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When the bread becomes the party…

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Time runs out and twenty-four hours aren’t enought to make my day.
I go back to the 7th of March to rescue the last backup recipe without any other option.
Then I go on as a baker and the bread makes the party.


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PartyBrot (German party bread)

2 1/2 Tsp Dry Yeast
250ml Milk
60g Unsalted butter, melted
30g Unsalted butter, melted to glaze the rolls
2 Tbs Castor sugar
2 Eggs (~50g), beaten
560g Plain white flour
2 Tsps Salt

1 Egg, for glazing
1 Tsp Water, for glazing
Sesame seeds
Poppy seeds

Sprinkle the yeast into 100ml of the milk in a small bowl, leave for 5 minutes and stir to dissolve.
Warm the remaining milk in a saucepan with the sugar and butter. Stir constantly until the butter has melted.
Cool until tepid, then beat in the eggs until combined.
In a large bowl, mix the flour and salt together.
Make a well in the centre and pour in the yeasted milk and the butter/sugar/milk mixture.
Mix in the flour to form a soft, sticky dough.
Turn the dough out on a floured surface and knead for about 10 minutes or until smooth, shiny and elastic.
Put the dough in a buttered bowl and cover with a teat towel. Leave to rise until doubled in size for about 1-1 1/2 hours.
Knock back and leave to rest for 10 minutes.
Divide the dough into 19 equal-sized pieces.
Shape each piece of dough into a round, smooth ball (using the balling method).
Grease a round cake tin or spring form pan, about 24cm (91/2 inch) in diameter, with the melted butter.
Arrange the shaped rolls in the prepared tin by making an outer ring of 12 rolls and an inner ring of 6 rolls, and placing the last roll in the center of the two rings.
Cover the tin with a tea towel.
Leave to prove until the rolls have doubled in size, about 45 minutes.
Brush the top of each roll with the egg glaze (egg+water).
Sprinkle with the seeds.
Bake in the preheated oven (200° C/400° F) for 30-45 minutes until golden and hollow-sounding when tapped.


021

April 9, 2009 | Filed under bread | 9 Comments 

Tea time

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The perfect balance…


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Scones

Makes 8:

200 g wheat flour
8 g baking powder
1 g salt
30 g olive oil
125 ml milk
30 g sugar

Pre-heat the oven to 180ºC.
Line a baking sheet with parchment paper.
Combine all the ingredients together.
Divide the dough in 8 pieces.
Place the scones into the baking sheet evenly spaced.
Bake for 25-30 minutes.


03

April 6, 2009 | Filed under bread | 6 Comments 

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