PreviousContentsNext

Sicilian BreadPane Siciliano

Cresciuta

1/2

cup

, (110° to 115°F) water

1/4

teaspoon

active dry yeast

1/2

cup

unbleached all purpose flour

-- Dough --

1

teaspoon

active dry yeast

2

cups

warm, (110° to 115°F) water

the, prepared cresciuta

2

teaspoons

fine sea salt

4

to 5 cups fine durum semolina flour

1

teaspoon

wheat gluten

Cornmeal, for sprinkling or parchment paper

Water

1/3

cup

sesame seeds

1

To make the cresciuta, in a small bowl, dissolve the yeast in the water. Let it stand 10 minutes until foamy. Stir in the flour, cover the bowl, and let the mixture sit in a warm place for at least 4 hours, or overnight.

2

In a large bowl, dissolve the yeast in 2 cups of the warm water. Let stand, covered for 5 minutes, or until foamy.

3

Stir the cresciuta into the yeast and water mixture and blend well. Add 2 cups of the semolina flour, wheat gluten and the salt and mix until a pancake like batter forms. Add additional flour a little at a time until a smooth ball of dough is obtained,

4

Turn the dough out onto a floured surface and knead it with closed fists for about 20 minutes. Place the dough in a large bowl and cover with plastic wrap. Let it rise until doubled about 1 1/2 hours.

5

Punch down the dough, divide it in half and roll each half into a 30 inch long rope. Curl the dough back and forth on itself leaving a 6 or 7 inch tail.

6

Lay the tail over the top of the loaf. Do not tuck it under. This form is called mafalda. The dough may also be formed into the eyes of St Lucy (S shape). Place the dough on a peel sprinkled with cornmeal or just line the peel with parchment paper. Cover and let rise in a warm place for about 2 hours until doubled in size.

7

Preheat the oven to 375°F. Place a baking stone on the bottom rack to preheat for at least 30 minutes.

8

Brush the top of the dough with water and sprinkle with sesame seeds. Lightly press seeds in.

9

If using cornmeal, sprinkle it on the baking stone just before baking the bread. Slide the loaf from the peel onto the baking stone. Bake the bread for about 30 minutes, or until nicely browned and hollow sounding when tapped on the bottom.

10

Let the bread cool on a rack before slicing.

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (41.6 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 5 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

1751.49

Calories From Fat (30%)

521.75

% Daily Value

Total Fat 60.53g

93%

Saturated Fat 17.73g

89%

Cholesterol 0mg

0%

Sodium 6734.84mg

281%

Potassium 1066.56mg

30%

Total Carbohydrates 260.43g

87%

Fiber 17.95g

72%

Sugar 32.88g

 

Protein 47.56g

95%

Tips

Sicilian bread is special; it has a golden crumb due to the fine durum semolina flour used to make it and a nice nutty taste on the crust's top provided by sesame seeds. Begin the bread's life by making a biga or what the Sicilians call a cresciuta.