Italian Overnight Bread
6 ingredients
3 steps
Ingredients
- 2-1/2 cups Semolina Flour
- 2 cups Flour
- 2 cups Water
- 3 Tablespoons Olive Oil
- 1 Tablespoon Dry Active Yeast
- 1 Tablespoon Salt
Directions
-
1Mix all ingredients in a bowl with a wooden spoon. Cover with plastic wrap and refrigerate overnight. Note: dough will be very sticky!
-
2The next morning, use two tablespoons to portion out dough and form small rolls. Place on a tray with parchment paper. Bake for 15 minutes in a 425°F oven.
-
3Serve with cold butter and jam, or use for sandwich for lunch or with soup at dinner. Tastes best the same day.
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