Today ‘s recipe by Sara Papa ,
Language of bread very light and crispy that you can match with a tomato jam , or whatever you prefer !
And now … LIGHT THE FIRES !
INGREDIENTS:
-250g of durum wheat semolina
- 150g of finely ground cornmeal
- 12 g of yeast
- 230g of water
-40 G of extra virgin olive oil
- 5 g of salt
For the jam : ! Kg of tomatoes
- 70g of water
- 300g of sugar
- Ginger to taste
- Juice and grated rind of one lemon
WEAR THE APRON , WASH YOUR HANDS , BEGIN !
- Put the yeast in water at 22 ° ,
with the two sifted flour make a fountain in the center and put the yeast beginning to knead,
add salt oil and continue to knead until you get a smooth dough.
Keep it to rest in a bowl with a little oil,
cover with a damp cloth and let the dough rise until it has doubled in volume.
- Transfer the dough on a work surface ,
roll it out with your hands and give it the shape of a rectangle 1 cm thick .
With a pizza cutter wheel cut strips 2 cm wide . and obtained from each of the long little rectangles of 3-4- cm .
Dredge in flour and roll it one by one or with a rolling pin or the pasta machine ,
Sprinkle with the flour languages on both sides and place in a baking tray lined with baking paper.
Bake at 200 degrees for a few minutes .
For the tomato jam ,
after throwing the tomatoes in boiling water and have them peeled and seeds removed , cut them in pieces and put them in a saucepan with the lemon juice and ginger ,
and a teaspoon of salt and cook for 20 minutes stirring,
separately prepare a syrup with water and sugar , and when the tomatoes are dry ,
pour the syrup and cook for 5 minutes.
Et voila … our tongues crunchy bread !
