Description
Bread "Pane ticinese". Bread from the Italian Canton of Switzerland. This is the softest bread is notable for its unusual shape in the form of small rolls, which is necessary to break off the hands, not cut with a knife. A vegetable oil which is added to the dough makes the bread extremely soft. Earlier this bread was made weighing 1 kg and consisted of 8 small "bochonochek", it can be bought whole or in small portions at 4, 2 or 1 bun. To share this bread was easy: just break off the needed number of "bochonochek".
Ingredients
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Water
320 ml
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Yeast
1.5 tsp
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Vegetable oil
30 g
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Sugar
2 tsp
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Salt
2 tsp
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Flour
600 g
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Mac
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Chicken egg
Cooking
First mix all the dry ingredients - flour, salt, sugar and yeast.
Pour in the warm water.
To smesite the dough into a bun. You may need more water (like me), it depends on the humidity of the flour. Pour in the dough vegetable oil.
Knead the dough with the butter for about 5 minutes. First it will be hard to knead the dough, and then it will become soft and supple... is a pleasure.
Cover the bowl with the dough with cling film and leave in a warm place for 1-1,5 hours. The dough should increase 2 times.
The finished dough divided into pieces of approximately 60-80 grams each. One bread is from 4 to 8 pieces. I made 2 loaves of 8 rolls. So for 1 loaf to cook 8 pieces of dough.
Cookie sheet cover with paper, put it on buns 8 barrels to each other.
Leave at room temperature for another 1 hour. Bread should "swell".
The oven is heated to 190-200 degrees. Before baking to make the blade a longitudinal section along the entire length of bread.
Optionally, you can lubricate the egg. I added my own personal touch - and the bread is sprinkled with poppy seeds.
Bake in preheated oven for about 30-35 minutes until Golden brown. Baking time depends on your oven. When the bread is ready, leave it to cool on the grill of the oven.
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