Italian bread
Saturday, February 9th, 2008 | Cooking
I picked up Gyldendals Bagebog, a lovely book with recipes on a long range of breads, biscuits and cakes, a couple of days ago and finally found a bit of time to try one of the bread recipes from it. I stuffed all the ingredients into our brand new Braun food processor that is supposed to be very good at kneading dough (damn these things cost a lot of money), but I had to substitute the mix of durum wheat flour and Italian tipo 00 wheat that the original recipe calls for with regular wheat flour as I didn’t have any of the other flour types. This gave the bread a much lighter consistency rather than the bit more tough Italian bread taste. Was still a great success, in my opinion. It is lovely with strawberry jam.
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