Laugenbrot, crudo ham and and Libellula Merlot Annafrancesca

Eat it easy! Do you really always want to cook on this day of forced stayhome? We all have more time for cooking, but sometimes we love to abandon ourselves to laziness and remind our lunches and picnic at the lake of the vineyard, and we love to eat something that bring our mind on those beautiful moments..

Laugenbrot (Pretzel style bread) therefore, some slices of Prosciutto Crudo of Montagnana (sweet and not overly salted), home made vegetable gardener and a glass of Libellula Merlot Annafrancesca. Let’s the picnic start!

LAUGENBROT (about 15 small pieces)

In a bowl, melt 15/20 gr of yeast for bread (fresh or dry) in 270 gr of warm water and 2 spoons of sugar; add 150 gr of all purpose flour and mix coarsely with a fork. Pour on the surface 350 gr of flour and let it rest for about 30 minutes. Knead the dough adding 8 gr of salt and 30 gr of butter cut in small pieces; dough has to be smooth and omogeneous. Put the ball of dough on a bowl, cover with plastic wrap and let it rise for about one hour on a warm place, or until almost doubled the size. Divide in 15 pieces: make small balls or roll out the dough and then roll it to form the bread of the image. Preheat the oven at 200°C. For the typical brown crust: boil 1 liter of water with 9 teaspoons of baking soda and 2 of salt. Boil 4-5 pieces of bread (depending on the size of your pot) for 30 seconds, then drain it and put on the oven tray. Make the cuts on the surface and bake the bread for about 20/25 minutes until the crust is dark brown and glossy.

Serve it warm! if you can’t eat the Laugenbrot the same day, freeze it. (they dry very fast)

Now, just cut , fill with ham and veggie gardener (it gives freshness and cruncy) and pour a glass of Libellula (Dragonfly) Merlot Annafrancesca; with this explosion of taste and texture, close eyes and lie down in a meadow on the sun….