Tessinerbrot Recipes

Steps:

• Note: I used a KitchenAid stand up mixer to prep the bread dough. Attach KNEAD attachment to the stand up mixer. Add yeast to the warm water and let sit for about 5 minutes until the yeast has dissolved. Add the olive oil, salt and 2 cups of flour. Mix until blended.
• Stir in the remaining 1 1/2 cups of flour to form a dough. KNEAD for about 5-10 minutes, adding additional flour as necessary, until the dough is smooth and elastic. (The dough was kneaded in the stand up mixer a total of 5 minutes.) Cover mixing bowl and allow rise for about 1 hour or until the dough has doubled.
• Once the dough has risen, divide it into 5 equal parts. Make 5 small, elongated loaves and set them side by side, nearly touching on a baking sheet lined with parchment paper. Let rise for another 30 minutes.
• PREHEAT oven to 400°F/200 C.
• Use a pastry brush to spread a thin layer of the beaten egg on the top of the dough. With a sharp knife, make a long cut lengthwise down the center of the loaf. Sprinkle top of bread with the coarse salt.
• Bake for 30-35 minutes. Remove and place on a wire rack to cool.

Steps:

• In a mixing bowl, combine the beef, shallots, and pickles, and mix well. Add the egg yolk, mustard, and season with salt, and pepper. After mixing, give the mixture a taste and adjust the seasonings, if needed. Stir in half the Asiago cheese. Keep the mixture chilled.
• Preheat the oven to 300 degrees F.
• Place the bread rounds on a large baking sheet. Brush the bread rounds with oil and season with salt, and pepper. Toast the bread in the oven for a few minutes, until light brown.
• Top each bread round with about 1 1/2 teaspoons beef mixture. Grate the cheese over the top and garnish with a sprig of mache.