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Pagnotta (Bread Bowl)

  • 2 servings
  • Mins
    Prep Time
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Pagnotta is typical of central Italy, a rustic peasant loaf with a hard, deep brown crust and a soft center. In norther Italy, this bread is made into small round rolls. These make wonderful soup bowls. They can also be used for dips and spreads. This dough can also be used to make pizza crusts, or focaccia. Recipe from Kathy Lehr, "Soup in a Bread Bowl", Cooks Wares, March 2010


1000 grams unbleached King Arthur All-Purpose flour or bread flour
10 grams fresh cake yeast or dry yeast
20 grams salt
56 grams olive oil
650 grams water
medium grind cornmeal
olive oil
unbleached flour

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