ITALIAN PAGNOTTA

This is the hard-crusted bread of Italy. Good to eat with cheese; toast well, too 

YOU WILL NEED : 

• 15g ( oz ) compressed yeast 

• ½ cup lukewarm water 

• ½ teaspoon sugar 

• 3 cups plain flour 

• 1 teaspoon salt 

• 1 tablespoon oll 

• 1 cup lukewarm water, extra plain flour 

ITALIAN PAGNOTTA RECIPE:

Crumble the yeast into the basin, add ½ cup warm water, sprinkle sugar into the water cover, and stand in a warm place for 15 to 20 minutes or until the mixture is slightly foamy. Sift flour and salt into a large china or glass basin, make well in the center, and pour in yeast mixture, oil, and extra water. Mix with a hand, squeezing dough well, until the dough starts to leave the side of the basin. 

Place dough in a plastic bag. seal with a rubber band, and stand in a warm place for about 30 minutes or until the dough has doubled in bulk.

Turn dough onto a lightly floured surface, and knead well for about 5 minutes, using as little flour as possible. 

Shape into a round, and place on a lightly greased oven tray . dust top thickly with extra flour, slash top as shown; make a cut about 2.5cm ( 1in ) deep. Put dough in a cold oven, and turn to moderately hot. bake for 45 minutes.

Also Read: ITALIAN  SICILIAN CREAMS