Tell Cooking: liquor distributors This was one of the most beautiful discoveries since I started li

Tell Cooking: liquor distributors This was one of the most beautiful discoveries since I started liquor distributors attending the cooking blog ... a fantastic recipe! Now all my family does not eat one for breakfast because the difference between liquor distributors the biscuits and homemade ones you buy is abysmal. liquor distributors I only say that, since I found the recipe on the Internet, (about 1 month and a half ago) I will have produced about 6-7 pounds of biscuits. They are simple to make and soooo good. The recipe is on many sites, I will describe what I have perfected in recent liquor distributors experiments. The homemade biscuits remain crisp even when sunk in hot milk and have a tasty flavor that goes well with yogurt snack. Try it ... and you will not leave anymore! Difficulty: Medium Ingredients: (for about 40 slices) - 250 g of wheat flour 0 - 250 g of wheat flour - 80 g of brown sugar (maybe white sugar) - 225 g of warm water - 1/2 stick of fresh yeast (12 g) - 1 heaping tablespoon of barley malt - 1 pinch of salt - 1 egg white - 4 tablespoons of vegetable oil for brushing: - 1 egg yolk - 3 tablespoons milk Preparation: liquor distributors In a bowl, dissolve the yeast and malt barley with 1/2 cup of the warm water. Let stand for 4-5 minutes until you will see the froth on the surface. Add the rest of the warm water leaving aside 2 tablespoons. Pour on top flour and sugar, stir and formed the classic liquor distributors crater in the center. Pour the oil into the crater, the lightly beaten egg white and baking powder. Knead and work until the dough is smooth and homogeneous. Shortly before the end of kneading, liquor distributors add the salt dissolved in 2 tablespoons water remained. Form a ball, place it in a large bowl, cover with plastic wrap, cover the foil with a cloth and let stand for 2-3 hours. After this time, reversed the dough on the floor, knead little to deflate and divide into two parts. Form two loaves that will place in two pans or two molds loaf pan lined cartaforno. Brush the surface with egg yolk mixed with milk. Let rise for at least an hour. Strokes the surface again with the mixture of egg and milk and bake in oven at 180 degrees for 20-25 minutes. If you notice that the surface darkens too cover with cartaforno. Remove from oven and let cool on a wire rack. Try it ... it's liquor distributors worth it!
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I am willing to try and create new recipes with the products liquor distributors that companies want to promote. I'd also like to portray objects and utensils in my photos. Contact me on dillo.cucinando@libero.it
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