Thank you for inviting me to join this group. I love bread - making it and eating it! Grazie!

Mary Ann Esposito has a good recipe on her web site.

http://www.ciaoitalia.com/seasons/recipes/tuscan-bread

any recipes for" great" tuscan bread

Grazia Rosella !

Pane.......mmmmmmmmm in any language!!!! Thanks for the invite!!!! :-)

Just baked some dinner rolls.

This is kind of a non recipe but here goes.
I make mine in a food processor.
3 cups of bread flour (sometimes I substitute one cup semolina for one cup bread flour.)
1T instant yeast
1T salt


I put all the dry ingredients in the processor and pulse a few times to combine them.
Then I gradually add water, while pulsing, until it comes together. I check to see if
it needs more water or flour and add a tablespoon at a time. When it's the right consistency I process on low speed for about 40 seconds.
If you want, you can knead a few turns by hand. I put it in an oiled bowl cover
it and let rise until doubled.
Then I punch it down and shape it (I usually make a round loaf) then let it rise again.
When doubled I slash an X in the top and either dust with flour or spray with water and sprinkkle on sesame seeds.
I use a bread stone with parchment paper but you can use a cookie sheet sprinkled with
cornmeal.
Preheat the oven to 375 - 400 (for at least 45 minutes for a stone) I spray the
oven and bread every 5 minutes with cold water for the fist 15 minutes to get
a crisp crust. I check it after about 30minutes. When it's nice and brown and sounds
hollow when you thump the bottom, it's done.
I cool it on a cookie rack.
Not a very precise recipe but it works for me.Hope ithelps someone.

Thank you for the invite. I am trying to find a good recipe for just a plain loaf of Italian bread.

Rossella, Thanks for inviting me to this group. My husband and I love to make bread! Not so much in the summer months but we make a lot during the rest of the year

Love it! As you said, who doesn't love bread. I can't wait to get busy and add a recipe or two. Thank you for the invitation.