Ticino-Style Pull-Apart Bread

Making homemade bread is very easy and simple. Treat everyone! Ticino is an Italian-speaking canton in southern Switzerland. The bread most likely got there from Italy, where it is baked to this day and is called riia pan, which can be translated as lined up. The bread turns out to be very airy and tender and differs from ordinary bread in its unusual shape; it is baked in the form of small buns. It is not customary to cut this bread; they simply break off the required number of buns.
cook time: 1h 45 min
Isla Thatcher
Ticino-Style Pull-Apart Bread

Nutrition Facts (per serving)

286
Calories
8g
Fat
41g
Carbs
7g
Protein

Ingredients (8 portions)

Basic:

Salt 0.5 tsp
Sugar 1 tsp
Wheat flour 300 g
Water 150 ml
Vegetable oil 2 tbsp
Yeast (fresh pressed) 10 g

Recipe instructions

Step 1

Step 1
To make bread, we need flour (I took 1st grade), warm water, yeast, salt, sugar and olive or any other vegetable oil.

Step 2

Step 2
Sift the flour into a bowl, add the yeast and thoroughly grind it with the flour.

Step 3

Step 3
Add salt, sugar and mix everything thoroughly.

Step 4

Step 4
Add warm water and knead the dough. At the very end, add oil and mix thoroughly.

Step 5

Step 5
Knead the dough for 5-10 minutes until smooth.

Step 6

Step 6
Place the dough in a bowl and place in a warm place to rise for 40-60 minutes. The dough should increase 2-3 times.

Step 7

Step 7
Knead the risen dough and divide it into 8 equal parts.

Step 8

Step 8
Place the dough balls in a row so that they touch each other and leave them to rise in a warm place for 30-40 minutes. Using a sharp knife, carefully make an incision along the buns and place them in an oven preheated to 200 C for 25-30 minutes, bake until golden brown. If desired, the bread can be brushed with milk before baking.

Step 9

Step 9
Remove the bread from the oven and leave to cool on a wire rack. Bon appetit!

Additional rubrics

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