I propose today a really simple recipe to make. . One of the surprise bread
The principle is simple: bread is baked in a round pan and high enough. Allow the "stale" just few hours (the ideal is to cook the day before the tasting) and then very gently cut before filling it.
The principle is simple: bread is baked in a round pan and high enough. Allow the "stale" just few hours (the ideal is to cook the day before the tasting) and then very gently cut before filling it.
For a small loaf (16 or 32 small sandwiches)
500 g flour multigrain (special bread)
275 ml of warm water
2 bags dry yeast
1 teaspoon of salt coffee domed
500 g flour multigrain (special bread)
275 ml of warm water
2 bags dry yeast
1 teaspoon of salt coffee domed
garnish pâté, ham, blue cheese, smoked salmon rillettes of fish or meat, sliced cheese or vegetables
Start by preparing the bread:
Mix warm water and yeast and let stand 10 minutes.
Add flour and salt and knead for 15 minutes.
Form a ball, put it in a bowl and cover with a clean cloth. Let rise for one hour.
Degas the dough and flatten it on a floured surface. Return the dough and fold the four corners. Back again and form a ball. Drop the ball in a high-sided pan or in a high enough mold. (I greased a pan that goes in the oven, I put a parchment paper round at the bottom and I jacketed round with well-lined baking paper) let rise for one hour and then cook them at 200 or 220 degrees for 30 to 40 minutes. Put a small bowl of water in the oven so that there is some moisture. At the end of cooking remove the bread and allow to cool. Wait several hours before cutting.
Start by cutting the lid gently with a large knife. Then cut a circular way inside, leaving a few mm crust, be careful not to cut the bottom. Then carry a small cut on the side of a few mm from the bottom. Push the knife blade to the opposite edge and carefully cut the bread moving the knife without removing or increasing the size of the cut. Do so at the right and left of the notch. Normally all the bread must be cut. Giving a small knife in the periphery if necessary and then gently pull the sandwich round without tearing.Place the bread in the freezer for an hour or two.
When the crumb is hard round cut in half and then cut each half into thin round slices.Spread each slice of cheese or butter and put the desired topping. Close the half round so as to have sandwiches and then cut into four triangles. It only remains to put the triangles in the crust of bread, and then close the loaf with lid and let cool until serving.
Mix warm water and yeast and let stand 10 minutes.
Add flour and salt and knead for 15 minutes.
Form a ball, put it in a bowl and cover with a clean cloth. Let rise for one hour.
Degas the dough and flatten it on a floured surface. Return the dough and fold the four corners. Back again and form a ball. Drop the ball in a high-sided pan or in a high enough mold. (I greased a pan that goes in the oven, I put a parchment paper round at the bottom and I jacketed round with well-lined baking paper) let rise for one hour and then cook them at 200 or 220 degrees for 30 to 40 minutes. Put a small bowl of water in the oven so that there is some moisture. At the end of cooking remove the bread and allow to cool. Wait several hours before cutting.
Start by cutting the lid gently with a large knife. Then cut a circular way inside, leaving a few mm crust, be careful not to cut the bottom. Then carry a small cut on the side of a few mm from the bottom. Push the knife blade to the opposite edge and carefully cut the bread moving the knife without removing or increasing the size of the cut. Do so at the right and left of the notch. Normally all the bread must be cut. Giving a small knife in the periphery if necessary and then gently pull the sandwich round without tearing.Place the bread in the freezer for an hour or two.
When the crumb is hard round cut in half and then cut each half into thin round slices.Spread each slice of cheese or butter and put the desired topping. Close the half round so as to have sandwiches and then cut into four triangles. It only remains to put the triangles in the crust of bread, and then close the loaf with lid and let cool until serving.
Nice right?
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