Pane Pugliese is a rustic bread from Puglia with a thick, crunchy crust and a soft, airy interior. Great for sandwiches or to accompany a hearty soup.
Pane Pugliese
Pane Pugliese is a rustic bread from the Puglia region of Italy. It has a thick, crunchy crust and a soft, airy interior. Perfect for sandwiches or to accompany a hearty soup.
Equipment
- Large mixing bowl
- Baking sheet
- Wooden spoon
- Measuring cups and spoons
Ingredients
- 2 1/4 cups active dry yeast
- 1 1/2 cups warm water
- 4 cups bread flour
- 1 tsp salt
- 1 tbsp olive oil
Instructions
- In a large mixing bowl, dissolve yeast in warm water. Let it sit for 5 minutes until frothy.
- Add flour, salt, and olive oil. Mix until a dough forms.
- Knead the dough for about 10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 2 hours.
- Preheat the oven to 425°F (220°C).
- Punch down the dough and shape it into a round loaf. Place on a floured baking sheet.
- Let the loaf rise for another 30 minutes.
- Bake for 35-40 minutes until golden brown.
- Let cool before slicing and serving.
Notes
- Pane Pugliese is perfect for making sandwiches with fresh mozzarella, tomatoes, and basil.
- This bread has a thick crust and soft interior, making it ideal for soups and stews.
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