Italian bread recipe with bigars stars

Italian bread recipe with bigars stars
Ingredients
  • 2 cups water, lukewarm
  • 1 3/4 ounces cake yeast (1/3 cup)
  • 5 3/4 cups bread flour
  • 1 tablespoon brownish sugar
  • two tablespoons extra-virgin essential olive oil
  • 1 tablespoon salt
  • 1 egg white-colored, gently beaten
  • two tablespoons sesame seeds
Directions

Put the water and yeast within the bowl of the electric mixer and permit the yeast to blossom for around a few minutes. Utilizing a dough hook attachment, add some flour and sugar towards the water and blend on low speed until a dough begins to form. Drizzle the oil and salt in to the dough and beat on medium speed for eight to ten minutes, or until an even, firm, elastic dough is created.

Transfer the dough to some gently oiled bowl and spray the dough having a thin coating of cooking spray. Wrap the bowl with plastic wrap and hang aside to proof inside a warm, draft-free spot for 11/2 hrs or until bending in dimensions. Take away the plastic wrap. punch lower and flatten the rounded dough using the heel of the hands. Roll the dough up tightly, sealing the seam well after each roll. The dough ought to be elongated and oblong-formed, with tapered and rounded (not pointed) ends.

Preheat the oven lined having a pizza stone to 425 levels F. Alternately, an inverted baking sheet can be utilized instead of a pizza stone .

Put the dough on the baker's peel heavily dusted with semolina flour, or cornmeal. or alternately with an inverted baking sheet. Permit the dough to proof, loosely engrossed in a moist towel, for half an hour, or until bending in dimensions. Brush the dough using the egg white-colored and sprinkle the sesame seeds outrageous. Utilizing a blade or sharp knife, score 3 (1/4-inch deep) slashes across the top dough in a 45 degree position.

Spray the dough generously with water from the water bottle and put within the oven around the baking stone. Immediately close the oven and bake for several minutes. Open the oven door and spray the dough again using the water bottle. Close the oven door and bake for the next 3 minutes before spraying the dough for any third time (the spraying from the dough will make sure a crisp golden brown crust ). Bake the dough for forty-five minutes, or until a hollow thud is heard once the bread is whacked using the bowl of the wooden spoon. Permit the bread to awesome slightly before serving.

Recipe thanks to Emeril Lagasse, 2003

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