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Author Topic: Italian loaf (Pagnotta)  (Read 8978 times)

Offline judydawn

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Italian loaf (Pagnotta)
« on: May 07, 2013, 01:49:05 pm »
This recipe is from a very old copy of Woman's Weekly Italian Cooking Class Cookbook.  Here is my take on that recipe for the Thermomix. This is a crisp crusted loaf.

125g lukewarm water
2 tsp dry yeast
1/2 tsp sugar
500 bakers flour
1.5 tsp salt
1 tblspn olive oil
210g warm water

Place the first 2 ingredients into the TM bowl.  Mix 2 sec/speed 3.  Scrape down the sides and sprinkle the sugar over the mixture.
Leave for 15 - 20 minutes until the mixture is slightly foamy.
Add the bakers flour, salt, olive oil and warm water.
Knead for 4 minutes.

Place the TM bowl in a warm place for 30 minutes or until dough has doubled in size.
Tip the dough out onto a floured silpat mat.  You will need to help it with floured hands, it is quite sticky.
Dust lightly with flour and knead for a few seconds before shaping it into a round. The dough is easy to work with at this stage.
Place the dough into a heavy based dutch oven (approx 22 cm dia)  which has been sprayed with olive oil (or place onto a greased oven tray). No lid required for this recipe.
Sprinkle flour quite liberally over the top of the dough.
With a sharp knife, cut a large circle in the top of the dough to a depth of 2.5cm.
Place the dough into a cold oven, turn the oven to 200oC fan forced and bake the loaf for 45 minutes.
« Last Edit: May 07, 2013, 11:58:15 pm by judydawn »
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Judy from North Haven, South Australia

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Offline goldfish

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Re: Italian loaf (Pagnotta)
« Reply #1 on: May 07, 2013, 01:52:13 pm »
That looks really lovely, Judy!!  Will give this one a go in the morning . .  Thank you! :D
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Offline cookie1

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Re: Italian loaf (Pagnotta)
« Reply #2 on: May 07, 2013, 01:53:37 pm »
This looks lovely. It will be first on my list when I get home.
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Offline Cornish Cream

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Re: Italian loaf (Pagnotta)
« Reply #3 on: May 07, 2013, 01:55:59 pm »
Lovely loaf Judy  :)
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Denise...Buckinghamshire,U.K.
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Offline achookwoman

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Re: Italian loaf (Pagnotta)
« Reply #4 on: May 07, 2013, 09:07:27 pm »
Just,  looks good. Love these light breads.  Do you put the lid on?
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Offline Halex

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Re: Italian loaf (Pagnotta)
« Reply #5 on: May 07, 2013, 10:09:37 pm »
Looks fab :)
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Offline Katiej

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Re: Italian loaf (Pagnotta)
« Reply #6 on: May 07, 2013, 10:29:57 pm »
Looks great JD!
On my to-do list.
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Katie from Adelaide, SA

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Offline judydawn

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Re: Italian loaf (Pagnotta)
« Reply #7 on: May 07, 2013, 11:57:01 pm »
No lid on Chookie.
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Judy from North Haven, South Australia

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Offline goldfish

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Re: Italian loaf (Pagnotta)
« Reply #8 on: May 07, 2013, 11:58:25 pm »
That advice came just in time, Judy . . . just about to go in the oven now! ;D ;D
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Offline judydawn

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Re: Italian loaf (Pagnotta)
« Reply #9 on: May 07, 2013, 11:59:13 pm »
Nothing like getting in by the skin of your teeth GF  ;D
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Judy from North Haven, South Australia

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Offline goldfish

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Re: Italian loaf (Pagnotta)
« Reply #10 on: May 08, 2013, 01:25:39 am »
.... Thanks Judy!! :). Here it is... So easy and a gorgeous loaf!
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Offline judydawn

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Re: Italian loaf (Pagnotta)
« Reply #11 on: May 08, 2013, 02:11:25 am »
Good one GF, easy isn't it?  I have to say it toasts really well too, it browns nice and evenly unlike some home made bread.
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Judy from North Haven, South Australia

Make the most of every day, you never know what is around the corner.

Offline Kimmyh

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Re: Italian loaf (Pagnotta)
« Reply #12 on: May 08, 2013, 02:18:17 am »
Great loaf Judy and GF. Looking forward to trying.
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Offline trudy

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Re: Italian loaf (Pagnotta)
« Reply #13 on: May 08, 2013, 03:47:50 am »
Thanks Judy - it looks great!!
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Offline Cornish Cream

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Re: Italian loaf (Pagnotta)
« Reply #14 on: May 08, 2013, 08:48:21 am »
Wonderful bread GF ;D
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Denise...Buckinghamshire,U.K.
Don't cry over the past,it's gone.Don't stress about the future,it hasn't arrived.Live in the present and make it beautiful.
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