Sunday, July 02, 2006


400 g 00 flour (3 1/5 cup)
50 g butter (3.5 Tbsp)
50 g sugar (1/4 cup)
15 g yeast (3 tsp)
1 egg white
1 1/2 cup milk

Put the yeast in a little bit of the warmed-up milk. Mix about half a cup (50 g) flour into a paste with the milk mixture. Make a ball, cut a cross into the top, cover, and let rise for about half an hour in a warm place. Beat the egg whites to stiff peaks. Mix the rest of this flour, sugar, butter at room temperature, salt, and the egg whites. Knead, adding a bit of tepid milk (enough to make a bread-like dough), divide in 8 parts and make small cylinders about 4 cm long.

Grease a baking sheet. Place the loaves far apart on the sheet and let them rise about 1 1/2 hrs. Preheat oven to 180 degrees C (350 degrees F) and bake for 10 to 15 minutes, until golden but not crunchy. Let cool and wait a couple of days. Then slice them and toast the thin slices.

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