Soft Breasts Before Period

Panettone gastronomico from Omar Busi

Another "busyatina" . At this time naivkusneyshy expressway bread as the ideal option for a buffet or (quote author) "per un aperetivo veloce". Although this bread can be eaten just like that, that is, without anything, is he still for "stuffing" such as fresh vegetables (tomatoes + mozzarella + basil) or vegetables (grilled mushrooms with parsley and onion), fish (octopus with potatoes, or canned tuna + egg + green salad, or boiled / fried shrimp zucchini + + salsa rosa), cheese (eg, gorgonzola). Personally, I like the simple but quite sophisticated combination of the bread with the local Basque ham ...
Slice the bread in a special way - as shown in this photo from Pasticceria "Gamba":


of all varieties of bread recipes, encountered on my way, only twice got to the "Panettone gastronomico" (also called "Sormonté" or "Veneziana salata") - from the maestro P. Giorilli and Maestro O. Busi. Difficult to say which of the two I like more ... Tend still to the latest discovery.
of 1 bread weighing 635 grams:
Wheat strong W 295 - 335 gr
whole milk of excellent quality - 151 grams
White Malt - 2.7 grams
Butter Fresh - 67 oz
eggs - 50 gr
Improver - 3,3 gr (used lecithin)
Salt - 6.7 oz
Sugar - 6.7 oz fresh yeast
pressed - 13.4 oz
Mix flour improver, egg, milk, malt, butter, sugar, and knead for 10 minutes on first speed.
Go to 2 nd speed, add the salt and flour and knead on second speed for 10 minutes.
cutting, molding.
billet (without fermentation and proofing) put into a round shape for Panettone (best paper) and leave for a final proofing at 35 C (I have, it takes somewhere in 60 minutes).
Bake for 35 minutes at + 200c (bake 40 minutes with the program "heating from above and below") .
Immediately after baking chop, flip upside down and cool.
Bread perfectly stored to 5 days.