Friselle
Instructions
Dissolve the yeast in lukewarm water with salt; Join us at 200 g flour and make a soft dough.
Let it rest covered for 30 minutes in the heat.
Arrange on pastry Board 800 g flour with warm water; knead well by incorporating the leavened dough.
Cut 2 cm thick rolls and 20 long, giving them a donut.
Let them rise for 2 hours (must double in volume).
Bake at 200 degrees for 20-30 minutes.
Divide them in half horizontally and put them back in the oven to biscottare.
Ingredients and dosing for 4 persons
- 1000 G = = wholemeal flour
- 50 g of brewer's yeast
- Water
- 1 == Pto Meeting