Leavened dough

INTEGRAL BISCOTTED SLICES

 Ingredients for about 30 biscuits

400 gr of full flour

200g of all purpose flour

300 gr of water

20 gr of brewer's yeast

50 gr of brown sugar

80 ml of seed oil

1 teaspoon of honey

1 teaspoon of salt

 Method

Start by doing the leavening, putting in a bowl 100 ml of water, honey and crumbled brewer's yeast. Melt the yeast, stirring, and add 100 grams of all purpose flour. Work everything, once the dough is soft, cover with the film and let rise for about an hour. Meanwhile, in a bowl, put the remaining all purpose flour, full flour, salt, brown sugar and stirred. Add the leavening, the oil, the remaining water and work the ingredients until a soft and compact dough is obtained. Form a ball and place it in a large bowl, cover with the film and let it rise until doubled. Pick up the leavened dough, place it on a floured surface, roll it out in a rectangular dough that will roll up on itself. Once formed a loaf of bread  put it in a mold for plum cake coated with baking paper. Let the dough rise again for about an hour, brush it with milk, and bake it in a preheated oven at 180°(356 ° fahrenheit)for about 30 minutes. Always check the cooking with a toothpick before removing it from the oven. Then take out the lodging and let it cool for several hours. Once cooled, slice, place the slices on trays, and bake in preheated oven at 140°(284° Fahrenheit) for 40 minutes, turning the slices halfway through cooking.

 
Designed By www.dreamfactorydesign.it
Associazione Culturale Percorsi con gusto Via Casventino, 4 05029 - San Gemini (TR) Cell. (+39) 334.7769989 - info@percorsicongusto.com