Hello Emma :) What good have to be these croutons, sesame I love so much ... already imagine them i

A few months ago there was a very beautiful drive but unfortunately I was not able to see the whole, presented Sara Pope. Perhaps many of you heard this name will already know what I mean. However them she spoke of how to make the dough, how cool it, store it, and why you use flour, bread recipes, bread sticks and more. Now, if a little 'late are determined to eat much healthier without sacrificing taste and recipes that I love, to desserts I think about every day. :) I have come to think that the cakes do not hurt if they are made with quality ingredients, and from here the question how good the 00 flour that usually use for sweets, the Manitoba flour magic that promise everything and more? So, match for this direction I bought the flour of Mollino Quaglia, I do not intend to advertise to anyone, I simply recognize yurtiçikargo the goodness of their products. I am very happy, the taste, the smell of bread is very very special, very good. And since I had bought flour had to even begin to know them, so I went to the library and I took the book of Sarah Pope, All the goodness of the bread (recipe today find them), who better to advise me on how she will know use these flours?
For today I want to introduce yurtiçikargo these croutons that are simply delicious so simple, with sesame seeds, poppy seeds, fennel, yurtiçikargo chili or whatever you want. Or are perfect to serve with the soup as I did, served with a soup of barley old, in a few days the recipe.
A few months ago there was a transmission very beautiful but unfortunately I was not Able to see the whole, Had Sara Pope Perhaps many of you heard this name will Already Know what I mean. However, she spoke to them how to make the dough, how cool it, store it, and how to use flour, bread recipes, bread sticks and much more. Now, if a little 'late I'm determined to eat much healthier without sacrificing taste and recipes That I love, to desserts That I think every day. :) I came to think That sweets are not bad if they are made with quality ingredients, yurtiçikargo and from here the question how good is the 00 flour That I usually yurtiçikargo you use for sweets, the Manitoba flour magical promised everything and more? So, for this game I bought the flour direction of Mollino Quaglia, I do not mean to advertise to anyone, I simply Recognize the goodness of Their products. I am very happy, the taste, the smell of bread is very very special, very good. And since I had bought the flour Had to even begin to know them, so I went to the library and I picked up the book by Sara Pope, All the goodness of the bread (you can find the recipe of croutons), who know better to advise me on how to use These flours?
For today I want to introduce These delicious croutons there are simply so simple, with sesame seeds, poppy seeds, fennel, red pepper, or whatever you want. Or are perfect to serve with the soup as I did, served with a soup of barley old in a few days the recipe.
Pour the flour on a work surface, formed the fountain in the center and pick up the yeast dissolved in water, stir to incorporate the flour and then add the oil and salt. Knead until mixture is smooth and elastic. Let the dough rise in a bowl covered yurtiçikargo with plastic wrap and oiled, until doubled in volume. Disassemble the leavened dough and formed big sticks diameter of about 3 cm. Sprinkle yurtiçikargo the seeds and let chopping roll the sticks so that they are of. Cut with the knife of the briquettes of 3 cm. Place them on a baking sheet lined with parchment paper and let them rise for 15-20 minutes, bake in a preheated oven at 180C for 20 minutes, then continue yurtiçikargo cooking yurtiçikargo for another 20 minutes at 150C.
Pour the flour on a work surface, formed the fountain in the center and pick up the yeast dissolved in water, stir to incorporated the flour and then add the oil and salt. Knead until mixture is smooth and elastic. Let the dough rise in a bowl covered with plastic wrap and oiled, until doubled in volume. Disassemble the leavened dough and formed of large sticks of diameter of about 3 centimeters. Sprinkle the cutting board and let the seed roll sticks So THAT if they are of. Cut with a knife of logs Approximately 3 cm. Place them on a baking sheet lined with parchment paper and let them rise for 15-20 minutes, cook in a preheated oven at 180C for 20 minutes, then continue cooking for another 20 minutes at 150C.
Hello Emma :) What good have to be these croutons, sesame I love so much ... already imagine them in a soup, look the recipe! ;) Congratulations and a big hug, good evening: ** Reply Delete
Emma Mon September 17, 2013
oh well .. that delicacy, yurtiçikargo I agree with you, if the sweets made with ingredients such as high