Cookie Consent by Free Privacy Policy website RUSKS - Percorsicongusto


Leavened dough

600 gr. d wheat flour type 2


300 gr. sourdough


100 gr. of milk


100 gr. of water


70 gr. extra virgin olive oil


1 tablespoon brown sugar


10 gr. of salt


Gently heat the milk and dissolve the dough and then add 100g. flour and work 10 minutes.


Put the dough in a planetary, add more flour, sugar, salt , pour  the water flush and oil.


Knead at least 10 mnuti then take the dough, still work it on a board and then


  put in a mold by plumcake lined with parchment paper.


Let rise, and when the volume of the dough has doubled, bake in preheated oven at 180 degrees for about 35 minutes.


 Let cool well and then cut into thin slices and put them in a bakig sheet  and bake again at 180 ° C for 15 minutes :turn the risks to make thm toast on both sides.


Store in an aluminum box; They are kept for at least a week

Designed By
Associazione Culturale Percorsi con gusto Via Casventino, 4 05029 - San Gemini (TR) Cell. (+39) 334.7769989 -