Fried Dough with Sugar and Cinnamon
Easy
Makes 1 large loaf
I owe my love of this bread to Sicilian bread maker Carmelo di Martino, who makes it weekly in his old wooden madio. Carmelo mixes a starter dough, the cresciuta, with semolina flour and water, then kneads the dough with his fists for close to 30 minutes to achieve an elegant smoothness. Then he free-forms it into round loaves to rise. A benneton (reed basket) can also be used to shape the dough before turning it out onto a hot baking stone or a cookie sheet for baking. This bread freezes very well. Start the cresciuta early on the day you plan to bake the bread, or make it the day before.
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