Happy Sunday !!!!!!
Yesterday morning I wanted to bake bread with my friend Ram Express .. but what to do ... loaf?? cake?? Noooooo !!!!..... sandwiches ???.. Ooooo !!!!!!!
days ago I saw these from Luciana's blog Kitchen & Gianduia .. and it was love at first sight ... I was curious about the use of durum wheat that had long ago used to prepare the loaf like Altamura .. I thought only
agiungere more than the olive paste ..
Result? sandwiches transparencies .. soft .. and tasty .. you can eat is so .. that stuffed with salami .. cheese or whatever you like!
Yesterday morning I wanted to bake bread with my friend Ram Express .. but what to do ... loaf?? cake?? Noooooo !!!!..... sandwiches ???.. Ooooo !!!!!!!
days ago I saw these from Luciana's blog Kitchen & Gianduia .. and it was love at first sight ... I was curious about the use of durum wheat that had long ago used to prepare the loaf like Altamura .. I thought only
agiungere more than the olive paste ..
Result? sandwiches transparencies .. soft .. and tasty .. you can eat is so .. that stuffed with salami .. cheese or whatever you like!
Ingr.: (For 11 rolls)
gr. 300 of lactose-free milk (less than 0.1% lactose)
2 tablespoons extra virgin olive oil 1 heaping tablespoon of
black olive pate
gr. 10 grams of sugar
. 10 grams of salt
. 250 gr flour 00
. 250 of durum wheat Molino Spadoni (alternatively, Manitoba)
1 packet active dry yeast
Preparation:
With MDP: the pan in the order you put the water, oil, pate, salt, sugar, flour and baking powder. Start the levitation + dough (takes around 1 hour and 30 minutes)
Traditional: put on a board flour mixed with salt, make a hole and put the yeast and the rest of the ingredients and started to knead by combining the water gradually until it will become a homogeneous and not sticky. Knead for quite a while after that make a ball and place the covered dough rise for 1 hour.
Shoot the dough, sgonfiatelo and dates the form of rolls. Place them on a plate lined with parchment paper oven, brush them with milk and put them in the oven with the light on to rise for about 2 hours.
Traditional: put on a board flour mixed with salt, make a hole and put the yeast and the rest of the ingredients and started to knead by combining the water gradually until it will become a homogeneous and not sticky. Knead for quite a while after that make a ball and place the covered dough rise for 1 hour.
Shoot the dough, sgonfiatelo and dates the form of rolls. Place them on a plate lined with parchment paper oven, brush them with milk and put them in the oven with the light on to rise for about 2 hours.
Below you see the rolls before the 2nd rise and after 2 hours ...
brush them again with milk and place in preheated oven at 200 degrees for about 15 minutes or until the surface is pretty golden. 
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