Another POVVI breakfast recipe. The taste of the cheese only enhances the subtle flavor of dark bread with sourdough.
Preparation time 10 minutes .. Rising 30 + 60 minutes .. Baking 10 minutes
INGREDIENTS .. 25 pcs
- 2 1/2 cup dark bread flour
- 1 1/2 cup luke warm water
- 2 tbsp dried sourdough (of 3/4 cup fresh rye sourdough)
- 3 tbsp fine chopped Parmesan
- 1 tbsp butter
- 1 tbsp salt
Put all ingredients together in a bowl and mix well. Add the liquid together into a dough. Add the butter and knead the dough till smooth and elastic. Knead until the dough comes itself away from the hands and the worktop. The dough should be firm enough to knead.
Shape the dough when ready into a ball and let the dough rise for 30 minutes at room temperature, covered with canvas and plastic foil.
After rising cut and weigh of the dough pieces of about a size of a half of a tennis ball and roll into balls. Push them slightly flat and place on with the butter greased baking sheet with and cover with canvas and plastic foil again. You can make a small cross cutting on their top.
Let them rise for 60 minutes. Preheat the oven to 446°F. After rising bake brioche for 10 minutes. After baking let them cool down on the wire rack. Now they are also ready to be freezed.