Tag: Yeast

How to make bread without yeast – Italian Cuisine

Let's find out what autolysis is and how it works. So we can make bread even in the absence of yeast

Supermarkets lack beer yeast. Perhaps, having much more time available, many are trying their hand at preparing homemade bread? Probably. And this is a splendid habit, because homemade bread is kept longer, it is obviously more fragrant and fresh, and then you want to bring the satisfaction of bringing even a slice of bread oil and tomato to the table, but with the bread made with your own hands?
The good news is that it can also be made without brewer's yeast.
The secret lies in autolysis … and a little in patience!

What is autolysis

It is said car parks the disintegration process of the cells that intervenes after their death by the enzymes contained in the lysosomes. In a nutshell, it is a working method that allows you to take advantage of theself-evolution of gluten.
The process of preparing a dough with autolysis involves three stages: mixing the flour with water, resting the autolytic dough and the final dough with the addition of other water.
Following this long process, a perfectly leavened, soft and honeycombed product is obtained.
Autolysis is very useful when using heavy grain flours or, as in this case, when the yeast is missing.
Be careful to keep an eye on the times. Too long autolysis can damage the dough.

Recipe of homemade bread without yeast

We therefore apply what has been said about autolysis to the preparation of bread.
Pour 190 g of water and 500 g of flour into a bowl.
Let it sit for about 40 minutes and then add 160 g of water and a pinch of salt.
Knead the dough well and then close it like a book with a fold in the middle and let it rest for 20 hours. Once leavened, work it by making other folds as if to roll up a sheet. So it will rise for another hour.
Then transfer it to an oiled plumcake mold and let it rise for another 45 minutes.
Bake at 220 ° for 50 minutes in a static oven.

Unleavened bread

Another bread that can be prepared at home without yeast is unleavened bread, practically a revisited piadina.
Mix 500 g of 00 flour with 150-200 g of water and two tablespoons of oil.
If the dough is too soft, add a little flour, if too dry, add more water.
If you want you can also salt it, but it is also excellent without salt.
Once the mass is ready, divide it into several parts and make not too thick muffins.
Prick them with a fork and then cook them for about three minutes on each side on a non-stick pan with very little oil.
You can also cover the pan for easier cooking.

Three cakes to be prepared without yeast – Italian Cuisine

You can make a breakfast cake without yeast and we will prove it to you! These: paradise cake, grandmother's cake, sponge cake and brownies

You went to the supermarket with the intention of preparing a cake for breakfast and a snack and you did not find the yeast?
In these very slow and crazy days, in fact many people have thought of taking refuge in the kitchen to bring some joy and light-heartedness to the table. And what makes you happier than a cake?
Don't worry, we give you more than one solution to prepare one cake even if you don't have yeast.

Yeast-free but leavened

You can prepare many desserts without the yeast: cheesecake, creme caramel, ice cream, pudding, biscuits and many other enjoyable things.
But if it is the cake you want, and not just any cake but a soft breakfast cake, one that you remember grandmother's cake and who knows about home comfort food, we will give you some ideas to make it soft and leavened, but without leavening agents.
Let's start immediately from a classic: the paradise cake.

Recipe of the paradise cake without yeast

Ingredients

120 g of 00 flour
120 g of potato starch
120 g of sugar
50 g of butter
3 eggs
3 yolks
1 lemon

Method

First, whisk the whole eggs and sugar in a planetary mixer or with electric whisk for a long time.
It will take about 10 minutes to obtain a super frothy and very light mixture.
Then add the yolks and the grated lemon zest and whisk again.
Meanwhile, let the butter melt separately and once cold add it to the mixture.
Finally, mix the well-sifted flour with the potato starch to the rest.
When adding flour, be careful not to disassemble the eggs you have beaten before. Whisk as long as possible to obtain a soft and high cake.
Pour the mixture into a buttered and floured cake mold and bake in a hot ventilated oven at 160 ° for 40 minutes.

Variant with fruit

You can turn the paradise cake into an apple or pear cake.
Just add the fruit cut into thin slices in the dough.
In order not to dismantle the mixture, you can work in layers and then start with a little dough on the cake tin, continue with thin slices of fruit and then cover with other dough and again with fruit until all the ingredients are finished.
Complete with a sprinkling of sugar and always bake at 160 ° for 40 minutes.

Sponge cake

Sponge cake is also a cake without leavening and also without oil and butter, have you ever thought about it?
Preparing it is simple, but you need to pay attention to cooking to keep it moist and spongy.
First whip 5 eggs at room temperature with a pinch of salt and 150 g of sugar.
Also in this case, use a planetary mixer for convenience because the whips will have to work for at least 10 minutes.
Then add 75 g of flour and 75 g of well sifted and whipped potato starch again.
Pour the mixture into a buttered and floured mold and bake at 160 ° in a hot static oven for 50 minutes, in a low oven shelf.
The sponge cake is already so good, perhaps stuffed with jam, cream or hazelnut spread.
But you can also use it to prepare other desserts, for example an English soup, a tiramisu, a zuccotto, or a birthday cake of course because even if you stay at home, birthdays are celebrated!

Brownies

If you prefer a very tasty and super buttery breakfast cake, then brownies are for you.
To prepare them, however, you must have chocolate, dark or even white if you want to prepare the Blondies.
Melt 250 g of dark chocolate with 135 g of butter in a saucepan and let the mixture cool.
Separately whip 4 eggs with 250 g of sugar and then add the chocolate and butter.
Mix everything with 140 g of sifted flour and a pinch of salt and if you want add chopped walnuts or hazelnuts.
Bake in a buttered and floured square pan and bake at 180 degrees in a static oven for 20 minutes.

How to make pandoro with yeast – Italian Cuisine

Home-made desserts have a completely different flavor, if then even more natural yeast is used. With Christmas coming, here is the recipe to prepare pandoro with sourdough. It takes two days, but it's worth it!

You also belong to that category of people who, when it comes to mother yeast, know the meaning of refreshment and redundant? Then arm yourself with patience, lock yourself in the house for two days and, with the sourdough, try to prepare the Pandoro, at least once in your life. The commitment and the work will be repaid exponentially from the satisfaction and from the unbeatable taste of your little big masterpiece.

Pandoro ingredients with sourdough

For the first dough with pandoro with yeast
– 120 g of sourdough
– 210 g of Manitoba flour
– 100 g of warm water
– 90 g of granulated sugar
– 100 g of butter at room temperature
– 6 egg yolks

For the second dough with pandoro with yeast
– 120 g of 00 flour
– 3 egg yolks
– 100 g of melted butter and left to cool
– 1 tablespoon of honey
– 20 g of sugar
– a pinch of salt
– 1 vanilla pod

Process for preparing pandoro with yeast

1st day: refreshments and first dough
Reinforce the sourdough, cooling it at least 4 times every 4 hours, use the same flour that you will use later for the recipe. After another 4 hours from the last refreshment, work in the bowl of one planetary at low speed the amount of sourdough request with water and flour. Add i yolks lightly beaten when the mixture is homogeneous and elastic. Also add it sugar and then the butter very soft cut into small pieces.
Work the planetary mixer for at least 45 minutes at very low speed. After this time, let it rise the first dough in a warm place for at least 12 hours, until the volume will not be tripled.

2nd day: second dough and baking
Add to the melted butter and made to cool down egg yolks, honey, seeds of vanilla pod and sugar. Work these ingredients until you get a creamy mixture and then add it little by little to the first leavened dough, continuing to work it at low speed with the planetary mixer. Once the two compounds are joined, let the planetary mixer go for at least another 10 minutes.
Pandoro is starting to take shape: transfer it from the bowl to the previously floured work surface and form a ball, rotating the mixture on itself (this procedure is called "pirlatura"). Transfer the dough ball to the classic star mold lightly greased with butter. You do rise for another 8-10 hours, until the pandoro has again tripled its volume, and cook in a preheated oven at 180 ° for 50 minutes, placing the pandoro on the lowest shelf of the oven. After the cooking time, let the cake rest for at least an hour before transforming it. If you can resist taste your pandoro with yeast the next day, well sprinkled with icing sugar: it will be even better.