Sicilian bread (Pane Siciliano) from The Italian Baker: The Classic Tastes of the Italian Countryside--Its Breads, Pizza, Focacce, Cakes, Pastries & Cookies by Carol Field

  • sesame seeds
  • barley malt syrup
  • active dry yeast
  • all-purpose flour
  • durum wheat 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

  • redbird on October 02, 2020

    I concur with Zosia that Peter Reinhart's version has a better flavor but this works in a pinch.

  • Zosia on February 11, 2014

    Perhaps not as good as Peter Reinhart's 3-day version, but with a crisp crust, chewy crumb and nutty flavour, perfectly acceptable for a same day bread.

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