SOFT WHEAT FLOUR - 17,64 OZ (500 G)

Turn off on a surface the Molino Rossetto stoneground wholemeal flour combined with the Manitoba flour, sugar and salt. Add the brewer’s yeast melted with a part of warm water. Knead the dough, join the rest of the water and, only in the end, the oil. Knead the dough for 10 minutes until it will be smooth, elastic and supple. Leave it to rise...

Put the flour in a bowl adding salt and brewer’s yeast; blend with a wooden spoon. Make a well in the centre and pour water and honey. Add the walnut, blend the dough with a wooden spoon and compact it with the hands to make a ball. Place the ball on a floured baking tray. Meanwhile preheat the oven to 200°C. Cover the dough with clingfilm,...

In a bowl put the flours, the spices, the oil and the water, melting with a fork and after with the hands, until the dough will be smooth. Spread out the dough on a bakery paper. Cut the crackers and bake to 190°C for 15-20 minutes. Recipe by: http://www.myricettarium.com

Cut strawberries in thick pieces and put them in a bowl with a spoon of liquor, orange juice and sugar. Mix for at least 30 minutes. Preheat the oven at 180°C. Shake butter with sugar until you obtain a soft compound. Add the egg and shake it until it is well incorporated. Add flours , lemon peel and yeast. Mix the dough and put it in a pan with...

Prepare the shortcrust using flour and butter. Pour sugar, grated lemon peel, yeast and the egg- Process to obtain a smooth dough. Let it rest for about 2 hours. Knead again for some minutes and roll the dough down. Put the shortcrust on a pan and stuff it with some ham. Cover it with some stripes of shortcrust. Cook at 180°C for about 35...