1 Large Loaf
Making bread from scratch at home might seem like a big commitment, but it is actually a very simple enjoyable and inexpensive process. All you need is some time, plan to make it when you are at home for a few hours, like on a Sunday afternoon. Impress your guests with this amazing comforting recipe. We choose to use a whole grain unrefined, unenriched and unbleached flour, stone ground made from only Italian wheat. Whole flours are rich in nutrients and taste and will make a darker and more flavorful bread.
Utensils Needed: Loaf Pan, Electric Mixer or Bowl, and a Tea Towel.
1 oz (2 Tbsp) Mother Yeast - Lievito Madre by Molino Rossetto
1 Pack (1kg) Whole Flour - Petra 9 by Molino Quaglia
2 1/2 Cups Luke Warm Water
2 Tbsp Sea Salt - Sale di Cervia by Parco della Salina di Cervia
1 Tbsp Sugar
1 Tbsp Rosemary - Rosmarino by Segreti di Sicilia
1 Tbsp Extra Virgin Olive Oil to Grease Pan (can use other oil if preferred)
Place all ingredients but the rosemary and oil in the electric mixer or in a bowl and mix or kneed until smooth and uniform.
Cover the bowl with a damp clean tea towel and let sit for about 2 hours, or until the dough has roughly doubled.
Now add the rosemary and knead lightly and shape into a loaf. If the dough is too sticky use some flour on your hands.
Grease the loaf pan with a little oil and place the loaf in it. Place the pan in the oven and let rest for about 20 minutes. If you have a gas oven with a pilot or a bread proofing setting it will make your loaf raise even more.
After 20 minutes turn the oven on at 375 F and bake for about 50 minutes to 1 hour, until the crust looks crispy and light brown.
Enjoy with some of Bellina’s delicious spreads, cheeses and salumi (cured meats).
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