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Monday, August 8, 2016

MOLLETE (LEON) WITH A THERMOMIX RECIPE FOR BREAD ROLLS


Dough Rising Above Thermomix Bowl
Photo by: Lord-Williams
1. bread rolls. In the Middle Ages it was bread of the upper classes. 2. a loaf of bread weighing 2 lbs in Astorga. 3. flesh or flab of arm. 4. chubby cheek [Castro. Alimentación. 1996:146; Dialecto. 1947:269; and Pacho. 1994:144]

BREAD ROLLS FROM ANTEQUERA FROM KRAZY'S KITCHEN[1]

Ingredients

Sourdough (or leavened dough):

100 gr bread flour
100 gr water
10 gr fresh yeast
½ tsp sugar

Bread dough:

Bread Rolls
Before Baking
Photo by: Lord-Williams
150 gr water
150 gr milk
50 gr olive oil
1 tsp honey
550 gr bread flour      
2 tsp salt
1 tsp soy lecithin (if you don’t have this, just omit it)

Preparation

Sour dough:

Put the water in the thermomix bowl and heat for 30 secs, temp 37º, speed 1.

Add remaining ingredients for the Sourdough and program 10 secs, speed 4.
Leave to rest for approximately 1 hour.

Bread dough:

Add all the ingredients for the bread dough to the sourdough in the thermomix bowl. Program 5 mins, jug locked, kneading speed.

Leave to rest in the jug another hour approximately. The dough will finally lift up the measuring cup.

My Father's Favorite!
Photo by: Lord-Williams
Tip out the dough onto a floured surface and work with your hands a bit to remove any air bubbles.

Make balls of dough with your hands (whatever size you wish) and flatten them with the palm of our hand) one of the characteristics of these rolls is their irregular shapes, so don’t worry about them not being perfectly round). Make sure they are lightly floured on both sides. Place rolls on an oven tray lined with grease proof paper and leave to rest another hour. 15 mins before the resting time is over, preheat the oven to 200ºC.
When the rolls have risen again, press each one with you fingers.

Place the tray in the oven for 7-8 mins. Don’t worry, they’re not meant to be brown.

They’ll be white outside but cooked on the inside.

Remove from oven and cover with a clean cloth so that the rolls stay soft.

Once cooled, if there happen to be any left, I just pop them in a bag and freeze them. They defrost quickly in the microwave and are lovely toasted for breakfast.

[1] The difference between this recipe and one of the Middle Ages is the flour. Unrefined flour was used in the original recipe, today we are blessed with fine white bread flour and a thermomix or food processor!


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