Categoria: Bread

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Crushed kamut sourdough

Today I propose a yummy recipe, instead of the usual excellent pizza, here the wafers made with kamut flour, which I love.

Accompanied by meats, vegetables and cheeses, gourmet dinner becomes simple, all done with redundant sourdough.

Crushed with kamut flour:

 

Crushed kamut sourdough
 
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Wafers made with kamut flour and surplus yeast Licola
Autore:
Ricetta: Brunch
Cucina: Italian
Ingredienti
  • 300g flour kamut
  • 100 ml of Licola
  • 20 ml of olive oil
  • 180ml of water
  • 1 teaspoon of salt
  • oregano to taste
Preparazione
  1. Having refreshed your yeast liquid set aside 100ml
  2. Dissolve the yeast in the water
  3. Place the flour in the center and put in the oil water
  4. Mix and add salt towards the end.
  5. Form a smooth and homogeneous mixture.
  6. Let rise until doubled (about 4-5 hours)
  7. Grease a tart pan, smoothing with your fingertips and let rise again for a couple of hours.
  8. Sprinkle with oregano and a few grains of salt.
  9. Bake for 30-35 minutes at 180 ° C

See you byebye

schiacciata-di-kamut

 

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Saffron bread with Licola

Hello everybody! Have you celebrate Carnival?

We have, in spite bad weather that no  stopped us.

Today I do not propose anything on the subject, but since I am  in a yeast phase, I publish the recipe for a bread  wonderful to taste.

Saffron bread recipe with yeast Licola:

Saffron bread with Licola
 
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Saffron bread with yeast Licola, a fragrant sourdough bread.
Autore:
Ricetta: Brunch
Cucina: Italian
Ingredienti
  • 150 g of licola
  • 500 g of flour type 1
  • 250 ml of water
  • saffron to taste
  • 1 little teaspoon of salt
  • 1 little teaspoon of sugar
  • olive oil
  • sesame to taste
Preparazione
  1. Refresh the Licola the night before:
  2. Take 50 grams of Licola, add 50 g of flour and 50-60ml of water.
  3. Stir with whisk and let stand overnight.
  4. In the morning it'll be active, swollen and with bubbles.
  5. I weighted Licola refreshed and I have taken about 140g, with the rest, if it 's increased a lot, you can make muffins or chapati.
  6. At this point, switch to the preparation of bread.
  7. Combine the flour and add salt and sugar.
  8. Arrange baking powder in flour and add oil in the center.
  9. Begin to knead.
  10. Dissolve saffron in the water.
  11. Add water and knead the dough
  12. Make the folds to 4 (take the edges of the dough and pull them toward the center) reforming the ball.
  13. Turn the dough and let rise in a warm place.
  14. I kneaded at 8.00 a.m. in the morning and I did it rise up to 5.30 p.m.
  15. Give the desired shape.
  16. Brush the surface with oil and sprinkle with sesame seeds.
  17. Let rise another hour.
  18. Bake at 215 ° C the first 20 minutes and then another 20 minutes down to 180 ° C.
  19. Keep it in the oven always a bowl of water.

 

You can knead this bread also with barm, so you prepare the ball at 1.00 p.m. instead of preparing in  the morning, because it lets less hour of rising.

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Byebye

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Chapati with yeast dough liquid

Hola! You know that I have a new love in the kitchen ??? … it is called Licola!

Sooner or later I had to consider  the yeast, this is a bit ‘more’ practical to keep,  it’s a liquid culture and it has no obligation to be refreshed every week.

I’m doing a little ‘culture of self on this type of yeast and the blog to which I often refer to is “Golosando serenamente” by Serena Giovannini, very reliable and very well explained.

This kind of bread is baked immediately after kneaded, I let it rise at least 3-4 hours , it  has a better yield.

Here is the recipe:

Chapati with yeast dough liquid
 
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Chapati with liquid yeast, a yeast love
Autore:
Ricetta: bread
Cucina: Indian
Ingredienti
  • 100 ml of yeast dough liquid redundant refreshed the day before or the same day
  • 200 g of flour type 1 stone ground
  • 100 g of durum wheat semolina
  • salt to taste
  • a pinch of baking soda
  • 2 tablespoons oil
  • enough water
Preparazione
  1. Weigh the flour, add salt and baking soda.
  2. Put into a bowl the yeast refreshed the day before or the same day.
  3. Add two tablespoons of oil and then the flour.
  4. At this point, put in water to form a soft dough and well hydrated.
  5. Let stand three or four hours (not essential process, but I prefer)
  6. Take the size balls, lay them out with a rolling pin on a floured work surface holding it.
  7. Heat a non-stick pan, grease with a little oil (you can even without), lay the chapati that in me no time, will swell a little, turn it, cook another minute.

 

Great with vegetables sauteed!

The dose is for about 10 chapati, depends on the size.

I thank  who kindly gave it to me!

byebye

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Pumpkin Bread

Pumpkin, the Queen of the season!!!

Here also in a receipe for bread!

Look at the receipe :

Pumpkin Bread
 
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Pumpkin bread, soft bread with flavor of the season
Autore:
Ricetta: Bread
Cucina: Italian
Ingredienti
  • 300 g of cooked pumpkin
  • 500g plain flour 1
  • semolina flour for dusting the work surface as needed
  • 12 g of yeast
  • 60 ml of warm milk
  • 40 g of flour type 1 for the water roux
  • 200 ml of water
  • 20 ml extra virgin olive oil
  • 1 teaspoon salt
  • 1 teaspoon sugar
Preparazione
  1. Bake the pumpkin steamed or baked and blend.
  2. Keep it aside.
  3. Combine 40 g of flour and 200 ml of water in a saucepan and put on fire, bring to 65 ° C. (you can notice it when the mixture begins to heat well.)
  4. Mix well, remove from heat and allow to cool.
  5. Take the flour, add the salt and sugar and place a mound.
  6. Dissolve the yeast in 60 ml of warm milk, pour it in the center and add the pulp of pumpkin puree and oil.
  7. Begin to knead adding little by little the flour mixture and water previously prepared.
  8. Form a smooth paste, spread it and fold it 4 like a book.
  9. Let rise for about 4 hours.
  10. Resume in hand and with a kitchen string tie like a Caciotta.
  11. Brush it with oil.
  12. Let rise another hour.
  13. At this point cook in the oven with a small water basin.
  14. The first 20 minutes at 215° C, for another 20 minutes at 180° C

 

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Oat bread

Hello everybody!

Here the receipe of a very healthy bread with oat!

Oat bread
 
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Oat bread, cereal rich in protein, potassium and B vitamins
Autore:
Ricetta: Bread
Cucina: Italian
Ingredienti
For the poolish:
  • 100 g of flour type 1
  • 100 ml of water
  • 6 g of yeast
For the dough:
  • 300 g of oat flour
  • 6 g of yeast
  • 120 ml of water
  • 20 ml of oil
  • 1 teaspoon of salt
  • 1 teaspoon of sugar
Preparazione
Prepare the poolish:
  1. Dissolve the yeast in the water.
  2. Add the flour and stir until mixture is sticking.
  3. Let rise for about 3-4 hours until it doubled.
Now proceed to knead:
  1. Combine the flour poolish which you have added salt and sugar.
  2. Combine the oil and then the water with the dissolved yeast.
  3. Mix until mixture is smooth.
  4. Let rise another 4 hours (I do all night)
  5. Give the desired shape.
  6. Let rise and bake another hour for the first 20 minutes at 200 ° C, the other 20 minutes at 180 ° C.
  7. Keep a bowl of water in the oven during the cooking time.

 

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Braided Bread pistachio walnuts

Hello! Today I am going straight to the point and step to the recipe. It was a bit  I wanted to make an alternative bread, in the beginning I wanted to do only with nuts, then I thought also to use pistachios! It  was good and very fragrant,  this is the recipe:

Braided Bread pistachio walnuts
 
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Braided bread pistachio walnuts, you put it on the table and disappears immediately
Autore:
Ricetta: bread
Cucina: Italian
Ingredienti
  • 500 g of flour type 00
  • 250 ml of water
  • 12 g of yeast
  • 30 ml extra virgin olive oil
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 90 g of chopped walnuts and pistachios
Preparazione
  1. Shell the pistachios, crush the walnuts and chop the whole thing (about 90 g in total)
  2. Leaving aside a few walnuts for decoration
  3. Combine the salt and sugar to flour
  4. Dissolve the yeast in a bit 'of water, add it to the center of the flour.
  5. Combine oil, pistachios and walnuts.
  6. Add more water until it forms a smooth paste.
  7. Knead for a few minutes until you have a smooth ball well.
  8. Place and rise 3-4 hours.
  9. Take the dough, divide it into three equal balls and shape of the loaves with which you will make the braid.
  10. Brush with oil and place here and there on the surface of the walnut kernels.
  11. Let rise again one hour.
  12. Bake in a preheated oven at 200 ° C for 20 minutes, then lowered to 180 ° C for another 20 minutes.
Note
To maintain proper moisture during cooking, put a small cup with water in the oven

Braided Bread pistachio walnuts photo 4 Braided Bread pistachio walnuts photo 3 Braided Bread pistachio walnuts photo 2 Braided Bread pistachio walnutsDone and mauled

 

 

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Centerpiece of semolina bread

As I told you, I wanted to post a lot of things for Easter, instead I find myself writing the recipes later.

This is the centerpiece of bread I made for Easter lunch, the peculiarity is that everything is made ​​from durum wheat semolina. The flavor is delicious and the figure in the table is well made! here’s the recipe:

Centerpiece of semolina bread
 
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Centerpiece of semolina bread
Autore:
Ricetta: Bread
Cucina: Italian
Ingredienti
  • 100 g of flour type 00
  • 400 g of semolina flour
  • 12 g of yeast
  • 25 ml of oil
  • 250 ml of water
  • 1 teaspoon of salt and one of sugar
Preparazione
  1. Combine the salt and sugar to flour
  2. Dissolve the yeast in a little water
  3. Place the flour
  4. put the dissolved yeast in the center and the oil
  5. Begin to knead and add more water
  6. Knead to form homogeneous un'impasto
  7. Let rise 4-5 hours in warm, dry place (I do overnight)
  8. At this point, roll it, cut the ends to form a rectangle that will be cut into strips.
  9. Roll each strip and then take them all and rolling it on themselves to form a crown.
  10. With the cut ends form a ball and place it in the center.
  11. Let the loaf rise for another hour.
  12. Brush the surface with oil and sprinkle with poppy seeds.
  13. Bake at 200 ° C for the first 20 minutes and then for the other 10 lower at 180 °C
  14. Place a bowl of water in the oven

As you can see the method for making bread is always the same, only that sometimes exchange flour or change shape. After several tests, I believe that once you find a method that is simple the bread is always good!

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Spelled flatbread with mozzarella

Spelled flatbread with mozzarella

Day has passed, how did you spend the weekend? We’ve brought the child to the petting zoo , we had a blast and the little girl is finally rising about the Dear pony ! She really wanted to go up as well on the horses ! hahaha … Sometimes we want these days ! .

Talking about food , sometimes we have dinner on the small table , just like the previous time where I made  delicious flatbread with herbs . (See here)

The other night , I prepared for the occasion panmozzarella by Luca Montersino, seen on the web, a recipe that has amazing mozzarella dough. By adapting the recipe to my personal taste , I thought we would give some tasty flatbread pan mozzarella .

I made ​​some small changes to the original recipe that did not spoil the result , I didn’t put the dough in the fridge and I made double rise.

Here you are the flatbread pan mozzarella spelled with sesame seeds and poppy :

Spelled flatbread with mozzarella
 
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spelled flatbread with mozzarella with sesame seeds and poppy, fragrant and light to eat them all
Autore:
Ricetta: Appetiser
Cucina: Italian
Ingredienti
  • 300 g spelled flour
  • semolina enough for the pastry
  • 120 ml of milk
  • 6 g of yeast (about one third of the cube)
  • 30 g of butter
  • 1 mozzarella 125 g
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • extra virgin olive oil to taste
  • sesame seeds and poppy seeds for garnish
  • coarse salt to taste to the surface
Preparazione
  1. Combine the flour, salt and sugar and place in a fountain.
  2. Dissolve the yeast in a little warm milk and put it in the center of the fountain.
  3. Combine mozzarella in the center previously crushed and pulped to loose remaining water.
  4. Also add butter into small pieces and brought to room temperature.
  5. Combine the remaining milk and mix. Form a homogeneous mixture, flouring from time to time with semolina.
  6. Let rise in warm place for 3-4 hours.
  7. After that wet your hands and flatten the dough with oil.
  8. With a glass forming disks that are arranged in a row on the baking sheet.
  9. Let them rise again for another hour.
  10. Then again with wet hands for oil, mash them lightly with your fingertips making small little holes, sprinkle with sesame and poppy seeds and bake at 200 ° C for 215 minutes approximately.

This dose will be about 10-15, depending on the size that you want to give.

I was thinking  to freeze some, however it was not possible!

Their  fragrance is amazing! ciaoooo

Spelled flatbread with mozzarella image 1 Spelled flatbread with mozzarella image 2 Spelled flatbread with mozzarella image 3

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Small flatbread with herbs

Small flat bread with herbs

As I told you in my previous post, yesterday we ate in a way a little bit unusual! is already the second time that we do it with Romina and she gets mad because it’s a novelty.

We eat sitting on the cushions, as do the Indians hahaha, appliance does good for the table, our little table is also very low, so for this kind of thing is very comfortable, a nice candle in the center and  that’s super!

Therefore, along with the magnificent carrot chips violets were also fantastic scones with herbs that have accompanied with mortadella, salami, and a nice glass of red wine! The best of life!

Here is the recipe for little flatbread with herbs:

Small flatbread with herbs
 
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Small flat bread with herbs, an alternative to the usual bread to accompany the meal
Autore:
Ricetta: Bread
Cucina: Italian
Ingredienti
  • 150 g of semolina
  • 150 g flour 00
  • 150 ml of milk
  • 20 ml extra virgin olive oil
  • 1 scant teaspoon salt
  • 1 teaspoon sugar
  • half a packet of dry yeast
  • salt
  • extra virgin olive oil as needed for brushing
  • enough herbs (rosemary, oregano, marjoram, sage)
Preparazione
  1. Combine the two flours and mix with a teaspoon of sugar and salt
  2. Dissolve yeast in warm milk
  3. Place the flour, pour in the center of the milk with the dissolved yeast, begin to knead and add the oil. Form a smooth and homogeneous mixture and let it rise for 3-4 - hours until doubled in volume.
  4. At this point, take the dough and your hands are wet with oil, apply like we do with the pizza.
  5. With the help of glass, cut circles in which we will have on the baking sheet.
  6. Lead to the second rising for at least 1 hour
  7. After that resume and pigiarle obtaining some nice humps.
  8. Chop the herbs, brush the surface with oil, add a few grains of coarse salt and bake at 200 ° C for 15 minutes.

This is the dose for about a dozen small flat bread

Notes: I used a yeast that is new to me but I’m not mad, in fact recommend brewer’s yeast or better p.m.

Since my husband loves me, when I add in the shopping list to buy the baking powder because I finished it, he obviously buy one for pizza, does nothing on the package if there is a mega focacciona almost bigger than the paper! So I have to  use it!

Hello ciaoooo

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Puglia bagels with kamut flour homemade

Puglia bagels with kamut flourcascata

Taralli pugliesi or Puglia bagels with kamut flour. Tarallo is a kind of bagel from Southern Italy.

Do you remember the stocking of the Epiphany??? My daughter wants the bagels and so I decided to make them homemade! it was easy, turning between cookbooks paper and web, here is the recipe. I decided to do it with kamut flour, since I love it, Taralli pugliesi or Puglia bagels with kamut flour:

Puglia bagels with kamut flour homemade
 
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Puglia bagels with kamut flour homemade of course, home made, with the lightness of kamut flour.
Autore:
Ricetta: Appetizer
Cucina: Italian
Ingredienti
  • 250 g of flour Kamut
  • 100 ml white wine (prosecco for me)
  • 65 ml of oil
  • 1 teaspoon salt
Preparazione
  1. Add the salt to the flour
  2. Place a mound in the center,joint the oil, and then begin to knead with wine.Form a homogeneous mixture, cover with plastic wrap and let it rest a half hour.
  3. After Try to form cylinders of about 4 cm long and close.
  4. Spread on a floured surface to line up all the bagels prepared.
  5. Boil the water and put the bagels, when they come to surface they are ready.
  6. Drain them and put them on a plate and let them dry.
  7. Place them on a baking sheet and bake at 200 ° C for 20 minutes
Note
with these doses prepare two baking sheets, about forty bagels

Oh my mom .. I go to see Masterchef!! You follow it?  What do you think? kisses Kisses

Puglia bagels with kamut flour image 1 Puglia bagels with kamut flour image 2 Puglia bagels with kamut flour image 3 Puglia bagels with kamut flour image 4