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I leave you a recipe that you can make if you have guests at home: balsamic vinegar bread with parmesan.
The name says it all. With the balsamic vinegar and Parmesan we are going to achieve an intense flavor that will appeal to lovers of strong flavors. By the way, fresh from the oven they are really delicious.
You can make smaller portions if you prefer, everything will depend on how you want to present it and the other dishes that you are going to prepare. I leave you some links to other oven recipes that can go very well for an afternoon with family or friends: traditional pie, salty cake with ham, olives and walnuts y preñaos buns.
As always, in preparation I put photos of the step by step. You will see how easy!
Balsamic vinegar bread
A bread presented in individual portions that will appeal to those who appreciate intense flavors such as Parmesan cheese. Delicious freshly baked.
- Ascen Jimenez
- Recipe type: masses
- Calories: 200
- Rations: 4
- Preparation time:
- Cooking time:
- Total time:
Ingredients
- 200 g of water at room temperature
- 50 g of balsamic vinegar
- 30 g fresh baker's yeast
- 1 teaspoon of sugar
- 400 g of bread flour
- 100 g of pastry flour
- 1 teaspoon of salt
- Extra virgin olive oil (about 10 grams)
- 80 g of grated Parmesan cheese
Preparation
We put the water, the balsamic vinegar, the yeast and the sugar in the glass and mix by programming 20 seconds, speed 2.
We add the two types of flour and salt. We knead programming 5 minutes, glass closed, spike speed.
We take out the dough and form a ball. We smear the surface with oil. Let it rest in a container with high edges and cover with plastic wrap and a kitchen towel for approximately 60 minutes.
We put the dough already raised on the top and, with the help of the rolling pin, we stretch it until we get a rectangle approximately 1 cm thick.
Without washing the glass, grate the Parmesan cheese with a few turbo strokes. We put the cheese on the stretched dough and roll it up like a gypsy arm (we start from one of the long sides of the rectangle).
Cut the roll into pieces of about 8 cm (or smaller, as we prefer).
Brush each bread with olive oil and place them on the baking sheet covered with baking paper. Cover with plastic wrap and let it rise for another 60 minutes.
After that time, we bake in a preheated oven at 180º for approximately 30 minutes.
Equivalences with TM21
More information - Traditional pie, Salty cake with ham, olives and walnuts, Prenatal buns
Fountain - Dal formo alla tavola