Pane Ricco Rich Bread
Experience the luxurious flavors of Pane Ricco, a rich and golden Italian-inspired bread perfect for elevating any meal. Featuring a delicate balance of all-purpose flour, creamy whole milk, and softened butter, this bread is enriched with egg for a tender, pillowy texture. Its slightly sweet profile from granulated sugar pairs beautifully with its golden, glossy crust achieved through a classic egg wash. With just 20 minutes of prep time and a straightforward kneading process, this versatile bread can be shaped into a loaf, braid, or round to suit your occasion. Ideal for serving fresh out of the oven or as the base of indulgent sandwiches, Pane Ricco is a delightful homemade treat for bread lovers.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 50 grams Granulated sugar
- 10 grams Salt
- 7 grams Instant yeast
- 250 milliliters Whole milk
- 50 grams Unsalted butter (softened)
- 1 large Egg
- 1 large Egg (for egg wash)
- 15 milliliters Water (for egg wash)
Instructions
In a large mixing bowl, combine the flour, sugar, salt, and yeast. Mix well to evenly distribute the dry ingredients.
Warm the milk to about 37–40°C (just slightly warm to the touch) and pour it into the dry ingredients. Add the softened butter and the egg.
Mix the dough by hand or with a stand mixer fitted with a dough hook until it comes together. Knead for 8–10 minutes by hand or 6–8 minutes with the mixer until the dough is smooth and elastic.
Shape the dough into a ball and place it in a lightly greased bowl. Cover the bowl with a damp cloth or plastic wrap and let the dough rise in a warm spot for 1 to 1.5 hours, or until it has doubled in size.
Gently deflate the dough and shape it into a loaf or your desired form (e.g., braided, round). Place the shaped dough on a greased or parchment-lined baking sheet or in a loaf pan.
Cover the shaped dough loosely with plastic wrap or a damp cloth and let it rise again for 30–45 minutes, or until it has puffed up.
Preheat your oven to 180°C (350°F). While the oven is heating, prepare the egg wash by whisking 1 egg with 15 milliliters (1 tablespoon) of water.
Brush the surface of the dough with the egg wash to give it a shiny, golden crust.
Bake the bread in the preheated oven for 25–30 minutes, or until the crust is golden brown and the bread sounds hollow when tapped on the bottom.
Remove the Pane Ricco from the oven and let it cool on a wire rack for at least 15 minutes before slicing and serving.
Nutrition Facts
Calories |
2714 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.6 g | 85% | |
| Saturated Fat | 34.9 g | 174% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 546 mg | 182% | |
| Sodium | 4220 mg | 183% | |
| Total Carbohydrate | 447.6 g | 163% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 64.2 g | ||
| Protein | 76.4 g | 153% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 452 mg | 35% | |
| Iron | 25.4 mg | 141% | |
| Potassium | 1152 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
