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Italian bread

Recipe from: 1/20/1994 12:00:00 AM
Ingredients 7
Servings 0
Time 20-30 min + 18 hrs r


  • 500
    cake flour
  • half of a 10 g pack of Anchor instant yeast
  • 250
    lukewarm water
  • 10
  • 5
  • 10
    olive oil
  • 100
    lukewarm water


+/- 30 min
Mix the cake flour and instant yeast together in a mixing bowl. Add 250 ml lukewarm water and mix until a stiff dough is formed - add a little extra water if all the flour is not yet mixed in. Knead for five minutes. Place in a bowl, cover and leave to stand for 18 hours. Mix in the remaining ingredients. At this stage the dough will be very sloppy. Knead dough for 10 minutes until it is smooth and elastic - it will still be soft and sloppy and should cling to your hands. Divide the dough in two, place on a greased baking tray and arrange in a rectangular shape. Cover with a lightly greased piece of plastic. When the dough has doubled in size, bake for 30 minutes at 220 ºC (425 ºF) until golden brown. Serve warm or cold. Makes two flat loaves.

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