Bread with rosemary, artichokes and lemon

Clean the artichokes by removing the outer leaves and keeping the heart of the artichoke. Slice them thinly and cook them in a pan with a drizzle of oil, salt and pepper, then cool them quickly in the blast chiller pre-cooled for about 20 minutes.

In the mixer bowl, using the leaf, beat the eggs, add the sugar and stir until it is well dissolved; join the melted butter, the oil, the zest of half a grated lemon and the artichokes and mix well. In a separate bowl mix the flours, crumbled yeast, baking soda, a teaspoon of salt and chopped rosemary (keep them from part a bit for the final decoration).

Create a ball with the dough and let it rise for an hour in the blast chiller preheated with the natural proofing function to 28°C. After this phase, roll out the dough in a baking sheet covered with oven paper, arrange on the surface the lemon cut into thin slices and the rosemary kept aside, after which to make to rise the whole a second time, in the blast chiller, to 28°C and then for another hour.
Remove the pan from the blast chiller and cook the bread in the preheated oven at 180ºC for about 30 minutes.
Cool then in the pre-cooled blast chiller with the function of bast chilling for about twenty minutes.

It is recommended, during the leavening inside the blast chiller, cover the dough with a cloth or with a transparent film so to prevent the same to dry on the surface. With the natural proofing function you can transform the blast chiller into a real rising chamber, with the possibility of choosing the rising temperature of a product, keeping it constant, and the time of yeast of the same. 

Thanks to the function of delicate freezing blast chiller, also, you can keep your bread in the freezer for perfect months as fresh baked.