Pane Casereccio Siciliano
As one ventures into the mezzogiorno or southern Italy, bread takes on a golden aspect as if it has spent more time in the sun than its northern cousins. This is especially true in Sicily where much of Italy’s hard durum wheat is grown. Milled into a sunny colored yellow flour called semolina, durum wheat is used to make the dried pasta for which Italy is famous. When mixed into bread dough it produces a beautiful yellow loaf with a sweet, nutty flavor that has wonderful keeping qualities.
In Sicily, yellow bread dough is shaped into fanciful snails and reptilian forms, sprinkled with sesame seeds and frequently baked in wood burning ovens.
Durum wheat is strong and it is easy to overdevelop dough made with it. It is best to under mix and let your dough gain strength during the fermentation.
-For the recipe: http://www.susanmckennagrant.com/2014/01/11/sicily-revisited-part-3-pane-casereccio-siciliano/#sthash.Ttp7yDsd.dpuf
Comments
Well done, i would like to try mafalda sicily bread.
Gaetano
Thanks Gaetano,
This is very similar and can be shaped like Mafalda, but I use 80% hydration. That's higher than most Mafalda I've seen and results in an airier loaf with a more open crumb.
It looks delicious!
it is a delicious loaf!
of durum bread areis its most endearing qualities. Well dine and happy baking
thanks!
The combination of sesame and semolina is still here because it just works! The way you describe it is making me hungrier.
it does just work. Thanks for the comment!
Anticipating our visit to Sicily next month, I searched TFL for local breads, which lead me to this entry, your website and a stint in the kitchen. Your recipe produced a loaf that was not only a beauty to behold, but also delivered a delicious, tasty and soft crumb, and a crunchy crust. Your travelogue was a bonus, so thank you! Joe
Thanks so much. That’s a gorgeous loaf and I hope you enjoy Sicily. It’ll be beautiful at this time of year.