Bread cheese or bread of arrescottu. Today a traditional Sardinian recipe that I love: slightly crunchy crust buns, that hide a soft inside, the saffron aroma and intense flavor of ricotta. Every time I go to Sardinia, the “PANI de arrescottu "” is a rite: in summer I buy them at a bakery of Settimo San Pietro and take them to the beach, in winter I eat them at home or at breakfast. One of the many delicious SARDINIAN RECIPES you find on this site: now you know that my partner is Sardinian and I really love the island and its traditions.
The Sardinians will would say are good so, alone. I say unto you that are great on their own, but together just as well in soft cheeses like cheese, robiola cheese and camembert, But even with salami: as you can see, I tried them with a traditional Sardinian dried sausage.
The bread or cheese bread is very de arrescottu, very easy and quick to prepare, Although obviously the times depend on the yeast of your choice: I'll let the doses for the dry and fresh yeast, but also to prepare the sourdough starter, that gives the cheese a breads taste slightly more acidic. Obviously, I recommend using the tasty ricotta, But if you prefer a milder flavor use the vaccine. In both cases, I leave you one advice: if the cheese was too wet, hold it a couple of hours in a colander so that they lose the excess liquid. Have a good day!
DOSES FOR 10 100-GRAM SANDWICHES EACH:
150 grams of semolina (integral I)
250 grams of flour 00
350 grams of ricotta cheese (a vaccinia, If you prefer)
8 grams of salt
1 teaspoon of sugar or honey
a pinch of Saffron
200 ml whole milk
4 grams of dry beer or 10 grams of fresh yeast or 100 grams of sourdough yeast
Procedure for the cheese bread with fresh yeast or dry. Put the milk in a saucepan with the sugar and saffron. Bring to a boil and allow to cool. When the milk will be tepid (I recommend, not warm), dissolve the dried Brewer's yeast (or fresh). Put on the work floor, the semolina flour and flour 00, Add the milk mixture, saffron and yeast and knead until the dough absorbs the liquid.
You will get a coarse mixture. Add the ricotta, little at a time, always mix. Finally the salt. Work the ricotta cheese bread for at least 10 minutes on a floured work surface, until the dough is smooth, elastic and dry. When you finish work it, you have clean hands and not sticky.
Form a ball with dough. Grease a large bowl with very little extra virgin olive oil and put the dough in it, who will rise up to triple its volume. Cover the dough with food film (or with disposable shower Cap, new obviously) and set to rise in the oven with the light on or in a warm place (We need at least 30 degrees and it will take at least 3 hours, but also 5): remember that the leavening time also depends on the temperature of the environment in which the bread is rising.
When the volume of the dough has tripled, put it on the work surface and divide it into rolls weighing 100 grams each. Line a baking tray with baking tray and sprinkle with a little reground semolla or flour. Form balls with pieces of dough, mash slightly with the Palm of the hand and lay them on baking paper. Cover with a cotton cloth dampened with warm water and put the sandwiches with ricotta again to rise in the oven with the light on or in a hot environment.
When the buns have doubled their volume (it will take at least an hour), Preheat the oven to 180 degrees static. Sprinkle cheese sandwiches with copious amounts of flour and, When the oven is hot, and bake for 25 minutes or until they are golden.
Procedure for the sourdough cheese bread. If you decide to use natural yeast, follow the same procedure, adding the sourdough to the dough after working together the flours and milk with saffron, before incorporating the ricotta. As you know very well, rising time will be much longer, Although the procedure remains the same. Bon appétit!