Mafalda- Sicilian Bread

Mafalda- Sicilian Bread
 
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This recipe was uploaded
by Allora Andiamo

 
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Ingredients

Ingredients
Method
 
  • 500g flour (Typo 00)
  • 300ml lukewarm water
  • 1 packet of dried yeast
  • 1 tsp sugar
  • about 1.5 tsps of sea salt
  • 1 large handful of sesame seeds
1.In a large mixing bowl, dissolve the sugar and yeast in the warm water and mix well. Let it rest for a couple of minutes.
2. Add the flour bit by bit, mixing with a fork until the dough starts to stiffen then continue mixing with your hands.
3. Remove the dough from the bowl and knead on a lightly floured worktop for about 15 mins or until the dough becomes soft and shiny.
4. Rinse out the bowl and rub the inside with a little olive oil.
5. Form the dough into a ball and put it back in the bowl then cover with a damp tea towel.
6. Allow to rise in a warm place for at least 1 hour or until doubled in size.
7. When the dough has finished rising, knock it back then divide into 4 equal pieces (they will weigh around 220g each).
8. Take a piece of dough and roll it on the worktop till it looks like a very long grissini (bread stick) about 80cm long (don't sprinkle with flour otherwise it will become difficult to roll).
9. Now form the dough into a serpentine shape (see pictures)
http://www.jamieoliver.com/bloggers/viewtopic.php?id=41763
making sure the 'tail' is long enough to cross over the top of the loaf.
10. Brush the loaf with water then sprinkle with sesame seeds, pressing them lightly onto the dough. Place on an oiled baking tray.
11. Repeat with the rest of the dough then cover with the damp towel and allow to rise again for 1 hour.
12.Preheat your oven to 210C.
13. When ready, bake the loaves for 10mins then turn the heat down to 180C and bake for a further 25mins, till golden.

Mafalda- Sicilian Bread

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This recipe was uploaded by Allora Andiamo

 
 
'Mafalda' is the name given to a sesame encrusted bread, typically formed into the shape of a serpentine..it's found all over Sicily (especially Palermo) and is delicious sliced open and stuffed with thinly sliced parma ham or mortadella..

Method


1.In a large mixing bowl, dissolve the sugar and yeast in the warm water and mix well. Let it rest for a couple of minutes.
2. Add the flour bit by bit, mixing with a fork until the dough starts to stiffen then continue mixing with your hands.
3. Remove the dough from the bowl and knead on a lightly floured worktop for about 15 mins or until the dough becomes soft and shiny.
4. Rinse out the bowl and rub the inside with a little olive oil.
5. Form the dough into a ball and put it back in the bowl then cover with a damp tea towel.
6. Allow to rise in a warm place for at least 1 hour or until doubled in size.
7. When the dough has finished rising, knock it back then divide into 4 equal pieces (they will weigh around 220g each).
8. Take a piece of dough and roll it on the worktop till it looks like a very long grissini (bread stick) about 80cm long (don't sprinkle with flour otherwise it will become difficult to roll).
9. Now form the dough into a serpentine shape (see pictures)
http://www.jamieoliver.com/bloggers/viewtopic.php?id=41763
making sure the 'tail' is long enough to cross over the top of the loaf.
10. Brush the loaf with water then sprinkle with sesame seeds, pressing them lightly onto the dough. Place on an oiled baking tray.
11. Repeat with the rest of the dough then cover with the damp towel and allow to rise again for 1 hour.
12.Preheat your oven to 210C.
13. When ready, bake the loaves for 10mins then turn the heat down to 180C and bake for a further 25mins, till golden.
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