Make Ahead
Sensory overload, AKA: homage to Eataly Bread
Popular on Food52
25 Reviews
Franca
October 21, 2013
This is still my go to bread recipe. Last week I added anise and figs. Superb toasted with cream cheese. I have an apple & spice batch waiting to be baked this evening. Can't wait to dig in.
fiveandspice
March 26, 2011
This looks so delicious! It is going right onto the weekend project list!
Franca
March 23, 2011
When this came out of the oven last night, it looked like something out of a bakery. Absolutely divine! My new favourite bread. Thanks TiggyBee!
TiggyBee
March 23, 2011
Thanks so much Franca!! I'm absolutely thrilled that the bread turned out for you and thank you for letting me know...*smiles*
happycao
March 22, 2011
Reminds me of the scallion and ham buns found in Chinatown bakeries, but Italian style!
Apparently, Eataly brings their sourdough starters and perhaps other starters from Italy.
Apparently, Eataly brings their sourdough starters and perhaps other starters from Italy.
hardlikearmour
March 19, 2011
Wow, TiggyBee, this looks and sounds amazing! So glad you've found your bread baking courage!
TiggyBee
March 18, 2011
Oh gosh...really, I was just guessing about the flours Eataly uses. I'm guessing a sour dough starter? Anyhow, I'm really looking forward to your thoughts on this!!! And their loaf was long and flat!!! : )
AntoniaJames
March 18, 2011
Will probably add some semolina as well, or maybe a bit of tipo 00. I can see having great fun playing with this! We're having a lot of cold, nasty rain here today and probably tomorrow, so the soup kettle will be simmering, as well, when I can get into the kitchen. Perfect timing on this great recipe. ;o)
boulangere
March 18, 2011
My local deli-wine shop just started carrying 00 - a very big deal for Billings, MT - great thought, AntoniaJames, I'll toss some in as well.
AntoniaJames
March 18, 2011
Boulangere, The Food Mill carries something called "pizza flour" (just started carrying it, and the guy there says it's selling like crazy). I suspect that it's tipo 00 or contains quite a bit of it. Bought some but haven't used it yet. Definitely going to have a lot of fun with this recipe. ;o)
boulangere
March 20, 2011
AntoniaJames and TiggyBee, I'm going to take a walk over to the deli-wine shop with Esmé the perfect dog, pick up some 00 and some nice smoked cheese, and try this out.
boulangere
March 18, 2011
Making it this weekend to serve with Amanda's Button Mushroom Salad. It looks amazing! I'm so glad it followed you home.
AntoniaJames
March 18, 2011
On the to-do list for tonight, but of course, I'll be playing with the flours, with all due respect to Eataly. (I'm constitutionally incapable of making anything related to bread with one kind of flour. Thinking here a touch of rye and a little bit of barley flour.) Fingers crossed that my favorite grocery store's cheese section has smoked provolone. This bread sounds divine. My son, who returns to college Sunday morning, will feel like he's died and gone to heaven. ;o)
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