shared by followers | following

Pagnotta (Bread Bowl)

(90)
  • 2 servings
    Yield
  • Mins
    Prep Time
  • Mins
    Cook Time

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

Ingredients

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

Nutrition Facts

Show Hide

More recipes by Christy E.

views icon 4440 heart icon No one has favorited this yet. Be the first! (hide recent) (view recent)

Member options

By logging in, you can leave comments and rate this recipe.

Sign In