Traditional recipes

Accordion bread

Accordion bread

Accordion Bread Recipe by of 23-11-2012 [Updated on 18-07-2017]

This morning's recipe is that of a salty brioche bread called accordion bread due to its particular shape. There are many recipes around to prepare this panbrioche but I chose to use that of Liliana (the girl with the soft base tart - ed.) To which I also faithfully adhered to the filling, cooked ham, cheese and tomato and it's a real bomb! So if you want to prepare a rustic briochoso a little different from the usual and also nice to see, take the ball and try Liliana's accordion bread recipe and indulge yourself by changing the filling with the taste you like best or with various flavors. and you will make a great impression;) I greet you wishing you a good weekend and we will read you soon, I promise: *

Method

How to make accordion bread

Arrange the flour in a bowl, make a hole in the center and put the egg, oil and salt.

Start working the mixture from the inside, gradually incorporating the flour.
Now add the slightly warm milk with the yeast and sugar inside.

Knead the dough until you get a homogeneous mixture.

Divide the dough into four parts.

Roll out each part into a rectangle.
Now distribute the tomato sauce, smoked cheese and ham in piles along the dough.

Folded in two to form a long padded pocket. Cut the squares and seal the edges well.

Place the squares in an oiled loaf pan, placing them upright one next to the other.

Proceed in the same way with the other 3 dough loaves.
Once you have arranged all the squares, put the accordion bread to rise in the off oven that you have previously heated to 40 ° C.

Once the brioche has risen (1 hour should be enough, but consider that it will have to roughly double in volume), brush the surface of the brioche with a little milk then bake at 180 ° C for about 40 minutes.

Remove from the oven and let the accordion bread cool before removing it from the mold and serving.

And here is the photo of the interior.


The recipes of the Chef's Test and It's always noon

If you are interested in the recipe for this delicious dish entitled "Accordion bread with salami and caciotta", below you will find the list of ingredients and an exhaustive description of the procedure for cooking this delicious recipe.

  • For the dough
  • 500 gr of re-milled semolina
  • 1 sachet of brewer's yeast
  • 1 teaspoon of sugar
  • 2 tablespoons of extra virgin olive oil
  • 50 grams of whole milk
  • 10 gr of fine salt
  • 250 gr of water
  • For the stuffing
  • 100 gr of salami
  • 180 gr of caciotta cheese
  • 3-4 tablespoons of extra virgin olive oil

Put the semolina in a bowl or in the mixer, add the yeast, sugar, oil, milk, salt and lastly the water, pouring it a little at a time.

Knead until you get a soft and elastic dough. Let it rise away from sudden changes in temperature until its volume is doubled.

Take back the dough, flour the work surface, roll with the help of a rolling pin until you get a rectangle of 90x20 cm.

Divide it into 10 strips, place a slice of salami and a piece of cheese on each side.

Fold the strip to enclose the filling, complete until all the ingredients are used up. Line a 24 cm long loaf pan with parchment paper, grease one side of the pockets before joining them, and arrange them straight with the double sides up.

Let it rise for another 30 minutes, grease the surface with the oil and bake in a hot oven at 180 C for about 40 minutes.

Video of the recipe Accordion bread with salami and caciotta

If you want to see the video of Natalia Cattelani's accordion bread with salami and caciotta recipe proposed in the new edition of the cooking show La Prova del cuoco aired on RaiUno, below you will find the link for viewing.


Ingredients for accordion bread

Dissolve the yeast in the warm (not hot!) Milk along with the sugar.

In a bowl, mix the flour with the salt. Put the milk, egg and oil in the center.

Knead until everything is combined.

Cover and let rise for a couple of hours at room temperature or until doubled in volume.

Roll out the dough on a floured surface until you get a thickness of about half a cm.

and place the ham and scamorza cheese on the side of each rectangle.

Close and brush with oil.

Fold to one side until you reach the middle

and cut, obtaining this result.

Arrange the various slices in a 25 cm long loaf pan, greased or lined with baking paper.

Brush the sides of the slices with oil before adding them.

Cover and let rise for an hour and a half.

Brush with a little oil and bake in a preheated static oven at 180 ° for 30-40 minutes. Let it cool by covering a cloth and serve your bread accordion.


. scents and colors.

. how many times walking in nature we know how to appreciate the colors and scents that the earth gives us. how the colors of nature change after a summer storm. and what about the scents and colors that the garden gives us in the summer. a recipe presented with elegance releases all its scents and colors. that's for these reasons I chose the title of the blog here I would like to enclose all the scents, colors and flavors of my land between mountains and lakes

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Bread . double accordion version

There are days when you just want to get your hands on it
the other day was such a day. and looking at all my recipes I thought
to convert a beautiful recipe

This bread is characteristic for its fun "accordion" appearance

There are two substantial changes made today to this splendid bread
1 - I used liquid yeast
2 - oil instead of the original butter

The photos also reflect the two versions, in fact those of the procedure are with brewer's yeast and the final ones with liquid yeast

In order not to create confusion, I will first put the procedure with liquid yeast and any changes with brewer's yeast in brackets in italics

NB: remember to always use liquid yeast after two refreshments 6-8 apart and then do the poolish

Poolish (if using liquid yeast)
50g liquid yeast
100g white flour
100g water

Yeast (if using brewer's yeast)
25g brewer's yeast
100g water
About 100g flour (it must not be too thick a dough)

Ingredients to add later for both versions

40g oil (0 50g butter)
130gr milk (150gr if brewer's yeast)
400gr flour
1 teaspoon of salt and a pinch of sugar

Let our poolish rise for about 8 hours, if instead we have opted for the leavening it will be enough to let it rise for about 30 minutes

In both variants, after rising, add the rest of the ingredients and knead very well, the dough should not be too hard, but with a nice elastic and soft consistency but not sticky, if you need to add a little flour

NB: the flour is always better to add it gradually to avoid having a too hard dough that would compromise the leavening, in fact each flour has a different degree of absorption and the same also varies according to the seasons

When we have our nice dough, in both cases cover it with a bowl and let it rest for about an hour
After letting the dough rest, roll it out into a sheet of about 40x40cm

There are now two options
1 - you can cover the pastry and let it rise for about an hour, this can be good for brewer's yeast, but not for liquid yeast
2 - immediately cut the pastry. after several experiments it is the solution that I prefer, it gives better results

So since I prefer the second option, cut the dough into strips of about 8cm both vertically and horizontally, we would have created squares of about 8x8

Sorry, the photo refers to a time I had made the dough rise

Now we should brush each square with 40g of oil or 50g of melted butter according to our tastes
Line a loaf pan about 25cm long
Fill it with the pieces of pasta that need to be placed on the side, placing them one on the other.For convenience, the mold can be raised a little so as to be more comfortable to put the pieces
Continue until the pasta is used up

If you decide to immediately cut the dough without letting it rise at the beginning, our mold will seem large, but just put a little crumpled parchment paper on the sides which we will then slowly slide out when the dough is rising.
Cover and leave to rise for about 4-5 hours for liquid yeast or 1 hour with brewer's yeast

Here our leavened bread, see how well the various layers can be seen

Once it has risen, bake the bread for 15-20 minutes in a preheated oven at 200 & # 176
Remove the bread from the mold and let it cool on a rack

Serve the bread on a plate or basket so that the side on which the division between one slice and another is most visible is facing upwards.

It is a truly spectacular bread and you understand the reason for the name. opens just like an accordion

And here some beautiful slices of bread for those who want to take advantage of this goodness

I wanted to merge both versions in a single post but if you find any problems just ask without problems
Bread made with butter is certainly more crumbly, but bread with oil stays good longer
Thanks to all of you.


Accordion Bread - Recipes


I had an ultrasound and my injury is more serious than it seemed.
it is not a contracture nor a strain, but a tear and this means absolute rest for the next few days and physiotherapy before resuming my much loved physical activity.
which I hope will happen in the short term.
for now there is discrepancy between the various doctors. who says two months who four. bets accepted: D.
Despite the rest. I can get to the kitchen on crutches. and, browsing through the endless recipes that I have yet to try, I found this bread from the talented Manu that I had already spotted on cookaforum. and finally.


It is a beautiful and very good bread, nice the idea that it is portioned without the help of a knife. just peel off one slice at a time.

I just made a few small changes, halving the brewer's yeast and lengthening the leavening times a little. Click on the photo to enlarge it.

For the leavening:
12 gr. brewer's yeast
100 gr. water
100 gr. flour 0
1 teaspoon of sugar

Dough:
Lievitino
50 gr. soft butter
150 gr. milk
360 g. flour 0 approximately (reach 400 if necessary to obtain a firm, elastic and soft dough, but not sticky)
1 teaspoon of salt

Additional butter for brushing

Prepare the leavening:
Dissolve the yeast in the water with the sugar, add the flour and mix well, we will obtain a rather liquid dough, this is how it should be)
Cover with cling film for 30 minutes.

By hand:
Make a fountain with 350 gr. of flour, put the milk and soft butter in the center and dilute the leavening, gradually add the flour and finally the salt, if necessary, add more flour until the dough is firm and elastic, but not sticky. Place in a bowl and cover. Let it rise for about an hour and a half or in any case until doubled.
Gently flatten and roll out the dough with the help of a rolling pin into a square of about cm. 40x40 and with the help of a wheel, cut out squares of about cm. 8x8.
Line a plum cake mold with wet and squeezed parchment paper
Melt the butter
Place the mold at 45 & # 176 by placing a rolling pin under it and begin to position the squares by brushing them with butter on both sides.
We will not get to fill the whole mold and Manu recommends filling the empty space with a piece of crumpled parchment paper which we will then gently remove when it is rising (tested and approved!))
Leave to rise for about an hour, an hour and a half.
Meanwhile, heat the oven to 200 & # 176
Manu recommends baking for 20 minutes, but in my oven it took 35.
Remove from the oven and leave to cool on a wire rack

Planetary:
Prepare the dough by hand in the mixing bowl and cover with cling film.
In this way we will not have to move it when it is time to knead.
Once it has risen, add the soft butter into small pieces, the milk, the flour (starting from 350 gr.) And finally the salt. Knead first at 1 and immediately after at 2 with the hook, until the dough takes a string, adding more flour if necessary (detaching from the walls and clinging to the hook)
Cover with cling film and let it rise for about an hour and a half or in any case until doubled.
Gently flatten and roll out the dough with the help of a rolling pin into a square of about cm. 40x40 and with the help of a wheel, cut out squares of about cm. 8x8.
Line a plum cake mold with wet and squeezed parchment paper
Melt the butter
Place the mold at 45 & # 176 by placing a rolling pin under it and begin to position the squares by brushing them with butter on both sides.
We will not get to fill the whole mold and Manu recommends filling the empty space with a piece of crumpled parchment paper which we will then gently slide off when it is rising (tested and approved!))
Leave to rise for about an hour, an hour and a half.
Meanwhile, heat the oven to 200 & # 176
Manu recommends baking for 20 minutes, but in my oven it took 35.
Remove from the oven and leave to cool on a wire rack


MyRüddyKitchen

It is a very spectacular bread but also very very good, and in the version with oil it also keeps quite well!

But let's get to the recipe:
250 gr of poolish (or 50gr liquid yeast
100g flour and 100g water) leavened for 8 hours
40g oil
130g milk
400g flour 0
1 teaspoon of salt
1 teaspoon of sugar

The dough should not stick: in this case add a little flour. Knead everything until the ball is well strung, adding salt only at the end.

Let the dough rest for a couple of hours, covered.

Grease a loaf pan or a plum cake mold (I have one in silicone and as you can see it also has an undulated bottom)

Roll out the dough very gently, making a square. Cut the dough into squares as wide as your mold, where you will then put them by greasing the surface with oil.


Continue until the pasta is used up.


Cover and let it rise for all the necessary time (I let it rise for 6 hours but a couple of more hours would not have hurt it!).

So, when the bread has completely filled the mold, perhaps even coming out a little, bake in a preheated oven at 230 & # 176, close the door, lower the temperature to 200 & # 176 and let it cook for 15-20 minutes.

Personally I took it out of the mold and put it back in the oven for another 5 minutes, but they are tastes.

My taster liked it very much, and as soon as I'm done with this evil diet I want to try the butter version too.


As you can see, I couldn't help but take pictures, I liked this bread so much.


Accordion Bread - Recipes

Today was a gloomy day. it has been raining for 3 days (even if a pale sun peeped out for a few minutes in the middle of the day) and we are still confined in the house because my son has the flu. so want to do the zero chores. while I had a great desire to prepare something leavened. to smell the scent of the house.
so sifting through my archive of recipes not yet tried, I met the one of this simple bread: it was love at first sight!

the original recipe (as usual!) I got it from Cookaround.com and it is from Manu63 (ProfumieColori). however, I transcribe here the doses and the procedure:

I prepared a dough with 150 grams of flour (I used 0 for pizza), a sachet of dehydrated brewer's yeast, a teaspoon of honey and 250 ml of warm milk.
after half an hour I added 50 grams of soft butter into small pieces, 300 grams of flour and a pinch of salt (next time I'll put a little more) and I got a nice compact dough, soft but not sticky.
I pulled it with the stick to the right size to fill my pan and let it rest for an hour.

after which I brushed the surface with 60 gr of melted and cooled butter, I cut into 20 squares and I placed these slices (also buttering the back) in a plumcake mold covered with parchment paper, alternating with bacon and chopped olives.
I let it rise another hour.

and then I baked at 200 & # 176 for 20 minutes.
and this is the result!

I have not resisted. and I tasted it hot. it is simply wonderful!
melt in the mouth and soft. with a moist but not raw crumb.
and the scent that still circulates around the house. it filled me with joy.


Puffed bread

Making bread at home has always been a lot of satisfactions and in this case there have been many, in fact discovering the puffed bread was a nice surprise. Many sheets of bread juxtaposed to each other to create this crunchy outside and soft inside, suitable for both savory and sweet.

  • 500 g 00 flour (I used a wholemeal one)
  • 1 sachet of dehydrated brewer's yeast
  • 160 ml of milk (I used soy milk)
  • 75 g of kefir or plain yogurt


Accordion Bread - Recipes

Aparna from My Diverse Kitchen had a great idea for this new year that has just begun, to bake a different bread every month, in all 12 loaves for the whole of 2013.
He also created a group on FB "We Knead To Bake!" where you can discuss and discuss the loaves in preparation, ask questions, give or ask for suggestions and advice.
The group is reserved for 12-loaf bakers only, but anyone who wants to join and have fun is welcome, just send a message or email to Aparna. But hurry up because time is running out (as always :-) and no more requests will be accepted after the 30th of this month. Further on, if the group were willing to bake together for another year (2014), Aparna will almost certainly consider opening the group to other passionate bakers.
The monthly bread is published on your blog on the 24th of the month, in English, by linking your post to that of Aparna, where the updated list of baked breads will always be visible.

As a first bread, Aparna chose a very scenic loaf, as well as being very tasty: Herb & amp Cheese Pull-Apart Loaf (it was a great centerpiece, albeit briefly, for lunch last Sunday!).
It is a multi-layered, I would say accordion bread, with a savory filling. In this version there are no eggs, but if you could add one (by slightly adjusting the amount of liquids and flour), it will improve the consistency of the bread. Any filling of your choice will give it a personal touch: pesto, fresh herbs, herb butter, caramelized onions, various cheeses, chopped vegetables, cold cuts. it's a multitasking bread :-).
You can also make a sweet bread by adding a few tablespoons of sugar to the dough and using a sweet filling such as cinnamon and sugar and / or dried fruit.

I made two loaves, the first almost faithfully following the original recipe, the second replacing the butter with extra virgin olive oil and the milk with oat milk. I must say that the second was almost better than the first!

It can be kneaded by hand or with a mixer.
Dissolve the yeast in a little milk.
Put the flour in the mixer, start kneading at low speed and add in succession the milk with the dissolved yeast, the malt, the oil and the rest of the milk, finally the salt.
Knead until you have a soft, smooth and elastic and non-sticky dough. If necessary, add a little extra flour, but a little at a time.
Make a ball and place it in a well oiled bowl, turning the dough to completely cover it with oil. Cover with cling film and let rise until doubled, about 1 hour and a half.

Lightly flour the work surface. Transfer the dough and with a rolling pin roll out the dough into a square of about 40x40.
Brush the surface with oil. Sprinkle the aromatic herbs, chilli and seeds first and then the grated cheese. With a rolling pin, lightly press the topping onto the dough so it doesn't fall out when stacking the strips.

With a pizza wheel, cut the dough from top to bottom into 6 strips, you don't need to be precise. Place each strip on top of the next one, with the stuffed side facing up: it is better to put the 2 lateral strips (the ones with the least precise edge) in the center of the pile so it will seem tidier. With a sharp knife cut the pile of dough dividing it into 6 equal pieces (6 square piles).

Cover a plum-cake mold with parchment paper and insert the square stacks, with the direction of the cut in contact with the bottom of the mold.
Cover and leave the dough to rise in a warm and sheltered place for an hour.
Lightly brush the top of the loaf with milk.
Bake the dough at 180 & # 176 for about 30-40 minutes, until the top is golden. If the bread turns too quickly, cover the top with aluminum foil.


Accordion Bread - Recipes

Here is a brief explanation of the reason!
My approach in the world of the web and food began with the registration between 2006 and 2008 on two famous forums (cookaround and contempora) from which I learned several proven recipes (including that of today's bread, as a presentation!) and through which I met wonderful people with whom I am still in contact. The formula of the forum maybe now a little bit out of date, many of my friends have opened blogs and so well 3 years ago (26.05.2011) my space was born in the tide of free blogs on the blogger platform.

The main satisfaction is sharing, knowledge (you never stop learning) and honesty. I certainly don't think about breaking through or making money from this hobby or leisure, albeit unfortunately I have seen real follies in the name of appearing, but this happens in every area and I have to deal with it. My passion for simple food, the presentation of the posts to the good and the homemade images may never take me anywhere, but in my small thanks to all my readers I leave it with my heart.
Thanks for the kind words, comments and your continuous visits.

Let's not get lost, we were talking about accordion bread, a simple and versatile preparation, with a thousand ingredients that may vary from time to time. From a scenographic point of view it is really very beautiful to look at, comfortable to use for a nice buffet, can also be made in advance, it can be frozen and at the moment of use simply defrosted and slightly heated it will be a success. They break the slices with their hands, making everything truly convivial and homely!

Accordion bread with smoked bacon and poppy seeds
Ingrediants

240 gr of whole milk (automatic milk dispenser)
235 grams of organic Manitoba flour
265 gr of organic white flour type 0
1 tablespoon of organic barley malt
1 sachet of dehydrated dry yeast
10 gr salt
70 gr of oil + a little for the mold
100 gr of smoked bacon in chunks
2 tablespoons of organic poppy seeds


Video: Χάρις Αλεξίου - Το ακορντεόν (November 2021).