• 500 g of American Flour
  • 1 potato, boiled and pureed
  • 100 g water
  • 100 g of milk
  • 75 g butter
  • 1 egg
  • 10 g of yeast
  • 20 g sugar
  • 9 g of salt


Pour the flour, mixed with the salt and sugar, into a heap in a bowl, add the other ingredients in the centre, and work them together energetically until you have an elastic, solid dough (I use a spiral electric whisk).
Once cooled (it is best to prepare the bread the day before and keep it sealed in a plastic bag), cut the Canasta bread into an even number of horizontal slices and fill the slices (two by two) with spreads, cold meats, mousse, or whatever else is desired. Leave the “hat” without a topping, and when serving, keep the Canasta bread in place with long wooden skewers and cut it vertically into 8 segments. Enjoy!

Ricetta pancanasta Molino spadoni