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Roselline aromatic bread recipe of of 28-09-2014 [Updated on 02-04-2015]
I was looking for some ideas to prepare a new type of bread and I came across the aromatic bread rosselline from this blog, the look was gorgeous, the dough looked great and the inside felt soft, so I decided to try the recipe to have some the certainty. This bread has literally conquered me, if I were the owner of a restaurant I would serve these little roses of bread at the center of the table so as to pamper my guests as soon as they arrive with Provencal-like flavors and smells, I'm sure they would appreciate;) I leave you to the recipe of this fantastic bread and I wish you a good Sunday, I continue with my bustoni: *
How to make aromatic bread roses
Melt the butter, sugar and salt in a saucepan with 100 ml of water.
Chop the herbs and onion and put them in a bowl
In the remaining water, instead, dissolve the brewer's yeast.
Put half the flour in a bowl, then pour the water with the yeast in the center and start kneading
Then add the warmed butter mixture
Combine the remaining flour, herbs and onion
Knead for a long time until you get a soft and homogeneous dough.
Place the dough in a bowl greased with a little oil and let it rise for 2 hours
When the dough has doubled in volume, divide it into pieces of about 40 gr
With each piece of dough, form cords about 30 cm long and knot them as in the photo.
Place the roses thus prepared on a baking sheet covered with parchment paper and let them rise for another hour
Now brush the bread with egg white and cover with a little coarse salt previously crushed in a mortar.
Now cook at 180 ° in a preheated oven for about 15 minutes, putting a saucepan with water in the oven to create a steam hood.
Take your bread out of the oven and serve