recipes

Pane Casalingo

Traditional dough for Tuscan home-made bread

Ingredients

• 1 kg Roma Pasta and Pizza Flour
• 40g of yeast
• 2g salt
• 450ml water

Method

1. Preheat the oven to 170°C.
2. Mix the flour, 40 g of yeast (previously melted in luke warm water), 2g of salt and water as needed to make a soft dough that does not stick to your hands.
3. Knead for about 10 minutes with your hands, or 5 if you use a machine.
4. Leave to rest for 3 hours, divide into loaves of about 500 g, cover with a towel and allow to grow for 20 more minutes.
5. Bake for 45 minutes.