Tag: bread

Bread Pudding Recipe – Italian Cuisine – Italian Cuisine

Bread Pudding Recipe - Italian Cuisine


Cut into pieces 250 g of bread and soak it in 1/2 liter of warm milk, with the seeds of 1/2 vanilla pod and the grated zest of 1/2 lemon.
beat lightly the eggs with 100 g of sugar and blend them with the bread soaked in milk and squeezed.
Heat 200 g of sugar in a pan until it melts and takes on a golden color (caramel).
distributed caramel in a pudding mold (ø 20 cm, h 5 cm) making it adhere to the bottom and edges; pour the bread mixture and bake in a bain-marie at 150 ° C for 1 hour; finally take it out of the oven and after 10 minutes turn it out.
Eliminate the crust of 100 g of bread and cut the crumb into cubes.
melt another 40 g of sugar in a pan; when it has acquired a golden color, mix the butter; finally add the bread cubes and caramelise them for a couple of minutes.
distributed the bread cubes on the pudding and serve it.

Sweet Bread Braids – Italian Cuisine – Italian Cuisine


Sweet bread is even better if braided. Here is the tutorial to prepare it, step by step

A sweet braided bread and the techniques to prepare it. Our stylist Beatrice Prada had fun using her sourdough for the preparation of this recipe, a little complicated in the composition phase of the braids. But don't worry: Giandomenico Frassi has photographed every step to create a tutorial that leaves no room for doubt. Ready? Street!

The recipe for sweet bread braids

Ingredients:
500 gr 00 flour
100 gr mother yeast
150 gr butter
100 gr caster sugar
8 g salt
3 eggs
honey
lemon

Method:
Work the flour, sourdough, sugar, 1 tablespoon honey, soft pieces of butter in the mixer. Incorporate the eggs one at a time, salt and lemon zest. Work the mixture for a few minutes until it is homogeneous. Turn the mixture upside down on a pastry board and work it by hand for another five minutes. Form a ball and let it rest in a covered bowl for about 2 hours.

Knead quickly, divide the dough into eight portions all of roughly the same weight and create bigoli of about 2 cm in diameter, about 3 cm long to be braided four at a time. Start the weave as an example:

Continue with the weave again as shown below:

Tuck the ends under the braid like this:

Repeat everything with the second braid. Arrange them on a baking sheet lined with parchment paper and let rise for at least half an hour covered. Bake at 180 degrees for 30 minutes. Just out of the oven, still very hot, brush them with water and sugar syrup.

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Bread with egg and provola – Italian Cuisine

»Bread with egg and provola


First cut the bread into slices and sprinkle it with a drop of oil.

Beat the eggs with salt, pepper and pecorino cheese, then add the diced provola and mix.

Arrange the bread on a baking tray lined with parchment paper, then spread the egg and cheese mixture over it.
Bake for 15 minutes or until golden brown, at 200 ° C, in a preheated convection oven.

Your bread with egg and provola is ready, serve it warm or lukewarm to enjoy it at its best!

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