First published in 2007, this work has
become one of the best-selling bread
cookbooks of all time.  For those
unfamiliar with the first edition, think
artisan loaves made with high-
moisture dough and no proofing and
kneading.  Simple instructions with
numbered steps guide readers
through flatbreads, pita, bagels,
brioche, and a variety of loaves.
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Italian Bread Recipes

Whole Wheat Ricotta Bread
Brioche Rolls Filled With Gelato
Ciabatta Bread
Cornetti
Focaccia
Grissini - Italian Breadsticks
Piadina
Prosciutto Bread
Sicilian Fennel Rolls
St. Joseph's Day Bread
Taralli - Italian Bread Rings
Italian breads have a wonderful flavor and character and every region has a distinctive
style of bread.  The bread recipes that follow are just a few of the many possibilities.
Grissini - Italian Breadsticks
Grissini are very thin, crisp breadsticks that originated in the Piedmont
region of Italy.  Grissini can be served as an appetizer or as part of an
antipasto.  Sprinkle them with any spice, herb, or seed that you desire.
Bread Recipes
Olive and Rosemary Bread
Whole Wheat Ricotta Bread
Fig Rye Bread
Polenta Bread
Olive Oil Bread from Mantua
Semolina Bread
Pane Toscano

Bread Recipes  >>
Brioche Rolls
A favorite way of eating gelato in Sicily is
stuffed into a brioche roll.  Brioche rolls are
also good served plain with espresso or a
cup of cappuccino.

Brioche Rolls Recipe  >>
Ciabatta Bread
Oval or rectanglular in shape, with a slightly
domed top, the combination of ciabatta's
crisp, tender crust and airy interior makes a
light but crunchy bread that is perfect for
sandwiches or panini.

Ciabatta Bread Recipe  >>
Cornetti
Cornetti are a pastry/bread similar to a
French croissant.   Cornetti may be filled
with a dollop of chocolate, jam, lemon curd,
or Nutella but some regions use them as a
form of roll without a sweet filling in the
middle.

Cornetti Recipe  >>
Focaccia Recipes 
Focaccia, pronounced foh-KAH-chee-uh, is
an Italian flat bread that is usually seasoned
with olive oil and salt and sometimes herbs. 
We have provided you with a basic focaccia
recipe and a number of variations.

Focaccia Recipes >>
Piadina
Piadina is an unleavened, rustic Italian
flatbread that is from the Romagna region of
Italy.  It is made with white flour, lard (olive
oil or vegetable shortening), salt and water.

Piadina Recipe  >>
Prosciutto Bread
Prosciutto bread is filled with diced
prosciutto and provolone.  It is a very
fragrant and tasty bread that can be eaten
alone, with pasta, or with an antipasto
platter.

Prosciutto Bread Recipe  >>
Sicilian Fennel Rolls
Muffuliette
Fennel rolls or muffuliette are a Sicilian
specialty.  They are traditionally served on
St. Martin’s Day, November 11.  The baked
rolls have a dense interior and a slightly
crispy crust.

Fennel Rolls Recipe  >>
St. Joseph's Day Bread
St. Joseph's Bread is a bread that is
traditionally served on St. Joseph's feast
day (Feast of San Guiseppe) which is
March 19.  The dough is shaped into a
variety of designs for loaves that will adorn
the St. Joseph's Table.

St. Joseph's Bread Recipe  >>
Taralli - Italian Bread Rings
Taralli, often called Italian wine pretzels, are
a snack that is common to several regions
of southern Italy.  They are often served with
wine for dunking but they are also nice as
part of an antipasto.

Taralli Recipe  >>
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Garlic Knots
Garlic Knots
Garlic knots are a
pizzeria classic.  They
are easy to make at
home from store-
bought fresh pizza
dough, frozen pizza
dough that has been
thawed, or from our
homemade dough
recipe.
ROLL OUT PIES,
PASTA, AND
BREAD DOUGH
Hand-crafted by
skilled wood
workers in
Wisconsin
Pumpkin Parmesan Biscuits
Pumpkin Parmesan Biscuits
These easy-to-make biscuits are flavored
with Parmesan cheese and pumpkin puree,
which also gives them a gorgeous color.

Pumpkin Parmesan Biscuits Recipe  >>
CLASSIC ITALIAN
COOKBOOK
Considered by
many to be the most
authentic guide to
Italian food ever
written in the US
Dean and DeLuca
CHOCOLATE BABKA
Made from enriched yeast dough
rolled around a rich chocolate filling
to produce a beautifully marbled
bread, it's the perfect treat to share.
Shipped frozen. KOSHER.
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PUMPKIN CREAM CHEESE
Pumpkin is a real nutrition superstar. 
Extremely high in fiber and low in calories,
pumkins also contain one of the ricest
supplies of carotenoids,  Foods rich in
carotenoids have been linked to a host of
health-promoting and disease-fighting
activities. 

This nutritional tip is from the book:
16 ounces cream cheese, softened
1 cup pumpkin puree
1/3 cup sugar
1-1/2 teaspoons pumpkin pie spice
1 teaspoon vanilla

Combine all the ingredients in a large bowl with an electric mixer until smooth.  Cover and keep in the refrigerator.  Serve with bread, muffins, bisuits, or bagels.
BANNETON PROOFING BASKET
Banneton Baskets are made of natural cane
and are used for proofing the bread dough
before baking.  They work by creating a
slightly humid micro-climate between the
dough and the banneton during proofing.
Professional bakeries use bannetons
regularly to achieve the beautiful spiral effect
on their artisan bread bouilles.
BUTTER BELLS
Butter bells safely keep your butter fresh and spreadable without refrigeration for up to 30 days on your countertop.  You can enjoy that warm bread right out of the oven
spread with creamy butter.
Artisan Bread Making: Ancient & Sprouted Grains