Bread of Bonifacio
400g de farine T65 bio
|Cut the walnuts into small pieces.|
|Place all ingredients in bread machine . Start with liquid milk, melted butter, eggs, sugar salt, raisins, the chopped walnuts, the flour and end with the yeast. Program dough about 1 hour 30 minutes.|
|Once the program has finished.|
|Carefully remove the dough from the bread machine. Cut dough into two.|
|Do 2 balls and place on a baking sheet lined with parchment paper or a silicone cloth. It is best to put a plate with bread for the bread rises and spreads as well as during emergence during cooking. Bake at 35 ° to raise approximately 60 minutes|
Preheat oven to 180 °.
Once lifted on leavened bread. Brush the warm milk using a pastry brush and bake at 180 degrees cooking. The bread should be golden.
|At the exit of the oven cool on grille.Pour keep this bread :
When completely cold, cut into slices and freeze in a freezer bag special; bread thaws easily pain.On grid as the nome bread of the dead or Bonifacio bread, Corsica is a specialty préparée rituellement le jour des morts, the 2 November.
It is found in bakeries in Bonifacio.
An ideal bread for breakfast, taste.
I think this recipe is the closest des merveilleux pains que j’ai mangé en Corse ; after several attempts to the bread machine here at last on my site for your enjoyment. Personally I love it with jam of arbutus, mes enfants le préfèrent avec une barre de chocolat !
I hope this bread will make you want to visit my ancestral town of Bonifacio.