The memory is vivid, present, indelibly. E 'indissoluble because it has a memory anchor impossible to cancel ... a perfume. Early in the morning you turn on the oven, a small gas stove that seemed magical to me ... An appliance of the older generation, that of his grandmother, but seemed to be that miracle, that vitality, that had power. He knew how to transform, under the My eyes already alert and curious, a fragrant dough made of soft bread or pizza, a compound in a sticky sweet donut ... a winter morning, gray and rainy, a day of celebration ...
not often actually, because the bread was made once a week for tea and ate that, with oil and salt, or just wet and sprinkled with sugar. Snacks Simple, other times ... That was good!
The smell of bread was a dream that took shape, a feeling of joy that grew and dyed everything pink. I sat in the kitchen and waited for the air was filled with that aroma that was home, grandmother, family and good prospects, was the promise of snacks in the room, davanti alla tv in bianco e nero! Che delizia...
Questo non è il pane che faceva la mia nonnina, la sua ricetta non aveva pesi nè regole ma apparteneva alle sue mani esperte. Neppure il profumo è lo stesso ma del resto il forno ora è elettrico e a fare il pane sono io, nella mia casa che ha un bel panorama ma che non guarda il greto del fiume e l'attesa dell'aria che si pregni di sensazioni ed acuisca i sensi non avviene più guardando le punte degli alberi delle barche attraversare piano piano la mia linea di confine tra il cielo e la terra, ora guardo fuori e il mio mondo si apre sulla strada alberata e sul cielo aperto, infinito... Questo pane ha il profumo del mio pane ma è comunque famiglia, è still magic ... you still remember ... 
garlic bread for about eight loaves (size type washer / michetta) needed: 6 (or 10, depending on personal taste) cloves of garlic, 350 ml of fresh milk, 200 g wheat flour, 250 g wheat flour, 1 teaspoon salt, 1 packet active dry yeast, dried herbs (thyme, marjoram, fennel seeds) about 1 tablespoon, 2 tablespoons extra virgin olive oil, 1uovo beaten egg, milk for brushing, salt thick good quality (you can use the salt of Cervia, or, like me, the red salt of Hawaii).
Put the milk and the cloves of garlic in a saucepan, portate a bollore, poi fate cuocere a fiamma bassa per circa un quarto d'ora. Fate raffreddare, poi frullate il tutto nel mixer. Setacciate le farine ed il lievito in una bulle, poi unite il lievito e le erbe secche, mescolate bene. Salate.
Unite gli ingredienti umidi con quelli secchi (ossia latte, olio e uovo con la miscela di farina) ed iniziate ad impastare (potete usare la macchina del pane versandovi prima gli ingredienti umidi e poi quelli secchi ed azionando il programma "impasto". Questo vi garantirà un impasto ed una lievitazione perfetti!). Lavorate su un piano leggermente infarinato e, una volta ottenuto un impasto soffice ed omogeneo, trasferitelo in un contenitore che coprirete con un panno bianco. Lasciate rise in a warm place for about an hour or until it has doubled in volume.
At this point still working the dough for a few minutes, then divide into eight loaves (I made a few rounds and other braid), place them on a greased baking tray, incidetevi on a cross, using a knife, and let rise again for fifteen minutes
Sprinkle the rolls with milk and sprinkle with coarse salt (the amount you want), then bake in a preheated oven at 220 ° and cook for about 15 minutes. cooked (should brown) transferred to the rolls on a wire rack and let cool before serving. They're great as an accompaniment to dishes of cold meats and cheeses or lightly buttered!
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