Le pain est bon mais il est très similaire à d'autres recettes que je préfère.
Ingredients for the bread
1 cup warm water
2 tsp yeast
2½ cups flour, plus more for dusting work surface
1 Tbsp olive oil
1 tsp salt
Ingredients for the filling
~½ cup pesto, purchased or homemade
2 Tbsp grated parmesan
Place warm water in the bowl of your stand mixer fitted with the dough hook and sprinkle yeast over top.
Let sit 10 minutes - if the yeast doesn't get frothy or swell, toss it and go buy new yeast.
Add the flour, oil, and salt and turn the mixer to low.
Knead the dough for 5 minutes until smooth and elastic - after about 2 minutes, the dough should completely clean the bottom and sides of the bowl. If it does not, add additional flour, one spoonful at a time until it does.
Form the dough into a smooth ball and transfer to a lightly greased bowl (I just use the mixer bowl) and let rise until doubled (~1 hour on the countertop, quicker in a slightly warmed oven).
Preheat oven to 425.
Lightly flour your work surface.
Gently stretch and elongate your dough round.
Braided Pesto Bread Wreath
Roll into a rectangle ~18x12 inches.
Spoon pesto over top, spreading evenly, leaving a clean ½-inch border around the edges.
Braided Pesto Bread Wreath
Roll the long side of the dough to you and pinch the seam closed.
Braided Pesto Bread Wreath
Transfer to your parchment-lined or cornmeal-dusted baking sheet.
Cut the dough in half down the length of the dough and pinch the top ends together.
Working quickly, braid the two pieces, trying to keep the pieces twisted so the cut ends remain on top (this is what makes the bread pretty).
Braided Pesto Bread Wreath
When you get to the bottom, pinch the ends together and wrap into a wreath.
Braided Pesto Bread Wreath
Transfer to your baking sheet and let rest for 30 minutes.
Top with shredded parmesan and bake for ~25 minutes, until golden brown.
C'est vraiment très bon. Tellement bon en fait, que j'en ai mangé la moitié sans m'en rendre compte :)
J'ai enlevé l'œuf de la recette car je n'ai pas compris s'il fallait le mettre dans la pâte ou sur la pâte.
Un pain très moelleux. Parfait pour le petit déjeuner ou pour faire des sandwiches.
1 tablespoon active dry yeast
2 teaspoons sugar
1¼ cups warm water
2 cups bread flour (see instructions)
2 cups all-purpose flour (see instructions)
2 teaspoons salt
¼ cup lard (melted in microwave)
2 tablespoons warm water (to brush on loaves before baking)
Grease a large bowl, and set aside.
Take a small bowl and dissolve the yeast and sugar in 1/4 cup of warm (110 degrees F) water. Place the bowl in a warm place and let it stand until it starts to foam and double in volume, about 10 minutes. If it doesn't foam and bubble, you have some bad yeast!
Meanwhile, measure out 1/4 cup of lard and place the lard in a Pyrex measuring cup or other suitable container. Heat in the microwave on high for about 90 seconds until melted.
Place the water/yeast/sugar mixture in the mixing bowl of a stand mixer. Add the rest of the warm water and the salt. Using the dough hook, mix on low speed until blended.
Take your measuring cup and dig in to the flour bag, scooping out two whole cups of each flour. Now the important part: in a separate bowl, sift together the two flours. Sifted flour has more volume than un-sifted flour, so you will use approximately 3 1/4 cups of sifted flour in the following steps.
Gradually add the flour mixture, a little at a time, to the wet ingredients in your mixer -- mixing constantly. At the same time you are adding flour, gradually pour in the melted lard. Keep adding a little flour and a little lard until all of the lard is added.
Continue adding more flour -- A LITTLE AT A TIME -- until you make a smooth and pliable dough. Try to add just enough flour to make the dough elastic -- just as much as necessary so that the dough hook barely cleans the sides of the bowl. Too much flour and your bread will be too dense! You will use approximately 3 1/4 cups of sifted flour to bring the dough to this point. (More or less, this is where the art of baking comes in!) Save any leftover flour mixture for rolling out the dough.
Now let the machine and the dough hook go to work kneading the dough. Set the mixer on a low speed and knead for about 3 to 4 minutes, no more! Your dough will be fairly sticky at this point.
Shape the dough into a ball and place it into that bowl you originally greased in the first step of this recipe, what was that, something like a week ago now? We know, we know -- bread making is a long and involved process!
Flip the dough ball a few times to grease it up on all sides. Cover the bowl with a damp cloth and place in a warm place. (We like to pre-heat our oven to 160 degrees F and then turn it off, thus creating a perfectly warm environment for our rising bread.) Let the dough rise until it doubles in size -- about 45 minutes to 1 hour.
It's at this point in the process that you can usually find three guys, covered in flour, sitting by the pool with their feet up and enjoying a cold beverage. It's also about now when Raúl always asks, "Why didn't we just pick up a loaf of bread at the bakery?"
When you return from the pool, turn the dough out onto a lightly floured board, using the leftover flour you have in the bowl. Sprinkle some flour on the dough and use a rolling pin to roll it out. We like to make a large loaf, shaped to fit our longest baking sheet diagonally -- about 20 inches long. So we try to roll out a 12 x 20-inch rectangle. Sprinkle more flour on the dough and turn it over a few times as you roll it out, to keep it from sticking to the rolling pin. The added flour at this rolling stage should take care of most of the stickiness of the dough.
Roll the dough up into a tightly rolled long cylinder, with a slight taper at both ends. Wet your fingers and pinch the loose flap of the rolled dough into the loaf, making a tight seam.
Grease a baking sheet and sprinkle lightly with cornmeal.
Place the loaf diagonally onto the baking sheet, seam side down. Dust the top with a little extra flour and cover very loosely with plastic wrap. (You don't want the rising dough to dry out or stick to the plastic wrap.)
Place in a warm spot and allow the loaf to stand and rise once again until it is about 2 1/2 times it's original size, about 45 minutes to 1 hour. Cuban bread is wider than French bread, so expect your loaf to spread out quite a bit as it rises.
Preheat oven to 450º F. Place a pan of water on the lowest rack of the oven.
Use a sharp knife to cut a shallow seam down the middle of the top of the bread, leaving about two inches of uncut top on each end of the loaf.
Brush the top of the loaf with water and place in your preheated oven on the middle shelf. After about 5 minutes of baking, brush some more water on top of the bread.
Bake the loaf until it is light brown and crusty -- about 12 to 18 minutes total baking time.
Facile à faire, très bon et très moelleux.
Cependant, je trouve que le gout d'ail n'est pas assez prononcé malgré la dose que j'ai augmentée par rapport à la recette originale.
Ingredients for the breadsticks
1 cup + 2 tablespoons warm water
1¼ teaspoons dry yeast
2 tablespoons granulated sugar
3 – 3¼ cups all-purpose flour
1¾ teaspoons salt
3 tablespoons vegetable oil
Ingredients for the topping
2 tablespoons margarine or butter
½ teaspoon salt
¼ teaspoon garlic powder
Optional: ¼ teaspoon chopped rosemary or thyme (with or instead of garlic powder)
In the bowl of an electric stand mixer, whisk together warm water, yeast and ½ teaspoon granulated sugar, until yeast has dissolved; rest 10 minutes. Add 1½ cups flour, remaining sugar, salt, and vegetable oil, then fit mixer with paddle attachment and blend until combined. Switch to dough hook attachment, add in remaining 1½ cups flour and knead mixture on low speed, adding up to ¼ cup additional flour as needed, and knead until dough is smooth and elastic (dough should pull away from sides of the bowl but should still be slightly sticky). Transfer dough to a large buttered mixing bowl, cover with plastic wrap and allow to rest in a warm place free from draft, or in oven on ‘proof’, for about 1½ hours.
Punch down risen dough and divide into 12 equal portions, keeping them covered with plastic wrap as you work. On a lightly floured surface, roll each piece into a 9-inch rope then transfer to one to two parchment paper lined baking sheets. Cover and let rise for 1 more hour.
Preheat oven to 425°F during the last 10 minutes of rising, then bake for 11-13 minutes, until golden. Meanwhile, in a small bowl/cup whisk together topping ingridents. Remove breadsticks from oven and run a stick of margarine or butter over hot breadsticks and immediately sprinkle with topping mixture. Serve warm or allow to cool and store in an airtight container. Enjoy!
Très bon pain, moelleux à souhait. À refaire.
Attention à faire les pâtons de la même taille pour avoir une cuisson uniforme. Quand je l'ai faite, je me suis retrouvé avec 95% du pain qui avait une cuisson parfaite et le reste qui était légèrement cru.
Edit : je suis un peu sceptique. On dirait que le pain devient caoutchouteux. À confirmer.
Edit : en fait, ce n'était que la partie moins cuite qui avait cette texture.
Je l'ai fait en réduisant la quantité de cardamome (une demi cuillère à café au lieu d'une demi cuillère à soupe) car je trouvais que ça sentait fort quand je l'ai moulue.
Après l'avoir gouté, je pense que la proportion est la bonne dans la recette car ça ne sentait pas du tout une fois cuit.
C'est excellent mais attention aux odeurs. La cuisson révèle toute la force du fromage.
En bouche, le gout est plus délicat !
À refaire sans hésiter.
Attention ! En suivant le temps indiqué, il manque légèrement de cuisson au centre du pain. Cependant, il était déjà bien bruni sur le dessus. Il faudra le couvrir de papier aluminium pour continuer la cuisson sans brûler le dessus.
Ingredients for the dough
1 pkg. Red Star Platinum yeast
¼ Cup warm water
1 Cup warm milk
3 ¼- ½ Cup unbleached, all-purpose flour
1 tsp. salt
¼ tsp. coarse ground pepper
2 Tbsp. butter, softened
1¼ Cup finely shredded Asiago cheese
Ingredients for the topping
1 egg, well-beaten
¼ Cup finely shredded Asiago cheese
Place warm water and yeast in EZ DOH bucket and stir to dissolve yeast. Let rest 1 minute.
Add one cup of flour, then additional dough ingredients.
EZ DOH-it for 2-3 minutes, or until dough is smooth and soft and all ingredients are incorporated, adding additional flour, as necessary, if the dough is too sticky.
Remove dough from bucket, spray bucket with cooking spray, “smooth” dough and replace in bucket.
Cover and let rise until doubled.
Punch down the dough and remove it from the bucket.
Form into one large French-style loaf, or two smaller loaves.
Place on a lightly-greased baking sheet or in two smaller lightly-greased loaf pans.
Cover with a clean dishtowel and let rise until doubled, usually 30-45 minutes.
Preheat oven to 375°F.
Lightly “slash” the tops of the loaves with a sharp serrated knife.
Brush the tops with the beaten egg, then sprinkle with the cheese.
Bake for 30-35 minutes, or until lightly browned.
Remove from pan and let cool on a wire rack. ENJOY!!!
Sea-salt or Pretzel Salt (for sprinkling on top of pretzels)
⅔ Cup Baking Soda
1 Packet of Active Dry Yeast
4 cups of Bread Flour
6 Ounces of Unsalted Butter
1½ cups milk
10 Cups Water
Get your saucepan out. Measure and pour into the saucepan 1½ cups of milk (note you can use water instead but I think the milk makes tastier dough). Put it on your gas/electric stove top on medium low heat. Heat the milk until it reaches about 110°F (about when milk starts to steam), but turn off the heat right away so the milk does not boil over and move it off the burner. Its important to not have the milk too hot because it will kill the yeast but at the same time it needs to be warm enough to activate the yeast.
Next get a big bowl out. Add 1 tablespoon of sugar and 2 teaspoons kosher salt to the bowl. Next pour in the milk. Now cut open the dry yeast packet and sprinkle the contents on top of the mixture. Let it sit for about 5 minutes, you will see it start to foam up.
While you are waiting for the yeast milk mixture cut out 2 ounces butter and melt it. I used the same saucepan from before to melt the butter but you can just microwave it for 30 seconds or so instead if you prefer that method.
After the 5 minutes are up then add the melted butter to the yeast milk mixture. Next measure and add the 4 cups of bread flour to the mixture as well. Now take a mixing spoon and start mixing.
Mix the dough until it becomes well combined, smooth and begins to pull away from the side of the bowl, about 4 minutes. If the dough feels too dry then add a splash of water and continue mixing until it becomes smooth, it should look somewhat like the picture above. Note if you have a stand mixer then you can use that to mix the dough with the dough hook attachment at medium speed instead, but I had no problem doing it by hand.
Next use your mixing spoon to push the dough from the large bowl into another bowl. I just used the saucepan I used to melt the butter from before. Now either get a new large bowl or clean the one the dough was created in, I just cleaned out the large dough bowl from before and dried it with a paper towel. Now take your olive oil (vegetable oil works too) and pour some on a paper towel then oil up the inside of your bowl.
Remove and return the dough from the saucepan to the well oiled big bowl.
Get your plastic saran wrap out and cover/seal the top of the bowl. Place the dough and the bowl in a warm dry place while the dough rises. I put mine by the radiator. Now set a timer and wait 55 minutes, it should at least double in size.
While waiting for the dough to rise get out a medium pot. Measure and add 10 cups of water to the medium pot. Also measure out ⅔ a cup of baking soda but do not add it yet to the pot of water, just put it aside for now.
When there is about 5 minutes left until the dough completely rises move the pot to the stove and turn on the burner on high. Then pour in the baking soda and grab a mixing spoon to combine it with the water. It should become a cloudy mixture. Leave the burner on for now and cover the pot with a lid because we will need it later for dunking the pretzels when the water reaches a rolling boil.
When the pretzel dough has finished rising for its 55 minutes and has doubled in size then remove the plastic wrap and bring over to your kitchen work surface. Also bring over your olive oil and a large cutting board. Use the olive oil and a paper towel to oil the surface of your cutting board. Then simply plop out the dough onto the oiled surface of the board.
I know it is really tempting to start playing with dough but before you start shaping the dough and creating the iconic pretzel shape first get out two cookie sheet pans then lightly oil them up with olive oil, Pam, vegetable oil or your preferred cooking method to prevent dough from sticking during the baking process. I actually used a Silpat mat on one pan and oiled the other with a quick spray of Pam. You will need the pans to hold the pretzels for the next few steps as well as for the baking process.
Now here comes the fun part. Take the olive oil and pour some in your hands and rub them together. Now take your big mound of dough and split it up into about fist sized balls, I got 9 balls out of my dough. Next return all but one of the dough balls to your oiled bowl because unless you have a really large cutting board you will not be able to roll out all the pretzels. Be sure to look at the pictures if you are feeling confused because I tried to make it as easy as possible visually to follow each step in making the dough into the pretzel shape.
Take that ball of dough left on the cutting boards and start rolling out into a long strip/rope of dough. Work and roll the dough back and forth from the center out to push the dough evenly across both ends. Stop when you have a piece about 2 feet long.
Take the 2 ends of the dough strip and create a large U-shape. Then take the ends and curl them inward so they meet at the center.
Then take the two ends of the strip and cross them over each other. Then pull them up and over the bottom of the U-shape curling the ends over the top and pressing them up into the bottom of the dough that makes the lower part of the U-shape.
Congratulations you've made a ball of dough into the shape of a pretzel. Now move that dough pretzel onto one of the pans and do the same for the rest of the balls of dough.
By the time you finish transforming all the dough balls into pretzel form the water should have reached a rolling boil. If not then wait until the water comes to a boil before doing anything else. Once boiling, preheat the oven to 450°F.
Bring your pans of uncooked pretzels over by your boiling baking soda water and get out the spatula (the bigger the spatula the better). Scoop up one pretzel with the spatula and carefully lower it into the boiling water for 30 seconds. I set a timer for this part because if you leave the pretzels in the bath for too long then they will get soggy and will taste funny. Remove your spatula and use it to dunk the pretzel below the surface to make sure all of it gets covered with the water. When the 30 seconds is about to run up then take the spatula, position it underneath the pretzel and lift it out gently at the 30 second mark. Place the pretzel down on the pan it came from and repeat the process for each unbaked pretzel.
Note if while you are bathing your pretzels you happen to drop it while taking it out of the pot and it breaks apart into bits inside the boiling water then use tongs to pull out the broken pieces. Then use your hands to shape the bits into bite size balls. Then use tongs to dunk the little balls back into the boiling baking soda water bath for five seconds and place each nugget on the pan. Now you turned a ruined pretzel into yummy pretzel bites.
Melt another 2 ounces of butter in a bowl. Add 1 tablespoon of water. Then crack and drop an egg into the bowl. Now use the whisk to combine the whole mixture and use the brush to paint a generous coat on each pretzel. Next sprinkle either sea salt or pretzel salt over each of the pretzels, the coat will help the salt stick.
The oven should be at 450°F by now, but if not then just wait until it is finished preheating. Once the proper temperature as been reached then put the two pans of pretzels into the oven. Now bake for about 12 to 15 minutes. While the pretzels are baking melt the final 2 ounces of butter. When the 12 minute mark has been reached check the color of the pretzels, if they are golden brown in color then they are perfect and transfer to them to a cooling rack. If they are still a light tan color then cook them for another 2 minutes and continue cooking until the color pretzels is that nice golden brown before transferring to a cooling rack. While on the cooling racks use a brush to paint on a second coat of butter. Be careful taking the pans out of the oven and be sure to use oven mitts, remember hot things are hot.
La texture est vraiment belle et agréable. À refaire.
Cependant, je pense que je modifierai les temps de pousse pour avoir une première poussée de 1h30 et une seconde poussée de 1h.
J'ai trouvé que les temps donnés dans la recette ne permettent pas de souder correctement les pâtons entre eux.
2¼ tsp. instant yeast
1 cup warm water (105-115˚F)
¼ cup honey
3 tbsp. canola oil
1¼ tsp. salt
1 egg, lightly beaten
3½-4 cups bread flour
2 tbsp. butter, melted
2 tbsp. honey
In the bowl of an electric mixer, combine the yeast and warm water. Add the honey, oil, salt, and egg and mix well. Add 3 cups of the flour and mix until the dough comes together in a sticky mass. With the mixer on low speed, incorporate the remaining ½ to 1 cup of flour a few tablespoons at a time. Continue kneading on low speed for about 8 minutes, until the dough is smooth and elastic.
Transfer to a lightly oiled bowl, turn once to coat, and cover with plastic wrap. Let rise in a warm, draft-free spot until doubled in bulk, about 2 hours.
Turn the dough out onto a lightly floured work surface and knead for 30 seconds. Cover with a towel and let rest for 10 minutes. Punch the dough down and divide into 10-12 equal size pieces. Shape each piece into a smooth ball and place into a round, lightly greased 9- or 10-inch round baking dish, spacing evenly. Cover and let rise in a warm, draft-free spot for 20-30 minutes.
Preheat the oven to 400˚F. Mix together the melted butter and honey, and brush the tops of the rolls with the mixture. Sprinkle lightly with coarse salt. Bake for 15-20 minutes until the tops are golden brown. Cover loosely with foil and continue to bake about 10 minutes more, or until the the center of the rolls registers 190˚F on an instant-read thermometer. Let cool slightly before serving.
Je n'ai utilisé que 3 tasses de farine. J'ai augmenté légèrement la quantité d'eau pour que la pâte ne soit pas sablonneuse.
La recette demande 10 onces d'épinards et si j'en crois les convertisseurs en ligne, cela correspond à 280 grammes. Je n'avais que 140 grammes disponibles.
Je n'ai pas mis de piment banane.
Le pain est vraiment savoureux, la pâte est moelleuse et la garniture très agréable. La prochaine fois j'ajouterais un peu de piquant.
J'ai trouvé que la méthode de tressage n'est pas très facile à mettre en place alors j'utiliserais la méthode utilisée dans cette recette
Finalement, ce mode de mise en forme n'est pas adapté car le pain ne cuit pas complètement
Ingredients for the dough
1 pkg/Tbsp.Red Star Platinum yeast
1 Cup warm water
3-3½ Cup unbleached, all-purpose flour
¾ tsp. salt
2 Tbsp. olive oil (I used Ariston infused olive oils – 1 Tbsp oregano oil; 1 Tbsp. red chili oil just for fun)