members recipes

I had 700 gr. must after mashing the last ripe clusters of 2010 and decided it had to be bread. I added manitoba and 00 flour together with 300 gr. approxx of water and two tbs of maple honey and let it rise into two separate bowls. After let\'s say 8 hours .....................

Ingredients
salt - was added to both rosemary\'s ciambellone and sweet strudel aswell

Method
................... it was more than doubled, it was time to give it a shape and a character.
One was joined by olive oil and dry rosemary, and as much flour needed to make it kneadable without sticking to my hands. I shaped it into a ciambellone.
The other one was made into a sort of strudel after adding melted butter, coarsely chopped baked almonds, some dried figs. I stretched with fingers tips into a rectangle and layed on it a very very ripe little apple cut into slices and covered by a veil of breadcrumbs and cinnamon and ............cane sugar.

While writing I still do not know if this recipe will be a success .............. but wish me luck , I was so surprised to see the huge amount of dough rise without any yeast at all that the experiment can be considered half way successful ............. let\'s see what happen in the oven and what do both doughs l taste like.

I\'ll manage to add a pic once I have, we have tasted them

till then ciao ciao

they both taste wonderful, I must come back to this recipe next year with the last grapes crop