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<center> <h2> ...the saying "as good as bread" is really true! </h2> </center>

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<div class = "text-justify"> During the quarantine, in the spring of 2020, many Italians found themselves having a lot of free time and a lot of opportunity to get involved in the kitchen. I myself, who in any case already had some recipes in my portfolio, was able to dedicate myself to experimenting with new recipes. In particular, I discovered how to make bread at home, but not the classic homemade bread ...in fact I liked the idea of ​​baking bread without necessarily waiting too long for the dough to rise.
So I tried my hand at the <b> pan bauletto </b> recipe which differs from the traditional bread recipe which, by definition, requires many hours of leavening.

Let's start with the <b> ingredients </b> for a loaf or a plum cake mold: 500 grams of flour (whatever type you have at home, it will make no difference), 50 grams of olive oil, 120 ml of water, 120 ml of milk, 10 grams of fresh yeast, a couple of teaspoons of salt and a couple of sugar.
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Ready ?! Let's begin!
In a large enough bowl, put the flour and salt and mix, making room for the center.
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In a shaker glass, mix the milk, water, sugar and brewer's yeast.
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We make sure that both sugar and yeast dissolve well in liquids. To do this, both the milk and the water must not be too cold.https://files.peakd.com/file/peakd-hive/flewsplash/BQT6MiuA-WhatsApp20Image202021-01-1620at2018.56.37203.jpeg


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Then pour the oil and the mix of milk, water and sugar into the center of the bowl with the flour and salt.
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We knead quickly with your hands until all the ingredients are blended to the point of creating a single mixture. If the dough is still very wet so that it cannot be removed from your hands, add a little flour.
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At this point our dough is ready to begin its leavening. Then cover the bowl with a cloth or a napkin and keep it in a fairly warm environment (minimum 20 ° C) for about 4 hours (the lower the temperature, the longer it takes to rise).
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After about 4 hours the dough will have to swell enough to reach the level of the edges of our bowl or exceed it, if your bowl is low.
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Roll out the mixture on a smooth surface covered with flour without kneading, forming an oval shape with the help of a rolling pin. Do not stretch the dough too much because otherwise you will get a very thin and long loaf.
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Roll our dough very tightly, for the long side, and place it on a baking sheet with parchment paper.
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At this point, we cover the dough again and wait another hour for the leavening to continue.
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We turn on the oven at 180 ° C ventilated and bake. We cook for about 35 minutes and the last 5 to oven off.
We take it out of the oven and let it cool. And here is the pan trunk made in case! It keeps soft even for a couple of weeks, but only if kept properly closed in tupperware or plastic bags.
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While it is delicious and super soft to enjoy on its own, it can be used for a variety of purposes. Personally I love it with a little jam on top, or hazelnut cream, but during dinner I taste it by cleaning the dish from the condiments of the meal. In short, a delicacy that will satisfy your palate and that of your guests who will be truly amazed!
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<div class = "pull-right"> Thanks for reading this far! See you soon with another delicious recipe 😋
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<sub> Yours | <i>Flewsplash</i></sub> </div>

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ITA

<center><h2>...è proprio vero il detto "buono come il pane"!</h2></center>

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<div class="text-justify">Durante la quarantena, in primavera del 2020, molti italiani si sono trovati ad avere molto tempo libero e tanta possibilità di mettersi in gioco in cucina. Io stessa, che comunque già avevo qualche ricetta nel portfolio, mi sono potuta dedicare a sperimentare nuove ricette. In particolare ho scoperto come fare il pane in casa, ma non il classico pane casereccio... infatti mi piaceva l'idea di sfornare il pane senza necessariamente aspettare troppo tempo per la lievitazione dell'impasto.
Dunque mi sono cimentata nella ricetta del <b>pan bauletto</b> che si discosta dalla ricetta tradizionale del pane che, per definizione, richiede molte ore di lievitiazione.

Iniziamo dagli <b>ingredienti</b> per un filone o uno stampo da plum cake: 500 grammi di farina (di qualsiasi tipo ne avete in casa, non farà differenza), 50 grammi di olio di oliva, 120 ml di acqua, 120 ml di latte, 10 grammi di lievito di birra fresca, un paio di cucchiaini di sale e un paio di zucchero.
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Pronti?! Iniziamo!
In una terrina abbastanza capiente mettiamo farina e sale e mescoliamo, facendo spazio al centro.
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In un bicchierone da shaker mescoliamo il latte, l'acqua, lo zucchero e il lievito di birra.
https://images.hive.blog/DQmW7Pg6ibFYa6n66dLYgj3A1nYJxMT8d22MernR3rrydKP/WhatsApp%20Image%202021-01-16%20at%2018.56.37.jpeg

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Facciamo attenzione che sia lo zucchero che il lievito si sciolgano bene nei liquidi. Per fare cio, sia il latte che l'acqua non dovranno essere troppo freddi.
![WhatsApp Image 2021-01-16 at 18.56.37 (3).jpeg](https://images.hive.blog/DQmZM71wqUgQUorjc9MUJsJAL38Rc37SSf15rgQqrytV585/WhatsApp%20Image%202021-01-16%20at%2018.56.37%20(3).jpeg)

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Versiamo quindi l'olio e il mix di latte, acqua e zucchero al centro della terrina con la farina e il sale.
![WhatsApp Image 2021-01-16 at 18.56.37 (4).jpeg](https://images.hive.blog/DQmeHtFR3N2APnjH5VBNnvhtjE2wbUfURyoPWrNDCur9JyE/WhatsApp%20Image%202021-01-16%20at%2018.56.37%20(4).jpeg)

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Impastiamo velocemente con le mani finché tutti gli ingredienti non siano amalgamati al punto di creare un unico composto. Se l'impasto rimane ancora molto umido tanto da non poterlo staccare dalle mani, aggiungiamo un po' di farina.
![WhatsApp Image 2021-01-16 at 18.56.37 (5).jpeg](https://images.hive.blog/DQmcAu87Wz6BKVsk2qiEXnErgbbd17wAgVYBxS1YShfff6r/WhatsApp%20Image%202021-01-16%20at%2018.56.37%20(5).jpeg)

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A questo punto il nostro impasto è pronto per iniziare la sua lievitazione. Quindi copriamo la terrina con un canovaccio o un tovagliolo e teniamolo in ambiente abbastanza caldo (minimo 20°C) per circa 4 ore (minore la temperatura, maggiore il tempo necessario per la lievitazione).
![WhatsApp Image 2021-01-16 at 18.56.37 (6).jpeg](https://images.hive.blog/DQmXBvNGAhnYv9ShER7GwfcuPJzFKH45Vddo4hKaKNG4FWp/WhatsApp%20Image%202021-01-16%20at%2018.56.37%20(6).jpeg)

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Dopo circa 4 ore l'impasto si dovrà gonfiare abbastanza da arrivare al livello dei bordi della nostra terrina o superarlo, se la vostra terrina è bassa.
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Stendiamo, senza impastare, il composto su una superficie liscia e ricoperta di farina, andando a formare, con l'aiuto di un mattarello, una forma ovale. Non stendete troppo l'impasto perché altrimenti vi verrà un filone molto fino e lungo.

![WhatsApp Video 2021-01-16 at 18.56.39_Moment.jpg](https://images.hive.blog/DQmeeYTrA1PMaCgNTX4rXeBVfn2w2ymj8nQvZLRS71hc2sH/WhatsApp%20Video%202021-01-16%20at%2018.56.39_Moment.jpg)

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Arrotoliano molto stretto il nostro impasto, per il lato lungo, e poniamolo su una teglia con carta da forno.
![WhatsApp Image 2021-01-16 at 18.56.38 (1).jpeg](https://images.hive.blog/DQmVS2m9shiz7bZLddZTfpkNz6FwHYpjZ2FMUe6B9S5b6De/WhatsApp%20Image%202021-01-16%20at%2018.56.38%20(1).jpeg)

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A questo punto, copriamo nuovamente l'impasto e attendiamo un'altra oretta affinché continui la lievitazione.
![WhatsApp Image 2021-01-16 at 18.56.38 (3).jpeg](https://images.hive.blog/DQmWFAT5x1in9f3rz6T8ZdfjfmphtKKeANMZztW48kCg6Sx/WhatsApp%20Image%202021-01-16%20at%2018.56.38%20(3).jpeg)

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Accendiamo il forno a 180°C ventilato e inforniamo. Cuociamo per circa 35 minuti e gli ultimi 5 a forno spento.
Sforniamo e lasciamo raffreddare. Ed ecco a voi il pan bauletto fatto in caso! Si conserva soffice anche per un paio di settimane, ma solo se tenuto adeguatamente chiuso in tupperware o bustine di plastica.
![WhatsApp Image 2021-01-16 at 18.56.39 (1).jpeg](https://images.hive.blog/DQmagcMoqi5hJo4FgVpgx1faFonYedSxG7BLpMtH16msCSX/WhatsApp%20Image%202021-01-16%20at%2018.56.39%20(1).jpeg)

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Benché sia buonissimo e morbidissimo da gustare da solo, può essere usato per vari scopi. Personalmente lo adoro con un po' di marmellata sopra, o crema di nocciola, ma durante la cena lo gusto ripulendo il piatto dai condimenti del pasto. Insomma, una squisitezza che darà soddisfazione al vostro palato e a quello dei vostri ospiti che ne resteranno veramente stupefatti!

![WhatsApp Image 2021-01-16 at 18.56.39.jpeg](https://images.hive.blog/DQmePyb2jVCXjS69yRpUYJEZeiC1jH4WhVXt9vYT5FzNTka/WhatsApp%20Image%202021-01-16%20at%2018.56.39.jpeg)

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<div class="pull-right">Grazie per aver letto fin qui! A presto con un'altra ricetta golosa 😋
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<sub>Yours | <i>Flewsplash</i></sub></div>