Sweet crispy bread

Sweet crispy bread

Škanjate

By
From
Dalmatia
Makes
1.5 kg

Škanjate are small sweet, crispy breads that are very close to my heart. My grandmother Tomica always had plenty of them in the pantry. She would take great care baking them, slicing them and then drying them in the oven. Her house always had that sweet smell. They can keep for weeks in an airtight container and they are great dipped in tea, coffee or prošek, Dalmatian fortified wine – if you don’t have prošek, any sweet wine will do.

Ingredients

Quantity Ingredient
30g fresh yeast
1.5kg plain flour
125g caster sugar
250ml vegetable oil
1 teaspoon salt
125ml milk

Method

  1. The night before you want to make the škanjate, mix the yeast with 25 g of the flour, 25 ml water and a pinch of the sugar in a bowl and let it prove overnight at room temperature.
  2. The following day, sift the remaining flour into a large bowl. Make a well in the centre and add the oil, remaining sugar, salt, milk, 125 ml of water and the yeast mix.
  3. Work into a smooth dough for about 10–15 minutes. Divide the dough into bread rolls – the size depends on your baking tray, but approximately 10–15 cm in length and 5 cm wide. Grease the baking tray with oil, place the rolls next to each other and mould them into loaf shapes. Leave to prove until doubled in size, about 1–2 hours. It’s okay if the breads have expanded and are touching each other.
  4. Preheat the oven to 180°C. Bake the loaves until cooked, about 20–30 minutes. Cool them on a wire rack covered with a tea towel. When the loaves are cool, cut them into 1 cm slices and dry in a 160°C oven until just golden brown, about 10 minutes. Store in an airtight container and they will keep for weeks.
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