Italian Homemade Breakfast Biscotti

It will become the perfect wake up treat or even snack. It has become my breakfast go to and I love to eat it with either a Strawberry Jam or a Cherry Jam, other members of my family prefer a good helping of a Creamy Hazelnut Cream spread.

Recipe Ingredients

- Flour – all purpose flour - Milk – 2% or whole milk lukewarm

- Yeast – active dry yeast - Egg – one whole large egg

- Sugar – granulated sugar - Oil – vegetable oil, I use either corn or sunflower oil

- Honey – you could substitute with granulated sugar if you prefer What temperature is lukewarm?

Lukewarm is considered between 105-110F (40-43C). Be aware that the yeast will die at a temperature over 140F (60C).

How to make Breakfast Biscotti

In a medium bowl add the milk and sugar stir to combine then sprinkle the yeast on top, let sit, then whisk together.

In a medium bowl add the flour, pour the yeast mixture on top, let it sit so the flour absorbs the mixture, then stir, add the egg, honey, oil. Salt mix with a fork, then place on a flat surface and knead until smooth. Form the dough into a log and place in prepared loaf pan, cover and place in a warm draft- free area until doubled in bulk.

Brush the dough with a little milk and bake close to until golden and baked through. Let cool completely on a wire rack.

When cool, cut into slices and place on preared baking sheets and bake again until golden. Let cool completely before serving.

If you have ever been to Scandinavia, Germany, Austria, France, Switzerland, Italy, Slovenia, Croatia or Greece or plan on going. You may decide that you want breakfast included in your stay and I would bet you will be served a certain type of bread. It is a crisp and crunchy lightly sweetened bread.

In Italy it is refrerred to as Fette Biscottate. This type of bread originated in East Prussia.

When I first tried it many years ago, I am sorry to say I thought it was the Italians way of making toast. Boy was I wrong, it has a delicate sweet taste, I would probably say more like a Brioche Bread that is double baked. At one time they were called “health biscuits” since they were nutritious and digestible, they were actually made to be consumed on ships since they were a long life product.

If you are ever looking for a different type of breakfast bread or biscotti I hope you give these Fette Biscottate a try and let me know what you think.

Italian Homemade Breakfast Biscotti

- 2¾ cups all purpose flour

- ½ cup + 1 tablespoon milk lukewarm (2% or whole milk) (129.3 grams total) - 1¾ teaspoons active dry yeast

- 1 large egg room temperature - 2 tablespoons vegetable oil

- In a medium bowl add the milk and sugar stir to combine then sprinkle the yeast on top, let sit 5-10 minutes, then whisk together. - In a medium bowl add the flour, pour the yeast mixture on top, let it sit 5 minutes so the flour absorbs the mixture, then stir, add the egg, honey, oil and salt mix with a fork, then place on a flat surface and knead until smooth, close to 8-10 minutes.

- Form the into a log and place in a greased loaf pan (7-8 inches / 18-20 cm) cover with a towel leave in a warm draft- free area until doubled in bulk, approximately 2 hours. - Pre-heat oven to 350°F (180°C). - Brush the dough with a little milk and bake roughly 30-35 minutes.

- Let cool completely on a wire rack. - When cool, cut into slices ¼ inch thick (a little more than ½ cm) place on 1-2 parchment paper lined baking sheets and bake again at 350F (180C) for roughly 30 minutes (or until golden).

How to store Breakfast Biscotti

Store the baked bread slices, let them cool completely then place in an airtight container in a cool, dry place, they should last 10-12 days.

Updated from February 24, 2017.

It’s All About Pasta

Amazing pasta recipes to make your mouth water!