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Preparation info
  • Makes


    • Difficulty


Appears in
The Ultimate Bread Machine Cookbook

By Jennie Shapter

Published 2010

  • About

This crunchy, crisp bread looks like sheets of music manuscript paper, which is how it came by its name. It originated in Sardinia and can be found throughout southern Italy, where it is eaten not only as a bread, but as a substitute for pasta in lasagne. It also makes a good pizza base.


  • 280 ml/10 fl oz/ cups water
  • 450 g</


  1. Pour the water into the bread machine pan. If the instructions specify that the yeast should be placed in the pan first, simply reverse the order in which you add the liquid and dry ingredients to the pan.

  2. Sprinkle over the white bread flour, ensuring that it covers the water. Add the salt in one corner of the bread pan and the sugar in another corner