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Mafalda | Sicilian Sandwich Bread Recipe


Mafalda | Sicilian Sandwich Bread Recipe

Watch the Pasta Grammar video:

Makes: 8 to 10 sandwich rolls

Cook dinner Time: 5 hours, largely unattended

For this recipe, you have to:

  • 5 cups (600 g) semolina flour, plus further for dusting

  • 1 teaspoon (3 g) lively dry yeast

  • 450 milliliters (rather less than 2 cups) water

In a big mixing bowl, totally combine the flour and yeast collectively. Steadily add about ¾ of the water whereas mixing by hand. When a lot of the flour is dampened, add the salt and the remaining water and proceed to combine the dough within the bowl till the flour and water are evenly included right into a sticky dough.

Switch the dough onto a clear work floor and knead it by hand till it’s easy and not sticky. Have endurance, it takes a bit time! A bench scraper is useful for scraping the sticky dough off of the floor when crucial.

Switch the dough again into the bowl, cowl with plastic wrap, and let it rise at room temperature till it doubles in measurement—about 2 to three hours relying on the temperature.

Switch the risen dough onto a evenly floured floor and provides it a fast knead. Utilizing a bench scraper or knife, minimize the dough into 8 to 10 equal parts. We suggest utilizing a scale to make parts which can be about 100 grams every.

Take one dough portion and roll it underneath your palms into an extended snake, about 1 inch (2.5 cm) in width. Kind about ¾ of the snake into an “S” form, then drape the remaining finish on prime to shut the bun. The forming approach is less complicated to point out than to explain, so the next picture ought to make the specified form clear.


Easy methods to Form Mafalda Bread

Place the shaped dough onto a floured baking sheet and repeat to form the remaining dough parts. Maintain the buns a couple of inches aside on the baking sheet; it’s possible you’ll want two sheets to accommodate all the bread. Generously mud the tops of the buns with flour, cowl them loosely with plastic wrap, and allow them to rise for 45 to 60 minutes at room temperature—till they noticeably puff up and rise.

Preheat the oven to 390°F (200°C).

Take away the plastic wrap from the buns. Frivolously brush the dough with water and sprinkle some sesame seeds on prime. Bake the bread for 20 to 25 minutes, till golden on prime.

The bread will be served heat and recent or at room temperature. For longterm storage, freeze the bread.

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