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Monday, November 23, 2015

LEUDA, -O, WITH THERMOMIX'S "BESTEST BREAD ROLLS EVER"

Dough that has Risen
Photo by: Lord-Williams
leavened, fermented; the state of dough when it has risen sufficiently due to the addition of yeast. [Anón/Huici. 1966:20:10; Ibn Razīn/Granja. 1960:18:1; Nola. 1989:xliiii-1; Nola/Iranzo. 1982:170; and Nola/Pérez. 1992:201]

THERMOMIX RECIPE THE BESTEST BREAD ROLLS EVER[1]


Ingredients

310 g luke warm water
1 sachet dry yeast (or 1 tbsp or 7–8 g)
1 tsp salt
1 tsp sugar
510 g bakers flour[2]

30 g extra virgin olive oil
1 tsp bread improver (optional)

Preparation

Excellent Homemade Bread Rolls
Photo by: Lord-Willliams
1. Add ingredients in the order they are written. Turn slowly to speed 6 and mix 10 seconds.

2. Lock Lid. Set timer to 1.5 min. Knead.
    
3. Oil it up. Roll into a ball and prove in bowl until doubled in size or at least 10 minutes.
     
4. Cut into 8 pieces and shape and put in cold oven 180-190C or 170C fan forced for about 20 minutes.
(we do this so that the rolls will prove a 2nd time whilst in the oven and then they will cook once the oven gets to a certain temperature)

TIP

When you taken them out of the oven, the top should be slightly brown, sides will be white and top will be hard the longer you leave it there to cool, the softer the bread will become. Remember it is flour so if you turn the dial up to a high speed you will get it all stuck on the lid, if you do it slowly you shouldn’t have anything on the lid.

The author of the recipe prefers to shape her 8 rolls like small hot dog rolls. She claims they are easier to eat.



[1] This recipe obviously dates back to the Middle Ages.
[2] 200 g more were added.

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