First published in 2007, this work has become one of the best-selling bread cookbooks of all time.  For those unfamiliar with the first edition, think artisan loaves made with high-moisture dough and no proofing and kneading.  Simple instructions with numbered steps guide readers through flatbreads, pita, bagels, brioche, and a variety of loaves.
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Italian Bread Recipes

Whole Wheat Ricotta Bread
Brioche Rolls Filled With Gelato
Ciabatta Bread
Cornetti
Focaccia
Grissini - Italian Breadsticks
Piadina
Prosciutto Bread
Sicilian Fennel Rolls
St. Joseph's Day Bread
Taralli - Italian Bread Rings
Italian breads have a wonderful flavor and character and every region has a distinctive style of bread.  The bread recipes that follow are just a few of the many possibilities.
Grissini - Italian Breadsticks
Grissini are very thin, crisp breadsticks that originated in the Piedmont region of Italy.  Grissini can be served as an appetizer or as part of an antipasto.  Sprinkle them with any spice, herb, or seed that you desire.
Bread Recipes
Olive and Rosemary Bread
Whole Wheat Ricotta Bread
Fig Rye Bread
Polenta Bread
Olive Oil Bread from Mantua
Semolina Bread
Pane Toscano

Bread Recipes  >>
Brioche Rolls
A favorite way of eating gelato in Sicily is stuffed into a brioche roll.  Brioche rolls are also good served plain with espresso or a cup of cappuccino.

Brioche Rolls Recipe  >>
Ciabatta Bread
Oval or rectanglular in shape, with a slightly domed top, the combination of ciabatta's crisp, tender crust and airy interior makes a light but crunchy bread that is perfect for sandwiches or panini.

Ciabatta Bread Recipe  >>
Cornetti
Cornetti are a pastry/bread similar to a French croissant.   Cornetti may be filled with a dollop of chocolate, jam, lemon curd, or Nutella but some regions use them as a form of roll without a sweet filling in the middle.

Cornetti Recipe  >>
Focaccia Recipes 
Focaccia, pronounced foh-KAH-chee-uh, is an Italian flat bread that is usually seasoned with olive oil and salt and sometimes herbs. 
We have provided you with a basic focaccia recipe and a number of variations.

Focaccia Recipes >>
Piadina
Piadina is an unleavened, rustic Italian flatbread that is from the Romagna region of Italy.  It is made with white flour, lard (olive oil or vegetable shortening), salt and water.

Piadina Recipe  >>
Prosciutto Bread
Prosciutto bread is filled with diced prosciutto and provolone.  It is a very fragrant and tasty bread that can be eaten alone, with pasta, or with an antipasto platter.

Prosciutto Bread Recipe  >>
Sicilian Fennel Rolls
Muffuliette
Fennel rolls or muffuliette are a Sicilian specialty.  They are traditionally served on St. Martin’s Day, November 11.  The baked rolls have a dense interior and a slightly crispy crust.

Fennel Rolls Recipe  >>
St. Joseph's Day Bread
St. Joseph's Bread is a bread that is traditionally served on St. Joseph's feast day (Feast of San Guiseppe) which is March 19.  The dough is shaped into a variety of designs for loaves that will adorn the St. Joseph's Table.

St. Joseph's Bread Recipe  >>
Taralli - Italian Bread Rings
Taralli, often called Italian wine pretzels, are a snack that is common to several regions of southern Italy.  They are often served with wine for dunking but they are also nice as part of an antipasto.

Taralli Recipe  >>
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Garlic Knots
Garlic Knots
Garlic knots are a pizzeria classic.  They are easy to make at home from store-bought fresh pizza dough, frozen pizza dough that has been thawed, or from our homemade dough recipe.
ROLL OUT PIES, PASTA, AND BREAD DOUGH
Hand-crafted by skilled wood workers in Wisconsin
Pumpkin Parmesan Biscuits
Pumpkin Parmesan Biscuits
These easy-to-make biscuits are flavored with Parmesan cheese and pumpkin puree, which also gives them a gorgeous color.

Pumpkin Parmesan Biscuits Recipe  >>
CLASSIC ITALIAN COOKBOOK
Considered by many to be the most authentic guide to Italian food ever written in the US
CHOCOLATE BABKA
Made from enriched yeast dough rolled around a rich chocolate filling to produce a beautifully marbled bread, it's the perfect treat to share. Shipped frozen. KOSHER.
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PUMPKIN CREAM CHEESE
Pumpkin is a real nutrition superstar.  Extremely high in fiber and low in calories, pumkins also contain one of the ricest supplies of carotenoids,  Foods rich in carotenoids have been linked to a host of health-promoting and disease-fighting activities. 

This nutritional tip is from the book:
16 ounces cream cheese, softened
1 cup pumpkin puree
1/3 cup sugar
1-1/2 teaspoons pumpkin pie spice
1 teaspoon vanilla

Combine all the ingredients in a large bowl with an electric mixer until smooth.  Cover and keep in the refrigerator.  Serve with bread, muffins, bisuits, or bagels.
BANNETON PROOFING BASKET
Banneton Baskets are made of natural cane and are used for proofing the bread dough before baking.  They work by creating a slightly humid micro-climate between the dough and the banneton during proofing. Professional bakeries use bannetons regularly to achieve the beautiful spiral effect on their artisan bread bouilles.
BUTTER BELLS
Butter bells safely keep your butter fresh and spreadable without refrigeration for up to 30 days on your countertop.  You can enjoy that warm bread right out of the oven
spread with creamy butter.
Artisan Bread Making: Ancient & Sprouted Grains
Pan di Ramerino - Tuscan Rosemary and Raisin Buns
Pan di Ramerino
Rosemary and Raisin Buns
Tuscan sweet buns made with bread dough, olive oil, raisins, and rosemary.  Similar to hot-cross buns, they are traditionally eaten on Holy Thursday.

Pan di Ramerino Recipe  >>