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Tea bread in Italian.

Tea bread in Italian.

Sweet version of Italian focaccia with raisins. Tea bread in Italian. Wonderful pastries for tea. It can also be turned into a base for a delicious dessert. A form of baking to give an arbitrary.

Tea bread in Italian.

We will need these ingredients:

For yeast sourdough:

• 1 hour. L. dry yeast;
• 2 tbsp. l. fine-grained sugar;
• 2 eggs;
• 200 g flour ( «bread»).

For the bread:

• 225 g raisins;
• 200 ml brandy;
• 425 g flour ( «bread»);
• 2 h. L. salt;
• 50 g butter (at room temperature);
• 1/4 — 2 tbsp. l. olive oil;
• 1 egg for lubrication (grind).

Utensil:

• 1 large silicone mold-loaf;
• 2 baking.

Tea bread in Italian.

Cooking method:

How to cook the dough:

1. Pour the raisins in a bowl brandy so as to cover the dried fruit. Stir, cover and leave for a day.

2. Mix yeast, sugar and 300 ml of tepid water. To mix the eggs and add flour. Put in a warm draft-free place for 30 minutes to ferment ferment.

Tea-bread-in-Italian.

3. Add the second batch of flour and salt. 6 minutes kneaded by hand or with electric mixer for 3 minutes, hook attachments at low speed.

4. Add the butter and olive oil and knead the dough by hand another 8 minutes (or 4 minutes with a mixer at medium speed), until it becomes smooth and elastic.

Tea-bread-in-Italian..

Approach and baking loaves:

5. Add the raisins and brandy, and kneaded the dough 5 minutes by hand or with a mixer minute. Cover with cling film and put in a warm place for 1-114 hours, the dough has doubled.

6. approached the batter beat out his hands. Divide in half, one half of the dough in the form of Transfer-loaf, sformuyte second half as the oval and pass on baking sheet. Put again for proofing in a warm place for 30-40 minutes.

Tea-bread-in-Italian...

7. Bake the sweet product of 20 minutes. Brush with egg and place in oven for another 5 minutes to the bread purchased seductive shiny gloss on the crust.

8. Put on the wire rack to cool and serve cut into slices, if desired with butter and your favorite jam.

Tea-bread-in-Italian....

Tea bread in Italian.

Tea bread in Italian.

About the dish:

On 2 loaves:
soaking time: night.
Preparation time: 3 hours 10 minutes.
Preparation time: 25 minutes.
Oven temperature: 200 ° C.

Sourdough bread:

Since this is a yeast bread, it is cooked in the yeast brew. In this case acts as a sponge dough from sugar, water, flour and eggs, yeast which activates and causes them to wander. When the yeast start to bubble sponge is added to the remaining flour and dough process begins — either manually or with a mixer.

test approach and forming:

The mixed dough is left to come. Yeast emit carbon dioxide, which causes it to swell. After the first approach to knock out the dough primary volume so that it can begin to approach again.

During the second approach gluten (gluten) in the flour begins to stretch, so that it turns light airy bread. Sweet product can be molded to taste, in this case, we decided to use the traditional shape of a large loaf of bread because this is easier to cut thin slices and spreadable oil.

If you do not have the appropriate two forms, bake ware piece. If you want to make bread in the form of flat cakes, which will be more like focaccia, roll out the dough in the form of the imperfect ovals and bake on a baking sheet for 15-20 minutes.

Variations:

Prepare sweet orange bread and post it in the form of toast with orange ice cream, garnished with fresh oranges and candied fruit.

Basic dough recipe is the same, only without the raisins and brandy: add the grated rind of 3 large oranges, and 125 ml of orange liqueur (such as «Grand Marnier»). Bake according to the recipe.

Tea bread — be it with Cognac infused raisins and orange peel — can be used for making lighter and fragrant bread pudding option.

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