LA MAIDDA

La Maidda is a big wooden container which was used to store bread in olden times in Sicily. At that time bread was made at home, once a week. It was a feast for us children. I loved to eat the bread just out of the oven. The ovens were made of stone by the way, we didn't have electric ovens or microwaves then.

Here are some of the things you can find at La Maidda, a brand new bread shop which makes lots of delicious Sicilian bread, as well as pizza, croissants etc. as you can see from the pictures below. This shop uses SOUR DOUGH and REAL BUTTER, that is their distinguishing characteristics. The taste of bread made with sour dough is unbelievably delicious.

These days, as I'm sure you all know, we are not allowed to go out, but La Maidda kindly agreed to deliver the goodies to the house.




RYE BREAD, SWEET BREADS, CROISSANTS, SOUR DOUGH PIZZAS 

CROISSANT WITH NUTELLA FILLING

JAM CROISSANT

SWEET ROLL WITH CHOCOLATE CHIPS

PLAIN CROISSANTS

CROISSANTS FILLED WITH APRICOT JAM

RYE BREAD

SWEET BREAD

An Italian Christmas icon: the PANETTONE

The classic Italian Christmas cake is the Panettone. It is not so easy to make at home, but with a bit of patience and determination, I finally managed to create a Panettone that can compete with the standard Motta or Alemagna sold in shops at Christmas time.  

I got the recipe from Ricette della Nonna and I will now share with you the whole procedure. 

Mix 10 grams of yeast,  75 grams of flour and a little warm milk into a ball and let it rise for 30 minutes. 

When it has risen, add 250 g. flour, 2 eggs, 2 grams of yeast. Mix well, then add 100 grams of sugar. Mix again, then add 60 g. of soft butter. 

After about 2-3 hours it should look like this 

Now put it in the mixer and add 2 whole eggs, and 3 egg yolks, together with about 250 grams of flour. Mix well, then add 100 grams of sugar, mix again then add 100 grams of butter. Finally add 150 grams of raisins and about 100 grams candied peel, a teaspoon of grated lemon rind and a pinch of vanilla.  Let it rise for 2 or 3 more hours.

It should then look like this. 

Now place it in the paper container and let it rise again for 2 or 3 hours. 

When it has risen well, bake it at 200° C for 5 minutes, make a cross on top, add a tablespoon of butter and cook for 10 more minutes. Then lower the temperature to 180°C and cook for 45 minutes. 

A classic Italian breakfast....cappuccino and panettone!