Bread from Ticino (Tessiner Brot)

Category: Yeast bread
Kitchen: swiss
Bread from Ticino (Tessiner Brot)

Ingredients

Wheat flour 400g.
Fresh yeast (dry) 8d. (2 \ 3h. L.)
Sugar 5d.
Salt 8d.
Warm water 220g.
Vegetable oil 20g.

Cooking method

  • Grind the yeast with your hands with flour (just mix dry), add salt, sugar, mix. Add water.
  • Knead in a combine at 1 speed for 2 minutes. Leave on for 15 minutes.
  • Then turn on the 2nd speed and add oil drop by drop. Add each subsequent portion of oil only after the previous one has completely intervened. After all the oil has been added, knead for 5 minutes.
  • Knead the dough (if necessary, grease your hands with oil), form a ball, grease with vegetable oil, put in a greased container, cover with foil and leave in a warm place for 1 hour. I set the dough mode in MV Brand.
  • Then knead the dough, divide into 10 pieces of 65g each. Form a ball out of each, sprinkle with flour, cover with a towel and leave for 10 minutes.
  • Next, slightly flatten the rounded pieces of dough into an oval and assemble into a chain of 5 pieces. Get 2 "caterpillars".
  • Sprinkle the blanks with flour. Cover with a towel and leave in a warm place for 1 hour.
  • Make a longitudinal cut along the entire length before baking. Sprinkle with water.
  • Preheat the oven with a baking sheet to 240C.
  • Transfer the blanks to a baking sheet, sprinkle with water from a spray bottle on the walls of the oven and bake until golden brown for 20-30 minutes. The exact time depends on your oven. Ready bread, when tapped on the bottom, makes a dull sound.
  • Cool on a wire rack.
  • Bread from Ticino (Tessiner Brot)
  • Bread from Ticino (Tessiner Brot)
  • Bread from Ticino (Tessiner Brot)
  • Very delicate, aromatic crumb with a crispy crust. The bread is not cut, but buns are broken off.

The dish is designed for

2 loaves of 300g each.

Note

Such an unusual, very beautiful bread is baked in Switzerland in the administrative district of Tessin, Ticino, where it is known as "Bread of Ticino" (Tessiner Brot, Pain tessinois). Bread was most likely brought to Switzerland from Italy where it was baked and baked for a long time and is called riia pan, which loosely means lined up.

Irina's recipe is taken from here Thanks to the author.

Twist
Ksyusha, well, very beautiful bread !!! The crumb is just a sight for sore eyes!
Omela
Yeah, Marish, I like it too !!!
Gasha
Little boy, bread is a miracle !!! And crust, and crumb, and shape !!!
Yelena69
Yelena69 Omela, thanks !!! I sincerely admire your talent .. All your recipes, their execution and
the design is just GREAT !!! Good luck to you !
Omela
Ganya,

Yelena69 , thanks for the kind words !!
Arka
Oh, how I love this crumb! It's a sin to cut such bread, just break it !!!
Omela
Quote: Arka

Oh, how I love this crumb!
similarly !!!
Merri
Omela
Irina, Something you are laconic today !!
Sonadora
Ksyushawhat a beautiful bread!
Omela
Manechka, Thank you!
Olga from Voronezh
Quote: Omela

Irina, Something you are laconic today !!

Why waste time talking? It’s probably already baking. The bread is delicious!



Bread from Ticino (Tessiner Brot)

Bread from Ticino (Tessiner Brot)

Bread from Ticino (Tessiner Brot)

Omela, you're just great for putting out the recipe! And tasty, and original, and easy to eat, and lean. And the fast has already begun! Thank you!
Omela
Olgawhat bread !!!!
Olga from Voronezh
The recipe is good, teachers too
Omela
Olga, thank you! But you, as I understand it, have baked it before.
Olga from Voronezh
Clever you, mistletochka! For which I appreciate! Baked before. And I support Temka with pleasure - the bread is worth it! You are good for what you posted! Here I am not lying. The recipes are forgotten. And to repeat bread from Ticino, after a reminder of its existence, is a pleasure!
Olga from Voronezh
Quote: Omela

Olga, thank you! But You you, as I understand it, they have baked it before.
Where did you read this about my age?
Omela
Quote: Olga from Voronezh

Where did you read this about my age?
It's not about age, it's about respect !!

I turn to "you".
Olga from Voronezh
This business!
Milda
Mistletoe, please tell me, can you defrost it in any heating unit? Does Brand have such a function - proofing?
Omela
Milda, Svetlana, Brand has a special program - Dough. Therefore, I do not know about "any" CF. It depends on how many degrees there are declared .. I myself argued in Panasonic as follows: I turned on the heating for 5 minutes and turned it off later.
Milda
I realized thanks!
The cake was baked in MV, there was proofing there. But somehow I didn’t think about bread. Ideal place: quiet, warm, dark!
Crochet
Then turn on the 2nd speed and add oil drop by drop. Add each subsequent portion of oil only after the previous one has completely intervened.
Ksyusha, but I'm wondering, does this have any meaning? Well that's wjust drop by drop the oil is introduced

P.S. I kneaded the dough, double portion (one of mine for one sitting), with a hand mixer (hooks).
The process of introducing oil is not a lesson for the faint of heart.
Holding the mixer with one hand, the other injected oil ... well ... by the end of the process it seemed to me that I had not 40 grams of butter, but at least a barrel, and bottomless ...

P.P.S. Ksyusha, I still have a question for you ... Did you transfer the blanks to the baking sheet with what macar? On baking paper, ali andshshoh how?
Omela
Quote: Krosh

What kind of pastry did you transfer the preparations to the baking sheet? On baking paper, ali andshshoh how?
Kroshik, I have already shown, I have such a flexible cutting board from IKEA:
Bread from Ticino (Tessiner Brot)
🔗
I put baking paper on it, the size of the baking sheet. And then this paper, together with the blanks, slides off conveniently.

Quote: Krosh

The process of introducing oil is not a lesson for the faint of heart.
Holding the mixer with one hand, the other injected oil ...
Kichen to help you !!!

Quote: Krosh

I'm wondering, does this make any sense? Well that's wjust drop by drop the oil injected [img width = 24 height = 25]
Innul, apparently, is. It's like eggs must be introduced into choux pastry one at a time, and not all at once. Yes, and it will not interfere if everything is poured out, it will flop on the surface and that's it.

Quote: Krosh

Kneaded dough, double portion
I look forward to a victory !!!
Crochet
Ksyusha, thank you very much !!! The bread is amazing !!! Delicious, tasty, yes !!!

Bread from Ticino (Tessiner Brot)

With cuts, I really didn’t work out, I remembered that the bread should be cut halfway into the oven, so I cut it quickly, it turned out crap how did it happen ...

From a double portion I got 3 "caterpillars", 2 x 6 rolls and 1 of 7 rolls.

Baked at 220 gr. (convection) 15 minutes.

P.S. And I even missed flexible cutting boards in Ikea ... but my practitioners are the same Teskomovsky ...

P.P.S. Special thanks for answers to my many questions disclosure of subtleties ...

P.P.P.S. Bliiin ... do not allow the second pasibka in a row to close ...Ksyu, I will definitely bring it, later !!!
Omela
Kroshik, the beauty is extraordinary !!!!
Twist
Ksyusha, brought you a report and a tremendous thank you for this bread! Very, very tasty
🔗
Omela
OOOOO, Marish, BEAUTIFUL !!!! And the cuts opened as they should !!! Glad you liked!!
Freesia
Loved the bread! Thanks for the recipe! : rose: Hazel with flour 1 grade.
Bread from Ticino (Tessiner Brot)
Omela
Freesia, what are the holes !!! Handsome men !!! I'm glad I liked the bread !!

Quote: Freesia

Baked with 1 grade flour.
Well, fffse ... I'm worn out fsya until I buy this flour !!! everyone bakes, and I shosh !!!!
Freesia
But I can't find 2 varieties ... but I really need it ..
Kalyusya
Omela, so I was honored ............
Fresh out of the oven. Eater-evaluator will come later. It looks nice, I think it turned out ....... And in the bookmarks ..... well, there are so many recipes, it will take a long time ...

Bread from Ticino (Tessiner Brot)
Omela
Oh, Gal, what pot-bellies !!!! I will wait for the comments of the eater-evaluator !!!
Kalyusya
Omela, Ksyusha, OTK passed! I baked on a stone, at the bottom I got a thin crispy crust. And it is convenient to eat - they cut a roll horizontally, smeared it with butter and crumpled it with pleasure! I got a "test".
Omela
Quote: Kalyusya

I got a "test".
Irina1607
Thank you very much for the recipe, fast, easy, unusual
Here is my report "twin caterpillars"
Bread from Ticino (Tessiner Brot)
True, there is no cutter yet, the bread is still warm and I don't eat bread either. and I will cut off the child when it cools down
Omela
Irina, beautiful caterpillars !!! I hope you like it too.
echeva
here is my photo report-WONDERFUL BREAD !!!
Bread from Ticino (Tessiner Brot)

crumb
Bread from Ticino (Tessiner Brot)
Omela
Evgeniya, what beauties !!! And the cut is gorgeous !!!
SvetaI
Thank you again. Here are my caterpillars
Bread from Ticino (Tessiner Brot)
And there is no cut! Gobble ate lukewarm without cutting. They said it was good, but not enough

In general, I somehow reluctantly climbed up on the proofer, in the first hour only once and a half. And the crumb is fine-pored (as far as can be judged by the bite). Is this how it should be or is my yeast naughty?
Omela
Svetlana, turned out very appetizing !! About devouring .. I believe !!!!!
SvetaI
Omela, Thank you! You always know how to cheer and find kind words for all the many students. Can we turn to you, three common bread - enough for acquaintance?
Omela
agreed!

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