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"To read a book about a country's cuisine isn't simply to go looking for 'good things'; it is also to better know - by means of the recipes - the customs and the richness or poverty of a place, and the spirit of those who inhabit it. It is above all, to participate in the symbolic celebration of the shared repast."

~ Ginette Olivesi-Lorenzi, La Cuisine Mentonnaise

Savoring Tuscany : Recipes and Reflections on Tuscan Cooking

Savoring Tuscany : Recipes and Reflections on Tuscan Cooking (The Savoring Series)
by Lori De Mori

Part of the Savoring Series, which is one of my favorite series of books about Regional Cuisine, Savoring Tuscany is a beautiful book filled with sumptuous recipes and delectable writing about the cuisine and culture of Tuscany. As with all the books in the series, Savoring Tuscany is put together beautifully and all of the recipes are well written and presented. The recipes that we tested were all superb and the book is an excellent source for fans of Tuscan cuisine.

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Recipe - Classic Tuscan Bread
by Sharona.

A great bread for many Tuscan recipes, or just for serving with your favorite Italian dishes.

Mylene De Kleijn - Mediterranean Cuisine
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Classic Tuscan Bread

Recipe Submitted by Sharona.

1 cup warm water
2 tablespoons yeast
2 tablespoons sugar
Olive oil
2 cups flour, divided
1 teaspoon salt

In a small bowl mix together the water, yeast, and sugar to proof and let stand for 10 minutes. While the yeast is proofing, coat the inside of 4 small loaf pans with the olive oil. In a large mixing bowl, whisk together the flour and salt. Add the yeast mixture and combine until smooth. Add the remaining flour slowly, kneading the dough. Separate the dough into four balls and knead each gently for a few seconds. Place the dough in the pans and coat with more olive oil. Cover loosely and let rise in a warm place until doubled. Preheat the oven to 350 degrees. Bake for 35-45 minutes or until golden brown.

Makes 4 small loaves.