Asparagus Loaf "filoncini agli asparagi"
How to make Asparagus Loaf Recipe "filoncini agli asparagi" - Preparation time: 20 minutes – Cooking time: 20 minutes – Rising time: 1 hour 10 minutes
4 Servings
Ingredients:
8 cups (1 kg) soft wheat flour
2 1/8 cups (500 ml) lukewarm water
2 2/3 tbsp. (25 g) fresh yeast, crumbled
1 lb. (500 g) asparagus, trimmed, lightly steamed, and chopped
1/3 stick (40 g) butter, softened
1 1/3 tbsp. (25 g) salt
Method:
Put the flour onto a clean work surface and make a well in the center. Dissolve the yeast in the water and pour the yeast mixture into the well.
Gradually start incorporating the yeast mixture into the flour until a loose dough starts to form, then add the softened butter and the cooked asparagus. Lastly, add the salt and continue to knead until the dough is soft, smooth, and elastic.
Cover the dough with a sheet of plastic and let it rest for about 10 minutes. Then divide it into pieces, each weighing about 2 ounces (60 g), and make it into ropes.
Arrange them, floured and well-spaced, on a baking pan lined with parchment paper and let them rise, covered with plastic, for about 1 hour until they have doubled in size.
Make deep surface incisions along the length of the ropes and bake them in the oven at 350°F (180°C) for about 20 minutes.
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| Asparagus Loaf "filoncini agli asparagi" |
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