Bread with I Ciccioli

Melt the butter in a shallow pan and add the ciccioli. Brown them over medium heat until they are golden and fragrant, without letting them burn. Turn off the heat and keep the dressing aside with the ciccioli, letting it cool before adding it to the mixture.

Place the flour on the work surface, forming a well. Break the eggs into the center and add the butter with the ciccioli now lukewarm. Keep the mixture collected in the cavity, so that the liquid ingredients can gradually incorporate the flour without leaking out.

Melt the fresh yeast in lightly salted warm water. Stir until completely dissolved: the liquid should be smooth and lukewarm, not hot, to avoid compromising the yeast's effectiveness. Then pour it into the center of the well along with the other ingredients.

Knead the dough, incorporating the flour from the edges and adding more warm water only when needed. Knead vigorously until the dough is smooth, homogeneous, and elastic, free of lumps and not excessively sticky. The dough is ready when it gradually springs back into shape when lightly pressed with your fingers.

Transfer the dough to a floured bowl and cover with a cloth. Let it rise in a warm place for about three hours, without moving it. When it's finished, it should have doubled in volume: this indicates that the dough has risen properly.

Wet your hands and divide the dough into round loaves. Work each portion gently, giving it a smooth, compact surface. Cut a cross into the top of each loaf: this cut will help the surface open up in a controlled manner during baking.

Bake the loaves at 220°C (428°F) for about 60 minutes. Check the surface during baking: the bread is done when the crust is golden and crispy. The result should have a cooked structure and even color, without any raw or overly dark spots.