We wanted to replicate this beautiful composition of bread, we were very pleased for the final dramatic appearance and the ease of preparation.
The ingredients that make up our ear are delicate and light, able to keep it soft and tasty inside, with an unusual spinning note.
We wanted to enrich the mixture with a preparation for cereals to bread, a little 'less anonymous and a classic white bread that has married well with the flavor of the filling.
The rise has finally done its part by creating a beautiful ear of bread and cheese, mixing well with pesto.
For the preparation we have entrusted to the loaf pan Pavoni Italy : in addition to ensure uniform cooking has encouraged the emergence of a perfect shape.
Ingredients:
200g prepared for bread cereals Molino Rossetto
125g flour Manitoba
2 Tbsp honey
2 Tbsp extra virgin olive oil
2 Tbsp vegetable oil
3 Tbsp lard
Galbanino 120g sliced \u200b\u200bcheese
135g pesto with artichokes Berni
160ml water
salt
7g dry yeast
Sift flour with baking powder , combine the honey, lard and oil Ages, begin kneading with the help of water, add salt to last.
Let rise for about 2 hours.
Divide the dough into two halves, lay them out and stuffed with a cheese slice and one with artichoke pesto, rolled and cut into disks.
In loaf pan arrange the bread alternating discs. Brush with an emulsion of olive seeds, water and salt. Let them rest for a few hours.
Bake in oven at 180 degrees for about 40-45 minutes.
0 comments:
Post a Comment