Gennaro's Italian Bakery / Panetteria by Gennaro Contaldo

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Notes about this book

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Notes about Recipes in this book

  • Aniseed and currant ring cake (Buccellato dì Lucca)

    • Lepa on July 20, 2022

      I really enjoyed this simple cake. It's perfect for breakfast, as it's more like a sweet bread than cake (not very sweet). We ate it warmed up with a thick slick of butter. Some notes on making the cake: I added a bit of salt because I don't like cakes or bread with no salt. I added a pinch but I am guessing about 1/2 tsp would be ideal. Also, this rose slowly and it took about 2.5 hours to rise. I thought my yeast had gone bad but I think it's because it is an enriched bread with lots of fruit so it takes more time.

  • Basic focaccia with sea salt (Focaccia al sale)

    • Ganga108 on November 20, 2022

      Easy and delicious! There was no way this was going to cool before it was consumed - eaten very quickly by the tribe.

  • Basic bread dough

    • Ganga108 on November 06, 2022

      Terrific dough. I made it one evening and left to rise overnight in the fridge.3-4 hours to come back to room temp. (I am not sure I will do this again - it saves time in the morning having to knead the dough, but it takes so long for the dough to get back up to temp.) The bread was terrific, and we ended up making our evening meal to feature the bread.

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Reviews about this book

  • Salt Sugar and I

    Everything looks so beautiful in this cookbook, a little rustic but it has home and tradition all over it - plus review of Pane Cafone, Neapolitan Peasant Bread.

    Full review
  • ISBN 10 191090435X
  • ISBN 13 9781910904350
  • Linked ISBNs
  • Published Sep 08 2016
  • Format Hardcover
  • Page Count 224
  • Language English
  • Countries United Kingdom
  • Publisher Pavilion Books

Publishers Text

Making bread has always been a natural passion for Gennaro Contaldo. Ingrained since childhood with memories of his mother's weekly bread-making and visits to his uncle's village bakery, it is a skill which has followed him throughout his career as a chef. In this book, Gennaro takes you onto a journey into the magical world of Italian bread and baking, giving you his secret tips on making the perfect dough to create wonderful Italian breads for all occasions. And not only bread - have you ever walked into an Italian panetteria (bakery) and marvelled at the amazing variety of freshly baked goods? Not only filone, filoncini, ciabatta, campagnia, panini, but also amazing focaccia, pizzette, biscuits and cakes. Included will be Gennaro's fabled focaccia made in different regional varieties as well as mouth watering torte salate (Italian savoury pies) using seasonal ingredients such as spinach & artichoke oozing with fontina cheese for spring or escarole, black olives & anchovy for winter. There will be a section of rustic pane dolce (sweet breads) as well as delicious crostate (sweet pastry tarts), biscuits and traditional homemade cakes just like Nonna used to make. This book will be the ultimate in Italian bread and baking - it will be your Italian panetteria bible where you will be able to almost smell that dreamy, irresistible aroma of fresh baking as you flick through the pages. Word count: 55,000

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