The first recipe of the year is taken from "Professional Baking " of Gisslen Wayne, one of most comprehensive cookbooks I have ever read. Yet I admit that I have checked several times the list of ingredients with skeptical expression on his face. With the upturned eyebrow and pouting mouth muttered to myself while the ingredients are based on the table "since the sandwich is the egg?". I admit I was wrong. Mea culpa . The ingredient list is accurate and sandwiches have a deliciously crispy, golden crust, the kind that makes me want to spread like crumbs around a tale Gretel, and have a crumb soft and fragrant. Mea maxima culpa.
Serves 8 sandwiches
350 ml lukewarm water
22 g yeast
14 g sugar
14 g margarine or butter at room temperature
14 g egg white
Crumble the yeast in warm water and dissolve with the sugar .
Place the flour on a wooden surface or in a bowl and gradually pour the water with the yeast. When this is absorbed gradually pour the remaining water and add salt, egg and butter cut into small pieces. Mix well to each step in continuing to work for at least 10-15 minutes, until the dough will not be a smooth ball with a soft but elastic.
Let stand covered for 10 minutes then divide into eight shares forming balls.
sandwiches I have to rise for about 1 hour to 1 ½ hours, depending on ambient temperature, until it will be doubled in volume.
Cut sandwiches with a cut an X on top and bake at 230 ° in a preheated oven for 30 minutes. In the first 10 min in the oven put a small pan of boiling water to create steam.
Inspiration: "Professional Baking" by Wayne Gisslen.
* The book is in the process of mixing and kneading for you here from me riadat Committee .
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