Pane di Prato | An Italian Bread

A wonderful, beautiful flavoured, light textured but very crusty bread.

Tuscan Bread

I so rarely buy bread now. Except for some very special bread I might come across, and of course sourdough. I sometimes love to make my own. I don’t do it every week, mind you, although there have been times in my life where I have made bread several times per week.

This recipe is an oldie but a goodie. It is a wonderful, beautiful flavoured, light textured but very crusty bread. The basis of the recipe is from Giuliano Bugialli, but I have altered it somewhat across the years.

I have also made the bread, used a multi-grain flour from an organic shop.


You might also like to try other bread recipes here and here. Or you may be interested in Italian recipes here and here. Browse our beautiful Spring recipes here and here.


Pane di Prato

Makes 1 small loaf.

1 cup bakers flour
4 tspn dry yeast
0.5 cups tepid water

2.5 cup bakers flour
up to 1 cup tepid water
pinch salt

Bread Longmethod
Put the flour for the starter sponge in a large bowl and make a well in it. Dissolve the yeast in the water and pour into the well and mix with a wooden spoon or by hand, incorporating the flour to make a thick batter. Cover with a towel and let rest in a warm, draft free place for up to 12 hours. This can be done in the morning or night before.

Rising: When ready to make the bread, add the sponge, water, salt and flour to the breadmaker and, on the “dough only” setting, allow to knead and rise. Rest for 15 minutes after the breadmaker has finished its cycle.

Alternatively knead it by hand or in a mixer with a dough hook, and leave to rise until the dough is doubled in size.

To cook: Preheat the oven to 220C. Find a pot that is oven proof and is more than large enough to hold the dough. It is good if it has a lid, otherwise fashion one out of tin foil. Preheat the pot in the oven for 20 – 30 minutes. (Alternatively you can cook on an oven tray or on preheated unglazed terracotta tiles lining the bottom shelf of the oven, but the pot does work well.)

Turn the dough out on a floured board and knead lightly. It is Ok to incorporate a little more flour. Shape the dough as desired and leave to rise for another 30 – 60 minutes.

Place the dough into your preheated pot, cover and bake for 20 minutes. Remove the lid and continue to bake for around 30 more minutes or until browned and cooked.

Alternatively place the dough onto the oven tray or tiles and bake for around 45 minutes until cooked.

Cool (if you can be patient) on a rack. HOWEVER there is nothing like warm bread with home made jam, or just with butter, or with the Provolone left over from the Semolina Pasta.


This is cross posted with our sister site, Heat in The Kitchen. It appears here as part of the Retro Recipes series.


browse some Italian recipes

Author: Ganga108

Heat in the Kitchen, Cooking with Spirit. Temple junkie, temple builder, temple cleaner. Lover of life, people, cultures, travel. Champion of growth, change and awareness. Taker of photos. Passionate about family. Happy.

10 thoughts on “Pane di Prato | An Italian Bread”

  1. Will give a try after coming back from India. and i am going to add you to my blogroll, it sounds fantastic to browse wonderful recipes from an expert everytime i need. thank you!

    Enjoy your India trip, radha. The bread is great, you will love it.


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