BRUSCHETTA BREAD

Identity Card of the Recipe

208 KCal Calories per serving

Ingrediants

500 g of Manitoba flour
500 g of re-milled durum wheat semolina
600 ml of sparkling water
18 g of brewer's yeast
20 g of salt
3 tablespoons of extra virgin olive oil
20 g of sugar

Materials Needed

Bowls of various sizes
Scale weighs food
Transparent film
Baking tray
Baking paper
Wooden spoon
Sieve

Preparation

Sift the Manitoba flour and the re-milled durum wheat semolina into a very large bowl.
Dissolve the fresh brewer's yeast in 100 ml of warm sparkling water, sweetened with sugar.
Pour the water with the yeast in the center of the flours and mix quickly incorporating a little flour: you will have to obtain a liquid batter in the center of the flours. Cover the bowl with cling film and let the leaven rest for half an hour in a warm environment.

The right environment
The yeasts ferment well in a warm environment: during the hot summer days, the leaven - after being covered with cling film or with a cloth - can be left to ferment on a balcony, in direct contact with sunlight.
On days that are too humid or cold, it is advisable to let it rest in the warm oven (preheated to 200 ° C for 2 minutes) but turned off instead.

When the leaven is swollen and soft, add the remaining sparkling water, the salt (avoiding direct contact with the yeast) and the extra virgin olive oil.
Work the dough for a long time, with your hands, to facilitate the formation of gluten: the long process will make it possible to obtain a very soft bread inside.
After removing all the lumps and obtaining a smooth dough, place the bread in a bowl, cover with plastic wrap or a cloth, and leave to rise for a couple of hours or until doubled in volume.

The right idea
If the bowl is not large enough, the dough can be left to rise in a baking tray, specially lined with greaseproof paper. Again, the dough must be covered with a cloth or parchment paper.

Once doubled in volume, the dough must be worked vigorously with your hands.
Give the dough a round or elongated shape and place the bread on a baking sheet lined with baking paper.
Leave to rise again, in a warm environment, until doubled in volume.
Meanwhile, preheat the oven to 250 ° C and bake for 15 minutes. Then lower the temperature to 180 ° C and continue cooking for another 30 minutes.
Remove from the oven and allow to cool to room temperature. At this point, it is possible to cut the loaf into slices to obtain bruschetta.
Stuff the bruschetta to taste.
The bread can be kept in a plastic bag for a couple of days. Alternatively, cut the bread into slices and place it in the freezer: it will keep for three months.

Alice's comment - PersonalCooker

The bruschetta bread is ready! You can cut it into slices and freeze it separately: just let it defrost at room temperature to have it always ready! You can stuff the slices of bread with diced tomato and mozzarella or with whatever your imagination dictates. A not bad dinner based on bruschetta prepared entirely by you!
Try the tomato and mozzarella bruschetta.

Nutritional values and Health Comment on the recipe

Pane da Bruschetta is a food similar to traditional bread; it has a not too high energy intake, but the nutritional translation does not take into account the dehydration that occurs with cooking. The caloric prevalence is borne by carbohydrates, while proteins and fats are of little significance; the fibers are present in medium quantity.
Bruschetta bread must be used in a similar way to any other type of bread; excess diet can predispose to overweight, type 2 diabetes mellitus and hypertriglyceridemia.
Contains gluten and is not suitable for celiac nutrition.
The average portion is to be estimated based on the overall diet.