Recipes with Italian wheat flour

Filonebrød

All ingredients are mixed in a bowl and run with a dough arm for 4 minutes. In 1 gear. Then run for 8 min in 2nd gear. Put the dough in a large oiled plastic bowl with lid until next day. The dough is about 1½ hours at room temperature until it is approx. 2

Grill Flutes

All ingredients are mixed in a bowl and run with a dough arm for 4 minutes. In 1 gear. Then drive for 8 min in 2nd gear. Put the dough in a large oiled plastic bowl with lid until the next day. The dough is about 1½ hours at room temperature until it is

Pizza Margherita

The dough: Stir salt and sugar into the water, add the yeast and oil and stir thoroughly. Add the flour gradually. Eating to the dough is smooth and smooth and set it for upright, covered, in a warm place for approx. 2 hours. Set the oven to maximum temperatu

Tacopizza

Pour the water into a bowl and stir the yeast. Add a teaspoon. Salt and oil. Spread flour to a little bit and knead the dough until it is firm and does not stick to the fingers. The dough must then rise for 40 minutes. A warm place covered by a dishcloth.

Chorizostænger

Turn on the oven at 225 degrees. Inserts chorizopølse into small cubes and knead them together with pizza dough, if desired. finished purchased. Portion dough into 12 paragraph tril them into thin sausages and put them on a baking sheet with wax paper. Br

Grovboller-fat

Pour boiling water over the seeds. Let it soak for a few hours. (if you don't have time for it, then boil the kernels until they are soft) Stir in eggs, honey and yeast together. Add the nuts, grated carrot, oil and salt. Knead the dough supple with the flour.

Calzoncini with artichokes and dandelions

The dough: Stir the yeast into the water, add sugar, salt and oil. Stir the flour in gradually and knead into the dough is smooth and supple. Style it to uplift (double size) 1-2 hours in a warm place. Filling: blanch the dandelion leaves in salted water fo