Making a loaf of homemade Italian Biove Bread has never been easier. Perfect for breakfast, lunch, and dinner, this bread has a crusty exterior and a soft interior and smells incredible right out of the oven. Having this recipe in your kitchen, you will never need storebought again!
The word biove refers to the shape of the loaf. It’s not quite round, but it’s round-ish. In preparation for baking, it is rolled out into a rectangle and then rolled up again a couple of times and then scored down the middle. This creates that unmistakable signature score down the loaf!
Originating in Piedmont Italy, this Piemontesi bread is a simple recipe, for all bakers from beginning to expert. It is a great recipe to have on hand as it has so many uses.
Cut your Biove bread as thin or as thick as you’d like and add your favourite sandwich fillings for the perfect sandwich. Have a basket of this bread on your table at dinner to have as a side dish, perfect alongside soups, stews, and just about anything. And if you have any left in the morning spread your favourite jam on it and enjoy it for breakfast!
There really is nothing better than baking fresh homemade bread at home, and this easy recipe using simple ingredients is one you will be using for years to come. You will never look back!
Table of Contents
How to make Biove Bread
In the bowl of the stand up mixer stir together the water and honey (or sugar), sprinkle the yeast on top, let sit then stir to combine.
Add the flour and butter and with the dough hook attachment start to knead. Then add the salt and continue to knead until you have a smooth and elastic dough.
Cover the bowl with plastic wrap and place it in a warm draft-free area and let rise.
On a lightly floured flat surface, roll the dough into a rectangle and then roll it up jelly-roll style lengthwise. Roll the dough out again into a bigger rectangle and then, again, roll up jelly-roll style and place on a parchment paper-lined cookie sheet. Cover and let rise in a warm draft-free area.
Pre-heat the oven and make a cut down the middle, this is known as scoring your bread. Bake until done and move the loaf to a wire rack to cool.
What is the difference between bread flour and all purpose flour?
Bread flour, which comes in white and whole wheat, has a higher protein content than all-purpose, which produces more gluten. They can be used interchangeably in this recipe with very little (if any) noticeable difference.
How to store it
A crusty loaf will stay fresh at room temperature for a few days. Once it is sliced, however, you will need to keep the slices wrapped to maintain freshness. No need to keep your bread in the fridge.
Can I freeze homemade bread?
You can definitely freeze homemade biove bread. You can freeze the entire loaf or as individual slices. Keep wrapped in plastic wrap or in an airtight container and freeze for up to 3 months.
When ready to use again, thaw at room temperature and pop back in the oven to crisp it up again.
I hope you enjoy this Italian Biove Bread and if you make it let me know what you think. Enjoy!
Italian Biove Bread Recipe
- 1/2 cup + 3 tablespoons lukewarm water (105F/40C temperature)
- 1/2 teaspoon honey or sugar
- 1 1/4 teaspoons active dry yeast
- 2 cups all purpose or bread flour (250 grams)
- 1 tablespoon butter (soft)
- 1/2 teaspoon salt
- In the bowl of the stand up mixer stir together the water and honey (or sugar), sprinkle the yeast on top, let sit for 5 minutes then stir to combine. Add the flour and butter, with the dough hook attachment start to knead then add the salt continue to knead for 10 minutes until you have a smooth and elastic dough. Cover the bowl with plastic wrap, place in a warm draft free area and let rise for 1 hour (no longer).
- On a lightly floured flat surface roll the dough into a 13×7 inch (34×18) rectangle, roll up jelly roll style lengthwise, roll the dough out again this time 16×11 (42x30cm) rectangle, roll up jelly roll style and place on a parchment paper lined cookie sheet. Cover and let rise in a warm draft free area for 1 hour.
- Pre-heat the oven to 400F (200C).
- Make a 1 inch (2 cm) cut down the middle, and bake for 30-40 minutes or until done. Move the loaf to a wire rack to cool. Enjoy.