The Ezoic
Incorporate the mixture of salt, oil, flour and yeast. Stir until a ball forms. Soft, non-sticky dough may require a small adjustment in the proportions of flour or milk, depending on the flour and moisture.
To make the dough smooth and elastic, knead it for 8 to 10 minutes on a floured board.
The kneading process:
The dough should double in volume after about an hour of rising in a warm place, so after kneading, transfer to an oiled bowl and cover with a damp cloth.
Get Things Boiling:
In a large saucepan, bring 2.5 to 3 liters of water to a boil with a teaspoon of salt.
Form the bread and boil it:
Roll out the dough when it has risen, then form it into small balls or into the shape of your choice.
Carefully add the pieces of dough one by one to the pot of hot water. To check if the pieces are half cooked, boil them for a minute or two until they swell slightly and float to the top.
L’ézoique
Use a slotted spoon to remove the partially cooked pieces of dough and place them on a clean cloth to drain.
Prepare food for the stove.
Bring a large griddle or skillet to medium heat. Put the boiled bread cubes in the pan when it is hot.
Fry for two or three minutes on each side, or until crisp and golden. For even cooking, you can use a spatula to give them a little boost.
Reheat bread on the stove and serve hot. Any spread (butter, jam, etc.) goes well with it.
A few pointers:
For a more fragrant touch, try mixing fresh herbs, like thyme or rosemary, into the dough.
Serving Tips: Cut this bread into sandwiches or use it as a topping for hearty stews and soups.
Leftover bread can be stored for up to two days at room temperature in an airtight container. To get the most out of it, reheat it in the pan.
In summary, this stovetop bread that doesn’t need an oven is a great alternative to store-bought bread, and it’s a lot of fun to make. Plus, it’s a great answer for those who don’t have an oven. Let yourself be tempted by the procedure and savor the delicious result!
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