Recipe by Leslie in Texas
This handsome loaf is from a November 1985 issue of Bon Appetit magazine. It was part of a "Casual Italian Dinner" menu. This is best served the same day as it is baked. Rising time is not included in prep time.
- 1 (1/4 ounce) envelope dry yeast
- 1 cup warm water (105 to 115 degrees)
- 2 cups unbleached all-purpose flour (or more)
- 1 cup cake flour
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1⁄2 cup grated cheese (6 T. parmesan and 2 T. pecorino or 8 T. parmesan)
- 1 teaspoon fresh coarse ground black pepper
Directions See How It's Made
- Sprinkle yeast over water in small bowl; stir to soften.
- Let stand until disolved, about 5 minutes.
- Combine 2 cups all purpose flour, cake flour and salt in large bowl.
- Stir in yeast mixture and oil.
- Knead on floured surface until smooth and resilient, about 10 minutes, adding more flour if dough is sticky.
- Grease large bowl; add dough turning to coat entire surface.
- Let dough rise in warm, draft-free area until doubled in volumn, about 1 1/2 hours.
- Line baking sheet with parchment.
- Punch dough down and knead in cheese and pepper on lightly floured surface.
- Divide dough into 3 equal portions.
- Roll between hands and surface into 14-inch ropes.
- Working on prepared surface, braid ropes together beginning in center and working toward each end.
- Tuck ends under and pinch to seal.
- Cover with towel and let rise in warm draft-free area until almost doubled in volumn, about 1 hour.
- Position rack in lower third of oven and line with baking tiles. (If unavailable, bake bread on parchment paper-lined baking sheet.
- Preheat oven to 400 degrees for 30 minutes.
- Brush loaf with cold water.
- Slide loaf and parchment onto baking tiles.
- Bake 10 minutes, then mist loaf with cold water using spray bottle.
- Bake10 minutes longer and mist again.
- Continue baking until loaf is golden brown and sounds hollow when tapped on bottom, about 25 minutes.
- Cool on rack.