Small Tramezzini Bread
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 3 hrs 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 g wheat flour, type 550
- 15 g yeast, fresh
- 1 teaspoon sugar, or honey
- 100 ml milk, lukewarm
- 100 ml water, lukewarm
- 1 teaspoon salt
- Butter and flour for a 25 cm loaf pan
Print Recipe
Pin Recipe Instructions
- Put the flour in a bowl, make a well with a spoon. Crumble the yeast in the middle and sprinkle with the sugar. Pour in the milk and water and mix with a little flour from the edge. Cover and let rise for 30 minutes at room temperature. Sprinkle salt on the edge of the flour and knead everything well with the dough hook until the dough has loosened from the edge of the bowl.
- Cover and let the dough rise for 1 hour at room temperature. Or heat the oven to 50 ° C, switch it off and cover the dough for about 30 minutes until it has doubled.
- Grease the loaf pan with butter and sprinkle with flour. Shape the dough into a roll and place in the mold and let rise for another 30 minutes until it has almost doubled.
- Preheat the oven to 200 ° C. Then bake the bread at 180 ° C in the middle of the oven for about 30-35 minutes until it is lightly browned. Brush with water every now and then.
- Turn the bread out of the mold and let cool on a wire rack. Let it rest in a bag until the next day, then it will be easier to cut.
- Nice topping recipes are in the database.
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