Italian Bread Balls – U.S. Center for Dairy Excellence

Italian Bread Balls

These classic Italian bread balls with soft and fluffy interiors are great as a snack to nibble on. Serve with antipasti and dipping sauce for a scrumptious accompaniment to an Italian meal.

Nutrition Content

Nutrition Content Per 100g:
Calories 316kcal; Total Fat 8.7g; Saturated Fat 1.6g; Trans Fat 0g; Cholesterol 0mg; Total Carbohydrates 50.0g; Dietary Fiber 1.0g; Sugars 5.5g; Protein 9.4g; Calcium 50.5mg; Magnesium 13.5mg; Phosphorus 98.6mg; Potassium 149mg; Sodium 120mg; Iron 0.8mg; Vitamin A 0IU; Vitamin C 1.7mg

Benefit of Using U.S. Permeate:
• Contributes to browning and a softer texture in bread products.

INGREDIENTS

Italian Bread Balls

Weight Percentage (%)

Per Serving (250ml)

For Breadstick Dough
Bread Flour
Instant Yeast
Granulated Sugar
U.S. Permeate
U.S. Parmesan Cheese
Bread Improver
Olive Oil
Water
Total

For the Toppings on each
Bread Ball
Olive Oil
Italian Herbs & Seasoning
Total

–
570g
12g
15g
75g
50g
3g
35g
350g
1110g

–
100g
8g
108g

PREPARATION

Combine bread flour, permeate, water, sugar, yeast and olive oil. Mix on low speed for approximately 3 minutes. Increase speed to medium and continue mixing for a further 6 to 8 minutes
Transfer the dough into an oiled bowl. Cover and let it rise till it doubles in size for about 60 minutes.
Punch down the risen dough and turn dough out onto countertop and fold 2 – 3 times. Cover loosely and let it rest for 10 to 15 minutes at room temperature.
Divide into dough balls of 20g each.
Let it rest and rise for about 30 minutes.
Bake dough balls at 200°C for about 15-18 minutes, or until tops are golden brown.
In a small bowl, combine olive oil with Italian herbs & seasoning. Mix until well combined.
Gently brush the top of each bread ball with the oil & herb mixture.

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