These Italian Overnight Breads makes your dreams come true – because who doesn’t like to wake up to the smell of fresh baked bread – even though you got up 2 minutes later that planned?!
You will earn so much credit from your family when they wake up to to these fantastic breads – and you will be amazed yourself, that it is so simple!
They almost bake themselves! ;o)
You literally just smack together the dough (you don’t even need a mixer – just a good old-fashioned wooden spoon and a bowl!) the evening before you go to bed, and the next morning you just have to heat up the oven, divide the dough and bake!
Uhmm :o)
You can also vary the dough by adding a handfull of your favorite seeds, grains, dried fruit, nuts etc.
Italian overnight bread
Ingredients: (about 10)
1 tablespoon of dry active yeast
2 cups of water
3 tablespoons of oil
1 tablespoon of salt
2 cups of flour
2.5 cups of semulina flour
Mix all the ingrediens in a bowl with a wooden spoon.
Cover with film and put it in the fridge over night.
The dough is very sticky!
Next morning, use two table spoons to “form” small breads.
Place on a tray with parchment paper.
Bake for 15 minutes in a 425 degree Fahrenheit warm oven.
Serve with cold butter and jam – or use for your sandwich for lunch or to your soup at dinner…
Taste best the same day.
This dough is also excellent for making small focaccia’s too ;o)
Enjoy!!!
Rikke, when you say “spoonful” active dry yeast – what size exactly are you referring to? Tablespoon, teaspoon???
Silly me, I of course mean a tablespoon! The recipe is updated now. Thank you for telling me!
hi, is it 25 cups of semolina? Thanks
No, that’s a bit too much… 2.5 cups of Semolina should do ;o)
XO Rikke