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.