How Common Is Brazilian Wax

Bread and Jam

Del come e del perché cose semplici come farina e zucchero si trasformano in delizie!

Non so a voi, ma a me la stanchezza gioca brutti scherzi, così in queste feste appena passate NON avevo voglia di cucinare nulla.
O meglio…. non è che non avessi la voglia, quella non mi manca mai, e che non trovavo le briciole di energie per decidere cosa fare, il tempo per comprare, e poi quando cucinare, visto che ho lavorato fino all’ultimo.
Luckily, they took the ball and NonnaGatta Brothers-One who organized dinners and lunches to lick his mustache so miciapallina is dedicated exclusively to the bakery.

In the days before I went to look for some ideuzza to bring to the table but not the usual sandwiches Pano infants, morsels.
The idea for the shape of the Christmas bread I stole my sister, virtual, Having been in love with his "lemon Ears," and that she is sending you to read the recipe, which sooner or later I will too.

The recipe, however, is that of bread pudding, which was one of the first recipes tested when I started making bread at home.
Originally it was the "Bread Milk " Fragoletta to a friend cooker.net. As time has fluctuated up and then changes emerged from magicamacchinetta to be "formed" by hand.
The recipe for this delicious bread, what I write here, is the latest revision!

Spikes v. sweet milk 3.1

250 gr flour manitoba

250 gr flour 00

150 ml milk (or buttermilk or sour cream or yogurt)

100 ml water

50 ml oil (or evo rice oil)

1 / 2 cube fresh yeast

abundant 2 tablespoons of honey

a pinch of salt

I added the liquid ingredients (milk, water and oil) with honey nella ciotola dell’impastatrice, poi le farine, il pizzicotto di sale e il mezzo cubetto di lievito (distanziati fra di loro) e ho fatto impastare una decina di minuti con il gancio a K.

Non so con certezza se questo è il gancio più appropriato, ma adoro vederlo girare e siccome potevo decidere ho scelto per amore!

Così come l’ordine di inserimento è semplicemente stato quello che ho sempre usato con la magicamacchinetta…

QUINDI chiunque possa darmi indicazioni più adeguate me le dia, perfavore!

Let's go back to the recipe.

Palletta I caressed the pasta with some oil and I put it to rest in a bowl.

The rising time will vary depending on the temperature of the room, let's say I have served three to four hours, and at up to double the Palletta ( also wanting to do the fingerprint evidence ... that is slightly sunk a finger in pasta. When you remove your finger, the dough should "swell" ).

When the rising is complete, reverse the dough on a lightly floured surface and ricaviamone three equal pieces (similar say .... ).

Roll out each piece gently trying to give it a rectangular shape, then ripieghiamolo like a towel ( Sarah does very well see here) and we get the sausages.

Li place on baking tray and then have fun!

Notwithstanding that, I'm not even remotely able to do what Sarah did, but we hoped not even seen my lack of dexterity, I must admit that this time I had fun! And much ....

is fun!

and hummed as well ... something like "the spikelet went campagnaaaaa .... lallalllaaaaaa .... ", in the wake of an old movie and felt like Eliza Doolittle in My Fair Lady ....

true that my ears are fine?

A half hour for him to return to "breath", a sprinkling of rice flour, which, again citing Sarah, do not darken during cooking and creates a nice effect, and so in the oven.

220 degrees for 15 minutes, remembering to moisten with water ... vaschettina. m this is Alchemy!

Farina and air, water and heat ... get the recipe for an old friend, the transform, with the folds of time, the drawings of the heart with the lines of a new friend, the dough with your hands .... and created a little magic. .. perhaps not too small.

nasinasi floured

ps jam? Tomorrow, I promise!