Italian Homemade Breakfast Biscotti

5 from 4 votes

Italian Homemade Breakfast Biscotti, the perfect double baked sweet bread crunchy lightly sweet breakfast treat. Top with your favourite jam.

Prep Time20

Cook Time1 10

Rising Time2

Total Time3 30

Course: Breakfast, Snack

Cuisine: Italian

Servings: servings

Calories: 161kcal

In a medium bowl add the milk and sugar stir to combine then sprinkle the yeast on top, let sit 5-10 minutes, then whisk together.
In a medium bowl add the flour, pour the yeast mixture on top, let it sit 5 minutes so the flour absorbs the mixture, then stir, add the egg, honey, oil and salt mix with a fork, then place on a flat surface and knead until smooth, approximately 8-10 minutes.
Form the into a log and place in a greased loaf pan (7-8 inches / 18-20 cm) cover with a towel leave in a warm draft- free area until doubled in bulk, approximately 2 hours.
Pre-heat oven to 350°F (180°C).
Brush the dough with a little milk and bake approximately 30-35 minutes.
Let cool completely on a wire rack.
When cool, cut into slices ¼ inch thick (a little more than ½ cm) place on 1-2 parchment paper lined baking sheets and bake again at 350F (180C) for approximately 30 minutes (or until golden). Let cool completely. Enjoy!

Lukewarm is considered between 105-110F (40-43C). Be aware that the yeast will die at a temperature over 140F (60C).

The dough can also be made with a stand mixer if you prefer, knead approximately 5-6 minutes until smooth and elastic.

Store the baked bread slices, let them cool completely then place in an airtight container in a cool, dry place, they should last 10-12 days.