diff options
Diffstat (limited to 'content/italian-bread.md')
| -rw-r--r-- | content/italian-bread.md | 30 |
1 files changed, 0 insertions, 30 deletions
diff --git a/content/italian-bread.md b/content/italian-bread.md deleted file mode 100644 index 2f5e121..0000000 --- a/content/italian-bread.md +++ /dev/null @@ -1,30 +0,0 @@ ---- -title: "Italian Bread" -date: 2021-04-06 -tags: ['bread', 'italian', 'fasting'] -author: "km3000" ---- - -- ⏲️ Prep time: 2.5 - 3.25 hr -- 🍳 Cook time: 25-30 min - -## Ingredients - -- 600g or 5 cups bread flour (or all-purpose if not available) -- 1 packet (appr. 2 1/4 tsp or 7g) active dry yeast -- olive oil for greasing - -## Directions - -1. Follow directions on the packet to activate yeast in a bowl large enough for mixing the dough -2. Add enough water for a total of 400g or 1 3/4 cups (i.e. add 400g minus however much water was used to activate the yeast) -3. Optionally add 12g or 2 tsp salt (Unsalted bread is normal in Central Italy, but it's an acquired taste) -3. Slowly mix in flour until it forms a dough that will be easy to work with and not overly sticky. Make sure there are no wet or dry pockets in the dough. -4. Cover and let rest for 15 minutes. -5. Knead the dough and let it rise covered for 1 hour in a warm place until doubled in size. -6. Split the dough in half and shape it into two loaves. Make sure the seams are at the bottom. -7. Place the loaves on a lightly greased baking sheet and let it rise covered for 1 hour in a warm place until doubled in size. -8. Make sure the oven is preheated to 200°C (400°F) before the resting period is over. -9. Score the loaves and place the baking sheet in the oven. -10. Bake for 25-30 minutes. -11. Let cool for 15 minutes before serving. |