Saturday, 23 May 2009

Ciriole Bread

This is based on the recipe from another of my favourite Italian websites I made a few changes, but it turned out quite good. Ingredients
  • Strong White Flour, 1Kg
  • Water, about 550gr
  • Extra Virgin Olive Oil, 45gr
  • Fresh Yeast, 25gr
  • Salt, 20gr
  • Sugar, 1tsp
In a jug, dissolve 1 tsp of sugar in 150g of warm water. Add the fresh yeast and whisk thoroughly. If using a kitchen mixer: Pour the yeast mixture into the kitchen mixer bowl (I use a Kenwood Patissier, with the hook attachment), add the extra virgin olive oil, the flour, and start mixing the ingredients together, adding the rest of the water gradually. Add the salt (which should never be mixed directly with the yeast as it inhibits yeast growth) and mix the dough for about 20 minutes. By hand: You can knead the dough with your bare hands until the dough is smooth (for about 25-30 minutes). Shape the dough into a ball and place in a large oiled bowl (oiled with extra virgin olive oil). Cover with plastic wrap and let rise in a warm place for about 2 hours. Turn the dough out onto a work surface and cut it into several pieces, weighting approx. 150g each. Flour the working surface and the rolling pin, and roll out each dough piece to a sheet of approx. 30 cm x 10 cm. Roll each sheet into a roll and transfer onto a baking sheet lined with baking paper. Let rise again in a worm place for 40-45 minutes. Preheat the oven to 220ºC. Use a sharp knife or a razor blade to cut a vertical slash on the top of each loaf. Bake for about 20 minutes or until golden brown. Leave to cool on a wire rack before serving. Tips • Never mix directly salt and yeast, as salt inhibits yeast growth • The amount of water required may vary depending on flour type and humidity 

 Ciriole Ingredienti
  • Farina tipo ‘O’, 1Kg
  • Acqua, circa 550gr
  • Olio Extra Vergine di Oliva, 45gr
  • Lievito Fresco, 25gr
  • Sale, 20gr
  • Zucchero, 1tsp
Dissolvere il lievito fresco e un cucchiaino di zucchero in 150g di acqua tiepida. Versare il composto nell`impastatrice (usando il gancio per il pane) e aggiungere l’olio, il resto dell’acqua e un po’ di farina. Iniziare ad impastare aggiungendo gradatamente il resto della farina. Aggiungere il sale e continuare ad impastare per circa 20 minuti, o fino a quando il composto non risulta essere liscio ed elastico. Se non avete un kitchen mixer potete impastare a mano per 25-30 minuti. Formare una palla, trasterire in una ciotola capiente e oleata. Coprire con della pellicola alimentare e lasciare lievitare per un paio d’ore. Versare la pasta sul piano di lavoro e tagliare in pezzi di circa 150g. Infarinare il piano di lavoro ed il mattarello, e tirare ciascun pezzo di pasta in una sfoglia abbastanza spessa di circa 30cm x 10cm. Arrotolare ogni pezzo di pasta e trasferire su una placca ricoperta di carta da forno. Preriscaldare il forno a 220ºC. Con un coltello affilato o una lametta incidere le ciriole verticalmente. Infornare per circa 20 minuti o fino a quando le ciriole non diventano dorate.
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  1. Questi panini mi piacciono li vedo già spalmati con un velo di marmellata!

  2. I have never seen bread formed like this. It's beautiful and I like the fact that there's olive oil in it. Fabulous.

  3. Thanks Kelly!
    PS - I like your blog, very nice.

  4. It seems to be such a nice way to prepare something delicious at home.
    This recipe is the next one on my list of food to cook!

  5. Molto buona ricetta. Ho già provato e sono entusiasta.

  6. These are very easy to make and what most important... very very tasty :D

  7. What is "strong" white flour, I don't think I have seen that. Is it some special kind of flour?

  8. @Dorothea and Carina - Grazie, thank you, it's a very easy recipe indeed, but the result is great :-)

    @Hi Ricky - Strong flour is rich in gluten. The high gluten content will ensure an extensive and even rise and a lighter loaf. When making bread, for best results, you should use strong or very strong flour (I use a mix of the two). You can find strong flour in any supermarkets.

  9. Hi Laura,

    Thank you for the recipe which I am going to try next. The link to the scuola di pasticceria does not work any more. Is there a different site for it now?