Bread with Chia Seeds

Bread with Chia Seeds

About this recipe If you want, you can use black chia seeds, the classics, or the white chia seeds. Otherwise you also can use a mix of black inch white chia seeds. ingredients 200g of sourdough 500g of stone-ground bread flour 500g of white whole wheat flour 600g of...
Rose Cake

Rose Cake

About this recipe This cake has many versions: I like this one with butter both in the dough and in the filling, but if it seems too rich, you can opt for extra virgin olive oil (only for the dough). You can directly enrich the dough with 150 g of butter and add only...
Focaccia with Cherry Tomatoes

Focaccia with Cherry Tomatoes

About this recipe The long leavening gives the dough a slightly acidic scent that goes well with the flavor of the cherry tomatoes. If you don’t love it, you can do it in two ways: shorten the rising time, then leave the dough at room temperature for about 8-12...
Panini di cena from Sicily

Panini di cena from Sicily

About this recipe I discovered this recipe thanks to a friend of mine from Messina who sent me the link to this site. They are soft milk rolls flavored with cinnamon and cloves that are usually enjoyed on Holy Thursday before Easter. Their name derives from the fact...
Pumpkin Bread

Pumpkin Bread

About this recipe In this bread, the only thing to watch out for is the amount of liquid because it is difficult to determine at the outset how watery the pumpkin pulp will be. That’s why then first add half of it, then after adding the pumpkin pulp and checking...
Gentile Bread with Pumpkin Seeds and Orange Zest

Gentile Bread with Pumpkin Seeds and Orange Zest

About this recipe This bread is Gentile (kind) like the name of its flour: Gentilrosso, a variety of ancient wheat with an ear of red color. Being ancient wheat, the leavening does not exceed 7 hours, in some cases it may take even less depending on the Gentilrosso...

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