Tessinerbrot - fine Swiss bread / pastry
Tessinerbrot is a white bread originating from the south of Switzerland, from the canton of Ticino / Tessin (Italian part of Switzerland). Bread is recognizable by its shape - it consists of several smaller loaves made with the aim of separating them from each other by hand (as on smaller pastries). Good apetite!
Preparation steps
- Dissolve the germ in 3 dl of warm water.
- From all the ingredients - flour, oil, salt and germs mixed in water, knead the dough and leave it to rise for 20 minutes. After that, knead the dough and leave it to rest for another 10 minutes.
- Divide the finished dough into 6 or 8 equal parts, and form small loaves from them, and stack them on baking paper next to each other so that they touch along a longer axis. Leave the loaves prepared in this way for another 40 minutes.
- After resting, the loaves should be coated with beaten egg, lightly cut with a knife over all the loaves and placed in a preheated oven at 200 ° C for about 30 minutes. Good apetite!
