Como bread of the past, or French bread (Pane di Como antico o pane Francese) from The Italian Baker: The Classic Tastes of the Italian Countryside--Its Breads, Pizza, Focacce, Cakes, Pastries & Cookies by Carol Field

  • cornmeal
  • whole wheat flour
  • active dry yeast
  • all-purpose flour

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

  • emiliang on July 28, 2013

    Really great flavor, especially for a non-sourdough bread, but the raising times are much longer than specified in the recipe. The first fermentation took about 12 hours at 75 degrees. For that reason, though, this is probably the tastiest commercial yeast-based bread I've ever made.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.