질문하기
Small leavened bread rounds baked in a tigelle press and split open for cured meats and cheese. This family-friendly mediterranean snack pairs perfectly with high protein fillings for clean eats.
Warm the milk and water together until just lukewarm (about 100-105°F; do not overheat).
In a large bowl, dissolve the active dry yeast and sugar into the warm milk-water mixture. Let stand for 5-10 minutes, until foamy.
Add all-purpose flour and salt to the yeast mixture, mixing with a wooden spoon until a rough dough forms. Add the softened unsalted butter and knead until smooth and elastic, about 8 minutes.
Cover the bowl with a towel and let the dough rise in a warm spot until doubled in size, about 1 hour.
Punch down the dough, then divide it into 12 equal pieces. Roll each into a ball and flatten to 2.5-inch rounds.
Preheat a tigelle press or cast iron skillet over medium heat. Place dough rounds into the heated press and bake for 3-4 minutes, flipping halfway if using a skillet, until golden and cooked through.
Remove the crescentine from the press and let cool slightly, then split open and serve warm, ready to fill with your favorite cured meats and cheeses.
