“Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.”

James Beard (1903-1985)


Thursday, July 29, 2010

BBD #32 - Italian Bread......Meet the ciriole!

Summer's been brutal here in Idaho. One day it's hot, the next day it's hotter. The dough mixer, the oven, even the flour has been looking at me, wondering when I was going to put them to good use. Sorry guys!! Not in a hot minute, I am.

Until I saw this month's Bread Baking Day challenge - Italian bread. Andrea from the Family & Food & Other Things blog announced this month's baking theme and I was immediately sold. Today's the last day to submit my entry so I took it as a sign....Time to strip down to the bare minimum and get into that hot kitchen!

Ciriole is a typical roll from Rome. It has a crunchy crust and a lovely crumb on the inside, perfect for sandwiches or a quick snack. It was easy to make, fun to roll and even better to eat......nothing beats fresh bread with good cheese and a homegrown tomato!



Ciriole
7 cups of bread flour
3 cups of water, warm
3 teaspoons of instant yeast
1/3 cup of olive oil
3 teaspoons of salt

Mix the flour with the water and the yeast, knead for a good ten minutes by hand or by mixer. Add the olive oil until integrated into the dough, then add the salt. Take the dough out of the mixer and hand knead for about five minutes until the dough has come together and is pleasant and soft to the touch, but springy....

Rest in an oiled bowl and cover until risen, about 3/4 of its original size. Punch down, rest for a couple of minutes and cut into 100 gram pieces. Roll into balls, cover and rest for five minutes.

Preheat the oven to 420F.

Roll each piece into a rectangle with a rolling pin. Put your hand on the bottom edge and carefully roll the dough into a cylinder, as if you were rolling croissants. Repeat with the other pieces, then cover for the last rise. Depending on the heat of your kitchen, this can be as quick as fifteen minutes. The dough is ready to bake when the rolls have risen to about 1/2 of their original size and the dough does not quickly spring back if poked with a finger.

With a sharp knife or a razor blade, score the bread once lengthwise. Place on a sheet pan or baking stone and bake crunchy and golden in about twenty minutes. The bread will "sing" when you take it out of the oven! Cool on a rack.


2 comments:

  1. These rolls looks AMAZING! I've already bookmarked the recipe. Thanks for baking with me for BBD #32. So glad that my theme made you ignore the heat ;o)!

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  2. Great rolls, I have to make these. Great shaping and scoring. I believe I read somewhere (or was that another italian roll) that they score it by wacking a little wooden board in the middle.... mmm not sure though, have to look in to that)... better print this out.

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