Tag: bread

Pain coco: coconut milk bread as in Tahiti – Italian Cuisine

In French Polynesia, nothing is thrown away. Here is the recipe for bread made with coconut milk. Delicious at breakfast and for a Sunday brunch in true Tahitian style

Nothing is thrown away from the coconut. The "pig" of French Polynesia is the coconut palm, which thrives here. In Polynesia cultivation is not an easy thing, or the islands are too rich in water or in constant struggle against drought, the temperatures are tropical all year round and the sun shines mercilessly. Few plants survive in this seemingly heavenly natural environment, and the coconut palm is one of them. The coconut is used here for everything: you drink the water of the green cocci, you get the pulp from the ripe ones, the shells of the walnuts were used as containers or as clothes, the outside of the walnut burns like wood, you use to make ropes and natural fibers, its smoke keeps insects away, with the leaves it makes the roof to the huts. For years the local economy has been based on copra, or desiccated coconut pulp, and the local cuisine is based on coconut. It is drunk, eaten raw, on the barbecue, dried but above all it is made into cooking oil and cosmetics.

The encounter with the baguette

In the kitchen, coconut milk has met the French baguette, the most widespread bread in the islands of French Polynesia that have been part of the overseas territories for more than two centuries. Here there was no cow's milk or cream, and coconut milk has become an excellent substitute. The influence, however, is also that of China, which, thanks to its Anglo-Saxon pastries, uses milk and coconut oil for various desserts.
Thus was born the pain cocò, a sweet sandwich that, depending on the recipe, becomes table bread, a breakfast cake or a dessert after dinner. Very good, resists the prevailing humidity and remains edible even after a tropical downpour, grilled is better than a true brioche with real Normandy butter, and is even good with cheeses and cured meats.
Of the basic Polynesian cuisine, where raw fish reigns supreme in every menu, it is not boring, and one would like to bring it back with it. So here's the recipe, to make it at home and overcome nostalgia.

Ingredients for two baguettes

250g of 00 flour
100 ml of coconut milk
50 ml of warm water
3 tablespoons of coconut oil
1 packet of powdered brewer's yeast
1 pinch of salt
a little butter to butter the baguette pan
grated coconut (optional)

Method

In a bowl mix the flour and baking powder, add a pinch of salt, mix the mixture well. Add the warm water and then the coconut milk flush, after shaking it well. Mix and knead for 10 minutes, by hand or in a kneader.
Form a ball with the dough and let it rest in a salad bowl covered with a cloth for 2 hours, in a warm, damp place and away from drafts.

Knead again with coconut oil, form the two baguettes and place them in the previously buttered form. Let rise for another 2 hours. If desired, sprinkle with grated coconut.

Lightly cut the surface of the baguette and bake at 180 degrees for about 50 minutes (check the cooking with a toothpick, when it is dry the bread is cooked). Remove from the oven and let cool before serving.etnic

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Sarago recipe in bread crust with leeks, olives and capers – Italian Cuisine

Ingredients

1 Kg leeks
1 pc gutted bream
200 g bread dough ready
1 pc yolk
pitted Taggiasca olives
capers in brine
thyme
rosemary
butter
salt
extra virgin olive oil

Duration: 1 h

Level: Middle

Dose: 2 people

For the recipe of the bream in bread crust with leeks, olives and capers, clean the leeks eliminating the green part and the first sheath of the white stem. Cut them in half lengthwise and then in half rounds. Wash them, drain them and brown them in a saucepan with a knob of butter and a pinch of salt. Lower the heat and cook for 10-12 minutes. Scale the fish and remove the fins. Rinse it and salt it inside, inserting a sprig of rosemary and a few sprigs of thyme into the belly. Pour the leeks in a baking dish, mixing them with 2 tablespoons of Taggiasca olives, 1 tablespoon of dripped capers and 2-3 sprigs of thyme. Put the fish on top of the leeks, add salt and grease it with a little oil. Roll out the bread dough to a thickness of 2-3 mm and seal the baking dish and trim it about 1 cm below the top. Add a little water to the remaining beaten yolk and brush the dough over the entire surface. Bake the pan at 200 ° C for 15-18 minutes. Bring freshly baked fish to the table. If you wish, you can accompany it with balsamic vinegar: a few drops on the fish and on the leeks will give vivacity to the flavor with a sweet and sour note.

Sweet Easter bread (with boiled eggs): how to prepare it – Italian Cuisine

Easter is upon us and it is time to get our hands ready. Here is a delicious bread to bring to the table for breakfast and lunch

TO Easter it's nice to make the table special with hard-boiled eggs he was born in homemade bread.
The preparation that we propose combines the two ingredients and is sweet: you can enjoy it in the morning for breakfast to start the celebrations or use in the mini version as placeholder for lunch.

Easter bread

The bread must have the shape of a donut (which can also be woven) and is decorated with the hard-boiled eggs, maybe even colored, but being here proposed in the sweet version you can also use chocolate eggs. Often one is added bread dough cross on each egg as a religious symbol.

The recipe for sweet Easter bread

Ingredients

350 g of Manitoba flour
150 g of flour 0
125 ml of whole milk
50 ml of water
150 g of butter
2 eggs
50 gr of cane sugar
4 gr of dry brewer's yeast

To complete
6 eggs
1 beaten egg or a cup of milk
raisin to taste

Method

Sift the flours into a bowl and add the sugar and baking powder, then warm water and milk and finally the eggs and the soft butter.
Use a planetary with leaf hook or work all by hand.
Form a homogeneous ball and let it rise for a couple of hours in a glass container covered with film.
Meanwhile, soften in the warm water of dehydrated raisins and prepare 6 hard-boiled eggs.
To do this gently dip the eggs in a small saucepan of boiling water and after 9 minutes of cooking drain them and pass them immediately under a jet of cold water.
When the dough has risen, add the well-wrung raisins and work it again.
Divide it into two loaves and form two loaves about 70 cm long.
Weave them together and make a crown. Arrange the eggs equidistant from each other by simply pressing them into the dough.
Brush the surface of the donut with beaten milk or egg and bake in the oven at 180 ° for 40 minutes.

The mini version

You can similarly make gods little ones sandwiches perfect for children's breakfast or for make placeholders.
To do this, divide the loaves into three parts each to obtain six sandwiches.
You can then decide to decorate with chicken eggs or even with colored chocolate eggs covered with sugared icing. They will not melt during cooking, but could break slightly if the oven temperature is too high.

Colored eggs

The most beautiful eggs to prepare this bread are the white ones, a little difficult to find on the market, but aesthetically more suitable to decorate.
If you don't find any white eggs, try to color them with natural colors as we explain here.