This is the traditional Sicilian everyday bread. It's made from semola refined twice. Notice it's not flour, but semolino, therefore you need more yeast. For 1 kg of semola I use 5 teaspoons of dried yeast. If using fresh yeast, then 20 grams will be sufficient. When the bread is risen, shape it and add sesame seeds.
Here is PANE CUNZATO .... a sandwich made with the semola bread. The sandwich is made with cheese PRIMO SALE (slightly salted cheese, which when salted for a long time becomes PECORINO), tomatoes, onions and anchovies.
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