Large Italian baps
From The Classic 1000 Italian Recipes by Christina Gabrielli - page 289.
Serves: 4 – 8
Makes: 4
Time: 180 minutes
Despite the name, these are very much not traditional piadine - the yeast means that these expand into large baps instead rather like stotties. Still good, though.
Bake at fan 180�C for 12 minutes on a high shelf, turning halfway. Or on a lower shelf for 15 minutes.
Ingredients
- 750g strong white flour
- 2 tsp salt
- 1 tbsp dried yeast
- 3 tbsp olive oil
- 150ml milk at blood heat
- 300ml water at blood heat
Site Copyright © Openstrike 2024. Copyright of recipes remains with the original authors.