The typical bread of Terni is mostly a bread without salt and with a very simple basic dough.
The only downside, let’s say, is that it takes a few hours to rise, but the result always pays off.
I love leavened doughs in every shape and form, so I don’t mind the rising hours; I plan accordingly and let it rise for the necessary time.
A bread really good and surely healthy given that it has little salt… you can also use it to make bruschetta and definitely enjoy it with oil and salt.
As you know, I like to experiment with recipes from regions other than mine and very often recipes beyond the Italian borders, but for now let’s prepare this Umbrian bread.
If you make any of my recipes, send me the photos and I will publish them on my page with your name.
So let’s get to work and make the Terni bread, and I hope you like it as much as I did.
About 1362 Kcal for each loaf
- Difficulty: Easy
- Cost: Cheap
- Rest time: 4 Hours
- Preparation time: 20 Minutes
- Portions: 2 loaves
- Cooking methods: Electric oven
- Cuisine: Regional Italian
- Region: Umbria
- Seasonality: All seasons
Ingredients to make Typical Bread of Terni
- 6 cups all-purpose flour
- 0.5 oz fresh yeast
- 1.9 cups water
- 1 pinch salt
- 0.4 cups semolina
Preparation of Typical Bread of Terni
Prepare the dough in a large bowl or in the stand mixer as I did, put the water with the yeast and let it dissolve, then add half the “0” flour and mix well.
Add the salt, the remaining “0” flour and the durum wheat flour, completing the dough and kneading it for a few minutes until you get a homogeneous and non-sticky dough.
Let it rise covered in a turned-off oven with the light on for 2-3 hours or until doubled.
Once risen, take the dough, place it on a work surface, divide it in half
form two elongated loaves, line a baking sheet with parchment paper and place the loaves there, dust them with a little durum wheat flour.
Let rise for at least another 2 hours or until doubled; if they tend to get too close during rising, you can do as I did by creating a strip of parchment paper between one loaf and the other.
When they have reached the right rising, bake in a preheated oven at 428°F for 20-25 minutes, checking the cooking.
