The recipe for this I gave it MastroPanettiere braids.
MastroPanettiere is a childhood friend, one of those friendships made through the attendance of parents and thankfully never lost with the passing years.
MastroPanettiere is also the boyfriend of PaolaD , friend ever since high school.
With them I shared many things over the years. One of those key points on which you know you can always count on any time of day or night.
And now, thanks to the whims of fate, we are sharing one of the most moving experience that there might be ..
MP came with me to the course of the Sisters like, because there is now a year taking the craze of homemade bread and leavened products in general.
We were so fascinated by those two little women that immediately after the course did not do nothing but talk of chariot, natural leavening, flour, 0, 00, flour .. etc. At some point in their 'spouses' have almost thought of running away together to not hear more about Proving & Co.
We continue undeterred, however!
But back to the braid.
MP brought this bread to our house for a dinner organized at the beginning of last year when the men had to cook dinner for the return of maidens by a healthy day of outlet shopping.
It 's a very scenic and easy bread to prepare. The only change I made to the original recipe is the amount of yeast, I fell a bit 'stretching the rising times.
Here's how:
500g flour 00 or 0
30g fresh yeast (I used 25 and sometimes 20)
4 tablespoons of extra virgin olive oil
8 / 9 g of salt (10g even if you like spicy) 1 tablespoon sugar
250 g of warm water
various seeds (sunflower, poppy, sesame, flax ...)
First, dissolve the yeast in a little water. Mix the flour with the sugar and make a large fountain. To make a dimple in the side where you enter the rooms (the house of salt).
the center of the fountain to put the dissolved yeast, two tablespoons of 'oil and the remaining water and begin to knead vigorously. Incorporate the salt mixture until the late dough or when the yeast is well protected from the flour.
Stir the mixture until it becomes smooth and elastic. Separate with a spatula three equal parts and roll into balls to be brushed with the remaining oil and be made to rise at the bell for about 1 hour and 1 / 2 - 2. When the balls are well leavened form a strand with each of them, brush with slightly beaten egg and covers each with different suits.
When finished form the braid (similar taught us a technique to make her come perfect, start to weave from the center of the lines and not the ends as is usual) and allow to rise again for 30-40 minutes covered and protected by current (I usually post in two plastic bags!).
Preheat oven to 180 degrees and bake for about 40 minutes. This bread
is delicious with cold meats and cheeses.
MastroPanettiere is a childhood friend, one of those friendships made through the attendance of parents and thankfully never lost with the passing years.
MastroPanettiere is also the boyfriend of PaolaD , friend ever since high school.
With them I shared many things over the years. One of those key points on which you know you can always count on any time of day or night.
And now, thanks to the whims of fate, we are sharing one of the most moving experience that there might be ..
MP came with me to the course of the Sisters like, because there is now a year taking the craze of homemade bread and leavened products in general.
We were so fascinated by those two little women that immediately after the course did not do nothing but talk of chariot, natural leavening, flour, 0, 00, flour .. etc. At some point in their 'spouses' have almost thought of running away together to not hear more about Proving & Co.
We continue undeterred, however!
But back to the braid.
MP brought this bread to our house for a dinner organized at the beginning of last year when the men had to cook dinner for the return of maidens by a healthy day of outlet shopping.
It 's a very scenic and easy bread to prepare. The only change I made to the original recipe is the amount of yeast, I fell a bit 'stretching the rising times.
Here's how:
500g flour 00 or 0
30g fresh yeast (I used 25 and sometimes 20)
4 tablespoons of extra virgin olive oil
8 / 9 g of salt (10g even if you like spicy) 1 tablespoon sugar
250 g of warm water
various seeds (sunflower, poppy, sesame, flax ...)
First, dissolve the yeast in a little water. Mix the flour with the sugar and make a large fountain. To make a dimple in the side where you enter the rooms (the house of salt).
the center of the fountain to put the dissolved yeast, two tablespoons of 'oil and the remaining water and begin to knead vigorously. Incorporate the salt mixture until the late dough or when the yeast is well protected from the flour.
Stir the mixture until it becomes smooth and elastic. Separate with a spatula three equal parts and roll into balls to be brushed with the remaining oil and be made to rise at the bell for about 1 hour and 1 / 2 - 2. When the balls are well leavened form a strand with each of them, brush with slightly beaten egg and covers each with different suits.
When finished form the braid (similar taught us a technique to make her come perfect, start to weave from the center of the lines and not the ends as is usual) and allow to rise again for 30-40 minutes covered and protected by current (I usually post in two plastic bags!).
Preheat oven to 180 degrees and bake for about 40 minutes. This bread
is delicious with cold meats and cheeses.
0 comments:
Post a Comment