Savoury loaf with guanciale and broccoli rabe
Tags: Starter FingerfoodIngredients
|
300
g
|
|
|
200
ml
|
water
|
|
50
ml
|
milk
|
|
50
ml
|
sunflower seed oil
|
|
80
g
|
butter
|
|
6
g
|
salt
|
|
10
g
|
brewers' yeast
|
|
50
g
|
broccoli rabe (finely chopped)
|
|
50
g
|
guanciale (finely chopped)
|
|
1
|
egg yolk
|
Preparation
Pour the water into a bowl and dissolve the yeast. Add the milk and Schär Pizza Mix. Bring the dough together, adding the butter a little at a time.
Knead the dough energetically. Add the broccoli rabe, guanciale and salt, followed by the vegetable oil. Knead until the dough is soft and smooth.
Leave the dough to rise in a bowl covered with cling film for at least 3 and a half hours at room temperature.
When risen, punch down the dough, shape it and put it into a loaf tin. Leave to rise in the tin for around 2 and a half to 3 hours at room temperature.
When risen, brush the top with beaten egg yolk. Bake in a preheated oven at 200°C..
Yield: 1 savoury loaf
Chef's tip: Un’idea originale da servire in buffet di compleanni, aperitivi, feste, etc.
