Miss Crispy Bread? Easy Recipe, Make It At Home

Do you miss crispy bread? Learn how to make it at home with this easy recipe and satisfy your craving for this delicacy that has disappeared from pastry shops

Our ciccioli bread recipe uses ready-made pururuca to make the preparation much easier and faster. Ideal for those who want a tasty and crunchy bread in less time

Recipe for 2 people.

Classic (no restrictions), Lactose Free

Preparation: 01:45 + break

Interval: 04:30

TOOLS

1 board(s), 1 bowl(s), 1 rolling pin, 2 pan(s), 1 ring(s) or mold(s) (or other equivalent refractory container)

EQUIPMENT

microwave (optional) + mixer with hook whisk (optional) + food processor (optional) + culinary scale

METERS

cup = 240 ml, tablespoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Sponge Cake Ingredients – Pre-fermentation:

– 40 g of wheat flour – special for bread

-40 ml of water

– 4 g of dry yeast (or 3 times that amount for fresh yeast)

Ingredients of crackling bread:

– 80 g of pre-yeast (sponge) – see recipe, activated (or natural yeast (levin))

– 400 g of wheat flour – special for bread

– 240 ml of water, to be added little by little, depending on the absorption of the flour

– 20 g of lard

– 8 g of salt

Ingredients FOR THE FILLING AND GARDENING:

– 150 g pork rinds (microwaved or pre-fried and cooled or frozen)

Ingredients FOR OILING

– oil to taste

PREPARATION:

1. Set aside the utensils and ingredients for this recipe.
2. This recipe is easiest to make with a mixer with a hook, but the entire process can also be done by hand.
3. This recipe yields approximately one 500g loaf for every two servings.

PREPARATION:

Preference:

1. In a large bowl, mix the pre-fermented ingredients.
2. Cover and let sit for 1 hour or until it appears fermented.
3. If you use natural yeast, activate it by making a mixture of 1/3 natural yeast, 1/3 flour and 1/3 water, to obtain the 80g needed for this recipe. In this case, the fermentation times will increase by 4 times.

Stuffing/Popping:

1. Prepare the pork rinds according to the instructions on the package (in a pan or in the microwave).
2. Using a knife or the pulse function of your processor, chop or grind the cracklings into small pieces.
3. Store the cracklings in a covered container so they stay crunchy while you make the bread.

Bread Ciccioli – Dough Preparation:

1. In the bowl with the activated pre-yeast or yeast, add the rest of the wheat flour and some of the ice water, adding it little by little as the flour is absorbed.
2. Then add the lard and mix well to incorporate the ingredients: the lard will add flavour and leave the skin semi-crunchy.
3. Add salt, which will add flavor and control fermentation.
4. Work the dough for a few minutes until you obtain a smooth and elastic dough.
5. Form a smooth ball, place it in an oiled bowl, cover with a damp cloth and leave to rest until doubled in volume (1 to 2 hours).

Pork Crackling Bread – Formatting and Final Leavening:

1. After the first rise, turn the dough out onto a pastry board greased with a drizzle of oil and roll it out with a rolling pin until it forms a rectangle of about 40×30 cm.
2. Spread ¾ of the cracklings over the dough, leaving a 2 cm border.
3. Roll the bread like a roulade, closing and joining the ends, until it forms a circle.
4. Wet your hands and arrange the remaining cracklings on the outside of the bread.
5. Place the bread in an oiled baking pan, place a greased aluminum or stainless steel ring (or other refractory container) in the center to form a perfect donut.
6. Cover and let rise at room temperature until doubled in volume.

Bread Cracklings – Cooking:

1. Preheat the oven to 250°C and place a baking tray on the bottom of the oven (the recommended temperature is for a gas oven, for an electric one you can consider 230°C).
2. Place the bread in the oven and pour ice water into the pan to generate steam. Close and continue to steam for 15 minutes.
3. Remove the pan with the water, turning the bread if necessary so that it cooks evenly.
4. Bake for 40-50 minutes until golden brown (time may vary).
5. To check if the bread is cooked, do the toothpick test: it should come out dry.

FINALIZATION AND ASSEMBLY:

1. Remove the crispy baked bread and let cool on a rack before slicing.
2. Cut into slices and serve cold.
3. Store at room temperature, covered. Maximum shelf life is 2 days.
4. For longer storage, store in the refrigerator.

Want to make this recipe? Go to the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

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Source: Terra

Rose

Rose James is a Gossipify movie and series reviewer known for her in-depth analysis and unique perspective on the latest releases. With a background in film studies, she provides engaging and informative reviews, and keeps readers up to date with industry trends and emerging talents.