The smell is a strange sight. It evokes sentimental landscapes by a sudden draw of the subconscious. I have experienced this many times. Step on a street. I see nothing, or rather, looking at everything, see how everybody sees. I know I’ll down a street and not know it exists and shapes with sides of different houses and built by us human. Step on a street. A bakery leaves a smell of sweet bread that nauseate the smell of him, and my childhood stands in a certain neighborhood apart, and another bakery that just emerges fairyland that is all that if we died. Step on a street. Smell the fruit suddenly tilted the board close the store, and my brief life in the countryside not already know when or where trees have to end and peace in my heart, arguably boy .(…)
230 g of wheat flour for bread
12 g fresh yeast
50 ml of milk (tepid)
25 g sugar
1 teaspoon salt
140g butter, softened
1 egg yolk diluted in a little water for brushing
Dissolve yeast in milk.
In bowl of electric mixer, mix the flour with yeast, eggs, sugar and salt.
With the hook attachment, knead until it forms a homogeneous mixture.
Add the butter gradually, while beating, until completely incorporated into the batter.
Beat at medium speed for about 15 minutes or until dough is released from the walls of the cup.
Grease a pan with butter and line with cling film or greaseproof paper.
Pour the batter into the pan, cover with cling film and refrigerate for approximately 8 hours.
Grease a form of butter.
Remove dough from refrigerator and knead lightly on a lightly floured surface.
Cut the dough into 10 equal parts and form balls of dough, using as little flour as possible.
(Ir cooling the mass where it is necessary because it does not soften too can be shaped).
Place balls of dough into the pan, slightly spaced apart.
Refrigerate for 15 minutes and brush the dough with egg yolk.
Cover the form with a cloth or cling film and leave to ferment in a temperate place for about 1 hour-1 ½ hours or until the dough double in volume (careful not to let the fermentation time!).
Preheat oven to 200 º C.
Brush the dough again with egg yolk and bake for about 15 minutes, or until the buns have a golden color.
Remove from oven, cool slightly and unmold.
Serve with jam, cream cheese or butter.
Note: The buns can also be baked in individual ways.
If you want to freeze the pasta and cook the buns without earning color, remove from oven and pack conveniently. Reheat the buns in the oven until golden.
None fermented batter should freeze for more than two weeks because it affects the texture and flavor.
Sleep is in bed next to you, while I put the table and dream of all the kisses that will wake you up.
200 g bread flour
60 g sugar
16 g baking powder
1 teaspoon of fine salt
200 ml cream
20 g of milk for brushing
Thoroughly mix the flour, baking powder, salt and sugar.
Add cream and mix to bind ingredients together.
Place the dough on a sheet of parchment paper and give it a circular shape.
Refrigerate for 30 minutes.
Preheat oven to 180º C.
Line an oven tray with parchment paper.
Remove the dough from the refrigerator.
Cut the dough into 8 equal triangles.
Place each triangle of dough on the tray and brush with milk.
Bake for about 20 to 25 minutes.
Remove from oven, let cool slightly in the pan and remove.
In a hot sunday house sweats and the heat sticks to our skin.
My kitchen keeps inviting me and I can’t resist to the hell condemnation.
Scot Baps (scottish breads)
Makes 15 (60g each):
175 ml water
175 ml warm milk
25 g fresh yeast
25 g icing sugar
25 g fine salt
500 g bread flour
Extra milk (to the glazing)
Dissolve the yeast with the milk and sugar.
Combine the flour with the salt and add the water and milk with sugar and the yeast.
Mix well with the dough hook attachment until smooth and elastic.
Make a dough ball and place it into a bowl.
Leave to rise for anout 1 hour or until doubled in size in a tempered place and covered with wrap film.
Knock back and divide the dough in 15 balls.
Roll the dough balls until 1cm thick.
Place the breads into a floured baking sheet.
Brush the surface with milk and sprinkle with flour.
Leave to prove for 30-45 minutes.
Pre-heat the oven to 180ºC.
Sprinkle again with flour.
Press the center of the breads with your thumb.
Bake for 15-20 minutes.
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.
PartyBrot (German party bread)
2 1/2 Tsp Dry Yeast
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
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.
The perfect balance…
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.