Fried Dough with Sugar and Cinnamon
Easy
Makes 2 Loaves
My friend, Nancy Harmon makes Tuscan bread the traditional way, without salt. She begins two days prior to baking the bread by making a slurry, a loose starter dough that will help give texture, taste, and a nice rise to the final dough. Although this method is time consuming, it is well worth it to achieve a nearly authentic loaf. For a quicker version of Tuscan Bread, check out my recipe.
This recipe was featured on Season 26 - Episode 2602.
Comments
Patricia Mello
Thank you Maryann for the wonderful work you do on your ciao Italia show. today’s bread show was fabulous.. along with your many talented guests and well communicated shows..I love them all and have been watching you for many years1
Patricia Mello
Thank you Maryann for the wonderful work you do on your ciao Italia show. today’s bread show was fabulous.. along with your many talented guests and well communicated shows..I love them all and have been watching you for many years1
debra Colavecchio
Tuscan Bread was moist, dense and crusty; just the way we like it! A most have recipe! Thank you.
Helen austin
I love making bread loved the Tuscan bread fabulous!!!