Member: Vincenzo Carollo
Bread Biscuits or Miliddi
| type 00 flour 1 kg | |
| 1 glass of Marsala | |
| 1 glass of oil | |
| One and a half glasses of sugar | |
| 250 g milk | |
| 15 g salt | |
| 30 g anise seeds | |
| 25 g brewer's yeast | |
| One sachet of ammonia | |
| The glass used as a unit of measure is a paper cup. |
| 1. | Knead the flour with all the ingredients at room temperature; only the ammonia must be dissolved in a little warm milk. |
| 2. | The dough must rest for a minimum of 4 hours. Then take some dough and form walnut-sized balls, place them on a baking tray lined with baking paper, let them rise for another hour and a half approximately. Bake in a preheated oven at 200 degrees for about 20 minutes or until golden. Then remove the biscuits, turn them over, lower the oven to 100 degrees and bake again for about another hour until they are dried out. |
| 3. | Knead the flour with all the ingredients at room temperature; only the ammonia must be dissolved in a little warm milk. |
| 4. | The dough must rest for a minimum of 4 hours. Bake after the bread comes out; the biscuits must go in and out of the oven, turning them and baking on all sides. After they are baked, let them cool in the open oven for proper drying. |
| 5. | Note: If using sourdough starter (300 g), the dough must rest 12 hours, and after forming the biscuits, another 4 hours. |
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