breatl You know? The typical Alto Adige spicy brown bread? Yes, this year I could not resist ... I wanted to try to bring home a bit 'of that smell of mountains (anise, cumin, fennel ...) and to the supermarket, I bought two packs of the mixture of Breatl Rieper.
And with a little 'apprehension - are never convinced of the potential of my oven, but every time I abhor! - A few days ago I started work, taking advantage of the fact that the bread in the pantry was missing and that the bad weather cheeks certainly not a stroll to the bakery .. while the idea to turn the oven seemed very inviting!
Here, in the photo, the result is successful experiment in full, thirty scents and atmosphere filled the kitchen and myself have felt very proud of herself!
The recipe is very simple and can be found on the back of the pack, although I have slightly modified the process, not having the mixer I have worked exclusively by hand and no paninetti prepared three instead of twelve:
INGREDIENTS: 500g
breatl
mix to 475ml warm water
Simply pour warm water on the flour and knead the ingredients vigorously for about ten minutes after obtaining a bell'impasto elastic (it is quite sticky, I added a little more flour, just enough to work without paste ^ _ ^) let it rest in a bowl covered with a towel for an hour.
At this point, modeling three loaves, sprinkle with flour and bake on a baking sheet lined with parchment paper for about 20 minutes at 220 ° C. For this last step actually I adjusted to eye since the recipe was referring to the classic oven Gas, I set my oven on how "pizza" and I have been monitoring the area with a toothpick.
Once ready, you can combine it with cheese and cold cuts .. I have prepared a simple creamy sauce with soft cheese spreads (Petite Suisse) and chives ... But looking around I found the blog of Gattogoloso this recipe, in my opinion, it goes really well ...
short, you'll be spoiled for choice!
0 comments:
Post a Comment