La Mozzarella In Carrozza

Home made fette biscottate

La Mozzarella In Carrozza - Home made fette biscottate
Home made fette biscottate with soluble barley, perfect at breakfast spread with a good jam. Try my easy and quick recipe and you’ll love it.

Yields: 20   Prep: 15Min ~ Cooking Time: 30Min + 15 Toasting   Diff: Medium
- 420g Flour (a mix of all purpose flour and bread flour)
- 7g Active Dry yeast
- 100g Sugar
- 10g Honey or Barley malt
- 150/200ml Milk*
- 20ml Vegetable oil
- 50g Butter, melted and cold
- For the Dark dough
- 10g Soluble barley


- In a large bowl mix the flours with the yeast and the sugar. Pour in the Milk (warm) in which you have melted the honey or the barley malt. *start to add 150ml of milk, than if your final dough results too dry, add the other 50ml.

- Add the oil and the melted butter, stir using a spoon than knead with your hands to combine all the ingredients. Cover the bowl and let chill for 20min. Afte the chilling time, knead again until the dough becomes elastic and no more sticky.

- Divide the dough in two pieces, one smaller than the other.

- Incorporate the soluble barley into the smaller dough, kneading vigorously.

- Transfer the two doughs in two different bowls, cover and let rise until doubled in size (2-3hours).

- Roll out the white dough over a working surface into a rectangle. Do the same with the dark dough and lay it onto the white rectangle. Roll them together and place the cylinder into a plumcake mold. Cover with plastic wrap and let rise until doubles.

- Remove the plastic wrap and brush the top with some Milk. Bake at 180 degrees for about 30minutes.

- Leave the loaf to cool for at least 24h before cutting into slices and toast them 10minutes on each sides.