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Rustic braid

Rustic braid


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Rustic Braid Recipe of of 10-10-2007 [Updated on 05-04-2019]

Finally I pick up my recipe blog to post one rustic braid which I made a few days ago, the dough is very soft and the taste is very delicate. The first time I ventured into this preparation, I had no idea that making braids would be a problem for me and after having handled it, stretched and almost crippled, defeated, I then gave the rustic the shape of a turban: D Over the years, luckily I did a bit of practice and now I can finally string the dough, and when I have friends for dinner I bring this rustic stuffed braid to the table always making everyone happy. You can stuff yours salty braid with your favorite flavors, today I propose it to you with salami, cheese and black olives and cooked ham, rocket and cherry tomatoes, a delicious mix of flavors!

Method

How to make the rustic braid

Make a leaven by dissolving the yeast in 100 ml of water and 100 g of flour.

Dissolve the yeast in the warm water and knead quickly with the flour (it is very liquid). Leave to rise for half an hour.

Put the remaining flour in a bowl together with the yeast and the remaining part of milk and water.

Begin to knead and add the oil and salt

Knead vigorously and for at least 10 minutes, until the dough is soft and elastic.

Leave to rise for 2 hours

Now divide the dough into three equal parts.

Spread the dough on the sides and arrange the filling in the center. I made salami and olives, cooked ham and rocket and cherry tomatoes and in all of them I added some cheese

Seal the three cylinders

Then weave them by stringing the three cylinders.

Put the stuffed braid thus obtained on a baking sheet lined with parchment paper. Let it rise for about 1 hour.

Now brush the surface with a little oil, then bake at 180 ° C and cook for 35 minutes.

Serve the rustic braid on the table


Video: Rustic Headboard with Touch Sensitive Lights (July 2022).


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