Sliced bread, also known as pancarrè, is seasonal for me; let me explain. Summer ends, autumn comes, and I officially turn the oven back on! The first thing I make, and it turns out great, is sliced bread. This very soft bread can be used for breakfast in the morning, toasted with butter and jam, or you can make canapés or sandwiches for an evening aperitif. Personally, I love sliced bread and use it for everything, even for spreads. This is the recipe for walnut and ricotta pesto with sliced bread. You can use a loaf pan, it makes no difference; you’ll get a loaf shape for your bread, but this doesn’t affect its success.

Difficulty: Easy
Cost: Economical
Rest time: 2 Hours 10 Minutes
Preparation time: 30 Minutes
Portions: 8
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients

2 cups Manitoba flour
2 cups 00 flour
1 1/8 cups whole milk
2 tbsps acacia honey
25 g fresh brewer's yeast
1 egg
1/3 cup extra virgin olive oil
1 tsp salt

Tools

Bowl
Whisk
Rolling Pin
Pastry Board
Loaf Pan for Sliced Bread
Brush

Preparation

Dissolve the yeast and honey in warm milk, add two tablespoons of flour, and let the “yeast starter” rest for 10 minutes. Then add the egg, oil, 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 very tightly and place it in the loaf pan or a greased and floured plum-cake pan, cover with plastic wrap and let it rest for another hour.
It should double in volume, then it’s ready for baking.
Preheat the oven to 375°F and bake for 35 minutes.
As soon as it’s out of the oven, brush it with water, the crust will stay soft. Your sliced bread is ready.
Ideal for breakfast with jam, with ham and cheese, for crostini and sandwiches.