Fette Biscottate Recipe (Italian Toasted Bread)
Category: Leavened Breads
Servings: 15 slices
Ingredients:
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 150g |
| Manitoba flour | 350g |
| Butter | 150g |
| Whole milk | 125ml |
| Eggs | 2 |
| Egg yolk | 1 |
| Active dry yeast | 4g |
| Water | 50ml |
| Sugar | 20g |
| Salt | 8g |
| Additional egg for brushing | 1 |
Instructions:
Step 1: Prepare the Dough
To begin making the fette biscottate, gather the bowl of a stand mixer fitted with a paddle attachment. Start by sifting the all-purpose and Manitoba flours together. Dissolve the dry yeast in lukewarm water (alternatively, you can use 15g of fresh yeast if preferred). In the mixer, add the sifted flour, the dissolved yeast mixture, two beaten eggs, and the sugar. Begin mixing on low speed, and once all ingredients are combined, increase the speed and knead for about 15 minutes, until the dough is smooth and homogeneous. During this time, it’s important to stop the mixer occasionally to scrape down the sides and ensure the mixture is evenly combined. If the dough feels too sticky, you can add a little extra flour to adjust its consistency.
Step 2: Kneading and Proofing
Once the dough comes together, switch to a dough hook attachment. Let the machine knead for about 20 minutes until the dough becomes smooth and elastic. You can stop and check the consistency; it should bounce back when gently pressed. Form the dough into a ball and place it in a lightly greased bowl. Cover it with plastic wrap and leave it to rise in a warm, draft-free place, ideally around 25-26°C (77-79°F), for about 30 minutes. This step allows the dough to double in size, creating a light and airy texture.
Step 3: Shaping the Dough
While the dough is resting, prepare a 28×11 cm loaf pan (approximately 11×4 inches). Line the pan with parchment paper for easy removal later. Grease the pan lightly with butter to ensure the dough doesn’t stick. Cut a piece of parchment paper to fit the bottom of the pan (28×11 cm), and a longer strip to line the sides of the pan, ensuring the sides are covered up to 7 cm high. Press the paper into place, smoothing out any creases to avoid folds or wrinkles. Once the dough has rested, gently flatten it with your hands into a rectangular shape, then roll it up tightly like a log. Place the rolled dough into the prepared loaf pan, ensuring the dough reaches the edges of the pan.
Step 4: Second Proofing
Let the dough rise in the pan for another 30 minutes to 1 hour, depending on the temperature of your kitchen, until it rises to the top of the pan. This step helps the bread achieve its perfect volume and structure.
Step 5: Baking
While the dough is proofing, preheat the oven to 180°C (350°F). Once the dough has risen sufficiently, brush the top of the loaf with a beaten egg for a beautiful golden finish. Place the loaf pan in the oven and bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. The baking time can vary slightly depending on your oven, so it’s always best to keep an eye on the bread as it bakes.
Step 6: Cooling
Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This cooling process ensures the texture remains firm and perfect for slicing.
Step 7: Slicing and Toasting
Once cooled, use a sharp knife to cut the loaf into thin slices. For the classic fette biscottate, you can toast these slices in a toaster or on a grill until they are golden and crispy. These slices are perfect for serving with a variety of spreads, from sweet jams and marmalades to savory options like ricotta or butter.
Step 8: Enjoy!
Your fette biscottate are now ready to enjoy! They’re perfect for breakfast, a light snack, or even as a companion to your favorite teas and coffees. With their crisp texture and delicious flavor, these homemade Italian toasted bread slices are sure to be a hit.
Tips for Success:
- Ensure the water used to activate the yeast is lukewarm, not hot, to prevent killing the yeast.
- If you prefer a more delicate texture, you can replace some of the all-purpose flour with whole wheat flour for a slight nuttiness in flavor.
- Experiment with toppings! Fette biscottate are delicious with fruit spreads, honey, or even a sprinkle of powdered sugar for a simple dessert.
Now, you have your very own batch of homemade fette biscottate, straight from Italy to your table. Enjoy these crispy delights with your loved ones, and make sure to savor every bite!
