Mafalda | Sicilian Sandwich Bread Recipe

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Makes: 8 to 10 sandwich rolls

Prepare dinner Time: 5 hours, largely unattended

For this recipe, you’ll need:

• 5 cups (600 g) semolina flour, plus additional for dusting

• 1 teaspoon (3 g) lively dry yeast

• 450 milliliters (rather less than 2 cups) water

In a big mixing bowl, completely combine the flour and yeast collectively. Step by step add about ¾ of the water whereas mixing by hand. When many of the flour is dampened, add the salt and the remaining water and proceed to combine the dough within the bowl till the flour and water are evenly integrated right into a sticky dough.

Switch the dough onto a clear work floor and knead it by hand till it’s easy and now not sticky. Have endurance, it takes just a little time! A bench scraper is useful for scraping the sticky dough off of the floor when needed.

Switch the dough again into the bowl, cowl with plastic wrap, and let it rise at room temperature till it doubles in dimension—about 2 to three hours relying on the temperature.

Switch the risen dough onto a frivolously floured floor and provides it a fast knead. Utilizing a bench scraper or knife, reduce the dough into 8 to 10 equal parts. We advocate utilizing a scale to make parts which might be about 100 grams every.

Take one dough portion and roll it below your palms into an extended snake, about 1 inch (2.5 cm) in width. Type about ¾ of the snake into an “S” form, then drape the remaining finish on high to shut the bun. The forming approach is less complicated to indicate than to explain, so the next picture ought to make the specified form clear.

Place the shaped dough onto a floured baking sheet and repeat to form the remaining dough parts. Hold the buns a couple of inches aside on the baking sheet; it’s possible you’ll want two sheets to accommodate all the bread. Generously mud the tops of the buns with flour, cowl them loosely with plastic wrap, and allow them to rise for 45 to 60 minutes at room temperature—till they noticeably puff up and rise.

Preheat the oven to 390°F (200°C).

Take away the plastic wrap from the buns. Flippantly brush the dough with water and sprinkle some sesame seeds on high. Bake the bread for 20 to 25 minutes, till golden on high.

The bread might be served heat and contemporary or at room temperature. For longterm storage, freeze the bread.