Bread of Bonifacio

Bread of Bonifacio
Bread of Bonifacio


400g de farine T65 bio
2 eggs
10cl of milk or 100g
1 packet of yeast
1 teaspoon of salt
60g sugar
90g melted butter
60g of raisins
60g nuts

Bread of Bonifacio Cut the walnuts into small pieces.
Bread of Bonifacio 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.
Bread of Bonifacio Once the program has finished.
Bread of Bonifacio Carefully remove the dough from the bread machine. Cut dough into two.
Bread of Bonifacio 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
Bread of Bonifacio

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.

Bread of Bonifacio 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.

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