Balanzano yeast-free bread

Balanzano yeast-free bread is a type of bread typical of the Umbria region.

Specifically, it is in Balanzano, Ponte San Giovanni, and Perugia that a distinctive type of bread made without brewer’s yeast is produced.

The dough for Balanzano yeast-free bread is made with water, flour, and natural leaven, and it must rise for a long time—at least 8 or 9 hours—before being baked.

[Source: http://www.pianetapane.it/i-pani-dellumbria/]

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