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This recipe is 100 years old, my grandma taught me! The tastiest bread I’ve ever eaten!
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This recipe is 100 years old, my grandma taught me! The tastiest bread I’ve ever eaten!
Ingredients:
warm water - 280 ml (9,46 fl oz)
sugar - 10 g (0.35 oz)
yeast - 5 g (0.18 oz)
TO HYDRATE 10 minutes
flour - 370 g (13 oz)
salt - 10 g (0.35 oz)
oil - 40 ml (1.35 fl oz)
TO LEAVEN 1 H
parsley 15 g (½ oz)
dill - 15 g (½ oz)
garlic - 60 g (2 oz)
oil - 50 ml (⅕ cup)
parmesan - 40 g (1.4 oz)
melted butter - 75 g (2.65 oz)
Tray diameter 26 cm (10.24 in)
parmesan - 30 g (1 oz)
IN THE OVEN 180 °C (356 °F)/25 minutes
an entire garlic - 2 pieces
red onion- 1 piece
oil - 20 ml (0.7 fl oz)
salt - 8 g (0.29 oz)
black pepper - 5 g (0.18 oz)
cheese cream - 150 g (5.3 oz)
green onion - 10 g (0.35 oz)
parsley - 10 g (0.35 oz)
parmesan - 30 g (1 oz)
mozzarella - 40 g (1.4 oz)
salt -10 g
black pepper - 10 g
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Ingredients:
warm water - 280 ml (9,46 fl oz)
sugar - 10 g (0.35 oz)
yeast - 5 g (0.18 oz)
TO HYDRATE 10 minutes
flour - 370 g (13 oz)
salt - 10 g (0.35 oz)
oil - 40 ml (1.35 fl oz)
TO LEAVEN 1 H
parsley 15 g (½ oz)
dill - 15 g (½ oz)
garlic - 60 g (2 oz)
oil - 50 ml (⅕ cup)
parmesan - 40 g (1.4 oz)
melted butter - 75 g (2.65 oz)
Tray diameter 26 cm (10.24 in)
parmesan - 30 g (1 oz)
IN THE OVEN 180 °C (356 °F)/25 minutes
an entire garlic - 2 pieces
red onion- 1 piece
oil - 20 ml (0.7 fl oz)
salt - 8 g (0.29 oz)
black pepper - 5 g (0.18 oz)
cheese cream - 150 g (5.3 oz)
green onion - 10 g (0.35 oz)
parsley - 10 g (0.35 oz)
parmesan - 30 g (1 oz)
mozzarella - 40 g (1.4 oz)
salt -10 g
black pepper - 10 g
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