The ubiquitous, austere Italian breakfast. Fette Biscottate translates to 'twice-baked slices'. It is essentially a slightly sweet, highly aerated brioche loaf that is baked, sliced, and baked again until completely dehydrated and shatteringly crisp, providing a rigid structural canvas for high-quality fruit marmalade.
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The Dough. Dissolve yeast and honey in the warm milk. In a stand mixer, combine flour, sugar, salt, the yeast mixture, egg, and butter. Knead for 10-12 minutes until a very smooth, elastic dough forms.
First Rise. Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for 1.5 to 2 hours until doubled in size.
Shaping. Punch the dough down. Roll it tightly into a log shape that fits exactly into a 9x5 inch loaf pan.
Second Rise. Place the log in the greased loaf pan. Cover and let rise until the dough crowns about 1 inch above the rim of the pan (about 1 hour ).
The First . Preheat oven to 350°F (175°C). the loaf for 35-40 minutes until deeply golden brown and it sounds hollow when tapped. Remove from the pan and let it cool completely on a wire rack (at least 4 hours , preferably overnight). It must be stale to slice properly.
The Slicing. Use a very sharp serrated knife to cut the stale loaf into slices exactly 1/2-inch thick.
The Second (Biscottatura). Preheat the oven to 300°F (150°C). Lay the slices flat on a sheet. for 15-20 minutes , then flip every slice, and for another 15-20 minutes .
The Dehydration. They are done when they are completely dry, rigid, and golden all the way through. Let them cool completely; they will harden further.
Serve the brittle slices spread generously with high-quality marmalade.
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