Crispy Music Bread

So this Crispy Music Bread is a thing for us. We often go out for dinner and always order a basket of this whenever available because, trust me, it’s lush. And yeast free!

As you may have noticed, though, on another subject, I am back on the english because that’s how I feel comfortable writing, and messing around. No doubts I can mess with Italian as well, of course, it’s just easier to me somehow to write in english. Mood swings? Oh yes!

Also, you would have notice my not-presence around here for a bit, and that’s because work has been a bit of a pain – long days ahead, always, but I enjoy it – and I have been away for a few days in Copenhagen with the bff! But this will fit into a couple of posts in the next few weeks, as we have seen stuff and eat food that you absolutely need to know about.

Back to the Crispy Music Bread, though: we loved it, even the flatmate that is usually off-carbs had most of it because it’s nice, crispy and bread-y. We love something like this in Italy, and maybe you will too. The recipe comes from the book “POLPO, a venetian cookbook (of sorts)” by Russell Norman. It was given to me by my sister-from-another-mister/bff/etcect Fred from Not a Skilful Sailor, who happens to be from a little village near Venice.

INGREDIENTS

• 300ml of water
• 300g of italian 00 flour
• 200g of fine semolina
• a pinch of salt  

Start by preheating the oven at 200°C. In a bowl, mix the water with the flour, the semolina and a pinch of salt.

Move onto a floured surface and start kneading until it all comes together and looks smooth.

Now the hardest bit, rolling the bits out: if you have a pasta machine, good for you! Our broke not so long ago and we still haven’t replaced it – not even with the KitchenAid attachment, argh – so Fred kindly rolled it out the finest she could.

Bake the Crispy Music Bread for 4 to 5 minutes, being really careful that they don’t get too brown as they can burn quickly.

The dreamy KitchenAid attachment I talk about can be found here.