WEEKDAYS 1e|12c|p

Tigelle Bread

Mario Batali
Servings: 8
1 to 2 hr

Why would you eat bland off the shelf bread when you make this wonderful bread at home!

  • Ingredients
  • step-by-step directions
Tigelle Bread
  • 8 cups Flour
  • 4 ounces Lukewarm water (may be slightly more or less, as needed)
  • 2 teaspoons Yeast
  • 5 1/2 tablespoons Lard or Vegetable Shortening
  • 3 teaspoons Salt
  • 1 teaspoon Sugar
  • Nonstick Cooking Spray
  • Add the Yeast to the 4 ounces lukewarm water and allow to bloom.
  • Combine the Flour, Lard, Sugar, and Salt in the bowl of a stand mixer fitted with the hook attachment. Add the Water with the bloomed yeast and knead in the mixer until dough is formed. Turn out onto a Floured work surface and knead by hand for 10 minutes, moistening your hands while you knead if the dough is not smooth enough.
  • Place in a bowl, and store covered in a warm place for 1 hour to rise.
  • To cook the Tigelle, place dough on a floured work surface and punch the dough down and roll out to 1/2-inch thickness. Cut out into 4-inch rounds.
  • Heat a nonstick pan over medium heat. Spray with nonstick cooking spray and cook for 3 to 4 minutes per side, covering the pan after they are flip to allow them to cook through. Remove and serve.
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