Name: Italian crunchy tomato crackes, recipe from Simili sisters.
Yield: 6
Ingredients: 250 gr all purpose flour; 125 ml water; 1 bag dry active yeast; 25 gr lard ( or vegetable oil); 6 gr kosher salt; enough olive oil; enough tomato paste; enough dry oreganon

Italian crunchy tomato crackes, recipe from Simili sisters.

Servings

Ingredients

Servings

Ingredients

Instructions

Put in a bowl flour, yeast and water. Knead by hand or with a mixer. After a couple of minutes add yeast, knead again for about 10 minutes, you must end with a smooth loaf.
Let it rest covered for about one hour or until it doubles. Using a rollpin or a pasta maker spread your dough very thin, use some flour if it sticks. You can make a single big spread then cut it in irregoular shapes or spread single small pieces.
Grease a baking tray with olive oil ( do not use baking sheets for this recipe!), put streghe on the tray, pin them with a fork to avoid bubbles then brush them with some tomato paste mixed with olive oil ( and a pinch of salt if needed).
Sprinkle streghe with dry oreganon then bake in already hot oven at 430°F for about 8- 10 minutes. Watch them closely because they can burn in seconds.
You can store them in an airtight box for days.

Beer sandwich bread.

Servings

Ingredients

18 oz white bread flour
5.2 oz Pils style beer room emperature, you may need a little bit more or a little bit less.
1/2 tabsp dry active yeast
2 teasp kosher salt
1 tabsp sugar
2.6 oz soft butter
milk to brush
seeds to sprinkle

Servings

Ingredients

18 oz white bread flour
5.2 oz Pils style beer room emperature, you may need a little bit more or a little bit less.
1/2 tabsp dry active yeast
2 teasp kosher salt
1 tabsp sugar
2.6 oz soft butter
milk to brush
seeds to sprinkle

Instructions

Sift flour with dry yeast, add beer little by little. When you have a dough add sugar, then butter and at salt at last. Knead until you have a smooth loaf.
Let it rise covered until it doubles, then knead a little and make two folds. Cover and wait 15 minutes then rotate the dough 90° on your right and fold again. do it for four times, always rotating the same direction and waiting 15 minutes before making a new fold.
Put the loaf in a long and thin mould, keeping the fold down; brush with milk and spinle with seeds. Let it rest about 30 minutes then bake for about 40-45 minutes in already hot oven (put inside a small recipient with water). Wait until cold to slice it.