Tag: bread

Let's prepare Challah, the Jewish Saturday bread – Italian Cuisine

How to make a fragrant and fragrant challah like the one prepared by our stylist Beatrice Prada

Our stylist Beatrice Prada has prepared challah, a very fragrant bread that pays homage to shabbat, the Jewish Sabbath. A kosher recipe which transforms Saturday into a special moment in which diners share a braid of bread full of meaning and sacredness. At first glance it may remind you of a pain brioche, but don't be fooled by its appearance: by tasting it you will discover its pleasant compactness. If you love savory breads, we recommend adding a light rain of coarse salt before baking.

The challah recipe

Ingredients for two braids:
1 kg of 0 or manitoba flour, 80 g of sugar, 20 g of salt, 20 g of fresh brewer's yeast or 13 g of dehydrated yeast, 50 ml of peanut oil, an egg.
You will also need the egg yolk to brush.

Procedure and cooking
Dissolve the yeast in two glasses of lukewarm water, stirring until the water is cloudy and without solid residues. Add sugar, oil and egg, mixing well with a fork. Add the flour, adding a little at a time and hydrating it with the mixture before adding more. While adding the flour, in the second or third phase, add the salt to the dough. At this point, transfer the mixture to a planetary mixer and start the mixer with the hook. If you do not have one, continue kneading in the bowl or on a shelf, working until the dough is smooth and compact.Now transfer it to a large container lightly greased with seed oil, cover with a damp cloth and leave it rise for a couple of hours. Divide the dough into two parts, which will become loaves of bread. Divide each part into three, form long rolls (you will get six) and weave them into two braids of the same size. Once the weave is finished, fold the ends under the braid.

Now place the braids on a baking tray lined with parchment paper, let rise another half an hour, brush them with the yolk of an egg and bake at 200 ° C. After ten minutes, lower to 180 ° C and cook for another 20 minutes.

How to make herbal Easter bread – Italian Cuisine

For the Easter table we make homemade bread and flavor it with rosemary and sage, a simple and fragrant idea

One of the symbols of the table of Easter is certainly the bread. The most traditional is the casatiello Napoletano with eggs, ham and cheese, then there is the sweet braid with eggs, the one with fennel or anise seeds to accompany meats and eggs typical of South Tyrol.
What we offer you today is a recipe for homemade bread simply enriched with aromatic herbs to accompany your dishes Easter menu with a dish that shows care and unites everyone.

The herbal Easter bread: the recipe

Ingredients

To prepare the herbal Easter bread they will serve you few ingredients: 500 g of manitoba flour, 5 g of dehydrated beer yeast, rosemary, sage, extra virgin olive oil, sugar, salt.

Method

To prepare the herbal Easter bread you start by making dissolve the yeast in about 380 ml of warm water and a teaspoon of sugar and chopping it into very small pieces sage and rosemary after washing them carefully.

In the bowl with water and yeast is then added the flour, chopped herbs, a spoonful of EVO oil and a pinch of salt and yes mix vigorously until a homogeneous compound is obtained. At this point the pasta is covered with transparent film and let it rise for about an hour in the oven off but with the light on.

At this point you need to transfer the dough into one steel pot quite large and floured, covered on the bottom with a disk of greaseproof paper and cover the pan with the lid to let the dough rise again for about an hour.

Before baking it, the herbal Easter bread still needs to be worked a little: it is necessary flour it well and do some cut on surface. Cooking takes place in two stages, the first with the lid of the pot, in the hot oven at 200 ° for about 25 minutes and then without the lid for another 20-22 minutes and in any case until the bread is swollen and golden.

Before eating it is necessary let it cool down a little to dry it completely.

Mother yeast: refreshments and bread making – Italian Cuisine

How to make sourdough at home to bake the best bread ever

If you too are fascinated by leavening with mother yeast, the time has come to do it at home. The time we have available in this period will help us to follow it in all the steps, refresh it and learn the right technique to always have it at home. As you will see in the tutorial below, created by our stylist Beatrice Prada followed and guided at a distance by the chef of The School of Italian Cuisine Davide Brovelli, it starts with the fermentation of the fruit, goes on to the preparation of the first sourdough, continues with refreshments, dough and folds up to a loaf ready to be baked. Let's start?

Ferment the fruit to make the mother yeast

There are several foods and starters that will allow us to make sourdough at home including yogurt, fermented fruit and other ingredients that contain a sufficient acidity. In this tutorial, we will see how to start from fresh fruit. Put in a bowl 500 g chopped apples, 250 g of organic raisins and a liter and a half of water. Add a spoonful of honey and let it brew 5-7 days sealed with cling film at room temperature.

The first sour dough

The next step to making sourdough at home is to filter the fermentation water and mix 200 g with 200 g of flour (preferably flour 0 or 1). Knead.

Pour the sour dough from the pitcher of the mixer to the bowl, cover with plastic wrap and leave to rest for 24 hours at 25 ° C.

After 24 hours, the dough looks like this:

The refreshment

Refresh the mother yeast with 100 g of sourdough, 100 g of flour and 100 g of water and let it rest again.
In the meantime, with the waste I can already make bread, but adding a small percentage of beer yeast because our sourdough is still not strong enough. After another 24 hours, our dough will have made bubbles!

bakery

Now, to start baking, pour 55 g of mother dough, 400 g of Manitoba flour, 100 g of semolina and 350 g of water. Knead.

Below, what the dough looks like after processing, during rest and after 3 hours of leavening, doubled in volume.

The folds

Now is the time to work the leavened dough with mother yeast, spreading it and proceeding with the folds. As you can see in detail, the dough makes bubbles!

Make bread with sourdough

Once the folds are made, knead the dough to give it the desired shape, sprinkle it with a little flour and let it rise for another two or three hours.

Baking homemade bread with sourdough

Bake the loaf and bake in oven preheated to 240 ° C for 20 minutes on a high floor and with a bowl of water in the oven. To check the cooking, "knock on the bottom"! If the sound is hollow, it is ready.