Frese di San Rocco - Bread of St. Rocco’s Bread
Frese di San Rocco - Bread of St. Rocco’s Bread.
For 3 Batch(es)
For the Bread:
- 4 cups bread flour
- 1 1/4 cups warm water
- 1 packet active dry yeast
- eggs, room temperature, divided, 3 for the dough and 1 for brushing the top
- 2 ounces lard, room temperature
- 1/4 cup extra virgin olive oil, plus more for brushing the bowl and the pans
- 2 teaspoons salt
- 1/4 teaspoon black pepper
- In the bowl of a stand mixer fitted with the dough hook attachment dissolve the yeast in 1 cup of the water and let stand until the mixture bubbles, about 3 minutes.
- Add in the eggs and lard and begin mixing on low speed.
- Stream in the oil and begin adding in the flour gradually.
- Finally add in the salt, pepper and the remaining 1/4 cup of water.
- Mix on medium speed until a smooth, supple dough forms and no longer sticks to the sides of the bowl. The dough should be very wet but not stick to your hands.
- Brush a large mixing bowl with oil and and place the dough inside the bowl. Cover the bowl with plastic wrap and let rise in a warm place until the dough has doubled in size, about 1 hour 30 minutes to 2 hours.
- Break off a small piece of dough and put it in a glass of warm water. When the dough has risen to the top that usually means your dough has finished rising. A little trick I learned from my Nonna!
- Oil 2 13x18 inch baking sheets.
- Turn the dough out onto a lightly floured surface and divide the dough in 3 equal pieces. Roll each piece of dough into a 2 inch thick rope and shape each rope into a ring. Arrange the rings on the baking sheets. Make sure the frese do not touch one another. Cover the baking sheet with a clean kitchen towel and let rise in a warm place until doubled in size, about 1 hour
- Preheat your oven to 400 degrees.
- Brush the tops of each ring with the beaten egg.
- Bake until the frese are golden brown, about 18-20 minutes.