![\"Pane](\"https:\/\/molinovigevano.com\/wp-content\/uploads\/sites\/2\/2018\/05\/Pane-integrale-still-life.jpg\")
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The authentic Italian Bread<\/strong> made with Bread Flour by Molino Vigevano.<\/span><\/span><\/p>\n Put the flour in a bowl with the salt, dissolve the yeast in the water and\u00a0add water little by little and knead for 10 minutes until the dough is smooth and silky.<\/p>\n Add the oil then and continue to knead for 10 minutes. Put the dough in a bowl, cover it with a damp cloth and let it rest for 30 minutes.<\/p>\n After 30 minutes, create loaves of 250 gr\/0.55 lb, cover and leave them to rise on a well-oiled baking paper for about 3 hours or until volume is tripled.<\/p>\n <\/p>\n When volume is tripled, cut the surface with 2 small cuts and bake the bread in a static oven at 220\u00b0C \/ 428\u00b0F for 20 minutes, taking care to insert a pot of hot water into the oven.<\/p>\n After the first 20 minutes, remove the pot and continue cooking for another 20 minutes.<\/p>\n At the end of cooking let the bread cool before cutting it.<\/p>\n\n
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\n![\"Authentic](\"https:\/\/molinovigevano.com\/wp-content\/uploads\/sites\/2\/2019\/09\/Authentic-Italian-Recipe-Bread.png\")
<\/h4>\nPreparation<\/h4>\n
![\"The](\"https:\/\/molinovigevano.com\/wp-content\/uploads\/sites\/2\/2019\/09\/The-dough-150x150.png\")
Step 1: The dough<\/h5>\n![\"Bread](\"https:\/\/molinovigevano.com\/wp-content\/uploads\/sites\/2\/2019\/09\/Bread-Flour-Leavening-icon-150x150.png\"){kind=icon}
Step 2: Leavening<\/h5>\n![\"Bread](\"https:\/\/molinovigevano.com\/wp-content\/uploads\/sites\/2\/2019\/09\/Bread-Flour-Cooking-icon-150x150.png\"){kind=icon}
Step 3: Cooking<\/h5>\n
\nThis recipe was designed to be made with…<\/span><\/span><\/h3>\n
![\"Bread](\"https:\/\/molinovigevano.com\/wp-content\/uploads\/sites\/2\/2019\/09\/Bread-Flour-MV.png\" "\\"Bread")
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