Sliced bread, or better known as pancarrè, is seasonal for me, let me explain. Summer ends, autumn arrives, and I officially turn the oven back on! The first thing I make, and it turns out great, is this sliced bread. This very soft bread can be used for breakfast, toasted with butter and jam, or you can prepare canapés or sandwiches for the evening aperitif. Personally, I love sliced bread and use it for everything, even for sauces, this is the recipe for walnut and ricotta pesto with sliced bread: https://blog.giallozafferano.it/vaipinacucina/pesto-noci-e-ricotta/. You can use a loaf pan, it makes no difference, you’ll have a loaf shape for your bread, but that doesn’t change the good outcome.
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 6 /8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups Manitoba flour
- 2 cups all-purpose flour
- 1 1/4 cups whole milk
- 2 tbsps acacia honey
- 0.88 oz fresh yeast
- 1 egg
- 5 tbsps extra virgin olive oil
- 1 tsp salt
Tools
- Bowl
- Whisk
- Rolling Pin
- Pastry Board
- Loaf pan for pancarrè
- Brush
Preparation
Dissolve the yeast and honey in warm milk, add two tablespoons of flour and let the “biga” rest for 10 minutes. Then add the egg, oil, the remaining flour, and salt.
Let the dough rise covered with plastic wrap, in the oven turned off, with the light on, for about an hour.
After this time, take the dough and roll it out with the rolling pin, not too thin, roll it up tightly and place it in the loaf pan or a greased and floured plum-cake mold, cover it with plastic wrap and let it rest for another hour.
It should double in volume, then it is ready for baking.
Preheat the oven to 375°F and bake for 35 minutes.
Just out of the oven, brush it with water, the crust will remain soft. Your sliced bread is ready.
Ideal for breakfast with jam, with ham and cheese, for crostini, and for sandwiches.
