Bread like a cake…
A creamy rye bread dough (2/3 bread flour, 1/3 white flour), plus cane sugar, plus lots of cinnamon, plus sesame, plus cocoa mass (100%) chips, plus dry apricots…
Topped with almond slices, cinnamon, sugar.
I’ve let raise too much before baking, but only the shape is affected.
It’s even better the next days… if there is some left.
A delicious brioche sweet bread, ideal fruity treat for the season.
It’s garnished with one of these superb akibae apples.
To get a delicious fluffy dough, the main ingredient is time.
One day, you mix yeast, sugar, water and flour to make a sponge. The next day, you make a dough. Two days later you bake it. The net day you enjoy the delight.
300 g bread flour
1/2 cup of yeast “sponge”.
40 g sugar
80 g butter
1 egg + 1 white
about a cup of milk
It’s filled with cubes of apple, many. Also, cocoa chips, Grand-Marnier soaked raisins, cinnamon.
On top, sliced almonds, sugar, cinnamon.
Really, be patient, as it gets so much better a whole day after baking.
This week’s bread. Fougasse (French focaccia). I had to finish this big bag of green olives.
So I’ve made a bread dough, not too firm with half of graham flour, I just mixed a few minutes. Let overnight. Formed flat breads, garnished, painted with olive oil and baked.
NB : graham flour is not simple whole wheat flour, it’s a mix of fine and fluffy white flour + bran that was broken in big chunks. That gives lighter breads than whole wheat.
Red chili pepper, new onion, marjoram….
Garlic, marjoram…
The sweet bread of the season is topped with a cherry blossom !
pickled sakura
It’s seasonal variation of anpan, a kashipan (Japanese sweet bread) filled with anko sweet bean paste. :
A sweet bread dough : 1 ts of yeast, 3 tbs of kurozato black sugar, 2 cups of AP flour, enough tonyu (home-made soy milk) to wet that. I’ve mixed it in the home-bakery machine.
Filled with sakura an paste and shaped.
DIY sakura bean paste (click here)
Baked 20 minutes at 180 C. OK, the shapes are… what they are.
Only one had a perfect aspect, but they were all delicious. I didn’t make enough.
Small “bum shaped” rolls of milk bread (pain au lait) are called pistolets in France. Why ? That’s convenient in the shop to give this shape to milk rolls, and a perfect round shape to plain rolls. But has the name a relation with the gun ? I thought that was related to pistoles that were a type of coins hundreds years ago. Small and rounds, like coins ? Or did they cost one “pistole” ? But why are they split in the middle ? It seems a type of plums is also called “pistole”. I won’t give you the answer because I don’t know.
The dough is made with milk, they are washed with milk…
And “cut”…
They are extremely soft. That’s halfway between bread and brioche. As a kid, I was eating them like cake.
GOURMANDE in OSAKA 