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Ingredients: 400g de farine T65 bio |
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Cut the walnuts into small pieces. |
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Place all ingredients in bread machine . Start with liquid milk, melted butter, eggs, sugar salt, raisins, the chopped walnuts, flour and end with the yeast. Program dough about 1 hour 30 minutes. |
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Once the program has finished. |
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Carefully remove the dough from the bread machine. Cut dough into two. |
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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 |
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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. |
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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 ritually prepared on the day of the dead, the 2 November. It is found in bakeries in Bonifacio. An ideal bread for breakfast, taste. I think this recipe is the closest wonderful breads that I ate in Corsica ; after several attempts to the bread machine here at last on my site for your enjoyment. Personally I love it with jam of arbutus, my kids prefer it with a chocolate bar ! I hope this bread will make you want to visit my ancestral town of Bonifacio. |
Bread of Bonifacio
A Bonifacio on dit “ughi sicati “. or “bread of the dead “
thank you for the precision for the name “ughi sicati”, I gave in title : Bonifacio bread (I know it's not “true” name, pardon) and not bread of the dead, but I specified it in the text of the last image . 😉
hello cooking time please thank you have a nice day