PAN-GRI MATTINO BREAD
Breakfast Bread
Note... This recipe was sent to us by Sergio Agosti, a baker from Brescia, Italy. Sergio was kind enough, upon our request, to send us a recipe. You may visit Sergio's site at http://www.phoenix.it/SB/aziende/c009/home.html.
Ingredients
| 300 | Gr. | Unbleached all purpose white flour |
| 150 | Gr. | Malt |
| 600 | Gr. | Risen dough - see Pane Casereccia |
| 150 | Ml | Extra Virgin Olive Oil |
| 5 | Gr. | Vanilla sugar |
| 200 | Ml. | Milk |
| 4 | Gr. | Yeast |
| Q.B. | Salt |
PREPARATION
This recipe calls for "already risen dough...Pasta lievitata". Make 600 grams, about 1 1/4 lbs. of the Pane Casereccia bread dough and let it rise once.
Divide the already risen dough into two equal pieces. To one part add the malt, 100 gr. of flour and enough milk to obtain a soft dough. Knead the resultant dough for 4 minutes in a mixer, and then put it aside to let it rest.
While the dough is resting, mix the rest of the already risen dough with the remaining ingredients. Knead to obtain a soft homogenous dough. Shape them into cylindrical loaves or filones (torpedo shapes).
Subdivide the pieces of risen malted dough into 15 gr. portions. Make slightly elongated rings of them. Make a transverse cut in the non-malted loaves. Superimpose the rings on the non-malted loaves, placing them lightly in the cut.
Oil the loaves and let rise uder a cotton towel until they are triple in volume. Place them in a 450° oven and bake for 10 minutes. Lower the temperature to 250°- 275° and bake an additional 60 minutes. The resultant loaves should be golden in color, friable and porous. They are great as a breakfast bread.
