Neapolitan peasant bread (Pane cafone) from Gennaro's Italian Bakery / Panetteria (page 33) by Gennaro Contaldo

Where’s the full recipe - why can I only see the ingredients?

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

    The dough is left to rest for 24 hours, a second rest for 2 hours, and a 45 min bake. Can substitute active dried yeast for fresh yeast.

  • Ganga108 on December 24, 2023

    Making as our bread for xmas '23.

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