Italian Sperlonga Bread Recipe

I work at a bakery in a grocery store as a scratch baker. The lead baker has been baking for 40 years, and 6 months ago we had a change made to our sperlonga recipe. We were no longer allowed to use Sir Lancelot flour (14.2% gluten) and have to use King Arthur flour (11.4% gluten). He has been working to get the consistency of the previous bread by …

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Artisan Baking. My local Whole foods does this delightful Italian - esque loaf, a bit cabatta like I suppose, was wondering if anyone has heard of it, or wold have a recipe? Read more. about SPERLONGA ? 9 comments. Log in or register to post comments.

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claudieb. Feb 7 2017 - 3:40pm. sperlonga bread. Sperlonga may be a trade name, but its origin is a place in Italy called Sperlonga, which is a beach near my dad's hometown of Fondi. I've been there; it's a gorgeous beach near antiqueties like Emperor Tiberius cave & castle. I still have relatives in Fondi; in fact, a couple are on Facebook.

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Directions. In a large bowl, dissolve yeast in warm water. Add the sugar, salt and 3 cups flour. Beat on medium speed for 3 minutes. Stir in …

Rating: 5/5(79)
Total Time: 50 mins
Cuisine: Europe, Italian
Calories: 106 per serving
1. In a large bowl, dissolve yeast in warm water.
2. Add the sugar, salt and 3 cups flour. Beat on medium speed for 3 minutes.
3. Stir in remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes.
4. Place in a greased bowl, turning once to grease the top.

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Stir the water, flour, and yeast together, cover, and let rest at room temperature for 12 to 16 hours. To make the dough: Add the water to the biga, mixing to incorporate the two. Combine the flour, yeast, and salt in a separate bowl, and add to the biga-water mixture. Mix on low speed of a stand mixer fitted with a dough hook until the dough

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Turn the loaf 90 degrees and repeat the process once more. Let dough rise for another hour, then cut a deep ‘x’ on the surface of the dough with a knife. Bake for 50 minutes at 430°F. after heating the oven to 430 degrees, bake it for 50 minutes. Once baked, remove from the oven and let cool before slicing.

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Piadina Romagnola (Italian Flat Bread) Rating: 4.5 stars. 39. A flat bread from the Italian region Romagna. Great with arugula and soft cheese (Squacquerone is the one typically used) or cold cuts and a glass of Sangiovese Superiore di Romagna from Forli'. The dough can sit at 40 degrees F (4 degrees C) up to 2 days.

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Step 1. Add the sugar and yeast to the warm water and let proof. Advertisement. Step 2. Stir in 4 cups of flour and beat until smooth. Cover and let rest for 15 minutes. Step 3. Beat in the salt and then add enough remaining flour to make a stiff dough. Knead until as soft and smooth as a bambino's behind.

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Transfer the dough to a lightly greased work surface and divide it into two pieces. Shape each piece into a smooth 16" log. Place the logs into the two wells of a lightly greased Italian bread pan, cover, and let the loaves rise until very puffy, about 1 hour. Brush the loaves with the egg wash, then sprinkle heavily with sesame seeds.

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Sperlonga is a coastal town in the province of Latina, Italy, about halfway between Rome and Naples. The most ancient church is that of Santa Maria (early 12th century), currently used for cultural events and spectacles: it is home to some mediaeval mosaics discovered during the last restorations. Sperlonga's main cultural attraction is the museum erected in the grounds of the …

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Italy's Best Kept Secret: Sperlonga. Actors, artists, and writers once flocked to tiny Sperlonga—a white confection overlooking the impossibly blue Tyrrhenian Sea—for a soothing taste of la

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If you only have plain breadcrumbs on hand, and your recipe calls for Italian breadcrumbs, what's a chef to do?!? Here's your solution - A recipe for turning unflavored breadcrumbs into flavorful Italian breadcrumbs. This works equally well with gluten-free or regular crumbs, pre-packaged or homemade.

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One Hundred Eggs. Menu and widgets. Pages. About; Assumptions; Contact; My Other Businesses. I Hold Drinks; Silver Plum Personal Chef

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Directions. Start by preparing the necessary ingredients to make homemade crusty Italian bread recipe. In addition to “00” flour, we will use manitoba flour, because it’s particularly right for leavened products as bread.. In fact, manitoba flour has a high protein content and has a high water absorption power (up to 90% of its weight) so it is perfect for making crusty bread

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Fish were served atop a slice of oil-drizzled bruschetta, made with local casareccio bread. I stayed around long enough to have several servings of fish. Such simple fare, but the freshness of the fish, the simple preparation of a dusting of flour and then a quick fry in fresh, good quality oil made for a more than satisfactory dinner.

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These Korean barbeque staples are more than delicious on their own, but they quickly become a well-rounded meal with the addition of rice, salad, and banchan side dishes such as kimchi or assorted pickles. Scroll through for our best Korean barbeque recipes, from delightfully chewy beef bulgogi to fall-off-the-bone short rib galbi, and from dak

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Towards the end of the rising time, preheat the oven to 425°F. Uncover the braid. Brush it with the egg white glaze, and sprinkle it heavily with sesame seeds. Bake the braid for 25 to 35 minutes; the longer it bakes, the crunchier it'll be. When fully baked, the braid's internal temperature should measure at least 190°F on a digital thermometer.

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Frequently Asked Questions

What is the best way to make italian bread?

Flaky crust on the outside, soft on the inside, this Italian bread is everything you want homemade bread to be and more. In a large bowl or bowl of a stand mixer, combine yeast, sugar and warm water. Let stand 5 minutes until yeast is foamy. Add 2 cups flour, olive oil and salt.

How do you make bambino bread?

This is a basic delicious Italian bread. Add the sugar and yeast to the warm water and let proof. Stir in 4 cups of flour and beat until smooth. Cover and let rest for 15 minutes. Beat in the salt and then add enough remaining flour to make a stiff dough. Knead until as soft and smooth as a bambino's behind.

What kind of bread is romagna?

A flat bread from the Italian region Romagna. Great with arugula and soft cheese (Squacquerone is the one typically used) or cold cuts and a glass of Sangiovese Superiore di Romagna from Forli'. The dough can sit at 40 degrees F (4 degrees C) up to 2 days. This recipe is simple and easy!

How to make flaky italian bread?

Flaky crust on the outside, soft on the inside, this Italian bread is everything you want homemade bread to be and more. In a large bowl or bowl of a stand mixer, combine yeast, sugar and warm water. Let stand 5 minutes until yeast is foamy.

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