Roman Ciriole bread
Roman Ciriole bread typical of Lazio, I am very attached to this type of bread, being from Lazio I have memories that bind me to ciriola, my dad's favorite bread, my mother bought them fresh every day and he filled it with mortadella, because ciriola with mortadella in Rome is an institution, nowadays it is not so easy to find them, at least here in the bakeries that are in my area, the characteristic of the ciriola is the crispy and golden crust and the interior rich in soft crumb, it is said that it was the sandwich of the masons because it is suitable for various fillings such as the omelette or the porchetta, the ciriola is also called anguilletta because of the shape that resembles the eels of the Tiber (yes the combination is unusual) but as they say it is er pane der popolo Roman! The only flaw if we can say so, is that this bread must be made and enjoyed, like the one bought in the bakery, the crust the next day becomes soft and is good for making croutons, Let's see together how to prepare them!
Ingredients
500 g Flour 250 g Water7 grams of brewer's yeast1 tsp Sugar (or honey)10 g Salt
Preparation
Pour the lukewarm water into a bowl and add the yeast. Let it melt for a few minutes, stir and add the sugar or honey, stir again and add the flour and salt, knead everything to form a soft and sticky dough. If you use brewer's yeast, the procedure is identical, except that instead of sourdough you have to dissolve the brewer's yeast in the water. Let the Roman ciriole dough rest covered with plastic wrap for 12 hours in the refrigerator. After the rising time, take the dough and place it on a floured work surface. Knead it with your hands, stretch it and make the folds. Start first from the longest part, bringing it to the center and do the same thing with the opposite side, closing the dough in a booklet. Cut out 6 pieces of about 120 grams each and thin them with your hand or with a rolling pin. Roll them up to form loaves, place them on a baking sheet lined with parchment paper well spaced, cover the Roman ciriole with a cloth and let them rise for 1 hour. After this last leavening, make a cut in the center of the ciriole and bake them in a static oven, preheated to 220°C for 20 minutes.
Roman Ciriole bread typical of Lazio, I am very attached to this type of bread, being from Lazio I have memories that bind me to ciriola, my dad's favorite bread, my mother bought them fresh every day and he filled it with mortadella, because ciriola with mortadella in Rome is an institution, nowadays it is not so easy to find them, at least here in the bakeries that are in my area, the characteristic of the ciriola is the crispy and golden crust and the interior rich in soft crumb, it is said that it was the sandwich of the masons because it is suitable for various fillings such as the omelette or the porchetta, the ciriola is also called anguilletta because of the shape that resembles the eels of the Tiber (yes the combination is unusual) but as they say it is er pane der popolo Roman! The only flaw if we can say so, is that this bread must be made and enjoyed, like the one bought in the bakery, the crust the next day becomes soft and is good for making croutons, Let's see together how to prepare them!
Ingredients
500 g Flour
250 g Water
7 grams of brewer's yeast
1 tsp Sugar (or honey)
10 g Salt
Preparation
Pour the lukewarm water into a bowl and add the yeast. Let it melt for a few minutes, stir and add the sugar or honey, stir again and add the flour and salt, knead everything to form a soft and sticky dough. If you use brewer's yeast, the procedure is identical, except that instead of sourdough you have to dissolve the brewer's yeast in the water. Let the Roman ciriole dough rest covered with plastic wrap for 12 hours in the refrigerator. After the rising time, take the dough and place it on a floured work surface. Knead it with your hands, stretch it and make the folds. Start first from the longest part, bringing it to the center and do the same thing with the opposite side, closing the dough in a booklet. Cut out 6 pieces of about 120 grams each and thin them with your hand or with a rolling pin. Roll them up to form loaves, place them on a baking sheet lined with parchment paper well spaced, cover the Roman ciriole with a cloth and let them rise for 1 hour. After this last leavening, make a cut in the center of the ciriole and bake them in a static oven, preheated to 220°C for 20 minutes.
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