Basic bread dough from Gennaro's Italian Bakery / Panetteria (page 20) by Gennaro Contaldo

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute active dried yeast for fresh yeast.

  • 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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