Elven Bread 2

Ok, I confess it, I have a thing for bake with yeast, any kind of yeast, dry, fresh, wild, sourdough… So when  a friend of mine presented me those pretty rolls I couldn’t avoid to think: “that is, that is exactly what an elven bread should look like“. Those rolls are absolutely superior in savor and shape to any other bread I have seen or taste before. So I took the recipe and I made some adjustament that suit my taste better, and here it is the prettiest bread roll I have ever done…

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Ingredients

For the dough:

20 gr. of active dry yeast

800 gr. of strong flour

2 cups of full-fat milk

1 cup of oil

3 tbs of sugar

1 tea spoonful of sea salt

1 egg yolk and two whites

For the wash:

100 gr of room temperature butter

1 egg yolk

For the glaze:

1 egg

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Directions

Prepare the sponge:

  • Sprinkle yeast and sugar into 100ml of warm milk in the  bowl of a stand mixer and stir to dissolve (if you have a kneading machine you will save a lot of work).
  • Set it  to rise in a warm place for about one hour.

Prepare the dough:

  • Mix the  flour with salt and add it with the remaining milk to the sponge.
  • Attach the dough hook to the mixer and knead it until you have a smooth and elastic dough (about 20 minutes at medium speed)
  • Work it a bit on a floured surface, cover with plastic wrap and let it rise another hour (but it depends on room temperature, less if it is a hot summer day).
  • Knock back and divide the dough in eight small ball of 150 gr each Let it rise for another hour.
  • Prepare the wash, with the whip mix together the egg yolk and the butter until creamy
  • Knock back the first ball and roll with a pin until 3 mm high, spread the wash uniformly and cover with another rolled dough like in the photos. When you have 4 layer, cut the dough in eight triangles and roll it as in the photo (you will get the shape of a leave). Let it rise for another half an hour.

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  • Make an egg glaze by lightly beating the egg
  • Brush the top of the loaf with the glaze. Bake it in a preheated oven at 200°C for 2* minutes until golden and hollow-sounding when tapped underneath. If you have a steam oven like me, then just use the bread program.
leaf bread
The butter add an incredible flavor and it is a treat also eaten without any filling
Elven Bread 2
The texture is amazing but the taste is even better!

Milk Bread Rolls for Beth

 

A few days ago I received a very encouraging letters from Trix Wilkins, I went to her blog  and I discovered that she wrote a novel,  The Courtship of Jo March: a variation of Louisa May Alcott’s Little Women , that of course I am dying to read,  meanwhile to thanks Trix of her kind words, I prepared milk bread rolls, soft and fluffy, the kind of bread that Beth, Jo March’s fragile little sister, would have like to have with her tea. Those bread rolls are not the Japanese bread rolls that are very fashionable on food blogs on those days. They are actually small bread rolls that are used in Italy, but I would dare to say in the all Mediterranean area, to prepare savoury or sweet snacks as the taste is pretty neutral.

Milk Bread Rolls for Beth
Hear how they look like, I made 12 of 60 gr each

Ingredients:

  • 400 gr flour
  • 200 gr milk
  • 50 gr butter
  • 1 tsp of sugar
  • 1 tsp of honey
  • 10 gr dry yeast
  • 5 gr salt
  • 1 egg for the wash
Milk Bread Rolls for Beth
Still warm…

Instructions

  1. Warm the milk (35 C.) and combine in the bowl of a stand mixer with the honey, yeast and a tsp of flour. After about 10 minutes, add the rest of the ingredients, attach the dough hook and run the mixer, starting on low to wet the dry ingredients.
  2. Turn speed to medium and run the mixer for 15 minutes. The dough is ready when it came together and gather in the centre of the bowl attaching itself to the hook.
  3. Divide the dough in small pieces of 60-70 gr each, set them in an oven pan covered with baking paper, cover with plastic wrap and set the pan in a warm place for about 90 minutes until more than doubled
  4. Roll each portion into a log and flat it gently and roll it (like the snail shell). Place each piece of dough inside the oven pan, giving some space between each roll. Cover the roll with plastic wrap and let rise again until double in size, about an hour or so.
  5. Preheat oven to 180 C’. Make the egg wash by lightly beating the egg. Brush the surface of the rolls with the egg wash without letting the fluid drip to the sides
  6. Bake in 180 C’ oven for 20-25 minutes or until rolls are deeply golden on top.
  7. Serve them with warm or cold with savoury or sweet fillings
Milk Bread Rolls for Beth
Ready for a savory snack with Italian Prosciutto
Milk Bread Rolls for Beth
And for a spring snack with pink lemonade and orange jelly