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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 will have:
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5 cups (600 g) semolina flour, plus additional for dusting
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1 teaspoon (3 g) energetic dry yeast
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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 included 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 a bit time! A bench scraper is useful for scraping the sticky dough off of the floor when crucial.
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 flippantly floured floor and provides it a fast knead. Utilizing a bench scraper or knife, lower the dough into 8 to 10 equal parts. We suggest utilizing a scale to make parts which are about 100 grams every.
Take one dough portion and roll it beneath 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 simpler to point out than to explain, so the next picture ought to make the specified form clear.
The right way to Form Mafalda Bread
Place the shaped dough onto a floured baking sheet and repeat to form the remaining dough parts. Hold the buns a number of inches aside on the baking sheet; you might 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. Frivolously 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 could be served heat and recent or at room temperature. For longterm storage, freeze the bread.
