Do you remember my delicious pagnotte bread recipe I posted a while back? Well, I experimented some and wanted to give you another terrific version for those of you who love garlic and oregano like I do =) It’s super simple….just follow the above recipe while adding these new tips below! You can even add these tips when making any fresh bread rolls you like =)
Here we go….maestro, the tips please!
Tip 1) If you can, use ORGANIC flour….it will make the bread super soft and moist. Yes, organic flour DOES make a difference in taste!
Tip 2) Instead of 1-2 hours for the initial rise (to allow the dough to double in volume) let rise 4-5 HOURS (airtight, of course). Next, make your rolls, then leave them to rise (…this time, covered with a DRY kitchen towel) another 4 hours before baking.
Tip 3) Before placing them in the oven, generously brush with olive oil, GARLIC POWDER AND OREGANO.
Then bake as directed……… Ohhhh, look at them…..Beautifully delicious! Mamma mia….
So there you have it…..another delicous version of Italian Pagnotte bread! Enjoy!
For more delicious recipes, be sure to check out my new eBook “Cucina Siciliana” filled with lots of truly authentic recipes given to me by family and friends here in Sicily….it’s only 99 cents!
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