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Pagnotta (Bread Bowl)

  • 2 servings
    Yield
  • Mins
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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

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