Tessinerbrot Recipes

TESSINERBROT

Tessinerbrot image

Typisch für das Tessinerbrot sind die vier oder sechs Teilstücke und der Längsschnitt. Eigentlich nur im Tessin bekannt ist das «Pane reale» (Königsbrot), welches ausschliesslich aus Weissmehl und stets mit Ölzusatz zubereitet wird. Das Brotinnere hat eine feine Struktur. Beim Verzehrt wird das Brot gebrochen, nicht geschnitten.

Provided by streusel.ch

Time 2h35m

Number Of Ingredients 5

Ingredients

500 g Weissmehl
20 g Hefe
10 g Salz
2,8dl Wasser
25 g Rapsöl oder Sonnenblumenöl

Steps:

Weissmehl und Hefe mischen.
Wasser und Öl mischen, zu den restlichen Zutaten geben.
In der Knetmaschine erst 2 Minuten auf der ersten Stufe mischen und Salz beigeben, dann 7 Minuten auf der zweiten Stufe zu einem plastischen, dehnbaren Teig kneten. Ansonsten von Hand mindestens 15 Minuten durchkneten, bis der Teig schön plastisch und dehnbar ist.
Den Teig auf einer bemehlten Arbeitsfläche, zugedeckt (mit einem aufgeschnittenen Plastiksäckli oder einem feuchten Küchentuch) ca. 50 Minuten aufgehen lassen.
Den Teig in zehn Stücke einteilen (Gewicht ca. 85 g) und diese rund aufarbeiten.
Die runden Teigstücke anschliessend länglich formen und je fünf Stück hintereinander (aneinander anliegend) auf ein gut bemehltes Küchentuch absetzen. Daraus ergeben sich zwei Tessiner-Brote.
Die beiden ungebackenen Brote erneut zudecken und weitere 50 Minuten aufgehen lassen.
Jetzt die beiden Brote abdecken, mit Wasser bestreichen, mit einem Brotmesser mit langen Klinge der Länge nach einschneiden und in den auf 250 Grad (Ober- und Unterhitze) vorgeheizten Ofen schieben. Das Brot kann auch auf einem mit Backpapier belegten Blech gebacken werden. Gleich nach dem In-den-Ofen-Schieben, den Ofen mit Wasser aussprühen, Ofentür schliessen und die Temperatur auf 220 Grad zurückschrauben. Das Brot ca. 25 Minuten golden ausbacken.
Sofort nach dem Backen nochmals mit Wasser bestreichen und vom warmen Brot ein Stück abzupfen und geniessen.

TESSINERBROT

Tessinerbrot image

From the blog DairyFreeSwitzerland. Also known as 'pane ticinese' in Italian speaking regions of Switzerland and 'pain tessinois' in the French ones.

Provided by C G @Celestina9000

Categories Other Breads

Number Of Ingredients 7

Ingredients

1 1/4 cup(s) warm water
2 1/4 teaspoon(s) active dry yeast
3 1/2 cup(s) all purpose flour
2 tablespoon(s) olive oil or other oil
1 teaspoon(s) salt
1 - egg, beaten
1/2 - coarse salt (kosher, for ex)

Steps:

Note: I used a KitchenAid stand up mixer to prep the bread dough. Attach KNEAD attachment to the stand up mixer. Add yeast to the warm water and let sit for about 5 minutes until the yeast has dissolved. Add the olive oil, salt and 2 cups of flour. Mix until blended.
Stir in the remaining 1 1/2 cups of flour to form a dough. KNEAD for about 5-10 minutes, adding additional flour as necessary, until the dough is smooth and elastic. (The dough was kneaded in the stand up mixer a total of 5 minutes.) Cover mixing bowl and allow rise for about 1 hour or until the dough has doubled.
Once the dough has risen, divide it into 5 equal parts. Make 5 small, elongated loaves and set them side by side, nearly touching on a baking sheet lined with parchment paper. Let rise for another 30 minutes.
PREHEAT oven to 400°F/200 C.
Use a pastry brush to spread a thin layer of the beaten egg on the top of the dough. With a sharp knife, make a long cut lengthwise down the center of the loaf. Sprinkle top of bread with the coarse salt.
Bake for 30-35 minutes. Remove and place on a wire rack to cool.

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