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Breadmaking ingredients

Breadmaking ingredients

Traditional Italian bread has no salt (for historical reasons: they stopped using it when the tax on salt became exorbitant) and lasts one day before it acquires the consistency of a brick.

Sliced bread in cellophane packs is available but is thin and flabby and becomes tedious after a while.

So we make our own – not in an earth-mother way, kneading the dough ourselves, but using a breadmaker.

The photo shows the 8 ingredients which are necessary for our usual recipe, with behind them the bread container and scales.

The lemon ice-cream tub contains salt, and the Vegetable Oxo tub sugar. (There are only 2 of us needing to remember these eccentricities.)

Some of the ingredients are from Britain – the yeast, the baking powder and the Marvel milk powder (with the measuring spoon on top of it). The flour, sugar, salt, margarine and of course water, are from Italy.

The arrangement is typical of our strange Anglo-Italian existence.

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  1. April 10, 2013 at 6:50 pm

    We make our own bread using the breadmaker too, but I use light olive oil instead of margarine and I like experimenting with different types of flour and mixing them up, so for example making a loaf with 50% strong white bread flour, 15% spelt flour and 35% seeded brown malt flour – lovely

    • April 11, 2013 at 5:41 pm

      When we were in Britain we used to be more experimental. Here in Italy the types of flour readily available are limited to ‘O’ for bread and pizza, and ‘OO’ for cakes and sweet things. We do sometimes put some ‘OO’ in with the ‘O’, or add milled oats, things like that, but nothing like what you do!

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