Get inspired
Bread making needs time and patience. Waiting time is often long and it’s of highly importance for the good result of our bread. I particularly like to make bread as it’s a type of dough which leaves free space to your fancy, you can use any kind of mould or if you’re more like an artist type you can model it any shape you want. This is one of the many recipes for white bread which is good with the big variety of ham and salami we have for lunch at Easter in Tuscany.
This year I added some sheep to the traditional rabbits.
500g flour
15g yeast
300ml lukewarm water
60ml lukewarm milk
a pinch of salt
Put yeast and 150ml lukewarm water in a small bowl and mix until dissolved, then add remaining lukewarm water Sieve flour and salt in a large bowl and make a well in the centre. Make a small dough using your hands Rest 20 minutes or until mixture resembles a creamy foam. Put small dough back into large bowl and pour in the lukewarm milk. Bring the dough together. Turn dough onto floured surface and knead for about 10 minutes until it looks smoothy and silky. Sit the dough in a clean, lightly oiled large bowl. Cover with cling film and a tea towel and put it somewhere warm for it to rise for an hour and fifteen minutes. It should double in size. Now knock back the dough, knead the dough again for a couple of minutes. Roll dough to 18cm x 35cm rectangle, roll up from short side like a Swiss roll, place on greased moulds. Cover with oiled cling film and stand in warm place for further 30 minutes. Remove cling film, cut a diagonal slash across top, dust with flour. Stand 15 minutes, then bake at 230° for 15 minutes, then reduce temperature to 200° and bake for further 20-25 minutes. Turn bread onto wire rack to cool.
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