There is a group of food bloggers who call themselves the “Bread Baking Babes” (a.k.a. BBB) and they get together every month to bake bread, naturally, and I have been watching their monthly efforts for a while now. I guess my love for baking bread (and eating it too) isn’t much of a secret anymore and this month I am baking with them.
While the BBB membership is limited to the original members, they welcome anyone who would like to bake with them, following their chosen recipe and become what they call a “Bread Baking Buddy”. I’m not sure I would describe myself as a “babe”, but a “buddy” I can most definitely be!
This month’s challenge, chosen by Ilva of Lucullian Delights, is to bake Italian Bread Knots (Pane Di Pasta Tenera Condita). She chose this from Pane: Il Piacere di Preparare in Casa by Anna Gennari.
I adapted the halved recipe used by another BBB, Lien of Notitie van Lien which I have re-posted here (my changes/ substitutions are within brackets throughout the recipe). The only flours I get here are all purpose and whole wheat flours, so I used all purpose flour. Since we are vegetarian, I substituted butter for lard.
I also found I required a little more flour than mentioned to make sure my dough was smooth, elastic and not sticky.
Italian Bread Knots - Pane Di Pasta Tenera Condita
Ingredients
For the Biga:
- 200 g all purpose flour
- 1/4 tsp active dry yeast
- 170 ml water
For the Dough:
- biga from above
- 500 g all-purpose flour
- 200 - 260 ml water warm
- 1 3/4 tsps active dry yeast
- 25 g extra-virgin olive oil
- 30 g salted butter chilled
- 12 g honey
- 12 g salt
Instructions
- Make the Biga by dissolving the yeast in a little water (warm) and quickly work the dough together.
- Put it in a container, cover it with a half closed lid or kitchen towel and leave it for 15-24 hrs (overnight for about 12 hours).
- To make the dough, put the flour either in a big bowl or on a baking board, add the lard (or chilled butter) and mix it with your fingers until it has 'crumbled' and is completely mixed with the flour.
- Dissolve the yeast in little tepid water and add it to the flour. Mix as well as you can. Mix salt, olive oil and honey with the handwarm water and add it to the flour. Now work it until it holds together and then add the biga.
- Work the dough until it is smooth and doesn't stick. Put it into a big bowl, cover it with plastic film and leave to rise until it has doubled.
- Now take up the dough and divide it into 12 equal parts and roll them it into long strands (about 30-35 cm).
- To make the knots, roll out the dough into even long strands and lay them out on a flat surface.
- 2. Make a semi-circle with the dough strands, and bring the ends towardsyou and cross them.
- 3. Then twist the two ends together a twice, like inthe photo, somewhat like when shaping a pretzel.
- Now lift the upperpart of the circle and bring it towards you, folding it over the twisted part.
- 5. Tuck the two ends of the twisted part under the knot carefully, while lifting the roll from the working surface. This will make the knot part more prominent and it hides the ends.
- Put the knots on baking sheets and leave to rise (covered) until they have doubled in size (about 15 to 20 minutes).
- Bake in a 210xb0C (420xb0F ) for about 25 to 30 minutes until golden brown.
I'm Aparna and My Diverse Kitchen is my ovo-lacto vegetarian food blog where you'll find recipes, food stories & photography. I've been blogging since 2007 and believe the kitchen, and the dining table (by extension) is really the heart of a home. 
2 days back i printed this from Liens places seeing how she made them.Yours looks really yummy and perfect too.
Thats looking so lovely and perfect.. love to try this soon.
I say to your suggestions:yesyesyesyes:) I’m getting a little hungry thinking about what I can do with them right now! 🙂
Wow these looks just perfect 🙂
Really delicious and perfect knots Aparna!
U really have a bread baking passion! U ve done it beautifully!
They look so lovely, seeing ur blog i have also become an addict for baking breads, i have not reached ur place still, i am on my first step, i want to try until i get right…, this one looks delicious and with perfect knots step by step instruction aparna……
Just looks perfect.
They look just perfect Aparna…
Namaste….hmmmmm, that reminds me i have to buy flour to bake bread. I wonder what kind I will make next time. hmmmmm, the possibility are endless. Thanks for sharing
How wonderful Aparna, they look fantastic. So glad you could make it!They are delicious aren’t they, they’ll become favorite here too (baked them 3 times already). Thanks for baking with us 🙂
This looks wonderful!Thanks for the recipe!Please take a prize from me: http://trydiani.blogspot.com/2…I will be glad and happy drowning submit
Looks delicious with perfect knots.
looks so perfect.absolutely lovely !
Perfect Aparna,Looks beautiful.I have never with the overnight biga ones.Too lazy for that.Hey you can call Daring Baker Babe (Buddy)(DBB):D
these look absolutely perfect!
Beautiful knots they are!And you do get taco shells in Madras for quite some time now.
they look soo perfect!
I am sure you are a perfect babe! Your buns look perfect and I am really happy you liked this bread! Please keep on joining us!
Babe, definitely.
These look a lot like challah rolls. Very nice recipe – thank you!
They are almost – almost – too perfect to eat. What a lovely job.
Beautiful job – you are inspiring me to make them. I, too, would use butter, and I was afraid it might change the recipe, but since you said they tasted very good, I’m hoping to give them a try.
Thank you all for your comments here. :)HC, do make them. They’re not very difficult and very, very tasty.Jayasri,I’m not an expert either but do try baking your own bread, its worth the effort.Yes, Lien they are delicious. And I should say thanks to you really. 🙂 You got me started.Thank you Di_ani for passing on the award to me.Sweatha, the overnight biga ones are as easy. You just refrigerate the biga and don’t do anything else.That’s some title! :DI didn’t know you got readymade taco shell there, Rachel. One more item on my shopping list for next time. :)Thanks Ilva, for the recipe and the badge. I shall be with you all on the bread baking journey.Thanks Susan. From you, that’s an honour. :)MC, I am glad to see you gave these knots a go too. And they’ve turned very good too.