This is another excellent bread recipe from the brilliant Gino D’Acampo Italian home baking book. I decided to make these on Saturday morning. They’re quite easy to do, it’s just the time waiting for the dough to rise that can drag a little.
The recipe makes 10 but I didn’t need that many so I halved it. I’ve given the amount to make 10 as per the original recipe though.
450g of plain flour, plus extra for dusting.
2 teaspoons of salt
10g fast acting, dried yeast
150ml full-fat milk, warm. Plus extra for glazing
150ml warm water
Olive oil for brushing
Brush two baking trays with oil.
Sift the flour into a large bowl, mix in the salt and yeast.
Make a well in the centre. Pour in the warm milk and water and combine all the ingredients to make a soft dough.
Lightly knead the dough in the bowl. Cover with cling film and leave to rise in a warm place for an hour.
Turn out the dough onto a floured surface and punch down. Divide into 10 equal pieces, knead each one lightly and shape into balls. Use a rolling pin to make flat rounds about 9cms across.
Place the rolls on the baking trays, spaced well apart, and cover with cling film. Leave to rise in a warm place for 30 minutes.
Per-heat the oven to 200.
Gently press down in the centre of each roll to even out air bubbles. Glaze the tops with milk and dust with flour.
Bake in the middle of the oven for 18 minutes.
Dust with more flour and leave to cool on a wire rack.
These really are delicious – slightly crunchy on the outside and light and slightly chewy on the inside. I’m always amazed by the bread recipes in this book – they all seem to contain basically the same ingredients, and be made in more or less the same way, and yet all the breads that I’ve made from it, all have their own distinct flavours and textures.