Lacunar Infarct Thalamus

Treccia di Pane al profumo di Rosmarino

Ingredients: 480gr flour manitoba (manitoba or half and half white) - 4 tablespoons olive oil - salt - 20g brewer's yeast - rosemary.

This bread is made with a paste similar to that which is preparing to make a pizza.
If you have a bread machine, put ingredients in the basket in the following order: 1 tablespoon of olive oil, 240ml water - 1 ½ teaspoon of salt - half a teaspoon of sugar - the flour and finally the crumbled yeast.
Start program, which includes kneading and rising (moulinex No. 6) and to complete the stage where the machine mixes.

If you do not have the bread machine, mix the ingredients by hand then working the mixture for a long time and energy.

When the machine has finished mixing, after 30 minutes, pause, remove the dough from the basket and place on pastry.
The next step is for those who hid in the car for those who have made mano...
Allargare l'impasto con le mani e formare un solco al centro.
Mettere nell'incavo 3 cucchiai di olio d'oliva e rosmarino.
Per la quantità di quest'ultimo regolatevi in base al vostro gusto.
Impastare per qualche minuti facendo assorbire bene gli ingredienti aggiunti nella pasta. Sbatterla qualche volta sul piano, poi formare un panetto e rimetterlo a lievitare nel cestello della macchina continuando il programma iniziato.
Chi non ha la macchina, deve mettere l'impasto coperto da un canovaccio a lievitare in un luogo tiepido (ad es nel forno con la luce accesa).

Completare la lievitazione that in this phase will last one hour and then return the dough.
Working briefly with your hands and then divide it into two equal parts.
Form two rolls of dough the same length and diameter of the same thickness. Join
end of the two rolls and twist together properly.
Place the braid obtained on a baking tray lined with greaseproof paper wet and squeezed. Close
the braid into a ring , welding ends well.
Cover with towel and put in rise for another hour in the oven with the light on. After 45
minutes but pulled the braid out of the oven and let it go out of the rising. Meanwhile
turn the oven to 200 degrees and bring to room temperature.
At the end of the last hour of rising, brush with oil the surface of the braid and sprinkle with a pinch of salt and a bit 'of rosemary.
Bake in middle shelf of the oven for 40 minutes or until the braid is golden. Allow to cool
at least one hour before serving.