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Thursday, September 15, 2011

ALUDIR WITH HOMEMADE BREAD RECIPE FROM FADALAT

Freshly Kneaded Bread
Photo by: Lord-Williams


to rise (the effect of yeast when added to dough), see leudas[ES: Lord. Culinary. Mar 4, ‘08]


SEMOLINA BREAD 
RECIPE ADAPTED 
FROM FADALAT #
PAN COCIDO EN 
EL HORNO, p 19

for one loaf:

Ingredients

3 ¼ c semolina (durum) flour
 
1 ½ tsp salt
1 tsp yeast
1 ½ c warm water
flour for sprinkling

Preparation

Add salt to the flour. Dissolve yeast in water. Add it to the flour. Dip hands in oil or fat and begin kneading adding the water little by little until it reaches the desired consistency, about 10-12 minutes.

Make it into the desired shape for the loaf. Wrap it in a linen or woolen cloth and cover this with lamb skin or something similar (today it is plastic wrap) and let the mass rise (1 ½ - 2 hours). When it has risen sufficiently, it will emit a noise when struck.


PREHEAT OVEN 375º F / 190º C

Immediately bake on a greased and floured cookie sheet for
35 to 45 minutes.

Once baked, remove loaf
from the cookie sheet and
allow it to cool about 1 hour. 
Clean the loaf and 
put it in a breadbasket 
for consumption.

It will keep about 3 days in a zip
lock plastic bag or 1 month
in a freezer bag in the freezer.


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