Bakery products from Italy
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It is a white bread, soft but not sweet, perfect for sandwiches, the next day it was still very soft (and almost finished).
In the bowl of the mixer or in what we are going to use, we gather flour, salt, yeast, sugar and soft butter.
If we use fresh yeast, we will go to melt some of the lukewarm water
We spray at low speed by adding little water at a time
For my weighing 160 grams of water, we need to get a sticky and somewhat sticky dough, which will work for 5-10 minutes at medium speed, or on the ground just flamed.
You will see that after working on it we will get a smooth and elastic dough, ready for leavening.
After two hours of relaxation on the stool next to the radiator, it has doubled! One commonly used method is to turn on the oven at 50 ° for five minutes, turn it off and put in the bowl.
We take the dough and put it on the slightly flamed shelf, helping us with the rolling pin, to create a rectangle whose short side is the size of the baking pan we are using
We roll it up and place it in the well-grated baking tray, with the bottom closing and let it rise until doubling, covering the baking tray with a canvas or film, my own used an octet
When it is well-floured, we brush it with melted butter and feed it at 220 ° for 15-20 minutes, it must be well golden on the surface.
Let it cool for twenty minutes in a pan before molding it and allow it to cool completely before slicing it with a bread knife, attention is soothing!