How Long Does Marzetti's Dressing Keep In Frig?

braid exchanged

the approaching cold hands and so
with her we have set ourselves some time on a Sunday meeting
exchange in which to give vent to our desires, I asked a few lessons of technology programs and she proposed the famous braided brioche that threw a few years
ago in more than one occasion culinary meeting between friends.
the brioche dough is a challenge to raise several times and I know not least, I've tried a lot. short rising (mirages) with or without eggs, butter, oil, milk, water, yeast and little or as much in the end I am convinced that success lies in the rise in raw materials and especially in the knowledge that made brioche house is not of the pastry and brioche, this is not necessarily a consideration to be missed, indeed.
I find it delightful program the oven and a wake-up early to enjoy the soft snails you see below or spend a pleasant afternoon with my dear friend heated by the expectation and taste sharing.
below a recipe a bit 'unusual that I discovered long ago in cookaforum , I think the first steps towards the world of foodblogger and participants in the forum.
the recipe is safe and has failed in three hours (including rise) a brioche also be programmed to last for an impromptu picnic or a gift for a gentle awakening.

for lievitino
25 gr yeast (also 20 if you have more time available)

100 grams water 50 grams of flour Crumble the yeast
O in a small bowl and add a spoonful of sugar. This will dissolve the yeast in a few minutes.
in a bowl add the dissolved yeast and warm water (if you put your finger is slightly warm but not hot absolutely! Remember that high temperatures kill the yeast) and gradually add the sifted flour. Stir, cover and let rest in the damp place (the oven with a cup of boiling water) for half an hour.

Dough 450 g flour or (250 wanting flour or meal and 150 Manitoba, force)
100 gr water 150 gr sugar

1 cup (100 ml corn oil)
50 ml milk 1 pinch of salt

Heat milk, water and sugar in a saucepan, the time required to dissolve the sugar. let it rest where it is very hot (about twenty minutes).
lievitino recover in the meantime would have to double and add the cooled syrup, flour, a cup of olive oil, salt. mix thoroughly. the mixture is moist and flour appicicoso council be furnished only the bare minimum, you rapprenderà with leavening.
work for about 8 minutes, place in a bowl, cover and forget the wet form for at least an hour and a half.
the dough has doubled. knead gently not too much. Divide dough in half. each half with two braids, or you can get to taste of the croissants as you will see from the photo (I used a vanilla custard that I put in the dough). for the braid divide each half into three equal parts, roll out and stretch a little 'O flour and weave.
brush generously with milk, sprinkle with granulated sugar and let stand covered about half an hour.
bake at 180 degrees for 40 'minutes till it colored.
once cooled can be kept for a couple of days wrapped with paper or aluminum in a bag.
heat before bite!