Tag: bread

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Roll of chapati with vegetables

Hello !!!! Are you ready for spring just around the corner?

I can not wait for this and propose something new  flavors and summer colors.

To tell the truth, I got this recipe from an episode of masterchef magazine, TV show that I love, the only difference is that I used the yeast Licola redundant, but you can omit it.

Waiting for spring, roll  of chapati with vegetables:

Roll of chapati with vegetables
 
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Roll of chapati with vegetables
Autore:
Ricetta: Appetiser
Cucina: Asiatic
Ingredienti
  • For chapati:
  • 100g of Licola
  • 300 g of flour type 00 or type 1
  • 150 ml of water
  • 1 teaspoon salt
  • 20 ml of oil
  • For vegetables:
  • vegetables to taste
  • extra virgin olive oil
  • parsley to taste
  • salt
  • marjoram
Preparazione
  1. Knead chapati:
  2. Place the flour in a mound which is already 'was added salt
  3. Put Licola, who does not have it skip this procedure
  4. Add oil, water and knead.
  5. Let stand 2-3 hours.
  6. Cook vegetables:
  7. Wash and dice vegetables.
  8. Season with salt and sprinkle with marjoram
  9. Cook them with a little oil in a wok cooking for twenty minutes, until they turn red and become beautiful crisp.
  10. Anoint the hands of oil.
  11. Roll out the dough and round end.
  12. At the center put vegetables.
  13. Roll up and cut into slices.
  14. Heat a nonstick pan greased with oil and place the slices of chapatis stuffed with vegetables, cover with lid.
  15. Cook one minute per side.
  16. The slices will swell a little and will be colored.
  17. Serve as an appetizer or second.

 

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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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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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Canederli with speck

Canederli with speck

Hola people! I told you in a previous post where I proposed the dumplings with spinach that I’d even those with bacon, my favorite! Well here they are today already tycoons and cool fresh for lunch.
These are my favorites! Since it is still slightly chilly there are. Here’s the recipe, canederli with speck, a typical dish of the Italian regional Trentino Alto Adige. They are big bread dumplings:

Canederli with speck
 
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Canederli with speck, a tipical italian regional dish from Trentino alto Adige
Autore:
Ricetta: First course
Cucina: Italian
Serves: 4
Ingredienti
  • 200 g of stale bread
  • 50 g of speck (a particular smoked ham)
  • 50 g of lard
  • 2-3 tablespoons of flour
  • milk to taste.
  • salt to taste
  • 1 egg
  • 30 g of grated Parmesan cheese
For the dressing:
  • melted butter
  • a few sage leaves
  • beef broth
Preparazione
  1. Soak the bread in the milk for about an hour.
  2. Cut the speck finely and brown it in a frying pan
  3. Wring out the soaked bread and transfer to a bowl
  4. Add the egg, Parmesan cheese, bacon and lard made ​​into small pieces.
  5. Knead and add flour.
  6. The mixture must be homogeneous.
  7. Shape into balls and roll in flour (about 8 - 2 for person)
  8. Cook in plenty of broth to simmer for about 10 minutes. (They are ready when they float)
  9. Remove them and serve with melted butter and sage.

Good sunday!

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Canederli with spinach

Canederli with spinach

Hello! how are you? …

Today I propose a succulent receipe of Trentino: Canederli with spinach .

Today’s version is spinach, but don’ let these screens because soon there will be bacon, the most classic.

The canederli are dumplings of bread, if you can call it typical of the Trentino alto Adige, which are cooked in the broth and then can be served with the soup itself, or with melted cheese, as in this case, or rather with melted butter, my favorites.

Both versions of the recipe was given to me by a friend who cooks them often and that a long long time ago kindly invited us to eat  with her, and she “kindly” gave us the recipe:

Canederli with spinach
 
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Canederli with spinach, a typical dish of the region Trentino alto Adige topped with cream cheese
Autore:
Ricetta: First Course
Cucina: Italian
Ingredienti
  • a couple of generous handfuls of spinach
  • 1 clove of garlic
  • salt to taste
  • 100 g of bread
  • milk as needed
  • 1 egg
  • 30 g of grated cheese
  • 4-5 tablespoons of flour + flour q.b. to pass the meatballs
  • beef broth as needed
Preparazione
  1. Blanch the spinach in salted water, drain and sauté about 7 minutes with a clove of garlic.
  2. Finally chop finely (or put in the blender)
  3. Soak the bread in warm milk and whip.
  4. Combine the bread, spinach, fomaggio, egg and flour.
  5. Let the mixture rest in the refrigerator for an hour.
  6. Shape into balls and roll in flour.
  7. Boil the broth previously prepared and the entire lower the flame.
  8. Cook the dumplings and keep the fire very low, so as to prevent it spacchino in cooking.
  9. When they float they are ready.
  10. Drain with a slotted spoon and place in serving dish.
  11. Season to taste, or with melted cheese or with melted butter and sage.
  12. Sprinkle with Parmesan cheese and serve.

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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

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Bread ball with cheese surprise

Bread ball with cheese surprise

The receipe of today is born by chance, by the fact that I had advanced some grated  bread. I’m a bit inspired  to “Giorgione and kitchen garden”, a program of Gambero Rosso which I love! Maybe because it looks a bit like my kitchen, rich in vegetables, homemade and no frills. He is a very strong character, with his belly, his overalls who never gives up and his trays that remember those tose one my grandmother used! Hi.hi.hi. .. also my daughter loves him. One day he cooked breadballs  but a little different from what I propose today, a bit more complex.

Not throw anything away, here are these balls of bread with cheese surprise super tasty and delicious:

Bread ball with cheese surprise
 
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Bread ball with cheese surprise , meatballs at home simple and easy that everyone likes
Autore:
Ricetta: Second course
Cucina: Italian
Ingredienti
For about 6 little bread balls :
  • 100 g of bread crumbs
  • 2 eggs
  • 60 g of grated cheese
  • 6 cubes of flavorful hard cheeses to taste (for me asiago)
  • marjoram to taste
  • parsley
  • salt as necessary
  • salt to taste
  • olive oil or virgin
  • enough flour
Preparazione
  1. In a bowl combine the bread crumbs eggs, grated cheese, parsley, marjoram.
  2. Season with salt and a form an homogeneous mixture.
  3. Take a bit of dough, roll into balls and place in the center a cube of cheddar cheese.
  4. Close properly and pass the ball in the flour
  5. Cook in a skillet with olive oil when this one comes to temperature.
  6. Cook 5 minutes turning them.
  7. Serve piping hot

Byebye to everyone and good appetite

Bread ball with cheese surprise image 1 Bread ball with cheese surprise image 2

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Soup Baked Bread

Soup Baked Bread

Today’s recipe is also a dish of memories, but not in the south this time, belong to the culinary tradition of Bergamo grandmother and aunt.
More precisely Andreina’s aunt, the sister of my grandmother. A frail but fearless woman, who made the first and the second world war! You do! I remember her stories, during the war she was ill with typhoid fever, she was given the last rites, but she is resurrected with that, she died at the ripe old age of 93 years!
She told me of the planes, the bombing, the Germans, everything always close to the mythical stove where she had always supported a pan that often contained her bread soup.
You have to know that she was a skinny little woman, baby,she  was not married and  she suffered a bit of solitude, ultimately we felt a little, then I screamed … ahhahha
She always ate little and ultimately toothless even more, so a pan of the bread soup lasted few days. When my grandmother went to Milan on “holiday” I was at lunch with her ​​and I remember her buttered carrots and the legendary Soup Baked Bread.

Soup Baked Bread
 
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Bread soup first course poor tradition of bergamo
Autore:
Ricetta: First course
Cucina: italian
Ingredienti
  • 200 g of bread
  • vegetable broth as needed
  • 3-4 tablespoons of tomato
  • parsley
  • 1 bay leaf and sage
  • salt to taste
  • extra virgin olive oil
  • 1 shallot
  • grated cheese
Preparazione
  1. Sauté with a little olive oil shallots
  2. Add the bread previously chopped into small pieces
  3. Cover with vegetable broth
  4. Add the tomatoes, parsley, bay leaf, sage, a little oil and cook for about twenty minutes, until the bread has softened well.
  5. If you wish, you can whip it a bit, I did it for the child.
Note
This is a family recipe, or at least as my aunt and my mom ddi. There is also the version without tomato, with the addition of milk and somene eventually bring the eggs.

I say goodbye and good week!

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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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