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Bread in a Sponge Cake Mold

Ivana Krasteva-PieroniIvana Krasteva-Pieroni
MasterChef
56712k
Nadia Galinova
Translated by
Nadia Galinova
Bread in a Sponge Cake Mold
Image: Ivana Krasteva-Pieroni
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Preparation
25 min.
Cooking
40 min.
Тotal
65 min.
Servings
4
"A wonderful bread that deserves a place of honor on the table"

Ingredients

  • white flour - 12 oz (350 g)
  • fine semolina - 5.3 oz (150 g)
  • water - 11 fl oz (330 ml)
  • dry east - 0.4 oz (11 g)
  • olive oil - 2 tbsp.
  • salt - 1 tsp
  • parsley - a pinch
  • sugar - a pinch
  • lard - 1 lump
measures

How to make

Sift the flour and semolina into a bowl. Pour the packet of dry yeast, add a pinch of sugar and pour in the water. Knead a soft dough.

After the dough is shaped, add 1 tsp. of salt and a generous pinch of chopped parsley.

Knead for another 5 minutes. Put the dough in a bowl, cover it with a piece of cling film and keep it in a warm place, until it doubles in volume.

Roll out the risen dough onto a floured surface into a large rectangle. Cut 1.6″ (4 cm) wide strips.

Spread them with the melted lard, gather them two by two and cut them into 1.6″ (4 cm) wide pieces.

Grease a round sponge cake mold with oil and sprinkle it with flour. Arrange the cut squares upright, cover the mold with a towel and leave it for 30 minutes, until the dough relaxes.

Bake the bread in a sponge cake mold at 410°F (210°C) in a preheated oven with a fan. After baking, remove the bread immediately from the mold and spread it with olive oil.

Enjoy!

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