I found an old cookbook that my husband and I received many years ago. In 1993 I had no interest in making bread. It seemed far too time consuming and involved staying around the house all day. Now, that's exactly what I love about making bread. Luckily the book, The Il Fornaio Baking Book is a beautiful black bound book so when we moved it made the cut. The author, Franco Galli writes the recipes in a way that seems like he's right there talking you through it. My first attempt was a Pagnotta, a round country bread. When kneading the dough he says, "This will take 15 or 20 minutes of kneading, including some 1 - to 2-minute rest periods along the way for the dough to relax slightly ~ and for you to relax, too."
|I need to work on shaping the dough. . .|
|right out of the oven . . .|