Fugozza
Fugozza
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Votes: 1
Rating: 5
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This is an Italian bread and comes to me from a very good friend in the US, and she got this recipe (and makes it often) from her lifetime friends who are in fact Italian, and direct from Italy, so I would say this recipe is very authentic. This is a no knead bread and is baked in a 9x13 pan. I made this on 15 May 2018, the very day I received this recipe. For the term I use, proofing, that is the same as rising.
Prep Time
10 minutes
Passive Time
3 1/2 hours for proofing
Prep Time
10 minutes
Passive Time
3 1/2 hours for proofing
Fugozza
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
This is an Italian bread and comes to me from a very good friend in the US, and she got this recipe (and makes it often) from her lifetime friends who are in fact Italian, and direct from Italy, so I would say this recipe is very authentic. This is a no knead bread and is baked in a 9x13 pan. I made this on 15 May 2018, the very day I received this recipe. For the term I use, proofing, that is the same as rising.
Prep Time
10 minutes
Passive Time
3 1/2 hours for proofing
Prep Time
10 minutes
Passive Time
3 1/2 hours for proofing
Ingredients
Servings:
Instructions
  1. In a large mixing bowl, add the water, salt, sugar, and yeast, stir together then let sit on the counter for 5 minutes. While that is siting, measure out the 4 cups of flour into another large mixing bowl.
  2. To the yeast mixture, add just one cup of flour and mix that in, a sturdy spoon can be used for this whole process.
  3. Then add another cup of flour and mix, then another, then the last of the flour. The mixture will be a big sticky flour ball.
  4. Take the bowl the flour was in, wipe that out, then lightly spray with olive oil (I use a oil sprayer and olive oil), or lightly coat with butter, you just need to get the dough out of the bowl after proofing, Keep in mind, you are going to put the bread dough in this bowl to proof, you want to make it easy to get this out of this bowl. Roll out the sticky dough from the first mixing bowl to the lightly oiled/greased bowl.
  5. Cover the bowl with a dry towel and let proof (rise) for 3 hours. This photo is after 3 hours.
  6. Punch down the dough, lightly flour your hand for this.
  7. Roll out the dough into a 9x13 well buttered baking dish, and spread it out on bottom of the dish.
  8. Poke holes in the dough. In each hole, place a chunk of butter. Lightly salt the top.
  9. Cover with a damp cloth a proof until it has doubled. Preheat your oven to 180 C (350 F). Photo is after proofing. (Getting dark now so the ceiling light is on, hence the greenish tint.)
  10. Place in the oven and bake for 15 minutes, remove and smear softened butter all over the top. Then place back in the oven until golden brown. Remove the dish and place on a rack to cool.
Recipe Notes

Low cost.

Recipe provided by good friend, Patti Stone, and her recipe is here.
United States.

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