Hello! Today I am going straight to the point and step to the recipe. It was a bit I wanted to make an alternative bread, in the beginning I wanted to do only with nuts, then I thought also to use pistachios! It was good and very fragrant, this is the recipe:
As I told you, I wanted to post a lot of things for Easter, instead I find myself writing the recipes later.
This is the centerpiece of bread I made for Easter lunch, the peculiarity is that everything is made from durum wheat semolina. The flavor is delicious and the figure in the table is well made! here’s the recipe:
Let rise 4-5 hours in warm, dry place (I do overnight)
At this point, roll it, cut the ends to form a rectangle that will be cut into strips.
Roll each strip and then take them all and rolling it on themselves to form a crown.
With the cut ends form a ball and place it in the center.
Let the loaf rise for another hour.
Brush the surface with oil and sprinkle with poppy seeds.
Bake at 200 ° C for the first 20 minutes and then for the other 10 lower at 180 °C
Place a bowl of water in the oven
As you can see the method for making bread is always the same, only that sometimes exchange flour or change shape. After several tests, I believe that once you find a method that is simple the bread is always good!
Day has passed, how did you spend the weekend? We’ve brought the child to the petting zoo , we had a blast and the little girl is finally rising about the Dear pony ! She really wanted to go up as well on the horses ! hahaha … Sometimes we want these days ! .
Talking about food , sometimes we have dinner on the small table , just like the previous time where I made delicious flatbread with herbs . (See here)
The other night , I prepared for the occasion panmozzarella by Luca Montersino, seen on the web, a recipe that has amazing mozzarella dough. By adapting the recipe to my personal taste , I thought we would give some tasty flatbread pan mozzarella .
I made some small changes to the original recipe that did not spoil the result , I didn’t put the dough in the fridge and I made double rise.
Here you are the flatbread pan mozzarella spelled with sesame seeds and poppy :
As I told you in my previous post, yesterday we ate in a way a little bit unusual! is already the second time that we do it with Romina and she gets mad because it’s a novelty.
We eat sitting on the cushions, as do the Indians hahaha, appliance does good for the table, our little table is also very low, so for this kind of thing is very comfortable, a nice candle in the center and that’s super!
Therefore, along with the magnificent carrot chips violets were also fantastic scones with herbs that have accompanied with mortadella, salami, and a nice glass of red wine! The best of life!
Here is the recipe for little flatbread with herbs:
Small flat bread with herbs, an alternative to the usual bread to accompany the meal
150 g of semolina
150 g flour 00
150 ml of milk
20 ml extra virgin olive oil
1 scant teaspoon salt
1 teaspoon sugar
half a packet of dry yeast
extra virgin olive oil as needed for brushing
enough herbs (rosemary, oregano, marjoram, sage)
Combine the two flours and mix with a teaspoon of sugar and salt
Dissolve yeast in warm milk
Place the flour, pour in the center of the milk with the dissolved yeast, begin to knead and add the oil. Form a smooth and homogeneous mixture and let it rise for 3-4 - hours until doubled in volume.
At this point, take the dough and your hands are wet with oil, apply like we do with the pizza.
With the help of glass, cut circles in which we will have on the baking sheet.
Lead to the second rising for at least 1 hour
After that resume and pigiarle obtaining some nice humps.
Chop the herbs, brush the surface with oil, add a few grains of coarse salt and bake at 200 ° C for 15 minutes.
This is the dose for about a dozen small flat bread
Notes: I used a yeast that is new to me but I’m not mad, in fact recommend brewer’s yeast or better p.m.
Since my husband loves me, when I add in the shopping list to buy the baking powder because I finished it, he obviously buy one for pizza, does nothing on the package if there is a mega focacciona almost bigger than the paper! So I have to use it!
Taralli pugliesi or Puglia bagels with kamut flour. Tarallo is a kind of bagel from Southern Italy.
Do you remember the stocking of the Epiphany??? My daughter wants the bagels and so I decided to make them homemade! it was easy, turning between cookbooks paper and web, here is the recipe. I decided to do it with kamut flour, since I love it, Taralli pugliesi or Puglia bagels with kamut flour:
Puglia bagels with kamut flour homemade of course, home made, with the lightness of kamut flour.
250 g of flour Kamut
100 ml white wine (prosecco for me)
65 ml of oil
1 teaspoon salt
Add the salt to the flour
Place a mound in the center,joint the oil, and then begin to knead with wine.Form a homogeneous mixture, cover with plastic wrap and let it rest a half hour.
After Try to form cylinders of about 4 cm long and close.
Spread on a floured surface to line up all the bagels prepared.
Boil the water and put the bagels, when they come to surface they are ready.
Drain them and put them on a plate and let them dry.
Place them on a baking sheet and bake at 200 ° C for 20 minutes
with these doses prepare two baking sheets, about forty bagels
Oh my mom .. I go to see Masterchef!! You follow it? What do you think? kisses Kisses
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