Ticino bread

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

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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

250 g white flour
¾ tsp salt
1 tsp sugar
¼ cube yeast (approx. 10 g), crumbled
1 ½ dl water
1 tbsp sunflower oil
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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 6 portions, flatten slightly, shape into balls. Shape the dough balls into ovals approx. 10 cm long, place close together on a baking tray lined with baking paper. Cover and leave to rise for a further 30 mins. Score the bread lengthwise 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.

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