food:rolled_bread
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Rolled Bread
Time: 30 minutes
Difficulty: Easy
Ingredients: Ingredients for the preparation of 500 g of bread
- Flour: 500 grams
- Water: 215 grams
- Brewer’s yeast: 25 grams
- Olive oil: 25 grams
- Milk: 50 grams
- Salt: 10 grams
- Sugar: 8 grams
Description:
- Weigh all the ingredients
- Heat the milk to a temperature of 30 °C
- Put the sugar and the brewer’s yeast inside the grass containing the milk
- Stir until the sugar and the brewer’s yeast
- Leave the mixture stand for 10 minutes
- Heat the water to a temperature of 30 °C
- Create the dough using a mixer
- Power on the mixer after putting in the mixer bowl the flour
- Put in the mixer bowl the glass containing the milk, the sugar and the brewer’s yeast
- Put in the mixer bowl more or less 150 grams of water
- Put in the mixer bowl the olive oil
- Put in the remaining 50 grams of water the salt and put the obtained solution in the mixer bowl
- If the mixture is too liquid, slowly add flour until it assumes a pasty consistency and it does not stick on the walls of the mixer bowl
- Put the dough in a bowl and cover it with a protective film
- Leave to rise for an hour, with a temperature of about 25 °C (e.g., near a heater)
- Take little pieces of dough and with a rolling pin and your hand roll up the bread to make the rolled bread (see the video below)
- Turn on the oven with a temperature of 230 °C
- Put the rolled bread in a pan for 10 minutes. If the environment is too dry, cover the rolled bread with a protective film
- Put the pan with the rolled bread in the oven
- Bake the rolled bread for about 20 minutes. Repeatedly check the rolled bread in order to ensure a correct baking
If you found any error, or if you want to partecipate to the editing of this wiki, please contact: admin [at] skenz.it
You can reuse, distribute or modify the content of this page, but you must cite in any document (or webpage) this url: https://www.skenz.it/food/rolled_bread
/web/htdocs/www.skenz.it/home/data/pages/food/rolled_bread.txt · Last modified: 2024/04/08 22:34 by 127.0.0.1