Yield: Yields eight breads.
The whole-wheat flour makes these puffy, baton-like breads more interesting but can be replaced with all-purpose flour.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Cut one ball in half (leave the other balls covered) and turn the cut surfaces down. Flatten each half with your lightly floured palm to a 6×4-inch oval. Cover loosely. Halve and flatten the remaining pieces the same way. Let the ovals rest, covered, for 10 min. so they’re easier to shape.
Working with one oval at a time, pull gently on opposite ends to begin to make wings or batons.
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?