Home sweet home
I raise my head, I take a deep breath and breath out in a soft whisper.
Back in Palma, the rain stains the road to school and the days sweeten themselves with distant phone calls.
Viena bread
Makes 35 (50 g each):
1 kg bread-flour
100 g sugar
100 g butter, softened
500 ml warm milk
60 g fresh yeast
Egg yolk dissolved in water to brush.
Dissolve yeast with the milk.
In a bowl combine all the ingredients with the milk and the yeast.
Mix well with the dough hook attachment until smooth and elastic (15-20 minutes at medium speed).
Line a baking sheet with parchment paper.
Divide the dough in 50g balls.
Place the balls on the baking sheet letting some free space in between.
Cover with wrap film or a moistened cloth and let it rest until it doubles its size (20-30 minutes).
Pre-heat the oven to 180ºC.
Bake for 10-12 minutes or until golden brown.
I’ve prepared this breads and I’ve pre-baked and frozen them for the entire week breakfasts.
To pre-bake bread:
Bake until it rises and a slight crust forms.
Freeze the bread.
Remove from the freezer and place it directly into the pre-heated oven and bake until golden crust.
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A pinch of vanilla, eggs, sugar and cocoa... Unmeasured words, seasoned silences... stir all that I am and set aside in bain marie...
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Very heartwarming. Makes me smile!
Could I use any bread flour? Or do I specifically need the farinha?
Your breads look really lovely. I’m jealous, as I have had nothing but bad luck trying homemade breads. Great job!
http://oneordinaryday.wordpress.com/
They looks so pretty! I bet they would be scrumptious with some nutella!
They look lovely and yummy.
[...] side to dinner was a rather yeasty Vienna Roll. These didn’t turn out exactly as I had planned, they could have used some extra time in the [...]
Beautiful. I can almost smell them. And yes, the smell brings back memories of my Great Aunt’s kitchen!
Une belle réussite, ces pains! Comme j’aimerais avoir ce talent de boulangère…
Mmm. How lovely. Wish my computer had an aroma option.