread rolls with beaten egg before baking so they turn golden on top.

Green and Black Olive Rolls "panini alle olive verdi e nere"

Mixed Seed Rolls "panini ai semi vari"

How to make Mixed Seed Rolls Recipe "panini ai semi vari" - Preparation time: 10 minutes – Cooking time: 12 minutes – Rising time: 1 hour 10 minutes

10 Servings

Ingredients:
8 cups (1 kg) all-purpose flour
2 tbsp. plus 2 tsp. (25 g) fresh yeast, crumbled
2 cups plus 2 tbsp. (500 ml) milk, at room temperature
1/3 stick (40 g) unsalted butter, softened
1 tbsp. plus 1 tsp. (25 g) salt
poppy seeds, cumin seeds, sunflower seeds, and/or sesame seeds to decorate

Method:
Put the flour onto a clean work surface and make a well in the center. Dissolve the yeast in the milk.

Pour the yeast mixture into the well, and gradually start incorporating it into the flour a little at a time until a soft dough starts to form, then add the butter and lastly, the salt. Continue to knead the dough until it is soft, well blended, and elastic.

Cover the dough with a lightly greased sheet of plastic wrap and let rest for about 10 minutes, then form into small rolls, each weighing about 1 ounce (30 g). Moisten the surface of the rolls with a little water and coat with the seeds of your choice.

Arrange the rolls, well spaced, in a baking pan lined with parchment paper and let rise, covered with plastic wrap, until doubled in size, about 1 hour.

Bake in the oven at 350°F (180°C) for 12 minutes, or until golden brown.

Mixed Seed Rolls "panini ai semi vari"

Parmigiano-Reggiano cheese Rolls

How to make Parmigiano-Reggiano cheese Rolls Recipe "panini al parmigiano" - Preparation time: 10 minutes – Cooking time: 15 minutes – Rising time: 1 hour 10 minutes

10 Servings

Ingredients:
8 cups (1 kg) all-purpose flour
5 1/4 oz. (150 g) fresh grated Parmigiano-Reggiano cheese
2 tbsp. plus 2 tsp. (25 g) fresh yeast, crumbled
2 cups plus 2 tsp. (500 ml) lukewarm milk
1/3 stick (40 g) unsalted butter, softened
1 tbsp. plus 1 tsp. (25 g) salt

Method:
Put the flour onto a clean work surface and make a well in the center. Mix in the Parmigiano-Reggiano cheese. Dissolve the yeast in the milk, pour it into the flour mixture, and begin to knead. When the dough begins to form, add the butter and lastly, the salt. Continue to knead until the dough is soft, smooth, and elastic.

Cover the dough with a sheet of lightly greased plastic wrap, let rest for about 10 minutes, and then form into small rolls, each weighing about 1 3/4 ounces (50 g).

Arrange the rolls, floured and properly spaced, in a baking pan lined with parchment paper. Let rise, covered with plastic wrap, until doubled in size, about 1 hour.

Before baking, sprinkle the surface of the rolls with a little Parmigiano-Reggiano cheese. Bake at 350°F (180°C) for 15 minutes, or until golden brown.

Parmigiano-Reggiano cheese Rolls

Tomato Paste Rolls "panini al concentrato di pomodoro"

How to make Tomato Paste Rolls Recipe "panini al concentrato di pomodoro" - Preparation time: 1 hour – Cooking time: 15 minutes – Rising time: 1 hour 10 minutes

10 Servings

Ingredients:
3 1/2 oz. (100 g) potatoes, peeled
8 cups (1 kg) all-purpose flour
6 tbsp. (100 g) tomato paste
2 tbsp. plus 2 tsp. (25 g) fresh yeast, crumbled
2 1/2 cups (600 ml) lukewarm water
1/2 stick (50 g) unsalted butter, softened
1 tbsp. (18 g) salt

Method:
Put the potatoes in a saucepan and cover with cold water. Bring to a boil and cook until very tender, 15 to 20 minutes. Drain the potatoes, let cool slightly, and then mash them to obtain a puree. Let cool.

Put the flour onto a clean work surface and make a well in the center. Mix in the tomato paste. Dissolve the yeast in the water, pour it into the flour mixture, and begin to knead. Add the cooled potato puree, then add the butter and salt. Continue to knead until the dough is soft, smooth, and elastic.

Cover the dough with a lightly greased sheet of plastic wrap and let rest for about 30 minutes, then form into small rolls, each weighing about 1 3/4 ounces (50 g).

Arrange the rolls, properly spaced, in a baking pan lined with parchment paper. Let rise, covered with plastic wrap, until doubled in size, about 40 minutes.

Bake at 375°F (190°C) for 15 minutes, or until golden brown.

Chef’s tips:
Tomato bread rolls are excellent served with burrata, a fresh, buttery cheese of mozzarella curds and cream that’s traditional in Puglia. It’s becoming available at cheese shops throughout the U.S.

Tomato Paste Rolls "panini al concentrato di pomodoro"

Yogurt Rolls "panini allo yogurt"

How to make Yogurt Rolls Recipe "panini allo yogurt" - Preparation time: 10 minutes – Cooking time: 15 minutes – Rising time: 1 hour 10 minutes

4 Servings

Ingredients:
8 cups (1 kg) all-purpose flour
2 tbsp. plus 1 tsp. (25 g) fresh yeast, crumbled
1 1/4 cups (300 ml) lukewarm milk
1 cup (250 g) yogurt, low or full fat, plain or flavor of your choice
1/3 stick (40 g) unsalted butter, softened
1 tbsp. plus 1 tsp. (25 g) salt

Method:
Put the flour onto a clean work surface and make a well in the center. Dissolve the yeast in the milk.

Pour the yeast mixture into the well, gradually start incorporating it into the flour a little at a time, until a loose dough begins to form, then add the yogurt. Once it’s mixed in, add the butter. Lastly, add the salt and continue kneading until the dough is soft, smooth, and elastic.

Cover the dough with a lightly greased sheet of plastic wrap, let rest for about 10 minutes, and then divide it into small pieces, each weighing about 1 1/2 ounces (40 g). Shape the dough into rolls, or place the pieces into small molds.

Let the dough rest, covered with plastic wrap, until doubled in size, about 1 hour. Bake in the oven at 350°F (170°C) for 15 minutes, or until golden brown.

Chef’s tips:
Enjoy these yogurt rolls for breakfast, along with homemade jams.

Yogurt Rolls "panini allo yogurt"

Potato Loaf "filoncini alle patate"

How to make Potato Loaf Recipe "filoncini alle patate" - Preparation time: 1 hour – Cooking time: 20 minutes – Rising time: 1 hour 10 minutes

10 Servings:

Ingredients:
14 oz. (400 g) potatoes
8 cups (1 kg) all-purpose flour
2 tbsp. plus 2 tsp. (25 g) fresh yeast, crumbled
2 1/3 cups (550 ml) lukewarm water
1/3 stick (40 g) unsalted butter, softened
1 tbsp. plus 1 tsp. (25 g) salt

Method:
Put the potatoes in a saucepan and cover with cold water. Bring to a boil and cook until just tender, about 15 minutes. Drain the potatoes, then peel and dice them into 1/3-inch (1-cm) cubes.

Put the flour onto a clean work surface and make a well in the center. Dissolve the yeast in the water. Pour the yeast mixture into the well, and gradually start incorporating it into the flour a little at a time, until a loose dough begins to form, then add nthe butter and the potatoes. Lastly, add the salt and continue kneading until the dough is soft, smooth, and elastic.

Cover the dough with a lightly greased sheet of plastic wrap and let rest for about 10 minutes, then divide it into pieces, each weighing about 1 3/4 ounces (50 g). Roll each piece into a rope and bend each into the shape of a horseshoe.

Arrange the horseshoes, floured and well spaced, on a baking pan lined with parchment paper. Let rise in a warm place until doubled in size, about 1 hour.

Make a couple of deep surface incisions around the bends of the horseshoes, and bake in the oven at 350°F (180°C) for 20 minutes, or until golden brown.

Potato Loaf "filoncini alle patate"

Lemon Zest Loaves "pagnotte alla scorza di limone"

How to make Lemon Zest Loaves Recipe "pagnotte alla scorza di limone" - Preparation time: 15 minutes – Cooking time: 20 minutes – Rising time: 1 hour 10 minutes

10 Servings

Ingredients:
Zest of 3 lemons, julienned or grated for a stronger flavor
2 tbsp. plus 2 tsp. (40 ml) extra-virgin olive oil
8 cups (1 kg) all-purpose flour
2 tbsp. plus 2 tsp. (25 g) fresh yeast, crumbled
2 1/3 cups (550 ml) lukewarm water
1 tbsp. plus 1 tsp. (25 g) salt

Method:
Combine the lemon zest and the oil in small bowl and set aside for at least 1 hour.

Put the flour onto a clean work surface and make a well in the center. Dissolve the yeast in the water. Pour the yeast mixture into the well, and gradually start incorporating it into the flour a little at a time. When the dough begins to take shape, add the oil flavored with the lemon zest. Lastly, add the salt and continue
kneading until the dough is soft, smooth, and elastic.

Cover the dough with a lightly greased sheet of plastic wrap and let rest for about 10 minutes. Divide the dough into pieces, each weighing about 7 ounces (200 g). Shape the pieces into loaves.

Arrange them on a baking pan lined with parchment paper and let rise, covered with lightly greased plastic wrap, until doubled in size, about 1 hour.

Bake in the oven at 350°F (180°C) for 20 minutes, or until golden brown.

Lemon Zest Loaves "pagnotte alla scorza di limone"

Sliced White Bread

How to make Sliced White Bread Recipe "pane bianco in cassetta" - Preparation time: 10 minutes – Cooking time: 1 hour – Rising time: 1 hour 10 minutes

10 Servings

Ingredients:
8 cups (1 kg) all-purpose flour
2 tbsp. plus 2 tsp. (25 g) fresh yeast, crumbled
2 2/3 cups (630 ml) water (85–95°F [30–35°C])
1/2 stick (50 g) unsalted butter, softened
1 tbsp. plus 1 tsp. (25 g) salt

Method:
Put the flour onto a clean work surface and make a well in the center. Dissolve the yeast in the water.

Pour the yeast into the well, and gradually start incorporating it into the flour a little at a time until a soft dough starts to form, then add the butter and the salt. Continue to knead until the dough is soft, smooth, and elastic.

Let the dough rest, covered with a lightly greased sheet of plastic wrap, for about 10 minutes. Place the dough in a pullman loaf pan with a lid (pain de mie), filling it no more than halfway. Do not close the pan completely, but leave a small opening so you can check the dough rising. This will take about 1 hour.

When the dough touches the lid of the pan, close it completely and bake for about 40 minutes at 425°F (220°C).

Remove the pan from the oven and remove the bread from the pan. Put the loaf back into the oven, directly on the rack, to finish baking for at least 20 minutes. To test for doneness, prick the bread with a toothpick. If it comes out clean, remove it from the oven. Set the loaf on a wire rack to cool.

Sliced White Bread

Gluten-free Chili Loaves

How to make Gluten-free Chili Loaves Recipe "cassettini al peperoncino senza glutine" - Preparation time: 10 minutes – Cooking time: 12 minutes – Rising time: 1 hour 10 minutes

10 Servings

Ingredients:
8 1/5 cups (1 kg) gluten-free flour mix
2 1/2 cups (600 ml) lukewarm water
3 tbsp. (40 ml) extra-virgin olive oil
3 1/3 tbsp. (40 g) fresh yeast, crumbled
1 tbsp. plus 1 tsp. (25 g) salt
1 tbsp. plus 1 tsp. (10 g) chili powder

Method:
Put the flour onto a clean work surface and make a well in the center. Dissolve the yeast in the water and pour the yeast mixture into the well.

Gradually start incorporating the yeast mixture into the flour until a loose dough starts to form, then add the oil followed by the salt and the chili powder. Knead the dough until smooth and elastic.

Cover the dough with a sheet of plastic wrap, let it rest for about 10 minutes, then transfer it into molds for bread loaves, filling them only halfway.

Let the dough rise in the molds for an hour, covered with plastic, until it has doubled in size, then bake in the oven at 355°F (180°C) for about 12 minutes.

Gluten-free Chili Loaves

Parmigiano Reggiano cheese Buns "girandole al parmigiano"

How to make Parmigiano Reggiano cheese Buns Recipe "girandole al parmigiano" - Preparation time: 1 hour – Cooking time: 20 minutes – Rising time: 1 hour 30 minutes

4 Servings

for the dough:
4 cups (500 g) soft wheat flour
1 egg, room temperature
1 2/3 tbsp. sugar
1 2/3 tbsp. (20 g) fresh yeast, crumbled
1 cup (250 ml) lukewarm water
2 tsp. (12 g) salt
1/4 stick (25 g) butter

For the filling:
1 egg, beaten
2 1/8 oz. (60 g) Parmigiano-Reggiano cheese, grated

Method:
Put the flour onto a clean work surface and make a well in the center. Dissolve the yeast in the water. Add the sugar and egg to the well; and, little by little, pour the yeast mixture into the well.

Gradually start incorporating the flour into the wet ingredients until a loose dough starts to form, then add the softened butter and lastly, the salt. Continue to knead until the dough is soft, smooth, and elastic.

Cover the dough with a sheet of plastic wrap and let it rise for about 30 minutes in a warm, humid place.

Turn the dough out onto a floured work surface and, with a rolling pin, roll it out to a thickness of about 1/8 inch (3 mm). Brush the surface with some of the beaten egg and cover with the grated Parmigiano-Reggiano cheese. Roll the sheet of pastry into a rope and cut it into 3/4-inch (2 cm) long pieces.

Place the pieces on a baking pan greased with butter and let them rise again until they double in size (it will take about another hour).

Brush the surface of the whirls with the rest of the beaten egg and bake in the oven at 390-430°F (200-220°C) for about 20 minutes.

Parmigiano Reggiano cheese Buns "girandole al parmigiano"

Carrot Bread Squares "quadrotti alla carota"

How to make Carrot Bread Squares Recipe "quadrotti alla carota" - Preparation time: 15 minutes – Cooking time: 20 minutes – Rising time: 1 hour 10 minutes

10 Servings

Ingredients:
8 cups (1 kg) soft wheat flour
2 1/8 cups (500 ml) lukewarm water
2 2/3 tbsp. (25 g) fresh yeast, crumbled
10 1/2 oz. (300 g) carrots, coarsely grated
1/3 stick (40 g) butter, softened
1 tbsp. plus 1 tsp. (25 g) salt

Method:
Put the flour onto a clean work surface and make a well in the center. Dissolve the yeast in the water and pour the yeast mixture into the well.

Gradually start incorporating the yeast mixture into the flour until a loose dough starts to form, then add the softened butter and the grated carrots. Lastly, add the salt and continue to knead until the dough is soft, smooth, and elastic.

Cover the dough with a sheet of plastic wrap, let it rest for about 10 minutes, and then cut out little squares, each weighing about 1 3/4 ounces (50 g).

Arrange the squares, floured and well-spaced, on a baking pan lined with parchment paper and let them rise, covered with plastic wrap, for about 1 hour until they have doubled in size. Bake in the oven at 350°F (180°C) for about 20 minutes.

Carrot Bread Squares "quadrotti alla carota"

Bread Squares with Peppers "quadretti ai peperoni"

How to make Bread Squares with Peppers Recipe "quadretti ai peperoni" - Preparation time: 30 minutes – Cooking time: 20 minutes – Rising time: 1 hour 10 minutes

10 Servings

Ingredients:
8 cups (1 kg) soft wheat flour
2 1/8 cups (500 ml) lukewarm water
2 2/3 tbsp. (25 g) fresh yeast, crumbled
3 1/2 oz. (100 g) bell peppers
1 1/3 tbsp. (25 g) salt

Method:
Wash the peppers and bake them in the oven at 390°F (200°C) for 15 to 20 minutes. Peel them and remove the seeds; cut the peppers into strips and let them cool.

Put the flour onto a clean work surface and make a well in the center. Dissolve the yeast in the water and pour the yeast mixture into the well. Gradually start incorporating the yeast mixture into the flour until a loose dough starts to form, then add the softened butter and some of the baked pepper strips, preferably of different colors. If the dough is too soft, add a little flour. Lastly, add the salt and continue to knead until the dough is soft, smooth, and elastic.

Cover the dough with plastic wrap and let it rest for about 10 minutes, then cut it into squares, each weighing about 1 3/4 ounces (50 g). Place two pepper strips, crossed over each other, on top of each square.

Arrange the bread squares, floured and well-spaced, on a baking pan lined with parchment paper and let them rise, covered with plastic, for about 1 hour until they have doubled in size.

Bake in the oven at 350°F (180°C) for about 20 minutes.

Chef’s tips:
You can enhance the flavor and the fragrance of the bread squares with a sprinkling of cumin seeds.

Bread Squares with Peppers "quadretti ai peperoni"

Asparagus Loaf "filoncini agli asparagi"

How to make Asparagus Loaf Recipe "filoncini agli asparagi" - Preparation time: 20 minutes – Cooking time: 20 minutes – Rising time: 1 hour 10 minutes

4 Servings

Ingredients:
8 cups (1 kg) soft wheat flour
2 1/8 cups (500 ml) lukewarm water
2 2/3 tbsp. (25 g) fresh yeast, crumbled
1 lb. (500 g) asparagus, trimmed, lightly steamed, and chopped
1/3 stick (40 g) butter, softened
1 1/3 tbsp. (25 g) salt

Method:
Put the flour onto a clean work surface and make a well in the center. Dissolve the yeast in the water and pour the yeast mixture into the well.

Gradually start incorporating the yeast mixture into the flour until a loose dough starts to form, then add the softened butter and the cooked asparagus. Lastly, add the salt and continue to knead until the dough is soft, smooth, and elastic.

Cover the dough with a sheet of plastic and let it rest for about 10 minutes. Then divide it into pieces, each weighing about 2 ounces (60 g), and make it into ropes.

Arrange them, floured and well-spaced, on a baking pan lined with parchment paper and let them rise, covered with plastic, for about 1 hour until they have doubled in size.

Make deep surface incisions along the length of the ropes and bake them in the oven at 350°F (180°C) for about 20 minutes.

Asparagus Loaf "filoncini agli asparagi"

Marjoram Braids "treccine alla maggiorana"

How to make Marjoram Braids Recipe "treccine alla maggiorana" - Preparation time: 15 minutes – Cooking time: 15 minutes – Rising time: 1 hour 10 minutes

10 Servings

Ingredients:
8 cups (1 kg) soft wheat flour
20 sprigs fresh marjoram or 1/3 cup (10 g) dried marjoram
2 1/2 cups (600 ml) lukewarm water
2 2/3 tbsp. (25 g) fresh yeast, crumbled
1/2 stick (50 g) butter, softened
1 tbsp. (18 g) salt

Method:
If you are using fresh marjoram, wash, dry and pluck the leaves from the stems. Use only the leaves and tear them into small pieces with your fingers. Add them to the butter and mix together to make a soft but firm cream.

If you are using dried marjoram, on the other hand, add it directly to the flour.

Put the flour onto a clean work surface and make a well in the center. Dissolve the yeast in the water and pour the yeast mixture into the well. Gradually start incorporating the yeast mixture into the flour until a loose dough starts to form, then add the softened butter and, when the dough is almost ready, add the salt and knead until the dough is smooth, dry, and elastic.

Cover the dough with plastic wrap and let it rest for about 10 minutes, then form it into ropes, each weighing about 1 3/4 ounces (50 g). Take three ropes and make them into a classic braid.

Arrange the braids, floured and properly spaced, on a baking pan lined with parchment paper and let them rise, covered with a plastic sheet, for about 1 hour until they have doubled in size.

Bake in the oven at 350-375°F (180-190°C) for about 15 minutes.

Marjoram Braids "treccine alla maggiorana"

Leek Baguettes "filoni ai porri"

How to make Leek Baguettes Recipe "filoni ai porri" - Preparation time: 20 minutes – Cooking time: 20 minutes – Rising time: 1 hour 10 minutes

4 Servings

Ingredients:
3 medium leeks, rinsed well and thinly sliced (white and light green parts)
8 cups (1 kg) all-purpose flour
2 tbsp. plus 2 tsp. (25 g) fresh yeast, crumbled
2 cups plus 2 tbsp. (500 ml) lukewarm water
1 cup (250 ml) white wine or beer (optional)
1/3 stick (40 g) unsalted butter, softened
1 tbsp. plus 1 tsp. (25 g) salt

Method:
Sauté the leeks lightly in a little butter and, if you wish, add a little white wine or beer and let it evaporate.

Put the flour onto a clean work surface and make a well in the center. Dissolve the yeast in the water. Pour the yeast mixture into the well, and gradually start incorporating it into the flour a little at a time until a loose dough begins to form, then add the butter and the leeks. Lastly, add the salt and continue kneading
until the dough is soft, smooth, and elastic.

Cover the dough with a lightly greased sheet of plastic wrap and let rest for about 10 minutes, then divide it into pieces, each weighing about 7 ounces (200 g). Form the ropes into leek shapes.

Arrange the leek-shaped loaves, floured and well spaced, on a baking pan lined with parchment paper and let them rise, covered with lightly greased plastic wrap, until they have doubled in size, about 1 hour.

Make deep surface incisions along the lengths of the loaves, and bake in the oven at 350°F (180°C) for 20 minutes, or until golden brown.

Leek Baguettes "filoni ai porri"

Whole Wheat Oat Loaves "filoncini integrali ai fiocchi di avena"

How to make Whole-Wheat Oat Loaves Recipe "filoncini integrali ai fiocchi di avena" - Preparation time: 10 minutes – Cooking time: 15 minutes – Rising time: 1 hour 10 minutes

10 Servings

Ingredients:
4 3/4 cups (600 g) all-purpose flour
3 1/3 cups (400 g) whole-wheat flour
3 tbsp. (30 g) fresh yeast, crumbled
2 1/2 cups (600 ml) lukewarm water
1/3 stick (40 g) unsalted butter, softened
1/4 cup (21 g) old-fashioned oats, plus more as needed
1 tbsp. plus 1 tsp. (25 g) salt

Method:
Combine both of the flours in a large bowl and make a well in the center. Dissolve the yeast in the water. Pour the yeast mixture into the well, gradually start incorporating it into the flour, and begin to knead until a loose dough starts to form, then add the butter, oats, and salt. Continue to knead until the dough is soft, well blended, and elastic.

Cover the dough with a sheet of lightly greased plastic wrap and let rest for about 10 minutes. Form the dough into small loaves, each weighing about 3 1/2 ounces (100 g). Moisten the surface of the loaves with a little water and sprinkle with more oats.

Arrange the loaves, well spaced, on a baking pan lined with parchment paper and let rise, covered with plastic wrap, until they have doubled in size, about 1 hour.

Bake in the oven at 350°F (180°C) for 15 minutes, or until golden brown and the bottom sounds hollow when tapped.

Whole Wheat Oat Loaves "filoncini integrali ai fiocchi di avena"

Ciabatta Loaf "ciabatta integrale"

How to make Ciabatta Loaf Recipe "ciabatta integrale" - Preparation time: 10 minutes – Cooking time: 25 minutes – Rising time: 1 hour 10 minutes

10 Servings

Ingredients:
4 cups (500 g) all-purpose flour
4 cups (500 g) whole-wheat flour
2 tbsp. (25 g) fresh yeast, crumbled
3 1/4 cups (750 ml) lukewarm water
2 tbsp. plus 2 tsp. (40 ml) extra-virgin olive oil
1 tbsp. plus 1 tsp. (25 g) salt

Method:
Combine both of the flours in a large bowl and make a well in the center. Dissolve the yeast in the water. Pour the yeast mixture into the well, and gradually start incorporating it into the flour. The dough will be soft and sticky, but don’t worry, this is typical of ciabatta. When the dough starts to dry a little, add the oil and lastly, the salt. Keep on kneading until the dough is soft, well blended, and elastic and comes away from the inside of the bowl easily. Do not add flour, even though the dough seems to be extremely soft.

Sprinkle a little flour on the dough and let it rest, covered with a sheet of plastic wrap, for about 10 minutes. Then cut up the dough into pieces of about 5 to 7 ounces (150 to 200 g), flattening each one lightly with your fingers into the shape of a ciabatta (Italian for slipper).

Sprinkle generously with whole-wheat flour to give the bread its typical rustic color and taste when cooked, and arrange the pieces of dough on a baking pan lined with parchment paper.

Let the dough rise, covered with a sheet of plastic wrap, until it has doubled in size, about 1 hour.

Bake in the oven at 340°F (170°C) for 25 minutes, or until golden brown and the bottom sounds hollow when tapped.

Ciabatta Loaf "ciabatta integrale"