In Italy, a type of bread that is eaten only for Christmas What is the name 50

Italian Christmas bread.

Ingredients: 200 grams of high flour, 200 grams of high-gluten wheat granule flour, 90 grams of caster sugar, 5 grams of salt, 10 grams of red bird's nest yeast, 2 egg yolks, 80 grams of whole eggs, 160 grams of milk, 100 grams of butter, 1 lemon peel.

Italian Christmas bread recipe.

1. Add butter to knead the dough until the surface is smooth, and you can pull out a large film. Place in a warm place for basal fermentation.

2. At the end of fermentation, take out the dough and vent it, and relax for 15 minutes after rounding.

3. After the relaxed dough is vented again, it is placed in the mold with the mouth facing up, and the final fermentation is carried out in a warm and moist place.

4. Send it to 8 minutes full, cover the surface with tin foil, cover the live bottom of the pie tray or cake mold, and press a bag of stones wrapped in tin foil on top to prevent the dough from opening the live bottom.

5. Put it in a preheated 180 degree oven, lower level, top and bottom heat, 25 minutes. Immediately after baking, remove the mold, and sieve the powdered sugar after cooling.

Bread nutrition knowledge.

The main ones that are now popular are cereal bread and whole wheat bread. Cereal bread uses a large number of grains and nuts as raw materials, which are rich in dietary fiber, unsaturated fatty acids and minerals, which help to improve metabolism and benefit health. Whole wheat bread is rich in dietary fiber, which makes people feel full more quickly, and indirectly reduces their intake.

Italy, as a country famous for eating, is not only pizza and pasta, but more importantly, it also has bread, which is very varied. It is said that there are 3,000 types of bread in Italy!

Baguettes. filone

Not only baguettes, but also baguettes have their own characteristics, which is a classic sourdough bread in Italy. Filone is actually derived from the Italian word "filo", which means "line", which is the Italian baguette.

Baguette is a long, thin bread with rich holes, crispy and chewy crust, and a moist and soft inside.

Focaccia bread.

focaccia

Focaccia bread is a traditional staple bread in northern Italy that is very popular in Italy. It has a flat shape with many holes on the surface, and its simple and earthy flatbread shape is very similar to that of pizza.

The recipe is very simple, not limited to shape and decoration, but it is round, usually seasoned with plenty of olive oil and vanilla, poked in the surface and sprinkled with various herbs such as rosemary and black olives.

Italian breadsticks.

grissini

The Italian breadstick is shaped like a finger-sized stick, but it's actually a baguette that is made with yeast. Originally made by bakers using a variety of expiring dough, it has less moisture content and a relatively longer shelf life, and once it was launched, it quickly became popular all over the country and became a famous bread in Italy.

Breadsticks are generally salty and often made with olives, rosemary, thyme, etc. It has a crisp texture and a fluffy texture, and is suitable for all ages, and is often used as an accompaniment or snack.

I don't know if you have a preliminary understanding of the above 3 Italian breads?

There are many different types of bread to try in Italy, and even every region and town has its own unique way of making bread.

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Ciabatta is one of Italy's most iconic breads, and it looks like a slipper. Forcaccia is a traditional staple bread in northern Italy. The Italian breadstick is shaped like a finger-sized baguette, but it's actually a baguette.

The baguette is a classic sourdough bread with the texture and flavor of a French baguette breadstick. In fact, there are many more, so I won't go into them all.

The quintessential loaf of bread in Italy is the Italian flatbread. It is particularly sweet when it comes out. The bread is also very chewy. He is crispy on the outside and fragrant on the inside.

Italian bread, or Tony's sweet bread (panettone), which means "Tony's bread" in Italian, is a dessert in Milan, Italy, and an icon of the city of Milan. Usually enjoyed at Christmas, the bread is made with sugary boiled oranges, lemon zest and dried grapes.

Bread can be eaten with sweet hot drinks or wine, such as "spumante" and "moscato". In some Italian regions, the "Crema di Mascarpone" is served with cream, eggs and amaretto, the most famous Italian bread producers are Motta, Bauli, Alemagna and Le Tre Marie.

In the early 20th century, motta was synonymous with Italian bread and was invented at the court of Sforza by legend Christmas sweet bread. Because at Christmas, there were no snacks in the court, only a sweet bread baked by a kitchen boy named Toni, which was praised by the guests, so the chef named the bread after Toni - Pan del Ton (Toni's bread). Italian New Year's Eve is a must-have dessert, the most famous of which are probably "pandoro" and "panetone" – bread, a soft dessert between a cake and a loaf; Pandoro, usually made in the shape of a star, and panetone with raisins or dried fruits, were originally produced in Northern Italy (Milan and Verona, respectively), but are now the "national dessert of the Chinese New Year" throughout Italy and are also exported abroad.