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Baking bread is my favourite thing to do. I love letting the dough rise slowly, shaping a traditional loaf or playing around with unique shapes, and watching how the bread rises and bakes. You can't beat the smell of fresh bread. Each time it comes out of the oven, the whole house waits in eager anticipation for it to be cut (while still warm). These ears are not only quick to make but they also look beautiful. They're guaranteed to bring the wow factor to a dinner with friends.
Ingredients
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
To shape
How it's done
Dough
Mix the flour, wheatgerm, lemon zest, salt and yeast in a bowl. Pour in the water, add the oil, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 1/2 hrs. until doubled in size.
To shape
Divide the dough into 5 pieces, shape into thick strands. Place on a baking tray lined with baking paper, leaving plenty of room between each. Dust the strands with a little flour. Using scissors, cut diagonally into the dough from the top, turn the flap towards the left. Repeat the process, this time turning the flap towards the right. Continue until the entire strand has been shaped. Shape the remaining strands in the same way. Cover and leave to rise again at room temperature for approx. 15 mins. Brush the ears with a little water, dust with a little flour.
To bake
Approx. 15 mins. in an oven preheated to 225°C (fan). Remove from the oven, allow to cool slightly, leave to cool completely on a rack.
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