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Pane in cassetta

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160 gr flour 0
160 gr Manitoba flour
9 gr fresh yeast
180 gr milk
10 gr sugar
10 gr honey
30 gr canola oil
35 gr water
5 gr salt

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Pane in cassetta


Always in the pantry!

  • Medium




I love Pane in cassetta with strawberry or cherry jam and a veil of almond butter…. but it is even delicious with ham and cheese… I am sure that your family and your kids will love it!

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Sift 2 flours into the bowl of a stand mixer, add salt, honey and start kneading by pouring milk, where you dissolve yeast and sugar.
Add water a little at time.
Add canola oil and knead for about 10 minutes until a soft dough is obtained.
Now cover the bowl with cling film and let it rise for about 1 hour or until doubled.
Roll out the dough on a lightly floured board and make two folds in a wallet to give strength to the dough.
Then roll it up into a roll and place it in a 21 cm loaf pan lined with baking paper.
Cover with cling film and let rise for another hour.
Meanwhile, preheat the oven to 200 degrees.
Remove the cling film, brush with milk (1 yolk if you like) and bake in a hot oven for 25-30 minutes.
Remove from the oven and cool completely before removing your wonderful loaf of bread from the pan.
It keeps perfectly soft and fragrant fro 3-4 days tightly closed in a plastic bag.


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