Source:Betty Crocker's Italian Cooking by Antonio Cecconi
Makes 8 servings
Preparation time: 2:30 hours
Tips:Best eaten right out of the oven.
Ingredients
Preparation
4 cups bread flour or all-purpose flour
1 1/3 cups semolina flour
1 tablespoon salt
6 3/4 teaspoons active dry yeast (3 pkg.), 3 tsp = 1 Tbs.
1/2 cup firm butter ( 4 oz = 1 stick)
2 cups very warm milk (120-130 degrees)
1 whole egg, beaten
1/2 teaspoon kosher salt
1/2 teaspoon cumin, anise or fennel seeds
1. Mix flours. Place 3 cups of the flour mixture in large bowl; stir in 1 Tbs.. salt and yeast. Cut butter into the 3 cups flour mixture; stir in milk. Stir enough of the remaining flour mixture to make dough easy to handle. Stir in additional bread flour if necessary.
2. Turn dough onto lightly floured surface; knead 5 minute or until smooth and elastic. (Dough should feel soft and moist but not sticky.)
3. Place in greased bowl; dust with flour. Cover and let rise in warm place 30 minutes or until double.
4. Dust two cookie sheets with flour. Punch down dough; turn onto lightly floured surface. Knead 5 minutes. Pat dough into 12-inch square; cut into 4 triangles. Place 2 triangles on each cookie sheet. Cover and let rise in warm place 45 minutes or until double.
5. Pre-heat oven to 325F degrees about 30 minutes before baking time.
6. Brush loaves with egg; sprinkle with kosher salt and seeds.
7. Bake about 50 minutes or until deep golden brown. If necessary, refrigerate 2 loaves while first two bake.
NOTE: Recipe maybe cut in half. One half recipe makes 4 large triangles or 8 small triangles that can be serve instead of dinner rolls.
Homemade Milk Bread
