Ingredients

  • 750g Flour 55%
  • 500g Jogging Bread
  • 50g of Dark Malt Extract (Barley Malt Extract)
  • 20g of Baking Powder
  • 40g of Sugar
  • 10g Yeast
  • 400g FAMA Fresh (Shortening with 30% butter)
  • 200g of Retsina wine
  • 400g of water

Directions

Put all the ingredients together in the mixer with the "feather" 4' at slow speed and 2'-3' at fast speed. Cut-weight 10 or 20 grams each, roll into a 17cm wick and place each piece in the sheet. Bake in an air oven at 140oC for 25'-30 '.


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