idea taken from the magazine KITCHEN.
The original recipe is rather simple in its ingredients, I have enriched with cheese and cold cuts, partly because some ingredients do not experience the tastes of my family. I confess that making
for the first time, I was not able to form a braid as you mentioned recipe, also because 'being more' rich (too much, I always abound) was very complicated formarla.Alla this is the end result, type loaf of bread, but I assure you that as far as the taste, there's nothing to say propio, anzi.puo 'be eaten alone, accompanied by various meats and cheeses, or enrich it as I have done it, having a excellent results, presented on holidays as an alternative to bread, sliced \u200b\u200bto accompany the appetizers.
Ingredients: 700gr.di farina/3dl.di milk / yeast 1 tablespoon zucchero/25gr.di birra/150gr.di cheese / butter a uovo/1/2 tuorlo/120gr.di / a tablespoon of fennel seeds / salt / pepper.
PS.io I omitted the fennel seeds, I added sausage, diced ham and Galbanino.
Let cool milk, crumble the yeast in a bowl and add sugar, add milk, stirring all. Soften the butter, sift flour with a teaspoon of salt and let it fall on a fountain and pour spianatoia.Formare milk with baking powder, add egg and butter.
Mix everything with energy, resulting in a smooth and elastico.Formare a ball, cover with plastic wrap and let rise hour in a warm place.
Cut the cheese into cubes, return the dough to deflate it working with your hands, combine the cheese, pepper, fennel seeds and further work to incorporate the ingredients well.
Divide the dough into three loaves and intrecciarli.Foderare the baking tray with paper, transfer and join the ends of the braid 'ciambella.Spennellare forming a surface with beaten egg yolk with two tablespoons of latte.Far rise for another 30 minutes, bake at 190 degrees for 40 minutes.
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