I wanted to call it bread with three teaspoons of milk because there really are only three teaspoons in the dough. But despite the small amount, the difference from traditional bread is noticeable.
These soft little rolls I made in the basic version and with olives.
I recommend you try them. Their simple genuineness will win you over. They will also be fun and tasty to put on the table or in a buffet.
And if you like getting your hands in the dough, check out these other little recipes below:
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 20 Minutes
- Portions: 13
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- type 1 flour (22.6 oz)
- water (13.6 oz + 1.4 oz to dissolve the salt)
- sugar (1 tsp)
- fresh brewer's yeast (0.4 oz)
- extra virgin olive oil (0.6 oz)
- fine salt (0.25 oz)
- 3 teaspoons milk
- to taste green olives
Tools
I used a stand mixer but it can also be kneaded by hand. Do as you prefer and like best.
Steps
Let’s see the steps to follow
Let’s take our stand mixer bowl or the work surface or a container if working by hand. Pour in the flour. (I prepared this bread with just one type of flour, and by mixing different flours, and I can tell you it always turns out well). The only caution is to check that depending on the flour used, the absorption of water can vary so adjust with the quantities to use. The dough at the end of the process should remain soft and a little sticky.
So, returning to our process, once the flour is in the container or on the surface, make a hole in the center and pour in the liquids.
Apart, in slightly warm water (never hot water as it kills the yeast and compromises fermentation) ➡️(TIPS ON YEAST AND FERMENTATION ) dissolve the brewer’s yeast and sugar. Let it sit for a few minutes and then add the required amount of oil. Once everything is mixed, add it to the center of the flours and blend.
Before finishing the kneading, also add the salt dissolved in 1.4 oz of water. If you find the dough too sticky, add two tablespoons of flour. I repeat, always adjust based on how the dough turns out at the end. The consistency should still be soft and hydrated.
Once ready, cover with plastic wrap or a damp cloth and let it rise for about 3 hours in a place sheltered from drafts. It should double in volume.
Once the time has passed, take the dough again, sprinkle flour on the work surface (otherwise being very soft it would stick) and make some folds. Shape your rolls, place them on a baking sheet, which we will have lined with baking paper and dusted with flour, and if desired, leave them plain or add green olives on the surface, pushing the pieces a little into the dough.
Let them rest again for about an hour, if you have time a little more, and once they are nice and puffed up, get ready to bake.
Preheat the oven in static mode, 375 degrees Fahrenheit, and once at temperature, bake for about 18/20 minutes. Before taking them out, always do the toothpick test to check if they are properly cooked.
Once baked, take them out of the oven and after a few minutes, enjoy your rolls. Try filling them while still slightly warm, with a crispy crust and a soft interior. You won’t regret it. Bon appétit
Conservation of Bread with 3 Teaspoons of Milk
The bread is kept in a paper bread bag for two/three days. Since I make it often, I freeze it and take it out as needed. To restore its fragrance, I put it in the oven or in a pan for a few minutes.
FAQ (Questions and Answers)
What do you think, will you try the bread with three teaspoons of milk?
You’ll see, it will stay nice and soft and delicious. It will also be perfect to fill for a breakfast or snack, sweet and savory.
I’m waiting for you with lots of little recipes also on my Instagram page, just click on the writing here next to it➡️ BRICCIOLA
