White Bread

A simple white bread that should be eaten fresh. It is best to prepare this or the double mass of dough and freeze part for later use. Bread is one of the staple foods of Basilicata. It is made in many shapes and sizes, some of which are still baked in the house.

Sift the flour into a suitable bowl. Make a bulge in the center. Crumble the yeast in there, form the water to it and stir from the edge with a third of the flour to make a steam.

Cover the baking bowl with a dishcloth and leave the dampfl in a warm place for 45-60 minutes until it has risen and bubbles form. Add the salt to the baking bowl form and knead for 15 min until you have a smooth, shiny dough. (If you are using dry yeast, you can omit the dampfl. Sift the flour and knead all the ingredients together to form a dough). Let the dough rise for about 60 min, until it has doubled in size, then knead again briefly, and cut into six pieces of about 250 g each. Form rectangular domed loaves and place them on a baking sheet. Cover the loaves with a crockery rug dusted with flour and leave to rise for a further 60 minutes. Bake in a heated oven at 220 °C for about 15-20 min, until a toothpick inserted into it comes out clean repeatedly. Tip: – Use an oven plate made of porous clay, which absorbs the moisture on the bottom of the bread. Set aside for

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