Recipe Impasto Per Pane – Recipe Dough For Bread

Recipe Impasto Per Pane – Recipe Dough For Bread


  • 4 cups bread-flour (high gluten flour)
  • 1 oz. brewers yeast or compressed yeast
  • pinch of salt
  • 1 pt. of water

How to make the Impasto Per Pane – Dough For Bread:

Method 1:
Place the flour on a wooden board and make a hole in the center. Dissolve the yeast in a cup of lukewarm water and place it in the middle. Work the mixture with the tips of your fingers, adding the rest of the lukewarm water a little bit at a time and the salt until the dough no longer sticks to your fingers. Knead the dough for an additional 15 min. Form a ball, make a cross-shaped cut with a sharp knife on the top. Wrap in a dry cloth and let it rest in a warm place for half an hour or until doubled in size.

Start working the dough again, energetically, for another 15 min. Finally, make a ball, cover it, and rest for 6 hours. It should again double its volume and become elastic. It is now ready for baking in any desired shape. There is an old-fashioned custom of adding a teaspoon of sugar to the flour before mixing To obtain a darker color.

Method 2:
There is also another, more elaborate method of preparing the dough. Dissolve the yeast in a cup of lukewarm water and work with a few teaspoons of flour until it forms a soft preliminary dough. Allow rising in a warm place. When the dough has doubled in size, work in the rest of the flour with more lukewarm salted water, kneading continually until the dough has a smooth, even texture. Allow rising until doubled in size once more, and work again, allowing it to grow a third, final time.

In the bakery, but also at home when people regularly made bread, they substitute beer yeast with a special bread leavening agent consisting of a small piece of fermented dough watered down with lukewarm water, a fluid paste, which they then used to make the preliminary dough. This method takes much longer for the bread to rise, but the result is an exceptionally soft, fragrant, and aromatic bread.

Impasto Per Pane – Dough For Bread is a recipe from all Italy

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at