Pan Romano - Bakery Version

(Roman Bread - Bakery Version)

This recipe is a Claudio Cantore recipe.  This bread is quite god as a breakfast bred as well as one which goes well with a variety of cheeses. 

Ingredients     

	USA	Metric	Bakers Percentage
White Flour	2 Lbs. 2 Oz.	1000 g.	68
Flour - Whole wheat	11 Oz.	320 g.	32
Total Flour	2 Lbs 13 Oz.	1320 g.	100
Water	1 Lb. 12 Oz.	818 g.	62
Yeast - compressed	1 Oz.	28 g.	2
Salt	1 Oz.	28 g.	2
Hazelnuts (toasted & chopped)	6 Oz.	172 g.	13
Olive Oil (Optional) [Note 1]	4 Oz.	106 g.	8
TOTAL	4 Lbs. 5 Oz.	2472 g.

Note 1: The effect of olive oil is to soften the dough.

Procedure

Combine the white and whole wheat flour, water, yeast, salt, hazelnuts, and olive oil (if desired).    Mix by machine until all the ingredients are well blended.  Continue to mix until the dough is smooth and elastic.     

Remove the dough from the machine and place it in a relatively warm and draft free area.  Cover and let rest for 1/2 to 1 hour.     

Divide and shape the dough into filone (elongated), pagnotta (round), or pagnottine (rolls).  Cover the dough and let it rise in a warm and draft free area for approximately 30-40 minutes.  

Place the dough in the oven and bake at 370 to 380 F, until medium brown in color.  

Remove the bread from the oven and allow it to cool on a rack.

Note:  The dough can be sprayed with water and sprinkled with chopped hazelnuts and/or wheat flour, prior to being placed in the oven to bake.

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Last updated on: 01/25/00 08:12:37 PM