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 three 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 each dough again and then shape it into a roundish country-style Italian loaf.



9. Pre-heat oven to 375 F degrees.



10. Grease three baking sheets.



11. Place the unbaked loaves of bread on three separate baking sheets and cook at 375 F degree oven for about an hour or until the crust is thick and brown-colored.

The "panelle di pane" in the photo was made by Mrs. Adelaide Palazzo. The first-generation immigrant who grew up in Guardialfiera in the 1930s notes that pizza and bread dough at that time were made exactly the same way. Their one difference was their shape.... Apparently, 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 addition was frowned upon. Apparently, in Guardialfiera, adding boiled potatoes to the dough was thought of 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 perceived as a way of extending the shelf-life of the bread, and making it tastier! So, while most people in the region of 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. Mrs. Adelaide Palazzo believes that her town made better bread than any other town in Molise because the fields around Guardialfiera were more fertile and therefore grew the best wheat in the region. However, this attitude is not necessarily shared by those who come from other areas of Molise. In fact, Mrs. Giovanna Melfi (Mary Melfi's mother), a native of Casacalenda, highly disputes the idea that Guardialfiera grew the best wheat in the region and had the best-tasting bread. In any case, both Mrs. Melfi and Mrs. Palazzo do agree on the more essential point -- bread made from wheat was [and is] superior to bread or pizza made from corn. Both women (Why the whole of Molise!) have a strong prejudice against breads or pizzas made with corn. One can safely say that the majority of individuals who grew up in Molise in the 1930s think of "pizza di grandino" as the food "of the poor." Back then one would eat "pizza di grandino," corn pizza, or polenta out of necessity, and never out of choice. Apparently, prior to World War II the poorest of the poor often reserved "white" bread or "panelle Molisana" for Sundays and other special occasions. Why even pasta (which also required wheat) was reserved for Sundays and special occasions. Because Mrs. Palazzo grew up in a relatively well-to-do household her family made "panelle Molisana" for everyday consumption. The only time her family didn't have white bread on hand was during World War II when the Germans stole their bags of flour. However, in poorer families (like at Mrs. Melfi's) pizza di grandino was served day in and day out -- sometimes even on Sundays! Nowadays, the majority of Italian North Americans don't think of "panelle Molisana" as a specialty bread. It's just a loaf of country-style Italian bread (Like, it's no big deal). Few Italian-North Americans appreciate how back in the old country anything made with wheat (including pasta) was revered. Back then, in poorer families, the amount of wheat used to make pasta or bread was often rationed. For everyday consumption cornmeal had to be made use of, like it or not. Second generation Italian-North Americans will often go to the ends of the earth (Or, at least across town) to purchase the best tasting Italian bread they can get their hands on, but few will make it at home (Too much trouble!).... Photo: Mary Melfi.

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