This sunflower white bread recipe caught my attention immediately.
One of the first Italian phrases I noticed when I arrived in Italy was: “Anche l’occhio vuole la sua parte”, grossly translating means that the eyes want their part too.
Something should also please our sight. And obviously I apply it to food too. There are some Italian biscuits called “brutti ma buoni” (ugly but tasty), and it is the proof that a dish should also please our tastes, including the sight.
I admit I love to prepare beautiful dishes. But I also look for simple recipes, doable by me and anyone else. The other day my sister showed me a recipe on a magazine that was beautiful indeed, but sooo complicated that I didn’t even keep the recipe. Those ones I leave for the pastry shops ;-).
I found this recipe on the same blog I had found the Sunny Spinach Pie. It is called Zenzero e Limone and the blogger had found this recipe on Breadcrumb blog which seems to have found it elsewhere… well, the oldest post with this recipe seems to be on a Rumanian blog posted on Alpril 13th 2009 – as I don’t understand Rumanian, I don’t know if they credit any other blog for this beautiful white bread recipe.
When I began to write this blog, I decided I’d follow the same guidelines (I would say also values) I read on David Lebovitz blog. Credit has to be given. It is a must. I wouldn’t feel comfortable with myself not revealing who inspired me.
Back to the sunflower bread, I shot a lot of photos to show a (maybe too detailed) step by step recipe (see below). It isn’t difficult, but much easier than you imagine. Also for this recipe, it’s the idea that is fantastic and preparing it is simple enough to be repeated by anyone. The photos you see are from my first try and aren’t that bad ;-).
After 1 1/2, 2 hours, the dough is ready to be used.
Divide the dough in 3 pieces: a large one, a medium and a smaller piece.
Take the biggest part and divide it in 5 equal parts.
Roll the first piece out forming a circle.
Put it on the oven tray covered with parchment paper. Brush it with olive oil.
Repeat the process for the next 4 pieces, putting one over the other.
Using a pizza cutter, equal all dough circles.
Using a sharp knife, make 5 cuts in the middle of the circles of dough.
Take each “petal” and open it.
Repeat the same with the second piece of dough (medium), making circles that fit inside the first ones 
Use the last piece (smaller) to use as the sunflower center.
Beat lightly a yolk with milk and brush all the bread with the mixture.
Add sesame seeds and bake for 10 minutes at 200°C/392°F and then 20 minutes at 180°C/356°F.
- 300 g of flour
- 400 g of strong flour
- 250 ml of milk
- 25 g of baker's yeast
- 100 ml of extra virgin olive oil
- 2 eggs
- 1 Tbsp of sugar
- 2 Tsp of salt
- sesame seeds
- milk and yolk to brush
- Put the flours into the mixing bowl (or another bowl if you will knead it with your hands).
- Warm the milk and melt the baker's yeast in it. Add the sugar and then add this mixture to the flour.
- Add eggs and olive oil.
- When it is all well combined, add salt.
- Knead the dough until it is homogeneous.
- Put it inside a bowl, cover with a kitchen cloth and let it rest for 1½, 2 hours.
- Turn on the oven to 200°C/392°F.
- Divide the dough in 3 pieces: a large one, a medium and a smaller piece.
- Take the biggest part and divide it in 5 equal parts.
- Roll the first piece out forming a circle.
- Put it on the oven tray covered with parchment paper.
- Brush it with olive oil.
- Repeat the process for the next 4 pieces, putting one over the other.
- Using a sharp knife, make 5 cuts in the middle of the circles of dough (see photo).
- Take each "petal" and open it.
- Repeat the same with the second piece of dough (medium), making circles that fit inside the first ones (see photo).
- Use the last piece (smaller) to use as the sunflower center.
- Beat lightly a yolk with milk and brush all the bread with the mixture.
- Add sesame seeds.
- Bake for 10 minutes at 200°C/392°F and then 20 minutes at 180°C/356°F.
- Buon appetito!
Can you please tell be what strong flour is I have never heard of it
Thanks
Florence
Florence, Considering I am not a flour expert (some recipes show the level of strongness of the flours used), I just use the flour we find here labeled as “0”. If you don’t have it, use the one called “bread flour”, or even “Manitoba” flour.
Please let me know if this helps, otherwise let’s look for another solution ;-).