INGREDIENTS:
- Durum Wheat Semolina Bread Mix
- 1 bag of Spadoni yeast (or 15 g fresh yeast);
- 25 g extra-virgin olive oil
- 280-300 ml water
PREPARATION:
KNEADING BY HAND, OR WITH A DOUGH HOOK IN A MIXER:
pour the Durum Wheat Semolina Bread Mix into a bowl (or into the mixer). Add: the yeast, 25 g of oil (3 tablespoons) and 280-300 ml of water at around 22°C, and mix until you have a soft, smooth dough with no lumps. Leave the dough to rise until it has doubled in volume, for 45/60 minutes, covered with a damp cotton cloth (or cling film). Divide the dough into two pieces weighing around 410 g each, and put them in a rectangular aluminium container (preferably 30×20 cm), or directly on the lightly greased baking tray. Leave to rise for 60/90 minutes, covered with a damp cloth, until they have doubled in volume. Cook the bread at 200/220°C for 30/35 minutes, taking care not to burn the crust. Take out of the oven, remove from the baking tins, and if the bread is still moist, cook for a further 10 minutes directly on the oven rack. Leave to cool before cutting into slices.
KNEADING WITH A BREAD MACHINE:
with the machine turned off, take out the kneading tank and place it on a work surface to weigh the ingredients. Pour the ingredients into the tank in this order: the yeast, the Durum Wheat Semolina Bread Mix, 25 g of oil (3 tablespoons), 290-310 ml of cold water. Put the tank back into the machine, close the lid, and activate the basic programme (3 hours/3 hours and 20 minutes including cooking time).
