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Classic Breads
by Manuela Caldirola, Nicoletta Negri & Nathalie Aru
A soft, light bread that is an ideal accompaniment to any dish.
Prep time: 20 minutes, plus 1 1/2 hours for rising.
Baking time: 20 to 25 minutes.

Ingredients for 6 small loaves:

• 2 Tbsp (30g) fresh yeast
• 2 1/2 Tbsp (30 g) sugar
• 8 1/2 oz (250 mL) beer
• 2 1/2 cups (300 g) all-purpose flour
• 1 2/3 cups (200 g) rye flour
• 1 egg
• 1 2/3 oz (50m L) extra-virgin olive oil
• 2 1/2 tsp (15g) salt

For the glaze:
• 3 1/3 oz (100 mL) beer
• 2 oz (30 g) rye flour
• 1 tsp salt

Put the crumbled yeast and the sugar in a bowl. Steadily pour in the beer and mix with a wooden spoon until the mixture is well-blended.

2. In a large bowl, sift the two flours together and make a well in the center. In the center of the well, add the egg, the oil, the salt, and the yeast and beer mixture. Mix and knead well. The dough will be very sticky—if necessary add a little all-purpose flour.

3. Grease the dough with oil and let rise for half an hour in a bowl covered with plastic wrap. Then punch it down with a closed fist and continue to let it rise for another 20 minutes.

4. Turn the dough out onto a work surface floured with the rye flour and divide the dough into 6 equal parts.

5. Prepare the glaze, mixing the rye flour, the salt, and the beer in a small bowl. Shape the dough into 6 small round, flat loaves. Place on a baking sheet and brush with the glaze. Let rise away from drafts for about 30 minutes. Bake at 425°F (220°C) for 20 to 25 minutes.

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