Bretzel
Ingredienti
500 gr of “0” soft wheat flour
25 gr of fresh yeast
1 teaspoonful of salt
1 teaspoonful of sugar
about 150 ml of lukewarm water
80 gr of butter
100 gr of bicarbonate
3 litres of water
sea salt
(or sesame or poppy seeds)
Preparazione
Measure the flour in the Misurone. Dissolve the yeast in the lukewarm water and add the sugar.
Melt the butter in a bain-marie. Put these ingredients in the machine and switch the mixer on.
After 2 minutes add the salt and continue mixing for a further 4/5 minutes.
Take the dough out and make into a ball, sprinkle it with flour, cover with a cloth and let it rise in a warm and draft-free place for about 1 hour, till it doubles in size.
Once risen, return the dough to the mixer for a further 4 minutes.
Take the dough out, divide it into small balls and then work them into the shape of small sticks, about 40 cm in length.
Bend them into the classical Bretzel shape. Place on a tray and let them rest for 10 minutes. Bring 3 litres of water to the boil, add the bicarbonate and immerse the Bretzels for 20 seconds.
Drain and place them on a baking sheet covered with greaseproof paper. Garnish with either sea salt or sesame or poppy seeds.
Bake in a pre-heated oven at 220° C for 20 minutes.
inserita: Giovedì, 13 Gennaio 2005
Letture: 1849 |
|
