With a loaf of Italian bread in your pantry, you’ve got a culinary swiss army knife at the ready. Garlic bread for pasta? Check. Bruschetta? Check. Chicken, eggplant, veal… if you can parm it, this Italian loaf will hold that sandwich. Long-fermented ciabatta dough yields molto flavor and an open crumb perfect for soaking up a long-simmered red sauce. Buon Appetito!
Wheat Flour, Malted Barley Flour, Water, Sea Salt, Dry Malt (Malted Barley Flour, Wheat Flour, Dextrose), Yeast, Vinegar, Enzymes, Cultured Wheat Flour