Drive away with green broad beans and ricotta
Bakery products from Italy - Puglia
3 hours 30 minutes
translated by Italian with
It is a tradition that should not be abandoned, and reminds us of the scent of fresh bread throughout the house.
On a work surface put the flour, baking powder, sugar, oil, and half of the hot water we start working the ingredients and add the salt and gradually the water, if we need to put more water.
We work the mass up to obtain a soft and smooth dough for half an hour if we then have the planimetry it takes 10 minutes of work.
We divide the dough into two equal parts and give the shape I want
We put the loaves in a non-stick pan and cover with the film and let it rise until doubling a warm place.
Lighter the oven at maximum ventilation for half an hour and insert a small saucepan with boiling water in the first shelf and inform the bread.
After 15 minutes we lower the oven to 200/190 degrees and finish cooking.
A tip the soft wheat flour and type 0, and the small pot of water in the oven does not allow to dry the bread too much.