Minnesota Food Lover

This Italian bread recipe is in the Making Bread at Home cookbook by Jane Mason.  I have no idea how to pronounce the name, but I really enjoyed the bread.  The last couple attempts making bread were not successful for me.  I was going to give it up and find a good bakery, but I had just bought a jar of yeast.  I can’t be wasteful so I searched for a recipe that wasn’t too far over my head and came across this one.

I changed a few minor things that didn’t seem to change the outcome.  I added about a teaspoon of honey for the yeast to work with and I sprinkled the pan with wheat germ instead of bran.  The bread is more oblong that round, but if I had used a smaller pan it probably would be higher.  I loved the texture and flavor both fresh and toasted. 

pane di Genzano
Makes 1 large loaf

400 g. or 3 1/4 c bread flour
100 g. or 3/4 c whole wheat flour
1 1/4 t. instant yeast or 1 1/2 t dry yeast
2 t. sugar or honey (optional)
1 1/2 c water, warmed between 1070-1100F
2 1/2 t. salt- I would recommend cutting that back to 1 1/2-2 t. salt
Bran or wheat germ for dusting the pan

If you are using instant yeast, mix all of the ingredients and kneed for 10 minutes.

If you are using dry yeast, put the flour in the mixing bowl and make a well in the middle.  Sprinkle the yeast around the well.  Add 1/2 cup of the warm water mixed with the honey or sugar (if using) in the well.  Cover and let rest for 15 minutes.  The yeast should have dissolved leaving a sludge look on the top.  Add the rest of the ingredients (water and salt) and mix together.  Knead the dough for 10 minutes.

Put the dough back in the bowl and cover plastic or a tea towel.  Let the dough rest and rise for 2 hours. 

Grease and dust with bran or wheat germ a 9 inch pie dish.  After the dough has rested, lightly flour a flat surface, your hands and a dough scraper.  Gently scrap the dough out of the bowl and on the flat surface.  Shape the dough into a loose round and pop it in the prepared pie dish.  Cover and let rest for 1-2 hours until it is doubled in size.

Preheat the oven to 450⁰F and bake for 35 minutes.  Check for doneness by taping the bottom and hearing a hollow sound or check the temperature.  The temperature should read 190⁰F in the middle of the loaf. This bread is so good toasted.

Next up – Hamburger Buns!