Warm milk. Put the yeast in a bowl. Mix the milk with the same amount 'of water and then gradually built a teaspoon yeast. In a bowl place the flour and salt and add the butter, working with your fingertips. Beat the egg with a fork. Make a well in the center of the flour and pour in the egg and dissolved yeast.
You work all in order to get a compact dough does not stick more 'on the walls of the bowl. Put the dough on a work surface and knead for 10 minutes, until it will be 'softened. Put the dough in the bowl, cover with a cloth and let rise for 2 hours at room temperature until the dough will result 'twice its initial volume.
After this time, remove the dough from bowl and place it on the work surface. Mash it well all around by applying pressure with his knuckles to remove any air bubbles that were formed. Knead for 2 minutes. Preheat the oven to 230 degrees. Grease a baking tray. Give the dough to desired shape and place on plate.
Cover with a sheet of plastic wrap and let it rise in a warm place for 30 minutes. The dough will be 'ready for cooking when it will be' swollen and if plucked with the fingers back to the original form. Bake and cook for 30 to 40 minutes. Now remove the bread from the oven and let cool.
In a large pot, bring to boil a liter of water and when it boils, add salt, toss the cornmeal to rain, mixing with a whisk. Leave to cook the polenta for 1 hour, stirring frequently. After the specified cooking time, pour the polenta into a lightly oiled baking tray in a thickness of 2cm.
Let cool. When the polenta and 'cold, cut into rectangles and place on the regular grid. Have the grill under the grill until it will be 'formed a crunchy crust on the surface. Gently wash and dry the figs and cut them in half 'in the sense of length. Threaded on long wooden skewers pieces of polenta, slices of dried beef, salami and the means of those figs alternating between them.
Remove the cover to the loaf and stuffed into the kebabs. Decorate the whole with cobs, grape Grappolini, curly leaves and chestnuts. COUNCIL A rustic table decorations to enjoy even more 'the pleasures of the table, a basket of bread, collected on long wooden skewers alternating with fig slices of dried beef stew and polenta.
And so much for decorating grape, corn and chestnut curls. A perfect solution for a buffet table. 
You work all in order to get a compact dough does not stick more 'on the walls of the bowl. Put the dough on a work surface and knead for 10 minutes, until it will be 'softened. Put the dough in the bowl, cover with a cloth and let rise for 2 hours at room temperature until the dough will result 'twice its initial volume.
After this time, remove the dough from bowl and place it on the work surface. Mash it well all around by applying pressure with his knuckles to remove any air bubbles that were formed. Knead for 2 minutes. Preheat the oven to 230 degrees. Grease a baking tray. Give the dough to desired shape and place on plate.
Cover with a sheet of plastic wrap and let it rise in a warm place for 30 minutes. The dough will be 'ready for cooking when it will be' swollen and if plucked with the fingers back to the original form. Bake and cook for 30 to 40 minutes. Now remove the bread from the oven and let cool.
In a large pot, bring to boil a liter of water and when it boils, add salt, toss the cornmeal to rain, mixing with a whisk. Leave to cook the polenta for 1 hour, stirring frequently. After the specified cooking time, pour the polenta into a lightly oiled baking tray in a thickness of 2cm.
Let cool. When the polenta and 'cold, cut into rectangles and place on the regular grid. Have the grill under the grill until it will be 'formed a crunchy crust on the surface. Gently wash and dry the figs and cut them in half 'in the sense of length. Threaded on long wooden skewers pieces of polenta, slices of dried beef, salami and the means of those figs alternating between them.
Remove the cover to the loaf and stuffed into the kebabs. Decorate the whole with cobs, grape Grappolini, curly leaves and chestnuts. COUNCIL A rustic table decorations to enjoy even more 'the pleasures of the table, a basket of bread, collected on long wooden skewers alternating with fig slices of dried beef stew and polenta.
And so much for decorating grape, corn and chestnut curls. A perfect solution for a buffet table.
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