Mix Your BREAD DOUGH Once, Bake Fresh Bread All Week — 15 Fridge Tricks From a Sicilian Bakery

🍞 One tub on Sunday, fresh bread every night: the whole Sicilian bakery week, written down in 6 books 👉 https://nicoferrarokitchen.com/ In a Sicilian village, a family lit the oven once a week, and by Friday the bread was so hard it went into the soup. You could tell the day of the week by biting it. The refrigerator turned that upside down, and almost nobody noticed. You keep the dough now, not the bread. And the loaf you bake on Friday comes out better than the one you bake on Monday. One tub, a spoon handle, and a tiny hole in the lid that keeps it from going off like a champagne cork at two in the morning. Plus a bun that Palermo children eat on the Day of the Dead, and a flatbread from Trapani that was named after a herb. Tell me in the comments: when you were a kid, which ordinary day of the week had its own food in your house? Subscribe to Nico Ferraro for a new one every week. 👉 All six books: https://nicoferrarokitchen.com/ #breaddough #homemadebread #nokneadbread #breadbaking #sicilianfood #italianamerican #makeahead #bakingtips