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Granny White
Do not punch it down. Flour the top and divide into 12 pieces (or
1
6 if you want smaller rolls). Have a bowl of water handy to keep
your hands very wet. Flatten each piece and roll it up lengthwise.
Pat them flat, turn the dough 90 degrees and roll them up again.
Shape each piece into a ball. Set on a floured baking sheet. Toss
a hailstorm of flour over the tops and cover with a heavy cloth.
Leave until doubled, 1 to 1 1/2 hours. Preheat the oven to 425F.
Bake the rolls until they are crusty and golden, about 25 to 30
minutes.
VARIATIONS: Puccia di Grano Duro. Substitute 7 1/2 cup durum flour
for the flours above. Knead the dough for an extra two minutes.
Puccia di Uva Passa. Use raisins, softened in water for 30 minutes,
in place of the olives.
Pizzi. Add 1/4 ts to 3/8 ts hot pepper flakes to the vegetables
of Cucuzzara (see recipe) and folding them into the dough in place
of the olives.
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