Loaves with fresh onions of Tropea (and the difference you will see and hear, Believe me) and seedling fresh oregano that accudisco in my balcony. Are soft rolls and crispy, with a little butter in the dough and have a truly heavenly scent. The flour I used is a wheat flour russello molita in stone, produced by the Mills of the bridge. I made them to accompany a stew very particular, with whom I will participate for the first time at Mtchallenge, but they don't tell you more not to spoil the surprise. For the basic dough recipe I have taken freely based on the book the magic of Paul Hollywood, but I ' cunzato’ (seasoned) the bread my way…
Ingredients for a loaf from 850 grams or 100 grams about 8 sandwiches to each:
- 500 g of strong flour for bread (I used the flour to wheat russello dei Molini of the bridge)
- 10 grams of salt
- 10 grams of dried Brewer's yeast
- 30 grams soft butter into small pieces
- 320 milliliters of cold water
- 2 chopped fresh onions of Tropea
- fresh oregano as required
Pour the flour into a bowl and add the salt and other dry yeast. Add the butter, pour the water and start to knead. Once you've got a compact mass, place it on lightly greased work surface and knead for 10 minutes, until the dough will be smooth, smooth and shiny. Then put the dough in a large bowl oiled, cover with cling film and leave to rise in a warm place for at least 3 hours, until doubled in volume.
Line a baking pan with parchment paper. Transfer the dough on the work surface and work it a few minutes, then add to the mix the onion of Tropea and fresh oregano. Work just the dough and fold it several times on itself and form of oval loaves weighing 100 grams. Place the loaves on a baking sheet lined with parchment paper and let it rise, covered with plastic wrap, at least an hour in a warm place.
Preheat oven to 220 degrees static: When bread will be doubled in volume, hack it with two oblique and deep cuts along the length: Bake in preheated oven for 25 minutes or until, knocking with his knuckles on the underside of the bread, you hear a thud.