A kilo of flour (about 8 to 9 cups)
1 1/2 to 2 tablespoons salt
7 to 8 cups tepid water
1 packet of traditional dry yeast

1. Follow packet directions for yeast, or alternatively, place the yeast in a cup of warmish water, add half a teaspoon of sugar, stir, and then let it rest for 10 minutes. In either case, if the mixture bubbles up, then the yeast is ready to be used to make the dough.



2. On a floured wooden board make a well with the flour and slowly add the liquids. Work into a bread dough, kneading for about 20 minutes.



3. Place the dough in a large container and cover with a blanket or towel.



4. Let it rest for three to four hours at room temperature or until it doubles in size.



5. After the dough has rested, knead it again for ten minutes or so.



6. Divide the dough into two portions.



7. Cover each portion separately and let the dough rest again for about an hour and a half (The dough should increase substantially in volume again).



8. After the dough has had its second rise, knead the dough again and then shape into small roundish bread buns.



9. Pre-heat oven at 375 F degrees.



10. Grease baking sheets.



11. Place the bread buns on greased baking sheets and cook at 375 F degree oven for about 40 minutes or until the crust is brown colored.

The "panetelle," the small bread bun, seen on the right hand side of the photo [in the foreground] in this entry, was made by Mrs. Adelaide Palazzo. The first-generation immigration who grew up in Molise in the 1930s notes that in her home-town pizza and bread dough were made exactly the same way.... Apparently, the "traditional" shape of the panetelle in Molise was roundish rather than oval, and the crust was brownish rather than golden as is now popular (The bread buns on the left hand side of the photo were store- bought). Mrs. Adelaide Palazzo admits that she seems to be one of the few first-generation Italian-Canadians who still enjoys making bread buns. Of course, she does make use of her daughter-in-law's Kitchen Aid. Mrs. Adelaide Palazzo mentioned that prior to World War II "panetelle" were often made on feast days and were brought to church to be blessed and/or given away to the poor. P.S. Prior to World War II in some parts of Molise (e.g. Casacalenda), it was customary to add a bit of boiled potatoes to the dough, but in Guardialfiera this was frowned upon. Apparently, in Guardialfiera, adding boiled potatoes to the dough was perceived as being a desperate act of poor people (Those who did not have enough wheat to make bread the proper way). However, in other towns (e.g. Casacalenda) adding potatoes to the dough was thought of as a good way of extending the shelf-life of the bread, and making it tastier! So, while most towns in Molise made very similar types of bread, it seems whether or not cooks added boiled potatoes to the dough depended on the local tradition of any given town or village. P.S. In Guardialfiera, a town, about 1/8th the size of Casacalenda, local households were allowed to build wood-burning ovens in their back yards, unlike in Casacalenda, where cooks had no choice but to use the town's "communal" wood burning commercial ovens. Why those in Guardialfiera had the option to use home ovens, and those in Casacalenda did not, is a big mystery.... Photo: Mary Melfi.

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