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Home sweet home

019


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.



041


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.

Peace and bread…

018


“A crust eaten in peace is better than a banquet partaken in anxiety”.
Aesop


029


Swedish dill bread

30 g fresh yeast
100 ml warm water
500 g bread flour
15 g salt
50 g fresh dill, finely chopped
150 g cream cheese
2 onions, chopped and stewed
30 g butter
1 egg, whisked

Pre-heat the oven to 180ºC.
Grease 2 loaf pans.
Dissolve yeast with the water.
In a bowl combine the flour, the onions, cheese, butter, egg and the water with the yeast.
Mix everything with the dough hook attachment until smooth.
Place the dough into a bowl covered with a cloth or wrap film, in a tempered place (24ºC) until it doubles its size (1/2 hour approximately).
Fold gently and place the dough into de loaf pans.
Cover with a cloth or wrap film, in a tempered place (24ºC) until it doubles its size again.
Bake for 45 minutes.
Unmould and let it cool completely.

Dill is an herb originated in Asia with aromatic fernlike leaves.
Dill is said to be best when used fresh, as it loses its flavor rapidly if dried.
Is a very common herb in the Northern European cuisine mainly used to flavor fish dishes.


034

Man Does Not Live by Bread Alone?!

I love bread!… I can eat bread anytime, I can eat it everyday…
Unfortunately here in Palma almost all bread are pre-frozen baguettes. And when I want to buy some real bread I have to go to some pueblo out of town.
Yesterday I’ve prepared these almond breads to bake early today:
There’s nothing like a buttered hot scent…

Almond breads
Makes 20:
500 g all-purpose flour
25 g yeast
60 g butter
50 g light brown sugar
5 g salt
250 ml de leite morno
50 ml warm water
50 g almonds, finely chopped
Cinnamon

In the mixer, combine all the ingredients together with the dough hook attachment and the yeast dissolved in the milk.
Mix for 10 minutes at medium speed.

Place the dough into a bowl covered with a cloth or wrap film, in a tempered place (24ºC) for 1 hour or until it doubles its size.

Fold gently.
Place the dough into a greased loaf pan.
Cover the loaf pan with wrap film and let it rest again, in a tempered place, for 50 minutes or until it doubles its size.

Pre-heat the oven to 200ºC.
Bake for 35 minutes.

Delight

Milk bread

Makes 20:
500 g all-purpose flour
1 egg
10 g salt
50 g sugar
20 g fresh yeast
200 ml warm milk
125 g butter, softened

In the mixer, combine all the ingredients (except butter) together with the dough hook attachment and the yeast dissolved in the milk.
Mix for 10 minutes at medium speed.
Slowly fold in the butter.
Place the dough into a bowl covered with a cloth or wrap film, in a tempered place (24ºC) for 1 hour or until it doubles its size.
Fold gently.
Place egg-sized dough balls into a greased baking sheet leaving 2 cms between them.
Brush with egg yolk dissolved in water.
Let it rest again, in a tempered place, for 30 minutes.
Pre-heat the oven to 200ºC.
Brush agains with the egg mixture, sprinkle with sugar and make a cross shaped cut on top of each bread.
Bake for 15 minutes.
Let them cool down over a rack.

Our daily bread

Walnut bread

Serves 8:

500 g All-Purpose flour
25 g yeast
60 g melted butter
50 g brown sugar
5 g salt
250 ml warm milk
50 ml warm water
50 g walnuts, chopped

In the mixer, combine all the ingredients together with the dough hook attachment and the yeast dissolved in the milk.
Mix for 10 minutes at medium speed.

Place the dough into a bowl covered with a cloth or wrap film, in a tempered place (24ºC) for 1 hour or until it doubles its size.

Fold gently.
Place the dough into a greased loaf pan.
Cover the loaf pan with wrap film and let it rest again, in a tempered place, for 50 minutes or until it doubles its size.

Pre-heat the oven to 200ºC.
Bake for 35 minutes.

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