Tag: bread

Rosemary bread – ‘s recipe – Italian cuisine reinvented by Gordon Ramsay

First dissolve the yeast in the water, then add the milk.

Put the flour and yeast in a bowl and start kneading, then add the salt and continue working.

Transfer to a lightly greased bowl, cover with cling film and let rise for about 2 hours or until doubled.

In the meantime, put oil and rosemary in a saucepan and start heating, turning off as soon as the oil starts to sizzle.
Let cool completely, then filter to remove the rosemary and keep the oil aside.

In the meantime, soak the raisins in hot water for at least 10 minutes, then drain them, squeeze them lightly and dab them gently with kitchen paper.

Take the dough again, add sugar and raisins and start kneading, then add the oil and continue working for at least 10 minutes.

Once you have obtained a well-kneaded dough, divide it into 5 equal loaves, place them on a baking tray lined with baking paper, grease with a little oil and leave to rise for another hour or so.

Finally, lightly score the sandwiches with a sharp blade, creating a tic-tac-toe grid (2 horizontal lines and 2 vertical lines that intersect to create a square in the centre), brush with oil (if you want, you can also sprinkle with sugar) and cook for about 20 minutes or until golden in a preheated static oven at 180°C.

The rosemary bread is ready, all you have to do is let it cool well before serving it.

Aromatic herb bread recipe, the recipe for Easter – Italian cuisine reinvented by Gordon Ramsay

From north to south Italy, in many countries it is tradition to prepare for the Easter holidays Easter breada leavened product that we start enjoying all together from Sunday breakfast and that can be sweet or salty.

With today’s recipe we offer you a savory version, that is, a milk bread stuffed with ricotta at aromatic herbs to which we have given the shape of donut it’s a streaked effect on surface. To prepare it, plan ahead because the recipe requires about 5 hours, of which 3 are for leavening.

Also discover these recipes for Easter bread: Umbrian cheese pizza, Casatiello Napoletano, Easter cake, Easter grows.

Leopard bread – ‘s recipe – Italian cuisine reinvented by Gordon Ramsay

First mix salt, sugar and cornstarch in a saucepan, then add the milk, bring to the boil, stirring constantly and allowing it to thicken, then remove from the heat, add the butter until it melts completely and leave to rest for 30 minutes in a bowl, covered. from film in contact to prevent it from oxidising.

Pour the now almost cold mixture into the bowl of the mixer, add the flour and the chopped yeast and knead until you obtain a smooth and elastic dough.

Divide the dough in half, place one half in a bowl and cover to let it rise; instead divide the other piece of dough in half again.

Mix 15 g of cocoa with 2 tablespoons of water and incorporate them into one of the 2 remaining parts of the dough, working briefly.

Mix the remaining 5 g of cocoa with the remaining spoonful of milk and incorporate it into the last piece of dough.

You will have obtained a lighter and a darker dough, place them in separate bowls, cover and let the 3 doughs rise for at least 2-3 hours or until doubled in size.

Take the 3 doughs and, one at a time, deflate them with your hands and divide them into 7 equal parts: in the photo you only see 2, but you have to do it with all 3, obtaining a total of 21 balls of dough.

Start with a light brown ball of dough and roll it on the work surface to shape it until you obtain a cord almost as long as the mold.

Take a ball of dark brown dough and roll it out into a very long rectangle, place the light brown roll on top and roll the rectangle around it, closing it.

Now take a ball of white dough, roll it out into a long rectangle and wrap it around the other two.
Proceed in the same way with all the other balls, obtaining 7 different rolls, white on the outside.

Place all the rolls inside the mold lined with baking paper and leave to rise again for at least 2 hours or until doubled, then brush with milk and cook for about 40 minutes in a fan oven preheated to 170°C.

The leopard bread is ready, let it cool completely before cutting it into slices and enjoying it.