Piadina
Twelfth night bread
- 400 GRAM SELF RAISING FLOUR
- 1 CUP CARBONATED WATER
- 1 TSP SALT
- 1 TSP YEAST
- 4 TBSP OLIVE OIL
- 400 GRAM FLOUR
- 1 TSP YEAST
- 1 TSP SALT
- 75 GRAM SUGAR
- 50 GRAM BUTTER, melted
- 1 CUP MILK
- 50 GRAM SLICED ALMONDS
- 150 GRAM ALMOND PASTE, crumbled
- 1 ALMOND
Mix all ingredients and knead for 10 minutes. Allow the dough to rise for one hour. Divide into 6 pieces and roll these out to large circles; allow them to rise for another hour. Fry them in a frying pan with olive oil on medium heat on both sides, about 2-3 minutes per side.
Old fashioned Italians bake the piadina in a testo, a special terracotta dish. Using a heavy frying pan gives a good result.
Knead the flour, yeast, sugar, salt, butter, almond paste and milk for ten minutes and allow the bread to rise for 1 hour. Form a round bread and push the almond in. Sprinkle with sliced almonds and let the bread rise another hour. Bake 50 minutes at 200 degrees Celsius.
The person, who gets the almond, is the king, the queen, or has to do the dishes.
Twelfth night bread is traditionally served on the 6th of January. Click here for more recipes on the culinary calendar. You can also prepare Twelfth Night Cake.
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