Swiss National Day Ticino bread

Swiss National Day Ticino bread

Total: 2 hr 50 Min. | Active: 20 Min.
vegan, lactose-free
Nutritional value / 100 g: 282 kcal
, Fat: 4 g
, Carbohydrate: 51 g
, Protein: 9 g

Ingredients

1 bread

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dough

500 g white flour
1 ½ tsp salt
2 tsp sugar
½ cube yeast (approx. 20 g), crumbled
3 dl water
2 tbsp sunflower oil

To bake

2 tbsp water, for brushing
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How it's done

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Dough

Mix the flour, salt, sugar and yeast in a bowl. Pour in the water and oil, mix and knead to form a soft, smooth dough. Cover the dough and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.

To shape

Place the dough on a lightly floured work surface. Divide the dough into 12 portions, flatten slightly, shape into balls. Shape the dough balls into ovals approx. 10 cm long, place 3 ovals close together on a baking tray lined with baking paper to make a cross. Cover and leave to rise for a further 30 mins. Score the bread with a sharp knife.

To bake

Approx. 30 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, place the bread on a cooling rack, brush immediately with a little water, leave to cool.

Good to know
Serve with: Cream cheese with herbs

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