Loading...

Italian crunchy tomato crackes, recipe from Simili sisters.

Print Recipe
Italian crunchy tomato crackes, recipe from Simili sisters.
Servings
6
Servings
6
Instructions
  1. Put in a bowl flour, yeast and water. Knead by hand or with a mixer. After a couple of minutes add yeast, knead again for about 10 minutes, you must end with a smooth loaf.
  2. Let it rest covered for about one hour or until it doubles. Using a rollpin or a pasta maker spread your dough very thin, use some flour if it sticks. You can make a single big spread then cut it in irregoular shapes or spread single small pieces.
  3. Grease a baking tray with olive oil ( do not use baking sheets for this recipe!), put streghe on the tray, pin them with a fork to avoid bubbles then brush them with some tomato paste mixed with olive oil ( and a pinch of salt if needed).
  4. Sprinkle streghe with dry oreganon then bake in already hot oven at 430°F for about 8- 10 minutes. Watch them closely because they can burn in seconds.
  5. You can store them in an airtight box for days.

Beer sandwich bread.

Print Recipe
Beer sandwich bread.
Servings
8
Ingredients
Servings
8
Ingredients
Instructions
  1. Sift flour with dry yeast, add beer little by little. When you have a dough add sugar, then butter and at salt at last. Knead until you have a smooth loaf.
  2. Let it rise covered until it doubles, then knead a little and make two folds. Cover and wait 15 minutes then rotate the dough 90° on your right and fold again. do it for four times, always rotating the same direction and waiting 15 minutes before making a new fold.
  3. Put the loaf in a long and thin mould, keeping the fold down; brush with milk and spinle with seeds. Let it rest about 30 minutes then bake for about 40-45 minutes in already hot oven (put inside a small recipient with water). Wait until cold to slice it.