The one that surprises me the most is bread ! In tuscany we make our bread with 3 ingredients: flour, water, yeast ( here is my recipe for tuscan bread) !
I have decided to bake my own !
I’ve tried many ricipes from the web, some are very elaborate, some are too quick ( in the sense that they use baking powder instead of yeast) and some just didn’t taste great.
My source is often a website called vivalafocaccia.com – I love the recipes and the way they are explained in an easy and simple way.
The recipe for the “panini al latte” is on video here
I will write the recipe as I have made a few changes, and the original is only in italian!
- 200g milk or water (3/4 cup + 1 tablespoon) warm – I used water
- 400 g flour ( 2 3/4 cups) I used half all purpouse and half Manitoba flour
- 25g yeast if fresh or 8 g if dry (4 tsp of dry yeast)
- 14 g sugar (3 tsp) I only used 1 1/2
- 8 g salt ( 1 1/2 tsp)
- 30 g of shortening or butter ( 1/4 cup) – optional . . . I used shortening
- 2 Egg whites
- 2 egg yolks to make them shiny
- In your mixer bowl melt the yeast and sugar with the water and add 3/4 of the flour, the egg whites and the shortening
- Mix for about 3 minutes
- then add the remaining flour with the salt
- Mix for 10 or 12 minutes
- then dump onto a clean floured work surface and fold it on itself once or twice
- lightly grease a container with olive oil and set dough into it, gently rub a couple of drops of oil on dough, cover the container and set aside to rise ( if using right away, you can set the container inside your oven which will be turned off but with JUST the light on).
- Recipe calls for 1 hour at least of rising.
- What I did at this point is, since I wanted to bake the buns the next day, I put the covered container in the refrigerator over night.
- Next morining I followed the instructions on the video:
- I dumped the dough on the work surface and folded it in 3 ( like puff pastry), and in 3 again ( to make a square) – my dough for some reason was more sticky than the one on the video
- I let it rest for 15 minutes instead of 10
- then cut the dough into 8 balls ( each about 100 g) and followed the instructions for rolling the buns out.
- Then I let it rest for 1 hour instead of 30 minutes – the dough was still chilly from the fridge
- I brushed the buns with egg yolk ( that I had beat with a tsp of water and a pinch of salt) and sprinkled them with some seseme seeds
- Buns were cooked in the hot oven for almost 30 minutes ( a bit more than the recipe calls for)
They were delicious !!!
Thank you Vittorio from Vivalafocaccia.com !!