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Rusks for breakfast

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Last week was hectic to say the least, accustomed as I am to having regular rhythms but as we know, opportunities must be seized on the fly. The dissosso of the Fossa dell'Abbondanza takes place once a year and you certainly cannot fail to accept the invitation to witness the magic that is the birth of the Fossa cheese.
Then the opportunity for a preview tour of FICO, in a clumsy attempt to understand what this consists of factory without being able to come back as enthusiastic as I would have liked. To continue, a cooking class, peppered with lots of chatter. It was the opportunity to get hands-on and discover that peeling prawns at the end of the day is almost more relaxing than a yoga lesson.
Closing the circle is an evening with a magical atmosphere inside a nursery which every year, starting from November, transforms into the perfect representation of Christmas. Starting this year the Garden Bulzaga organize dinners every Friday evening, inside a mountain hut rebuilt for the occasion, and you immediately feel like you're in a fairy tale.

After all this we arrive at Saturday stunned at least. The need to restore some order to the days led me to want to cook something for Sunday breakfast: rusks, the ones that are never missing on my table.
I basted a sweet bread, strangely by hand. I must have chosen this path precisely because I needed to touch, the need for contact with what I was going to prepare because cooking relaxes, especially if you have a morning all to yourself ahead of you.

And here are my first rusks, certainly to be improved, but already excellent as they are. Twenty slices came out of one loaf, considering that we eat two each every morning they will last a few more days. To try to preserve the biscuits as best as possible, I placed them in a tin box.
At this point I would say that we can start the week with the right energy, happy Monday everyone!

Printed fabrics by Stamperia Bertozzi

Rusks

200 g of stone-ground type 1 flour
200 g of organic 00 type flour
10 g of brewer's yeast
100 g of warm water
100 g of whole milk at room temperature
30 g of extra virgin olive oil
35 g of acacia honey
3 g of salt

1 egg yolk + 1 tablespoon of milk

Sift the flours.
Dissolve the yeast in the water together with a teaspoon of honey, taken from the total, pour it into the well that you have made with the flours and start kneading (you can also use the mixer).
Add the milk little by little, then the oil and honey, finally the salt.
Knead for a long time and fold it in threes. Place the dough in a bowl greased with a little oil.
Leave to rest until doubled in size, in the oven with the light on and off.
Once the dough has doubled, take it back and gently deflate it on a pastry board, roll it out with your fingers to form a rectangle and then roll it up tightly. Place the dough in a plumcake pan and let it rise, covered, for about an hour.
Before baking, brush the surface with an egg yolk beaten together with a spoonful of milk, bake at 180°C and cook for 35-40 minutes. Remove from the oven and let cool completely.
Turn the oven back on at 160°C, cut the bread into slices, place them on the baking tray and bake for 5 minutes, turning them often.
Once they have browned, let them cool on a wire rack before placing them in a tin container.

OTHER BREAKFAST RECIPES
Veneziane with cream: small, delicate and delicious brioches;
Ciambellone: ​​a classic recipe with which you can never go wrong;
Welsh cakes: they come from Wales and are so good

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