Fukasha bread
By VicentaLakin
When I saw this bread, I was lured by the smell of it, and the smell of rosemary was my favorite, so I immediately made it. It's just that there's no black olives in the house, and it's replaced with red pine mushrooms of closer colour. It's really good and it's a very healthy piece of bread to eat when the black olives are bought。
Recipe Recommendations
- high-gluten flour 450g
- salt 2g
- yeast powder 2g
- maltose 15g
- warm water 300g
- rosemary a little
- sun-dried tomatoes 20g
- pine mushrooms 50g
- Garlic juice 1 part
- salty and fresh
- roast
- several hours
- simple
Steps for Fukasha bread
1
Without the black olives, there's just a nice red pine mushroom
2
Red pine mushrooms dry their water with rags
3
Chetin, a little salt and olive oil
4
I'll make it evenly
5
Melting malt sugar
6
Water and all the food in the staples are in the bread can
7
Commencing a face-to-face program for 30 minutes and pouring tomatoes dry and ordinary pine mushrooms after the face ends
8
Just two more minutes
9
Cover the wet cloth room to ferment twice the size
10
1 gram of salt, 2 petals of garlic, a little rosemary, 30 grams of olive oil, and a garlic juice
11
When the noodles are ready, the mold is painted with olive oil, and then it pours into it, without rubbing, pouring two thirds of the juice
12
And then he flattens, and he uses his finger for a hole
13
Put it in the oven, keep the fermentation twice the size, and then put ons and onions on it
14
The oven's 200 degrees preheated and it's in the oven for 20 minutes
15
Well baked Farkasha bread, soft bread, smell of perfume, very nice。