Italian Easter bread
By VicentaLakin
The Italian Easter bread in the Apprenticeship baker did not expect to be put on hold for years. And now it's coming out, with the limited material on its side, to put an end to the Apprenticeship Bread. “This is a rich and soft Italian Bristew, full of cheese and meat (preferably a Salami sausage). The traditional practice of this bread is to bake in a paper bag or in Penny Tony's mold or in toast. Maybe we better imagine it as another version of Penny Tony, except for cheese and meat instead of honey and nuts. Eating this bread is good, and while it's hot, the cheese is soft; every slice tastes like a sandwich after the cold.” Without cheda cheese, Masurira mixed with cheda cheese was added to the Palmerson cheese powder to make the two cheeses complementary. Without the whole salami sausage, the salami circle is simply cut in order to be able to enter it. Hot bread is indeed soft and plentiful, and large amounts of butter and cheese greatly increase the heat of bread. It's okay, just put it on before the heat。
Recipe Recommendations
- milk fragrance
- baking
- several hours
- simple
Steps for Italian Easter bread
1
Sponge fermentation: 21 grams of high-weed powder, 9 grams of fresh yeast, 75 grams of milk。
2
The milk is poured into the fresh yeast to melt the yeast。
3
Roll in flour。
4
Pancake paste, covered the bowl with a shampoo, room temperature fermenting for an hour。
5
Puffed up, fermented。
6
Flour: 38 grams of Salami sausage, 150 grams of macaroni, 2.3 grams of salt, 5 grams of sugar, 31 grams of eggs, 56 grams of butter, cedar cheese + 50 grams of masuriara cheese and 8 grams of Palmerson cheese。
7
Cut the salami into small slices, and make it a little fried with a frying pan, so that it will be soft and cold from the fire。
8
Put flour, salt, sugar in the mixer drum。
9
Add eggs and sponge yeast。
10
Smash into a ball。
11
Split the butter into four pieces and join it in a bit。
12
It continues to mix to the face of the face, glittering, and separates from the barrel wall。
13
Take out, join Salami, rub it。
14
And rub cheese in the dough。
15
Until cheese is evenly distributed。
16
Noodles are placed in the bowl, covered with protective film and fermented at room temperature for about 90 minutes。
17
Noodles swelled to about 1.5 times。
18
Take it out, exhaust it, roll it, put it in a six-inch non-stick cake round. Cover membranes and wake up for 60-90 minutes。
19
Noodles swell to the edge of the mold。
20
The oven is preheated at 177 degrees, placed in bread, in the middle and lower floors, with a high and low fire of 177 degrees, and baked for about 20-30 minutes。
21
Looks golden brown, out of the oven。
22
Take off the mold immediately and cool it down for one hour before slices。Italian Easter bread Make Tips
Cheese can be replaced only with cedar cheese, and the salami can be replaced with other meat products of its own liking. Baking times and firepower need to be adapted to the actual situation。