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My Panbauletto

ingredients

servings

8

Soft wheat flour

350 grams

Vegetable milk

120 mL

Water

70 mL

Various seed oil

25 mL

Fresh brewer's yeast

5 grams

Iodized salt

1 pinch

Honey

1 spoon

Bakery products from Italy

My Panbauletto

My Panbauletto

vegetarian with gluten with nuts

ready in

2 hours 20 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

My Panbauletto

The recipe I propose you today is my small goal. The homemade panbauletto is a soft and soft bread. Genuine and healthy, being homemade, is a great snack both sweet and salty! Let's start kneading!

My Panbauletto step 1

step 1

Heat the water and the milk. Pour both water and milk in a bowl, add yeast and honey (or for a vegan version you can use a rice malt spoon)

My Panbauletto step 2

step 2

Allow the yeast to melt well with a teaspoon.

My Panbauletto step 3

step 3

Aside, in a large bowl, add the sifted flour and a pinch of salt. Pour the oil into the center and the mixture with the yeast.

My Panbauletto step 4

step 4

You can put it all in a kneader (leaving her heavy work, just like I did) or you can decide to knead the handmade compound well, it's up to you.

My Panbauletto step 5

step 5

Once the dough becomes smooth and elastic, place it on a floury surface. Form a rectangle by flatten the dough and without deflating it too much

My Panbauletto step 6

step 6

Roll the dough on itself by giving it the shape of the cylinder. Place inside a plumcake mold covered with oven paper. Let it rise in the oven until it tripled.

My Panbauletto step 7

step 7

Bake at 150 ° C for 40-50 minutes. I recommend your panbauletto will have to cool for half an hour before being cut. Once ready, cut it into slices and stuff it according to your taste.

My Panbauletto step 8

step 8

I recommend that after your snack there are sliced ​​slices, my advice is to keep them in retractable plastic bags so as to keep the freshness and softness unaltered.

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