Bread with Brie and Pear and Madras Curry CompoteL'ANTRO DELL'ALCHIMISTA
This basic dough, made with brewer's yeast and strong flour, makes a good case for breaking out your bread machine. After it rises, the dough is stuffed with slices of brie and sweet pear compote, shaped into loaves and given time to rise again. The loaves are scored diagonally before transferring to the oven to bake. Slice the bread and serve it hot with honey, jam or additional more warm, gooey brie.
- Dissolve the brewer's yeast with the warm water and the teaspoon of malt. Put all the ingredients in the bread machine, program only dough (mine lasts 1.30h). At the end of the program leave in the basket for a further leavening of 1 hour. If you don't have a bread maker, mix the ingredients by hand, cover and let rise in a warm place for a couple of hours. Roll out the dough into two rectangles (each rectangle, a small loaf), in the central part put slices of Brie and spread with the compote. Roll the loaf of bread and arrange in a baking tray lined with parchment paper (I used a baguette mold) with the closure facing down. Let rise for another hour and a half. Preheat the oven to 190 °. With a razor blade make transversal cuts on the loaves and bake for about 20 minutes (or until golden brown). Serve hot bread, excellent cut into slices and spend a couple of minutes under the grill.
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.