Tag: bread

Savory pie with carasau bread – Italian Cuisine

»Savory pie with carasau bread

Line a mold with parchment paper soaked under water and squeeze (so that it does not burn during cooking), leaving it a little long beyond the edges, so that it is easier to take out the quiche after cooking.
For each layer, first moisten the carasau bread in the broth.

Start creating your layers: carasau bread (moistened in broth), ham, smoked cheese, cherry tomatoes, basil and parmesan.

Continue with the layers, finishing on top with carasau and scamorza bread, then season with pepper and oil.
Bake for about 20 minutes at 180 ° C, in a preheated convection oven.

The savory pie with carasau bread is ready, you just have to gently pull it out of the mold, remove the parchment paper and serve.

Bread with chocolate and toasted hazelnuts and cocoa – Italian Cuisine

Bread with chocolate and toasted hazelnuts and cocoa

Chocolate bread and toasted hazelnuts, preparation

1) In a bowl, dissolve the sourdough in 4 dl of warm water at about 30 °. In another bowl, sifted flour with cocoa, add the malt, the water with the sourdough, mix, cover and leave rest the dough for about 1 hour and 30 minutes.

2) So you work the dough as in point 3 of the recipe on page 15. During the last folding step incorporated salt.

3) Meanwhile prepared the porridge stirring in a bowl the oat flakes with 120 g of warm water, the melted chocolate and the hazelnuts broken in the middle. Add gently porridge to the dough and make other folds until it has incorporated. Let it sit for 30 minutes.

4) Transfer the dough on the floured work surface, anoint yourself hands lightly with a little oil and gently spread the dough into a square shape without deflating it; folded up towards the center a corner of the pasta, proceed equally for all the other angles that gradually form, moving clockwise, until you have a rounded ball.

For the porridge: 50 g of 70% bitter chocolate – 35 g of oat flakes – 100 g of toasted hazelnuts

5) Turn it over in order to have the junctions downwards and let it rest for about 20 minutes. Then give a second round of folds like the previous one. Flour the leavening basket (see page 19), settle down the dough with the smooth side towards the bottom e let rise in a warm place until it has doubled in volume (about 2-3 hours).

6) Warm up the oven at 230 ° inserting you a 24 cm diameter cast iron cocotte with lid.

7) Transfer the dough on a sheet of parchment paper, practice 3-4 incisions with a razor blade, then, helping you with baking paper, put it inside the cocotte, cover And put it back in the oven.

8) Cook for 60 minutes, find out And finished cooking for another 5 minutes; the bread is ready when the crust is crisp. Remove from the oven e let it rest for about 10 minutes, then remove the bread from the cocotte, let it cool and serve.

The cocoa and hazelnut bread is perfect to accompany blue cheeses or fresh goat cheeses. But it is also excellent served with fresh butter whipped until it is white and fluffy with a little icing sugar, sprinkled with a sprinkling of cocoa, or with a ricotta made with sugar and rum or sugar and coffee.

Weaving of bread with olives – Italian Cuisine

»Weaving of bread with olives

First of all, prepare the dough: add the 2 flours in a bowl, put the water and yeast in the center and start kneading, then add salt and oil and knead until you get a homogeneous dough.
roll out and cut into strips

Cover the bowl with cling film and let it rise for about 2 hours or until it has at least doubled in volume.
Take the dough, roll it out on a lightly floured work surface and cut it into 8-10 strips about 2-2.5 cm wide.

Take one strip at a time, fold it in half, put 1 olive at the apex, where the dough is folded, intertwine the two sides by making a cut in one of the 2 strips, so as to fit them, and place a second olive.
Keep making small cuts and weaving until the dough is finished, then seal the ends.
Sèennellate with oil Cook 180 ° for 15 min

Proceed in the same way with the other strips of dough, placing them gradually on the baking sheet lined with parchment paper, then brush with a little oil and cook for about 15 minutes or until golden brown at 180 ° C, in a preheated ventilated oven.

The olive bread weaves are ready, serve hot, lukewarm or cold.

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