This is an amazingly delicious traditional Italian bread. You can use it with so much food besides pizza, I’m rather surprised it hasn’t caught on; that is probably for the fact of the higher carbohydrate & inherent oils content along with the extra-glutens and difficulty of storage freshness. But still, an interesting diversion for using pizza for your bread if you do. (With any entree, especially stews, meats & vegetables, loaded pastas.)
Once again I’ve been experimenting with baking with different types of flour. This time I combined quite a few of them, to create these very tasty breads. The texture came out incredibly multi-layered, where each type of flour brought a unique one.
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