It is not easy to get back to a normal routine after a long hiatus. I have not been much active in anything of late. All efforts have been made to organize for my move to a
Last weekend I finally got some quiet time at home for some house cleaning (unavoidable!) and bread making session. I was patient this time and sketched the session over two days. And the bread was really amazing with golden crust and soft interior. And there was nothing better than the smell of freshly baked bread filling our little nest… Not to mention that bread tasted sooo good straight out of the oven!!!
I know I still have a little update to give you all on my wedding. I just seem not in the mood for it yet. But hey, I´m back! 😉
Schizzotto (a golden milk bread from
From the amazing book “In Nona´s Kitchen”
Yield three loaves. This bread makes excellent toast!
1+1/2 tsp active dry yeast
¾ cup milk, warm
1 cup plain flour (I used Wallaby bread flour, an Australian brand)
½ tsp dry yeast
2 cup and some more warm milk
1/3 cup olive oil
6 + ¼ cup plain flour
4 tsp salt
Coarse semolina, as needed
Prepare the sponge by combining everything together. Set aside for 30-40 mins until doubled in volume.
Add sponge and oil to the yeast + milk + oil mixture, mix well. Add flour, and knead until the dough is smooth but slightly sticky. Put the dough in an oiled bowl, cover with plastic wrap. Let rise until doubled (2 hours @ room temperature. I put my dough to rise overnight in the fridge).
Divide the dough into 3 pieces. Shape into a rectangular (gently please so you won´t loose all the air bubbles). Cover with kitchen towels and let rise until half-doubled, another 30-40 mins.
Meanwhile, preheat oven to 220C. Put the baking stone in the oven for at least 30 mins before baking to heat up.
Using a sharp knife, cutting five slashes vertically and five slashes horizontally on top of the bread. Bake for 30-35 mins or until cooked (when tapping the bottom produces the hollow sound, it means the bread is ready).