If you are looking the perfect appetizer for the Easter holidays you are in the right place. Today we will see the recipe for the bread bunny with vegetables in sauce, beautiful and delicious. Imagine what impression it will make on your table, the surprise of the guests and above all the amazement of the children. We are sure that cooked in this way, they will also eat the vegetables used as a filling. The sauce is also truly delicious. We’ll see the recipe Natalia Cattelani led to La prova del cuoco some time ago. In turn, the cook took inspiration from an American site, but she changed it by making the bunny entirely Italian.
Bread bunny appetizer with vegetables in sauce
Ingredients
flour 0 800 g
water 250 ml
fresh brewer’s yeast 1 cube
milk 200 ml
butter 40 g
sugar 2 tbsp
salt 3 teaspoons
eggs 1
pitted black olives 2
blanched almonds 2
mayonnaise 1 cup
mustard 1 tbsp
1 pinch dehydrated garlic
anchovy paste soup 1 tbsp
chopped parsley soup 1 tbsp
chopped green olive soup 3 tbsp
chopped gherkin soup 3 tbsp
pickled onion soup 1 tbsp
carrots 3
fennel 1
salad tomatoes 2
small white cauliflower 1
salad 100 g
3 leaves cappuccino lettuce
Preparation
The first thing to do is to prepare the bunny bread appetizer with vegetables in sauce it’s the dough. In a bowl, combine them ingredients: flour, water, brewer’s yeast, sugar, butter, milk, salt. Mix everything until you obtain a homogeneous mixture. Let it rise until doubled. Once ready, divide it in half. With the first part you obtain the belly and the face of the rabbit. Instead, divide the other half into two parts: with one you will make the legs, with the other ears, cheeks and nose. Cut the black olive in half to make the eyes.
The almonds will instead be used for the big teeth, but you have to add them when it is cooked. Brush with the beaten egg and let rest for another 15 minutes. Cook at 180 degrees for 30 minutes. With a knife, hollow out the belly of the rabbit and cover it with the salad leaves. In the center add the sauce you obtained by mixing mayonnaise with all soups. Place the salad on a serving plate accompanied by the other vegetables, then place the rabbit on top. Yours Easter appetizer it’s ready. Enjoy your meal.
The delicious and heavenly lost pain it is nothing more than a legendary French breakfast prepared with stale bread, milk, eggs, sugar and butter. It is a dessert that is easy to prepare and universally known as “French Toast”. Preparing the delicious pain perdu is very simple. First of all, beat the eggs with the milk, adding sugar if necessary a spoonful of rum. After having mixed everything well, the slices of stale bread are soaked in the mixture, slices which are then cooked a couple of minutes on each side in a pan with butter and covered with vanilla sugar before being served at the table. Here are all the steps in detail.
Lost bread
Ingredients
stale bread 10 slices
eggs 2
milk 100 ml
sugar 3 tablespoons
water 1 tbsp
butter 10 g
ground cinnamon 1 tsp
Preparation
The first thing to do to prepare the lost bread is to beat eggs with milk. Soak the bread in the mixture for 5 minutes, turning it occasionally. Heat a pan and grease it with butter. Cook the bread slices on both sides. Sprinkle with sugar, cinnamon and a spoonful of water, cover and lower the heat. Cook for 5-6 minutes, turning the slices at least 2 times. You can accompany it with a little jam, sliced bananas or hazelnut cream. Yours lost bread it is already ready, for a special and certainly different breakfast than usual.
Watch the video to make French baguettes at home, the detailed procedure in this video will guide you!
These homemade French baguettes have a soft, hole-filled interior and a crisp, golden crust. While it’s a challenge to make “real” French baguettes at home, this version is probably the closest to an artisanal bakery version you can find.
The ingredients of baguettes are few and simple: flour, water, salt and yeast. It’s the baker’s technique that transforms an average baguette into an excellent baguette. Don’t expect perfection on the first try, but the more you practice baguette preparation and cooking techniques, the better your homemade baguette will be.
INGREDIENTS FOR 3 BAGUETTES
550 g of 0 flour
8 grams of brewer’s yeast or 4 grams of powdered yeast
12 g of salt
400 ml of water at room temperature
WHAT ARE FRENCH BAGUETTES MADE OF?
The traditional French baguette is made of flour, water, yeast and salt. It’s fascinating how these four simple ingredients produce a beautiful, flavorful, crunchy baguette. Even more fascinating is the fact that different bakers, using the same ingredients, can make baguettes that sometimes differ substantially from each other.
Until about a century ago, making sourdough bread was the norm for French bakers. Later we opted for a mixture of natural yeast and brewer’s yeast, which made the crumb lighter and more open. Lately, many bakeries are looking for efficiency and switching to using brewer’s yeast, as using natural yeasts requires more work.
OTHER FACTORS THAT DEFINE THE APPEARANCE AND TASTE OF A BAGUETTE
As already mentioned, many French baguettes, although using the same ingredients, differ in appearance and taste. This is largely due to the process used. You can proof the dough very quickly using hot water and lukewarm room temperature, but it will lack flavor. By slowing down the fermentation process, known as cold retardation, you get a complex flavor and better taste.
So, the way you ferment the dough, the length of the delay, the leavening, the shape, the cutting and the baking are all factors that contribute to the appearance and flavor of the final product.
BAGUETTE PREPARATION PROCESS
This recipe for making baguette at home requires brewer’s yeast with a hydration of 75% (i.e. the ratio between water and flour), very little yeast, just kneaded, folded four times in an hour and then placed in the refrigerator for 21 hours. He also added that the baguettes are not fully risen when they are baked, it is the wet dough and the very, very hot oven (480F) that cause the baguettes to bulk up.
THE EQUIPMENT
Another tool you will need is the bread knife. It is essential for scoring baguettes. We use a serrated bread knife to make nice marks, but a blade will be much easier for novice bakers.
MIXING THE DOUGH, STRETCHING AND FOLDING
The first step involves mixing all the ingredients in a bowl and letting them rest for about 10 minutes, followed by 3 stretches and folds over an hour and a half, approximately every 30-45 minutes. In each iteration of stretching and folding, pull one side of the dough and fold it over itself. At the end of each iteration, I take the ball of dough and flip it over.
Do this in a warm room to start the yeast’s activity, otherwise the dough will struggle to rise in the refrigerator. Examine the surface of the dough before placing it in the refrigerator and look for small bubbles and a slight smell of sour milk. If both are observed, the dough is ready to be placed in the refrigerator. If not, I let it sit at room temperature for another half hour to an hour.
HOW TO GIVE SHAPE TO BAGUETTES
Turn the dough out onto a lightly floured surface. Divide into 3 equal pieces, form rectangles and leave to rest for 45-60 minutes.
Roll out into rectangles and roll each rectangle as shown below. Starting from the longest side, fold it inside the rectangle and seal the seam with your thumb. Be careful not to degrease the dough. Repeat two more times until a cylinder is formed.
Seal the seams with the palm of your hand and stretch the cylinder to the desired length by rolling it gently with your hands.
BAKING
Once the baguettes are in the oven, reduce the temperature to 200. Bake for about 15 minutes, remove the baking sheet, rotate, and bake another 15 minutes at 450F, until deeply browned.
If the Cucina Geek baguette recipe turned out well for you, also try the no-knead bread, wholemeal bread and homemade pizza
What type of flour to use to make baguette?
We use 0 flour
How do you make a baguette?
Making baguettes is not too complicated but you need to make the famous FOLDS and a fairly long leavening.
What is the secret of the French baguette?
Even in France everyone uses the same ingredients, but the secret lies in the folds and the waiting.
The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.
Read more about data collection for ads personalisation our in our Cookies Policy page