............ BREAD? TODAY I will!
No food as good as the bread. No food is so satisfying. No food tastes so traditional. And if you do it at home, going back to old traditions, nothing makes us more satisfied. On Sunday morning invade the house with the smell of bread is something that immediately puts you in a good mood.
The beauty is that we can even choose the color of our bread to put food is completely natural, that the magical colors like a painter does with his palette of colors ... in this case, the purple color of beetroot.
And yes, I'm back to talk about roots, but I never eat like this year, and here I am after the kohlrabi with beetroot. This bread for me it was a real surprise, both in the preparation, both in taste. The color came out a beautiful purple, I was excited. And overcome fear of baking bread came out very soft inside and crunchy crust with very short, very good, I think I repeat and I suggest you try it. What flavors of beetroots are absolutely new to me, I'd buy some time for those already cooked but I had been struck, or rather say that I liked them all.
E 'for so long that I had in mind the idea of \u200b\u200bmaking this bread after seeing it from her But I did not want to do it with the beets that are already cooked in the supermarket because I find them in bad taste than fresh, then I do not like vinegar, so I waited for the right moment and the moment has arrived. On Tuesday the market I found the beetroot (or beets, if you prefer) and I did not think twice ("be mine") and I bought quite a bit. The color pink almost purple dough left to rise is so beautiful, it gives a touch of glee in these gray days. This is the original color not say that I thought maybe someone changed with a few quirks and feel. Too bad that during cooking fades a little.
Compared to the original recipe I've made some changes, how to replace the cilantro with parsley (but you can omit it)
BREAD TO RAPE ROSSE
Ingredients 500 g 0
Manitoba flour 2 teaspoons sugar 2 teaspoons salt
150 grams of fresh red beets 1
mazzettto
parsley 1 teaspoon dry yeast Mastrofornaio Paneangeli
of the beet cooking water as needed
Wash the beetroot, peel them. Cut into pieces and put them in a saucepan covered with cold water, cook for about 20 minutes or until soft. Drain and shake it with a bit of cooking water and grind into a puree. Place the flour on a pastry, pour in the center of the salt, sugar and baking powder, chopped parsley and mix well. Add the pureed beets pour the cooking water just the same as rape and started to knead until dough is smooth and without lumps. Cover with a clean cloth and let rise for 2 hours in a hot oven pre-heated to 50 C.
spent two hours take the dough and sgonfiatelo fast with his fists, form a ball again and put to rise for another half hour .
If a slice lightly toasted in the oven and it crumbled a buffalo mozzarella and a bit of kale sauté well believe is a real pleasure. What else can I say I loved this bread and I can only say try it! I certainly will redo it soon.
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