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Print Recipe
Bread of Italian Grandmothers "Ciambella" Recipe
Ciambella is an Italian bread, there are a huge number of recipes, because every grandmother has her own secrets, her own products, and this, as You know, makes the taste different. One of the most frequently used and most favorite additives in bread is olives, herbs and dried tomatoes with garlic. It is with this set that I bake most often.
Cook Time 180 minutes
Servings
Ingredients
Dough:
Additionally:
Cook Time 180 minutes
Servings
Ingredients
Dough:
Additionally:
Instructions
  1. Sometimes it is not possible to calculate the number of preparations, then it remains unclaimed, then suddenly everyone likes it and eats it quickly, as for example, I have this year with dried tomatoes. But you can find a way out in almost any situation. A day or two before use, I prepare "Express dried tomatoes". Mix dried cherries or pieces with dried garlic, dried parsley, pour 1 tbsp olive oil, leave on the table.
    Sometimes it is not possible to calculate the number of preparations, then it remains unclaimed, then suddenly everyone likes it and eats it quickly, as for example, I have this year with dried tomatoes. But you can find a way out in almost any situation. A day or two before use, I prepare "Express dried tomatoes". Mix dried cherries or pieces with dried garlic, dried parsley, pour 1 tbsp olive oil, leave on the table.
  2. Dough. In warm mineral water add sugar, yeast, vinegar (if You have 6%, wine or Apple - 1 tbsp), mix. Pour in the oil and add salt. Stir. Add the sifted flour and knead the dough.
    Dough.
In warm mineral water add sugar, yeast, vinegar (if You have 6%, wine or Apple - 1 tbsp), mix. Pour in the oil and add salt. Stir. Add the sifted flour and knead the dough.
  3. Cut the olives. I always cut two types: 1/2 part of a small cube, 1/2 ring.
    Cut the olives. I always cut two types: 1/2 part of a small cube, 1/2 ring.
  4. Add the olives, cherry with oil and garlic, and grated Parmesan to the dough.
    Add the olives, cherry with oil and garlic, and grated Parmesan to the dough.
  5. Knead until elastic, 5 minutes in a combine, 10-12 minutes manually.
    Knead until elastic, 5 minutes in a combine, 10-12 minutes manually.
  6. Cover the dough with cling film and a linen towel, for 1 hour in a warm place. For example, on the window under the rays of the may sun.
    Cover the dough with cling film and a linen towel, for 1 hour in a warm place.
For example, on the window under the rays of the may sun.
  7. The dough after 1 hour, punch down.
    The dough after 1 hour, punch down.
  8. With your hands, flatten the dough into a rectangle, 20*45-50 cm., pour 1 tsp of olive oil, sprinkle with Italian herbs.
    With your hands, flatten the dough into a rectangle, 20*45-50 cm., pour 1 tsp of olive oil, sprinkle with Italian herbs.
  9. Twist the roll and form a ring, cover with cling film and leave for 30 minutes to proofread. Turn on the oven to heat up to 200 degrees.
    Twist the roll and form a ring, cover with cling film and leave for 30 minutes to proofread. Turn on the oven to heat up to 200 degrees.
  10. The remaining preparation is sprinkled with herbs and Basil, and sent to the oven. Bake for 15 minutes at 200 degrees, then reduce the heat and 35-45 minutes at 180 degrees, until a light blush and a "dry ray".
    The remaining preparation is sprinkled with herbs and Basil, and sent to the oven. Bake for 15 minutes at 200 degrees, then reduce the heat and 35-45 minutes at 180 degrees, until a light blush and a "dry ray".
  11. Ready ciambella cool on a wire rack under a linen towel. The output is a large and delicious bread, weighing more than 1 kg, 1115 g..
    Ready ciambella cool on a wire rack under a linen towel.
The output is a large and delicious bread, weighing more than 1 kg, 1115 g..
  12. Bon appetit.
    Bon appetit.

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