Fette Biscottate (Italian Twice-Baked Toast)

8 steps. Take it one step at a time.

1. 01

   Dissolve the yeast and honey

   Dissolve the yeast (5g) and honey (10g) in lukewarm milk (250ml) and let it sit for 5 minutes until frothy.

   5 min
2. 02

   Combine the flour and sugar

   In a large bowl or stand mixer, combine the flour (500g) and sugar (80g). Pour in the milk mixture and the egg (1 piece). Knead until a rough dough forms.

3. 03

   Gradually add the softened butter and salt, kneading

   Gradually add the softened butter (80g) and salt (5g), kneading for about 10-15 minutes until the dough is smooth, elastic, and pulls away from the sides.

   15 min
4. 04

   Cover the dough and let it rise

   Cover the dough and let it rise in a warm place until doubled in size, about 1.5 to 2 hours.

   1 hr 30 min
5. 05

   Deflate the dough and shape it

   Deflate the dough and shape it into a cylinder. Place it into a greased loaf pan. Cover and let rise again for 1 hour.

   1 hr
6. 06

   Preheat your oven

   Preheat your oven to 180°C (356°F). Bake the loaf for 30-35 minutes until golden brown. Remove from the pan and let it cool completely on a wire rack for at least 6 hours, preferably overnight.

   35 min
7. 07

   Slice the cold bread

   Using a serrated knife, slice the cold bread into uniform slices about 1 cm thick.

8. 08

   Arrange the slices

   Arrange the slices on a baking sheet. Bake at 140°C (284°F) for 15 minutes, then flip and bake for another 15 minutes until dry and golden throughout.

   30 min