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Reviewed Italian Bread
Nov 23, 2012 in null on Food.com
“I love this bread, comes close to grandma's from Sicily.
I rise at room temp, be aware time is temp dependent, so learn to judge by size not time.
After second rising I split in two, roll each piece out and twist around my index finger to make a circle. I then pinch outside piece to hold shape, and razor 3 cuts , one down each side a thi...”