November 21, 2010

Carta di Musica

This bread translates to "music paper" in Italian. It's a native bread of Sardinia, eaten by shepherds through the centuries. The bread can be stored for several weeks without spoiling, although I doubt it will last that long.

By accident, I tried the bread with a dusting of cinnamon. (I was cleaning/organizing my spices, and a set my bread in a pile of cinnamon.) It is excellent and reminds me of pie surprise!

Carta di Musica
1 1/2 tsp. yeast
1 1/4 cups water
3 1/2 cups flour
1 1/2 tsp. salt

Let yeast dissolve 5 minutes in warm water. Mix yeast together with flour and salt, kneading until dough is smooth and elastic. Let dough rise in clean, covered bowl for 20 minutes. Lightly flour a baking sheet, and place it in the preheated 450ºF oven.

Divide dough equally into 16 pieces. On a lightly floured surface, roll out each piece of dough to form a 6-inch circle. Keep remaining pieces of dough under a damp cloth. If the dough is resistant, set it aside for 2 minutes while you start rolling the next piece. Keep rolled circles under the damp cloth as well.

Bake each circle 10 minutes, turning them over halfway through baking. Let cool on wire rack. Makes 16 cartas.

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