Ugandan-style Pane Toscano

Ingredients

In this Ugandan adaptation of Pane Toscano, we incorporate local Ugandan spices and ingredients to infuse the bread with the flavors of the region. The traditional Italian recipe is enhanced with the addition of Ugandan herbs and spices, giving it a unique twist and making it more suitable for the Ugandan palate. We alse have the original recipe for Pane Toscano, so you can check it out.

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 10g (2 tsp) active dry yeast 10g (2 tsp) active dry yeast
• 10g (2 tsp) sugar 10g (2 tsp) sugar
• 10g (2 tsp) salt 10g (2 tsp) salt
• 300ml (1 ¼ cups) warm water 300ml (1 ¼ cups) warm water
• 2 tbsp vegetable oil 2 tbsp vegetable oil
• 1 tsp ground coriander 1 tsp ground coriander
• 1 tsp ground cumin 1 tsp ground cumin
• 1 tsp ground turmeric 1 tsp ground turmeric

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 3g, 0.5g
• Carbohydrates (total, sugars): 42g, 1g
• Protein: 6g
• Fiber: 2g
• Salt: 1.2g

Preparation

1. 1.
   In a small bowl, dissolve the sugar in warm water. Sprinkle the yeast over the water and let it sit for 5 minutes until foamy.
2. 2.
   In a large mixing bowl, combine the flour, salt, ground coriander, ground cumin, and ground turmeric.
3. 3.
   Make a well in the center of the dry ingredients and pour in the yeast mixture and vegetable oil.
4. 4.
   Mix the ingredients together until a dough forms. Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic.
5. 5.
   Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
6. 6.
   Preheat the oven to 200°C (400°F). Punch down the dough and shape it into a round loaf.
7. 7.
   Place the loaf on a baking sheet lined with parchment paper and let it rise for another 30 minutes.
8. 8.
   Bake the bread in the preheated oven for 25-30 minutes until golden brown and sounds hollow when tapped on the bottom.
9. 9.
   Remove the bread from the oven and let it cool on a wire rack before slicing and serving.

Treat your ingredients with care...

• Ground coriander — Toast the coriander seeds in a dry pan over medium heat until fragrant, then grind them into a fine powder using a spice grinder or mortar and pestle.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper to the dough.
• Serve the bread warm with a drizzle of honey for a touch of sweetness.
• Experiment with different Ugandan spices like ground ginger or ground cinnamon to add more depth of flavor.
• This bread is best enjoyed fresh, but you can store it in an airtight container for up to 2 days.

Serving advice

Serve the Ugandan-style Pane Toscano as a side dish with traditional Ugandan stews or soups. It also pairs well with grilled meats or can be enjoyed on its own as a snack.

Presentation advice

Present the Ugandan-style Pane Toscano on a wooden cutting board or a rustic bread basket. Slice it into thick slices and serve with a sprinkle of fresh herbs on top for an attractive presentation.