Italian Friselle Bread

Step 1

Put the yeast ingredients in a small bowl or a 2-cup glass measure, and whisk to combine. Allow the mixture to proof (turn foamy) for about 5 minutes. Meanwhile, whisk together the two flours and the salt in a large bowl.

Step 2

Stir the yeast mixture into the flour mixture. If kneading by hand, tip the dough onto a non-floured surface and knead until the dough becomes smooth and elastic -- about 8 minutes. If kneading by machine, plan 7 minutes.

Step 3

Transfer the dough to large greased bowl. Flip dough to grease its underside. Then cover the bowl with cling film, and place it in a warm location until the dough has doubled in volume -- about 90 minutes.

Step 4

Line two baking sheets with parchment paper.

Step 5

Transfer the dough to a non-floured work surface, and gently deflate it. Divide the dough into 8 equal segments. Form each segment into a ball.

Step 6

Use your hands to form one ball of dough into a 10-inch-long rope. Join the ends of the rope to make a ring, and pinch the ends to seal them. Gently flatten the ring, and place it on a parchment-lined baking sheet. Repeat for the remaining balls of dough. Space the rings 4 to a baking sheet.

Step 7

Loosely cover each baking sheet with clean film. Then set the sheets in a warm location until the rings of dough double in volume -- about 1 hour. Halfway through this rising time, arrange oven racks in the lower third, middle,, and upper third positions. Preheat the oven to 400°F (200°C).

Step 8

Place the baking sheets on the middle and upper third oven racks. Bake until the dough is set but not browned -- about 15 minutes. Let the loaves cool on their baking sheets for at least 5 minutes. Do not turn off the oven.

Step 9

When the loaves are cool enough to handle, cut them horizontally in half (a serrated knife is useful here). Place each half cut-side-up on the lined baking sheets. If you run out of room, use a third baking sheet or a pizza pan to accommodate the surplus.

Step 10

Bake until the Friselle turns brown and crunchy -- about 25 minutes. Cool completely on the baking sheets. Store at room temperature (or in the freezer) in air-tight containers.