Italy Michetta (Italian White Bread)
Michetta is an Italian white bread that originated in the Lombardy region of northern Italy. It was originally invented under Austrian rule and perfected by the bakers of Milan. Michetta has an iconic shape—a center bulge surrounded by radiating lines, and they are traditionally made as small rolls. The bread is perfect for dipping in olive oil or sopping up leftover sauce from any number of flavorful Italian dishes.
Prep Time
20 minutes
+ 2 hours resting
+ 2 hours resting
Cook Time
30 minutes
Total Time
2 hours 50 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 Tbsp (30 ml) dry active yeast
- 5 Tbsp (75 ml) sugar
- 1 tsp (5 ml) salt
- 5 cups (600 g) flour + extra to dust
- 3 Tbsp (45 g) butter
- Milk, for glaze
Directions
- In a large bowl, mix yeast, salt, and sugar with half cup (120 ml) of water.
- Set mixture aside until it begins to foam.
- Reserve one-fourth cup (30 g) of flour and pour the rest into bowl with yeast mixture.
- Add butter, oil, and remaining water, stirring until ingredients come together.
- Turn dough out onto a floured surface and add remainder of flour.
- Knead dough until smooth.
- Grease bowl and put dough inside.
- Cover bowl with a wet towel and leave dough to rise for one hour.
- Remove dough from bowl and punch it down on the floured surface.
- Knead dough for a few minutes and divide into 10–12 equal parts.
- Roll dough sections into balls and place each one on a greased baking sheet.
- Let rise for about one hour, until double in size.
- Preheat oven to 350°F (180°C).
- Brush each ball with milk and sift a small amount of flour over them.
- Bake tray of michetta for about 25–30 minutes, or until golden brown.
- Serve warm with butter or jam.
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