Saving at home – No-knead bread

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN

Hello everyone!

The no-knead bread, the homemade bread the one with the crunchy crust and the soft inside and full of holes perfect for homemade bread … it seems made for eating it with fresh tomatoes or spread with Nutella … why not try it at home ??? This BRILLIANT recipe of no-knead bread was invented by an American baker named Jim while on vacation with his family.

The leavening times of the no-knead are very long, but it does everything by itself … this bread is self-made and you have to try it because then you won’t leave it anymore!

If you want to do it for the same day, of course, you can also let it rise at room temperature for about 4 hours instead of overnight in the fridge and it will be fine too.

Let’s start:

NO-KNEAD BREAD

Ingredients for 1 LOAF: 300 g Manitoba flour – 200 g 00 flour – 340 g warm water – 8 g fresh brewer’s yeast (or 2/4 g dry) – 10 g salt – 2 tablespoons extra virgin olive oil – 6 g honey or malt

Preparation:

In a large container, mix the 00 flour and the Manitoba flour and add the salt.

Add dry or fresh yeast (if you use the fresh yeast, you will have to melt it first in a little bit of water), to the flours and mix.

Add the water and malt (or honey), add all the extra virgin olive oil and mix with a spoon, (without kneading).

Close the container you used with the cling film and place it in the lower shelf of the fridge for 12/18 hours. After this time, take the bowl out of the fridge, remove the dough and mash with your hands without kneading, forming a rectangle on a floured work surface.

Fold the 4 flaps inside, then first from the left to the center, then from the right and place the flap of dough on top, then from the bottom and then from the top. Flour a large cloth and place in it the shape of the bread you created with the flaps facing downwards, turning it slightly with your hands towards the center to form a ball.

At this point, close the cloth and let it rise for 1 hour. Turn on the static oven at 250 °, put in a very large pot and let it boil, then insert the bread with the folds facing upwards this time.

Close the lid and let it cook for 25/30 minutes. After this time, remove the lid and cook for another 15 minutes. If you dont have a pan that goes into the oven (i.e. without plastic parts) you can also put the well floured bread on a large pan in the oven at 220 ° and it will cook just as well even if it doesn’t have this rustic crust on top.

You can also use only plain flour or 0 flour or all of Manitoba or even mix the flours with a wholemeal or semolina part.

The important thing is that the total amount of the flour is always 500 g.

Enjoy your meal!

original recipe: https://blog.giallozafferano.it/allacciateilgrembiule/pane-senza-impasto/

Saving at home – Quick pretzels

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN

Hello everyone!

Does it happen to you having guests at the last moment?

Do you want a super easy and delicious appetizer that you will prepare in just a few minutes and you can’t help but eat one after the other like cherries.

These very fast cheese pretzels, made only with puff pastry and grated Parmesan or grated Grana Padano and then twisted on themselves, are really very simple and you can also make them with the leftovers of puff pastry from a pie for example, they will be less beautiful but still really delicious.

The very fast cheese pretzels are also the ideal appetizer with friends and outdoor buffets. Do you want to try them?

Let’s start:

QUICK PRETZELS

Ingredients for 4 people: 1 roll of puff pastry – Parmigiano Reggiano (but Grana Padano or Pecorino are also good – 1 egg (optional)

Preparation:

Unroll the pastry and cut it into 3 equal parts.

Brush one with egg white and sprinkle with grated Parmesan cheese.

Put another strip of pastry on top and repeat the operation for all the sheets, placing them one on top of the other.

Cut your rectangles of puff pastry into strips of the width of about one finger and roll them up on themselves.

Now that you have prepared all the fast cheese pretzels you can bake them in a ventilated oven at 180° for about 10 minutes or until the pastry is cooked and golden brown.

Allow all the puff pastry pretzels to cool completely and then serve them.

VARIANTS AND ADVICE

If you want you can use both grated Grana Padano and grated Parmesan.

You can also add a little ground pepper. The egg is optional.

Enjoy your meal!

original recipe: https://blog.giallozafferano.it/allacciateilgrembiule/salatini-velocissimi/