Rustic Valtrompia Canape Bread
This Rustic Valtrompia Canape Bread is a delightful recipe inspired by traditional Italian baking techniques. Perfect for elevating any gathering, this bread is light, airy, and has a beautifully golden crust. It showcases the perfect combination of yeast and warm milk, creating a flavorful loaf ideal for serving with spreads or as a base for canapes. The simple, wholesome ingredients come together to create an impressive loaf that is sure to impress family and friends alike. Enjoy it fresh from the oven or toasted the next day for a delicious treat!
N/A
Servings
300
Calories
7
Ingredients
Ingredients
Very warm water
1/3 cup (Warm to about 110°F.)
Sugar
1 teaspoon (Granulated.)
Dry yeast
1 package (1/4 ounce) (Active dry yeast.)
Milk
1 cup (Warm to about 110°F.)
Butter
2 tablespoons (Melted.)
Salt
1 1/4 teaspoons (Kosher or table salt.)
Flour
3-4 cups (All-purpose flour, sifted.)
Instructions
1
In a measuring cup, combine the very warm water, sugar, and dry yeast. Allow the mixture to stand for about 5 minutes, stirring occasionally, until it becomes foamy.
2
In a large mixing bowl, combine the milk, melted butter, and salt. Mix well to ensure all ingredients are incorporated.
3
Pour the foamy yeast mixture into the bowl with the milk, and stir to combine thoroughly.
4
Gradually add 2 1/2 cups of flour to the mixture, stirring until a soft dough begins to form.
5
Continue to add additional flour, a little at a time, until the dough is soft but not sticky.
6
Turn the dough onto a lightly floured surface and knead for 7 minutes until it becomes smooth and elastic.
7
Shape the kneaded dough into a smooth ball and place it in a greased bowl, turning the dough once to coat the top with oil.
8
Cover the bowl with plastic wrap and place it in a warm, draft-free location. Allow the dough to rise until it has doubled in size, about 1 hour.
9
Once risen, punch the dough down gently to release air. Divide the dough into two equal pieces.
10
Roll each piece into a log that is 3 to 4 inches shorter than the Valtrompia Bread Tube, and insert the logs into the prepared tube.
11
Cap the tube and bake in a preheated oven at 400°F (200°C) for 60 to 70 minutes, or until the bread is golden brown and sounds hollow when tapped.
12
Carefully remove the bread from the tube and let it cool on a wire rack before slicing.
Nutrition Information
10g
Fat
45g
Carbs
7.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Rustic Valtrompia Canape Bread?
It is a light and airy Italian-inspired bread with a golden crust, designed specifically for serving with spreads or as a base for canapes.
What are the primary ingredients needed?
The recipe requires warm water, sugar, dry yeast, milk, butter, salt, and all-purpose flour.
How do I prepare the yeast mixture?
Combine 1/3 cup of very warm water, 1 teaspoon of sugar, and 1 package of dry yeast, then let it stand for 5 minutes until foamy.
What temperature should the water and milk be?
Both the water and the milk should be warmed to approximately 110°F.
How much yeast is used in this recipe?
You will need one package (1/4 ounce) of active dry yeast.
What type of flour is recommended?
The recipe calls for 3 to 4 cups of sifted all-purpose flour.
How much butter is included in the dough?
The recipe uses 2 tablespoons of melted butter.
What is the first step after the yeast foams?
Combine the milk, melted butter, and salt in a large mixing bowl, then stir in the yeast mixture.
How much flour should I add initially?
Gradually add 2 1/2 cups of flour to the liquid mixture until a soft dough begins to form.
What is the target texture for the dough?
The dough should be soft but not sticky.
How long should I knead the bread dough?
The dough should be kneaded on a lightly floured surface for 7 minutes.
What should the dough look like after kneading?
It should be smooth and elastic.
How should I prepare the dough for its first rise?
Shape it into a ball and place it in a greased bowl, turning once to coat the top with oil.
Where should the dough be placed to rise?
Place it in a warm, draft-free location covered with plastic wrap.
How long does the dough need to rise?
It needs to rise for about 1 hour, or until it has doubled in size.
What is the purpose of punching down the dough?
Punching down the dough gently releases trapped air before shaping.
How do I divide the dough for the Valtrompia tubes?
Divide the risen dough into two equal pieces.
How do I shape the dough for the Valtrompia Bread Tube?
Roll each piece into a log that is 3 to 4 inches shorter than the tube itself.
What temperature should the oven be set to?
Preheat the oven to 400°F (200°C).
How long does the bread take to bake?
The bread should bake for 60 to 70 minutes.
How can I tell if the bread is finished baking?
The bread should be golden brown and sound hollow when tapped.
What should I do once the bread is removed from the oven?
Carefully remove the bread from the tube and let it cool on a wire rack.
How many calories are in this bread?
Each serving contains approximately 300 calories.
What is the fat content of this recipe?
The bread contains 10g of fat per serving.
How many carbohydrates are in a serving?
There are 45g of carbohydrates per serving.
What is the protein content?
Each serving provides 7.5g of protein.
Can this bread be toasted?
Yes, it is delicious when toasted the next day.
What are the tags associated with this recipe?
Tags include bread, yeast bread, valtrompia, italian bread, canape, baking, homemade bread, and rustic.
Is sugar necessary for this recipe?
Yes, a small amount of sugar is used to feed the yeast and help it bloom.
What kind of salt is best for this recipe?
You can use 1 1/4 teaspoons of either kosher or table salt.