lunedì 21 maggio 2012


(This recipe By Nuxia )

INGREDIENTS1 kg bread dough 

150 g flour,about
150 g bacon
100 g Emmental
100 g gruyere
30 g of olive oil a little more for greasing the molds parsley
2 eggs
pimento (pepper, cloves)


Knead the dough for bread kneading hook fitted with whisk, incorporating an egg, 30 g of oil, the chopped bacon together with the already Emmental and Gruyère, 150 g of flour, parsley, salt and ground allspice. Continue working for a few minutes and, if the dough is too soft, add more flour a tablespoon at the end will be very firm but very flexible. Let the dough rise for 2 hours, then knead briefly on lightly floured work surface, forming some salametti that you will cut into pieces of 50 g each.From each piece obtained a large and a small ball that sormonterà, forming the classic brioche. Place the brioche molds fluted in, anointed with oil, let it rise for 60 ', pennellatele egg and bake at 400 degrees F for 25'. 
Recipe of the 2012/02/01

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