Free Kates Playground Poka Dot

sliced \u200b\u200bbread yogurt

The weekend just ended was marked by me for a migraine headache of mine, which unfortunately I have not yet recovered.
The positive side of these attacks, however, is that force me to engage in activities that develop heat, as this is the only factor that can mitigate the pain.
This means that I have disposed of the pile of clothes to iron and then, looking for more heat, I thought to prepare a nice sandwich bread, perfect for morning breakfast together to jam.

The recipe from which the game is one of the most versatile known, that of croissants, yoghurt Anna Calonaci old forum signature of Italian Cooking.
All it took was to reduce the amount of sugar and yeast (I always prefer to use a little brewer's yeast) and the procedure varies a little, to get a delicious sandwich bread. If you want to prepare a brioche, just increase the amount of sugar in a spoon.

I then blessed with a wonderful Caccavella craft the perfect Cutter made by the holy hands of George, husband of Valerie and one man who was born free from constraints, it was found at a certain point on a Cabbage rump that has inspired the delicious rolls. :-)

him and I dedicate this lovely Valeria

sliced \u200b\u200bbread 'YOGURT
Anna Calonaci - Monteriggioni (SI)

500 g of flour 0 (or 250 + 250 0 Manitoba),
12 g of yeast, equivalent to 1 / 2 cubes (better still use 1 / 4 of cube) 1 tsp
sugar or barley malt,
80 g of water,
30 g soft butter pieces,
250 g of natural yogurt at room temperature,
8 g of salt.



Mix water, yogurt and sugar or malt and dissolve the yeast. Add flour and salt and knead until the 'dough becomes smooth and elastic. Add the butter and work again, the dough should be soft but not sticky.
Cover and rise in a warm place for about an hour and a half to two hours (even one hour in summer).

Take the dough and knead briefly, then spread on the axis dusted with flour to obtain a rectangle as long as the mold and off about three times the width of the mold (the mold is my 10 cm wide, so I made a rectangle long pasta such as mold and width of 30 cm).
from the long side roll up and store the roll with the flap down into the mold of sliced \u200b\u200bbread well buttered. Close the lid (butter, too) and let rise for an hour.
Preheat oven to 200 ° C and bake for 50 minutes the sliced \u200b\u200bbread.

To obtain the typical sandwich bread crust soft immediately remove it from the mold, wrap in a clean tea towel and toss it into a plastic bag. Let it cool completely, even overnight, then slice.

Given the high humidity and the absence of preservatives, the slices should be divided into portions and freeze them for family consumption, otherwise likely to become moldy after a few days.