Give us this day our daily bread

Panificio Stucchi Elena

I noticed in my tag cloud to the right that bread is sadly lagging behind the dogs (ya think?), Piemonte, and snow, so let this be the beginning of bulking up the bread tag and putting the focus on the staff of life. We eat it more than we eat pasta, expect an automatic refill of rolls when we dine out, and keep emergency back up in the freezer, so what gives? Mostly lack of initiative since writing a post with recipe is involving, but I will change that today beginning with…Panificio Elena Stucchi (above stash). They’re always trying new things and even offer home delivery service. Clockwise starting from left: onion focaccia, artisan loaf, pane arabo (middle eastern-style buns), cornetti (italian version of croissant) with pistachio cream, sesame seed-topped rolls with vegetable charcoal, and lastly, curry rolls (although they didn’t have a very distinctive curry flavor). It’s the first time I’ve seen vegetable charcoal used in a bakery here, but these are the same guys that were working with grapeseed flour several years ago.

Grapeseed flour and bread

Speaking of grapeseed flour, I purchased through an online source and used some in a basic white bread recipe. It suggests substituting a tablespoon of flour with an equal amount of grapeseed flour for every 100 grams of wheat flour used. Gluten-free and rich in fiber, it doesn’t have any particular flavor used in small amounts, but it might be interesting adding it to other baked products.

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4 thoughts on “Give us this day our daily bread

  1. Nonna T

    We eat bread and rice equally here. I would like to try to make the gluten free Italian flatbread called socca someday. In our neck of the woods, Acme Bread is so good that our Italian friends and other Italian locals will only buy from this bakery. They even make fougasse: http://www.acmebread.com/bread

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    1. Rowena Post author

      We need bread bakeries like that over here! For truly artisan stuff the closest option is in Milan and even at that, the variety is not like Acme or boulangerie in France.

      Regarding socca, if it is that chickpea flour flatbread that they serve in Nice, France, then it is cousin to farinata di ceci in Genova. I love it!

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