Calabrese Bread Product Image

Calabrese Bread

Product Code: OK938

The Italians are known world-wide for their breads and the Calabrese is no exception. With its signature dusting of semolina flour on top, this bread is crusty on the outside, has a light taste and soft, chewy texture. As with most Italian breads, Calabrese bread is meant to be eaten along with other foods, so it’s an ideal complement to lunches, entrees, main dishes and other fare. Contains no trans fats. Sustainably made from wholesome ingredients.

Handling Methods Ingredients Nutritional

Wheat Flour, Water, Semolina Flour, Yeast, Sugar, Salt, Wheat Gluten, Canola Oil, Soy Lecithin, Improver (Wheat Flour, Ascorbic Acid, Xylanase, Lipase, Soya Oil, Amylase)

Nutritional Facts Amounts Per 2 Slices Baked (56g) % Daily Value
Calories 190
+ Trans

Carbohydrate 36g 12%
Fibre 2g 7%
Sugars 2g 2%
Protein 8g
Cholesterol 0mg
Sodium 380mg 17%
Potassium 75mg 2%
Calcium 10mg 1%
Iron 2.25mg 12%

1. Breakout & Thaw

Break product out directly into bread pans lightly sprayed with oil. Keep belt mark side of loaf down. Place product on covered rack and keep in retarder or cooler overnight to thaw.

2. Morning

Remove rack from retarder or cooler. Top each loaf with semolina flour and place back on baking sheet. Put product in proofer or cover rack and let sit on floor until space or time permit in proofer and oven. Let bread rise in proofer until about 3 times its original size. Proof time should be about 60 minutes.

TOPPING: Semolina Flour

3. Bake Time

SCORING: After proofing, score each loaf with 1 slice the length of the loaf.

Drizzle olive oil down center of slice. Bake bread at 350 – 400˚F for 20 – 30 minutes. Use steam if available. When bake cycle is complete remove from oven and transfer bread from pan to cooling rack immediately. Let product completely cool before slicing and packaging.

*Times and temperatures are a guideline only, specific shop conditions & equipment may vary results.

Product Handling

Your Okanagan Frozen Dough is made with the best ingredients by the best people. Here’s how to finish the job with the best results.