Italian bread Accordion

Bread 526 Last Update: Jul 29, 2021 Created: Jul 29, 2021 0 0 0
Italian bread Accordion
  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy
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I am not indifferent to homemade bread - even more than to eat, I love to cook it! I just love to tinker with the dough, and then watch how it rises, as a result, takes shape, taste and aroma. So with this bread the same way - the Italian bread Accordion fell in love with me the first time.

Just amazing dough, easy to work with, unusual and at the same time very convenient shape, but the taste ... it is simply impossible to forget this taste - after all, this is milk-creamy bread. So fragrant and homely and warm. Prepare the necessary products and let's cook Italian Accordion Bread together - I am sure, then you will not stop and will make it again and again!

Ingredients

Directions

  1. Products for making Italian bread "Accordion" include: wheat flour of the highest grade, milk, boiled water, sugar, salt, butter, fresh yeast (can be replaced with dry - 6 grams, respectively).
  2. First of all, we prepare the dough, that is, the fundamental component of the bread, the quality of which directly affects the final result - the finished bread. Dough is prepared on the basis of liquid, sugar, flour and yeast. We will take warm (slightly warmer than our hand - about 38 degrees) boiled water, dissolve sugar and yeast in it. Then add about 150 grams of sifted flour and mix everything well.
  3. We leave the dough in a warm place for half an hour. During this time, the mass will increase in size and begin to be covered with breaking bubbles. This is the yeast fermenting - it has activated and is ready to go. If your dough has not changed outwardly, then your yeast is not suitable for baking: most likely it is simply expired or was stored incorrectly. In any case, such a product must be thrown away and bought a quality one.
  4. When the dough is ready to work, melt 50 grams of butter - it should be lukewarm. Mix the butter with milk and add the prepared dough there.
  5. Then gradually add the remaining sifted flour into the dough and knead the dough.
  6. You may need more or less flour for kneading - the amount directly depends on its moisture content. Knead the dough for about 15 minutes, at least - it will become elastic and stop sticking to your hands. Do not hammer the dough with flour - it will not be tender and airy. Now we form a bun and let it distance in warmth until the dough doubles in size. This can take from 40 minutes to 2 hours, depending on the ambient temperature. In the process of lifting, I advise you to knead the dough in order to remove excess carbon dioxide and enrich it with oxygen - to give the yeast a breath of fresh air, so to speak.
  7. The dough fits well - it smells very nice, soft and fluffy.
  8. We take the dough, remember it a little with our hands, and then roll it out on the table into a layer, about 5 mm in height. Since I used a cake pan for molding the bread, let's estimate (or measure exactly) the dimensions of the blanks. Cut the dough into squares with sides equal to the width of the form.
  9. Melt the rest of the butter and grease each piece of dough generously with it.
  10. We spread the blanks in a suitable shape on top of each other, filling the container 3/4 full. Do not fill it completely - the pieces will increase in size during the rising of the dough, and will grow even more during baking. I fill the mold almost vertically so that the pieces don't fall to the bottom.
  11. Then I insert a paper spacer at the end, which I remove as the dough grows.
  12. An hour later, the future bread will completely take its shape and will be ready to go to the oven. That is why, 45 minutes after the beginning of the rise of the dough, we turn on the oven. You need to bake a loaf at 190 degrees for about 25-30 minutes, having previously greased with the remnants of melted butter.
  13. Italian bread Accordion is ready - it is ruddy and very appetizing. The smell is simply breathtaking!
  14. Let the bread cool slightly in the form, then take it out and cool on the wire rack. There is no need to cut this bread - it breaks down perfectly into portioned pieces, the size of toast bread. Great for sandwiches or sandwiches, isn't it?

Italian bread Accordion



  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy

I am not indifferent to homemade bread - even more than to eat, I love to cook it! I just love to tinker with the dough, and then watch how it rises, as a result, takes shape, taste and aroma. So with this bread the same way - the Italian bread Accordion fell in love with me the first time.

Just amazing dough, easy to work with, unusual and at the same time very convenient shape, but the taste ... it is simply impossible to forget this taste - after all, this is milk-creamy bread. So fragrant and homely and warm. Prepare the necessary products and let's cook Italian Accordion Bread together - I am sure, then you will not stop and will make it again and again!

Ingredients

Directions

  1. Products for making Italian bread "Accordion" include: wheat flour of the highest grade, milk, boiled water, sugar, salt, butter, fresh yeast (can be replaced with dry - 6 grams, respectively).
  2. First of all, we prepare the dough, that is, the fundamental component of the bread, the quality of which directly affects the final result - the finished bread. Dough is prepared on the basis of liquid, sugar, flour and yeast. We will take warm (slightly warmer than our hand - about 38 degrees) boiled water, dissolve sugar and yeast in it. Then add about 150 grams of sifted flour and mix everything well.
  3. We leave the dough in a warm place for half an hour. During this time, the mass will increase in size and begin to be covered with breaking bubbles. This is the yeast fermenting - it has activated and is ready to go. If your dough has not changed outwardly, then your yeast is not suitable for baking: most likely it is simply expired or was stored incorrectly. In any case, such a product must be thrown away and bought a quality one.
  4. When the dough is ready to work, melt 50 grams of butter - it should be lukewarm. Mix the butter with milk and add the prepared dough there.
  5. Then gradually add the remaining sifted flour into the dough and knead the dough.
  6. You may need more or less flour for kneading - the amount directly depends on its moisture content. Knead the dough for about 15 minutes, at least - it will become elastic and stop sticking to your hands. Do not hammer the dough with flour - it will not be tender and airy. Now we form a bun and let it distance in warmth until the dough doubles in size. This can take from 40 minutes to 2 hours, depending on the ambient temperature. In the process of lifting, I advise you to knead the dough in order to remove excess carbon dioxide and enrich it with oxygen - to give the yeast a breath of fresh air, so to speak.
  7. The dough fits well - it smells very nice, soft and fluffy.
  8. We take the dough, remember it a little with our hands, and then roll it out on the table into a layer, about 5 mm in height. Since I used a cake pan for molding the bread, let's estimate (or measure exactly) the dimensions of the blanks. Cut the dough into squares with sides equal to the width of the form.
  9. Melt the rest of the butter and grease each piece of dough generously with it.
  10. We spread the blanks in a suitable shape on top of each other, filling the container 3/4 full. Do not fill it completely - the pieces will increase in size during the rising of the dough, and will grow even more during baking. I fill the mold almost vertically so that the pieces don't fall to the bottom.
  11. Then I insert a paper spacer at the end, which I remove as the dough grows.
  12. An hour later, the future bread will completely take its shape and will be ready to go to the oven. That is why, 45 minutes after the beginning of the rise of the dough, we turn on the oven. You need to bake a loaf at 190 degrees for about 25-30 minutes, having previously greased with the remnants of melted butter.
  13. Italian bread Accordion is ready - it is ruddy and very appetizing. The smell is simply breathtaking!
  14. Let the bread cool slightly in the form, then take it out and cool on the wire rack. There is no need to cut this bread - it breaks down perfectly into portioned pieces, the size of toast bread. Great for sandwiches or sandwiches, isn't it?

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