Bread Mix

A balanced, pre-dosed blend of quality ingredients to prepare homemade bread in just a few simple steps, by hand or with the use of a bread machine.

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The King of Italy

Middle Eastern civilizations already consumed it in 2000 B.C. In Italy, bread is present at every table, for breakfast, lunch and dinner. Italian tradition dictates that without bread one cannot sit at the table.
MORE ABOUT BREAD: Putting the bread upside down at the table is considered an act of rudeness, or an omen of bad luck, because stories from the beginning of the 15th century tell of bakers overturning bread that was intended for executioners.

Ingredients

Wheat Flour Type 1, sourdough starter, brewer’s yeast, ascorbic acid.

Preparation

You need: 500 g bread mix, 280 ml water, 10 g salt
Bread machine preparation: pour all the ingredients into the bread machine. Select the program. press start.
Hand made preparation: knead all the ingredients in a spiral mixer or by hand, until the dough is smooth and elastic. Let the dough rest for 45 minutes covered by some plastic wrap. Shape the dough into 2 loaves, cover again, and let to rest for another 90 to 120 minutes. Preheat the oven at 425°f and put a little pan with water inside it. Take out the pan just before baking the bread. Bake the bread for 30 minutes until the crusty is golden.

Nutrition Facts	Per 1/4 cup (30 g)	% Daily Value*
Calories	107
Fat	1 g	1%
Saturated	0 g	0%
Trans	0 g
Carbohydrate	20 g
Fibre	1 g	4%
Sugars	0 g
Protein	4 g
Cholesterol	0 mg
Sodium	1 mg	0%
Potassium	47 mg	1%
Calcium	6 mg	0%
Iron	1 mg	7%
Thiamine	0,2 mg	16%
Riboflavin	0,1 mg	9%
Niacin	1,6 mg	10%
Folate	0,05 mg	11%

*5% or less is a little, 15% or more is a lot.

Recipes

Gourmet

Fitness

Vegetarian

Fillet in bread crust

Ingredients (Serves 4):

550 g. pork tenderloin
1 packet of Fiorfiore bread mix
4 sausages
100 g. bacon
white wine to taste
3 tbs extra virgin olive oil
rosemary
salt
pepper
twine

Preparing:

Prepare the bread by following the instructions on the Fiorfiore Bread Mix package. Shape the dough into a baguette and bake. Wash the fillet under running water, drain it and dab it with a paper towel. Place the fillet in a bowl with extra virgin olive oil, salt, pepper, rosemary and a glass of white wine.
Cut the baked baguette lengthwise and remove the crumb. Peel the sausages and spread them in one side of the bread cavity. Drain the fillet, preserving the liquid and place it on the other of the two halves, then close it and wrap the bread with the bacon, finally tying it with twine. Place it all on the baking tray that you have previously lined with tin foil. Bake in the oven preheated at 200°C.
Pour the marinade where the fillet had been over the bread as it cooks.

Preparation time: 50 minutes

Coccoli with ham and stracchino cheese

Ingredients (Serves 4):

1 packet of Fiorfiore bread mix
1 litre of peanut oil
Stracchino cheese to taste
Raw ham
Salt to taste.

Preparing:

Prepare the bread dough by following the instructions on the package. Once the dough has risen give it the shape of a ball and then cut many pieces of dough as big as an apricot. Cover and leave to rise for 20 more minutes.
In a pan fryer, heat the oil until it reaches 160-170°C and dip a little at a time. Turn them halfway through cooking and cook them until they are golden brown on all sides. Salt them and serve them with some slices of Tuscan ham and a little stracchino cheese.

Preparation time: 100 minutes minutes

Coccoli with ham and stracchino cheese

Ingredients (Serves 4):

1 packet of Fiorfiore bread mix
1 litre of peanut oil
Stracchino cheese to taste
Raw ham
Salt to taste.

Preparing:

Prepare the bread dough by following the instructions on the package. Once the dough has risen give it the shape of a ball and then cut many pieces of dough as big as an apricot. Cover and leave to rise for 20 more minutes.
In a pan fryer, heat the oil until it reaches 160-170°C and dip a little at a time. Turn them halfway through cooking and cook them until they are golden brown on all sides. Salt them and serve them with some slices of Tuscan ham and a little stracchino cheese.

Preparation time: 100 minutes minutes

Onion soup in a bread bowl

Ingredients (Serves 4):

1 kg onion
1,5 lt broth
140 g gruyere cheese
4 bread loaves
Salt and pepper
80 g butter
3 sage leaves
4 tablespoon of milk

Preparing:

Make the bread in a round shape, following the instructions on bread mix Fiorfiore pack. In a pan, simmer onion with butter for 3 minutes, then add milk and cook for another 5 minutes. Season with salt and pepper.
Add broth and cook for 45 minutes (covered), then for another 15 minutes.
Cut the top of the bread loaf and hollow it. Put the 1/3 of the cheese at the bottom of the bread loaf, then add soup and top with leftover cheese.
Grill in the oven for 10 minutes to melt the cheese.

Preparation time: 120 minutes

ITALIAN
BREADS: OVER 250 VARIETIES

Over the course of the centuries, about 250 types of bread have originated in Italy. They vary from region to region and reflect the wide variety of cereals that have been cultivated throughout the Italian countryside for centuries: spelt, barley, rye, wheat, and oats. It was the ancient Romans who are credited for transforming bread making into an art form.

The best known Italian breads are Lazio’s rosette, the unsalted breads from Tuscany and the Marche, the pitta of Calabria, the Pugliese bread of Altamura, the wheat breads of Salento, the Sardinian carasau, and the Turin breadsticks of Piedmont.

Wheat field in Tuscany.