It is the most enjoyable, de-stressing, relaxing and working out at the same time, kitchen experience I always look forward to.
If you think of it, interestingly and entertainingly, with all the careful and smooth mixing, rhythmic kneading and shaping, it definitely seems like Tai Chi, but of course in the kitchen!
Traditionally, this is a long loaf of bread, but I baked it as a big bun. It has a delicate, crispy crust and a fine crumb that gives it its name, Mantovana, from Mantua in Lombardy, Italy.
The double rising produces a light, even texture. Be careful not to over – rise the bread, it might collapse when placed in the hot oven. Do not leave the dough for more than 40 minutes for its second rising.
Goes great with sliced Parma ham or country Salami.