Bread Baking Day # 58 Apple, Mixed Flakes and More Bread

This Month Cinzia of Cindystar is the Host of Bread Baking Day the event created by Zorra.

The theme chosen is Breads with seeds and flakes, and what's more delicious then finding flakes and seeds in your bread ? I still remember the first time I had real german Bread with sunflower seeds : how delicious !

In the late months before, during, and after moving I didn't have access to my loved cookbooks so I almost always used the Millers Loaf recipe from Bourke Street Bakery . This is a recipe that allows to many variations that follow in the next pages of the book and in this case the Apple and Oat Loaf adding raisins and a few seeds.

Since I got this book I almost only used its sourdough recipes but it's filled with many different recipesI should try...

Apple and Oat Loaf

From Bourke Street Bakery

(makes 2 loaves)

70 g organic rolled oats

40 ml water

715 g sourdough dough (see later)

185 g apples, peeled, cored and cut into 2-3 cm pieces

80 g raisins

100 g mixed seeds

Method

Put the oats in a bowl and cover with water. Leave to saok for five minutes, cover with plastic wrap and refrigarate if not using right away.

After you reach the windowpane test mix in the oats and the apples until combined. Lightly grease a container and sit the dough inside. Cover with plastic wrap and st asid about an hour to bulk prove.

to knock back the dough, turn it on a floured surface  and press out into a rectangle, about 2.5cm thick. Fold one-third back onto itself, then repeat with the remaining third  can remember . Turn the dough 90 degrees and fold it over again into thirds. Place the dough back into the oiled container and prove again for another hour.

Divide the dough into two even-sized portions, weighing about 500g each. Working with one portion of dough at a time, shape the loaves into rounds.

Line a large baking sheet with baking paper and place the dough rounds, evenly-spaced, on it. Place in the refrigerator loosely covered with a plastic bag for 8-12 hours. 

Remove the loaves from the refrigerator and let them come to room temperature - this can take anywhere between 1 and 4 hours - until each loaf has grown in size by two-thirds.Preheat the oven to its highest temperature. Spray the oven with water and bake the loaves for 20 minutes, then turn the loaves and bake for a further 10 minutes, watching carefully to make sure that the loaves do not burn. Baking shouldn't take any longer than 40 minutes. If the oven temperature is too fierce, turn the heat down a bit.

Millers Loaf

from Bourke Street Bakery

(makes 1,5 kg so if you only want to bake the apple and oat loaf above , halve the recipe)

390g sourdough starter
440g organic plain flour
145g organic wholemeal flour
145g organic rye flour
360ml water
20g sea salt

In the bowl of an electric mixer with the dough hook attached, add the plain flour, wholemeal flour, rye flour and the water. Mix on low speed for about 7 minutes. Cover the bowl with plastic wrap and set aside for 20 minutes.

Sprinkle the salt over the dough and mix on low speed for about 6 minutes, or until a smooth elastic dough forms, and you reach the windowpane test.

Lightly grease a container with oil spray and put the dough inside. Cover with plastic wrap and set aside at room temperature for 1 hour to prove.

Turn the dough out onto a lightly floured surface and press out into a rectangle, about 2.5cm thick. Fold one-third back onto itself, then repeat with the remaining third. Turn the dough 90 degrees and fold it over again into thirds. Place the dough back into the oiled container and prove again for another hour. 
Divide the dough into three even-sized portions, weighing about 500g each. Working with one protion of dough at a time, shape the loaves into rounds.

Line a large baking sheet with baking paper and place the dough rounds, evenly-spaced, on it. Place in the refrigerator loosely covered with a plastic bag for 8-12 hours. The cold and long fermentation in the fridge is for flavour development and volume.

Remove the loaves from the refrigerator and let them come to room temperature - this can take anywhere between 1 and 4 hours - until each loaf has grown in size by two-thirds.

Preheat the oven to its highest temperature. Spray the oven with water and bake the loaves for 20 minutes, then turn the loaves and bake for a further 10 minutes, watching carefully to make sure that the loaves do not burn. Baking shouldn't take any longer than 40 minutes. If the oven temperature is too fierce, turn the heat down a bit.

Bread Baking Day # 88 : No Knead Bread - Sourdough Mixed Flours No Knead Bread

In italiano a seguire

This month the Bread Baking Day, an event created by Zorra, is hosted by the lovely Italian Blogger Cinzia of Cindystar.

The theme Cinzia chose is No-Knead breads and I'm really curious of all the wonderful breads that will be baked with this tecnique.

I'm a fan of sourdough so I made a No Knead with it and with different flours ( whole wheat, rye, durum wheat and all purpose) I must say I loved the result , but I would love to try again and again !

Please visit Cinzia to get more ideas.

Recipe

1 cup sourdough (mine is a 50 %)

3 cups flour ( I did a mix and match of what I had on hand)

1 1/2 cups water

1 1/2 salt

I briefly mixed all the ingredients and left them raise at 70 F for around 8 hours.

I turned on a very floured counter and gave it a business letter fold.

I covered with a floured towel and let rise until doubled.

I put it in a very hot oven in a very hot dutch pan covered.

I baked for about 30 minutes.

I uncovered and baked until it reached 200 F.

Questo mese il Bread Baking Day, un evento mensile creato da Zorra, è ospitato dalla fantastica Cinzia di Cindystar.

il tema che Cinzia ha scelto è il pane senza impasto ( No-Knead ) sono veramente curiosa di vedere tutte le possibiletà che ci sono con questo metodo, che è veloce e produce un pane veramente notevole.

Io amo molto il mio lievito madre, così l'ho usato anche per questo tipo di impasto. Avevo un po' di farine miste ( integrale, segale, semola rimacinata e 00). Il pane è venuto veramente fantastico ogni volta che apro la pentola (io ne uso una di ghisa)questo pane mi stupisce !

Visitate Cinzia per saperne molto di più.

RICETTA

1 tazza di lievito madre (il mio è al 50 %)

3 tazze di farina ( come dicevo integrale, di segale, semola rimacinata e 00)

1 1/2 tazze d'acqua

1 1/2 cucchiaini di sale

Ho mescolato velocemente gli ingredienti e li ho lasciati lievitare per circa otto ore.

Ho rovesciato l'impasto su un piano infarinato e ho dato le pieghe.

L'ho coperto con un canovaccio infarinato e l'ho lasciato lievitare fino al raddoppio.

Ho scaldato forno e pentola con coperchio al massimo.

Ho messo il pane nella pentola con la chiusura in alto e l'ho cotto per circa 30 minuti.

Ho tolto il coperchi e ho proseguito la cottura fino a che all'interno non raggiungeva i 200° F.

BBD # 33 Breads with Booze : Crescia Cingolana

This month Bread Baking Day # 33 is hosted by Adriana at Baking Powders.

I made a sweet bread I wanted to make since I got The Baker's Dozen Cookbook ; in the book there are some photos and the Crescia Cingolana looks very cute baked in vintage cans.

So finally after years thanks to Adriana I decided to bake it !

The Crescia, a dialectal word that refers to a yeasted baked good coming from the word Crescere that means to Grow, is called in the book also Orange Rum Sweet Bread.

I wanted to add more informations and looked for this bread in the net but did not find anything. Anyway the recipe is from Carol Field and I trust her, maybe she ate it in Cingoli which by the way is called the Marche's balcony, for its wonderful view.

Traditionally in the central regions of Italy a sweet bread and a cheese one are baked for Easter morning; during the Holy week the Priest would visit all the households and bless eggs and all the ingredients of Easter lunch. Hens start laying more eggs in the spring and I remember the breads that my neighbours in Umbria baked were so loaded with eggs that looked almost green !!!

Recipe

by Carol Field from The Baker's Dozen Cookbook

Sponge

1/2 cup whole milk, lukewarm

2 1/2 teaspons active dry yeast (I used 1 3/4 instant yeast )

2/3 cup (3 1/2 ounces) ubleached all-purpose flour

Dough

1/4 dark rum

3 1/4 cups (1 pound) unbleached all purpose flour

1 teaspoon fine sea salt

3 large eggs at room temperature

1/3 cup sugar

Zest of two oranges (see step 2)

1/4 cup olive oil

1 large egg white beaten with 2 teaspoon water, for the glaze.

1. To make the sponge, pour the milk ito the bowl of a heavy duty stand mixer and sprinkle the yeast on top. Let stand until the yeast dissolves, about 5 minutes. Add the flour and stir vigorously with a wooden spoon to form a thick batter. Cover tightly with plastic wrap. Let stand at room temperature until it is bubbly and doubles in volume about 30 to 45 minutes.

2. To make the dough, add the rum to the sponge. Attach the bowl to the mixer and fit with the paddle attachment. On low speed, add 1 cup of flour and the salt and mix until smooth. Add 2 eggs and another cup of flour and mix util smooth. Beat in the remaining egg, the remaining 1 1/4 cups flour, along with the sugar and zest (grate the orange zest right into the bowl, removing the bowl from the stand if necessary). With the mixer on low speed, add the olive oil in a slow steady stream, then mix for 3 minutes. Switch to the dough hook and knead on medium-low speed until the dough is firm elastic and velvety with a barely sticky surface, about 3 minutes. If the dough seems too firm, beat in an additional tablespoon or so of milk; if too wet add flour 1 tablespoon at a time.

3.Detach the dough hook and remove the bowl from the stand. Cover the bowl tightly with plastic wrap. Let stand until the dough is doubled in volume, about 3 hours.

4. Lightly oil a 2-quart round soufflé dish or charlotte mold. Turn the dough into a floured work surface and shape it into a round. Fit, rounded side up, into the prepared dish. Cover with a moistened towel. Let stand at room temperature until the dough has risen to the top of the dish, about two hours.

5. Position a rack in the center of the oven and preheat to 400°F.

6. Brush the top of the dough with some of the egg glaze. Bake for 15 minutes. Reduce the oven temperature to 350° F and bake until the bread is golden and sounds hollow when the bottom is tapped, about 20 minutes. (I checked the internal temperature and got the 195°F much later)

7. Transfer to a wire cooling rack and cool for 30 minutes. Unmold and cool completely.

Bread Baking Day # 31 : Bread with Nuts

In occasion of Bread with Nuts for BBD's 3rd anniversary hosted by 1x umrühren bitte aka kochtopf I baked a Spanish Bread with Pistachio Nuts and Saffran.

I loved this bread, the saffran doesn't show much maybe because I used the threads (?) and not the powder.

Recipe

(from il Libro del Pane by Alessandra Meldolesi)

700 gr all purpose flour

150 gr shelled Pistachios Nuts

1 envelope Saffron

25 gr fresh yeast

1 pinch of sugar

Extra Virgin Olive Oil

14 gr salt

Dissolve the yeast in 1 dl water adding some water.

Mix flour, coarsely ground pistachios, yeast, 2,5 dl water, saffron and 2 TBS extra virgin olive oil, start kneading and after a while add the salt. Knead for about fifteen minutes. Let it rise until doubled. Shape, and proof for about three quarters of an hour. Meanwhile turn the oven on to 200° C . Add some steam and bake your bread for about 45 minutes if you made 2 loafes.

BBD # 30 Twisted Breads : Torcetti al Cioccolato

This event is hosted by Natashya of Living in the Kitchen with Puppies I'm sure you all know her: she is such a wonderful baker, cook, reviewer, mother, wife, cheese maker and everything else I'm sure you came across her creativity at least once.

She decided for twisted breads and few days before I had seen this recipe in Genny's blog and we fell in love with them.

This torcetti are not exactly sweet nor salted ..they are both. I remade Genny exact recipe (I always do the first time) but I'm sure they can be varied in many ways.

If you are a wild yeast owner it's a great recipe: you can make it with the leftovers, it doesn't need any raising time and they are just a wonderful snack !

RECIPE :

400 gr sourdough (not refreshed) (I use a 50% sourdough :100gr sourdough,100gr flour,50 gr water)

4 TBS flour

60 gr olive oil

80 gr bittersweet chocolate cut in small pieces

salt

Fleur de sel

Start kneading the oil in the sourdough, add the flour, the chocolate and the salt. Form in any desired shape sprinkle with Fleur de Sel. Bake until nice and crunchy about 20 minutes in a 400° preheated oven.

Please visit Genny for more beautiful photos !!

BBD # 29 Bread in Pots: Jamie Oliver's way

This month our host is The Bread Experience and she chose this very nice and appropriate theme.

Few days later I found this great recipe in The Return of the Naked Chef by Jamie Oliver

and it was already baked in a pot !

This is the original recipe I halved it and used only 1 sachet of yeast, didn't use the sugar and salt and used only feta (today is Labor Day and every store is closed )

Ingredients

30g/1oz fresh yeast or 3x 7g sachets dried yeast

30g honey

625ml (just over a pint) tepid water

1kg (just over 2lb) strong bread flour

30g/1oz salt

400g mixed cheeses , grated or torn up

4 large egg yolks

10 slices prosciutto

1 handful of basil, torn up.

Firstly, prepare all your ingredients so they are ready to add to the flour: grate and crumble all your cheese and tear up your prosciutto and basil.

Then, dissolve the yeast and honey in half the tepid water.

In a very large bowl (or on a clean surface) make a pile of the flour, salt, cheese, prosciutto, and basil. Make a well in the centre and pour in all the dissolved yeast mixture. With four fingers of one hand, make circular movements from the centre outwards, slowing bringing in more and more of the flour until all the yeast mixture is soaked up. Then pour in the other half of the tepid water and the egg yolks into the centre and gradually incorporate all the flour to make a moist dough. (Certain flours may need a little more flour, so adjust until you have the right consistency).

Then comes the kneading! This is fun, but it don’t half get tiring. However you mustn’t stop! Roll, push and fold the dough over and over for at least 5 minutes. This develops the gluten and structure of the dough. If the dough sticks to your hands (which it will), just rub them together with a little extra flour.

Flour your hands well, and lightly flour the top of the dough. Make it into a roundish shape and place on a baking tray. Deeply score a cross into the dough with a knife – this will allow it to relax and prove with ease. Leave it to prove in a warm, moist, draught-free place until it’s doubled in size. If you want to speed things up then cover it with cling-film. This will take around 40 minutes or so.

When the dough has doubled in size you need to knock the air out of it by bashing it around for a minute. Now you can shape it into whatever shape is required. I divided my dogh in 12 rolls and put six of them in the pots (9 cm diameter) I rolled the rest in buns. Proof until doubled in size.

Bake in a preheated oven (220°C, 425° F) for about 30 minutes.

Bread Baking Day # 28 : Buns in italiano a seguire

This is a crazy post: I'm writing it from my neighbour/friend Cristina's computer because my ADSL is not working and probably won't be working for a few days ! I can hear my kids and Cristina's running on my head so I have to write fast !
This month our BBD's host is Rachel of Tangerine's Kitchen and she chose buns.
Tomorrow is the last day so hurry up !!
I baked some very simple and delicious buns from an italian book written by two sisters :The Simili. They are quite famous in Italy for their classes and books on bread and fresh pasta.
Now the problem is I do not have pictures for them ( they are upstairs).
As is the recipe I've used which uses a biga but for now I'll give you the 'normal' recipe.

EDIT finally the line came back !!!

Panini semidolci delle Sorelle simili

250 gr flour
250gr bread flour
200gr water
70 gr butter
25 gr lard
100 gr sugar
7 gr salt
25 gr yeast (fresh)
an egg for the glaze

Mix all the ingredients (I did it in the bread machine) and let rise until doubled.
Divide the dough in 25 pieces and form rounded buns, glaze with the egg and let rise for an hour. Glaze again and bake in a preheated oven for about 10/15 minutes depending on their size.

ITALIANO

Mi dispiace ma la linea Adsl è KO così non posso postare le foto dei panini spero di poterlo fare presto è una ricetta semplice ma i panini sono deliziosi !


I panini semidolci delle Simili

250 gr farina 00
250 gr manitoba
200 gr acqua
75 gr burro (in origine 70)
25 gr strutto
100 gr zucchero
7 gr sale
25 gr lievito di birra (o meno, se si aumentano i tempi di lievitazione)
1 uovo+ un goccio di latte per lucidare

Mescolare tutti gli ingredienti* e impastare energicamente per 10'.
Formare una palla e metterla a lievitare in una ciotola, coperta, fino al raddoppio (circa un'ora).
Dividere l'impasto in porzioni da 25 o 50 gr e formare delle palline lisce.
Disporle su una teglia rivestita di carta forno, lucidarle con il latte e l'uovo e mettere a lievitare per un'altra oretta.
Scaldare il forno a 200-220°, lucidare nuovamente i panini e cuocerli per 10-15'.

BBD # 26 Birthday Party : Focaccia di Recco

This month we get to bake for a big party for Jamie's best than ever Birthday !!!

I was looking for something savory when I thought of focaccia di Recco. It's a very special focaccia made in the town of Recco in Liguria. Usually the paper thin dough is stuffed with a fresh cheese called crescenza (you might know Stracchino or Invernizzina) and baked in a very hot oven until wonderfully crisp. There is even a site dedicated to this focaccia...and I dared to make it !!!!

While browsing the net and you tube I came across the site of a wonderful home baker who moved to the U.S. some years ago from Liguria and loves to share what he learned from his baker's family about bread. Please visit his site: the videos are great !! (click here for the english version but there are less recipes and no focaccia di recco !!)

The dough is really simple:

Mix 200 gr. of water, 50 gr. extravirgin olive oil and 400 gr. bread flour.

Knead it by hand or with you mixer until smooth (it resembles a strudel dough).

Let it rest covered at least 2 hours.

Take 1/4 of the dough and imitate Vittorio

Divide 300 gr stracchino on top.

Cover with another layer of dough.

Tear(!!!!!) some cuts in the dough.

Drizzle some extravirgin olive oil on top and add some cream if you desire.

Bake in the hottest oven until golden.

I know it seems impossible but if I made it I'm sure you can do much better !!

HAPPY BIRTHDAY JAMIE !!!!

BBD # 23 Something You’ve Never Made Before : Focaccia Genovese

This month it was Ima group who took charge of the BBD, created by Zorra, and they chose a very free theme : "Something you've never made before", now, I'm sure every one of you has a whole bunch of never tried recipes, I didn't know where to start from when I saw this post by a very nice roman girl, Antonella, and that was it !! I don't know if you know who the Simili sisters are but they are quite famous here in Italy as you saw in the video they teach bread and pasta making all over the country. Their parents had a bakery in Bologna and they often bake using sourdough.

Focaccia Genovese with Sourdough

Ingredients:

500 gr bread flour

300 gr sourdough

260 gr water

12 gr salt

2 TBS extra virgin olive oil

Topping:

3 TBS water

3 TBS extra virgin olive oil

salt

Mix the sourdough with water, add the other ingredients and mix well.

Trasfer on a work surface and shape in a log oil it and put it in an oven pan mesuring 30 x 40 cm and let it rest for around 20/30 minutes and after that flatten it to cover the whole pan, cover and let raise for about an hour and a half. With the tips of your fingers dimple (?) the whole surface of the focaccia (so deep you can feel the pan) and sprinkle with water, oil and salt. Let it double or more (about 3 hours).

Bake in an hot oven at 200° Celsius for 25 to 30 minutes.

Grazie Antonella !!

BBD # 21 Pizza Party

This month's it's Zorra's time to chose a theme and she made us very happy with PIZZA !

Some time ago looking for a sourdough recipe for pizza I found this on the cookaround forum : it's a super succesful recipe coming from Cinzia !



We usually make a variety of toppings : zucchine, tomatoes and anchovies, potatoes....... but if I don't make the favorite one .... I'm in danger !!






Cipolle !!!! (Onions !!)



Sourdough Pizza

280 gr sourdough
450 gr bread flour
250 gr hard durum wheat flour
400 ml water
40 gr extra virgin olive oil
2 teaspoons salt

Mix everything in the morning and let rise around 5 hours. Shape the pizzas, oil the surface and cover with cling film for around 5 more hours, turn on the oven at the highest setting (I use a baking stone). Meanwhile prepare the toppings. Bake for around 15 minutes. Buon Appetito !!!

Bread Baking Day # 20 Multigrain Breads

Rachel of Tangerine's Kitchen is hosting the bbd this month and she chose Multigrain Breads.
I tried the 'Sourdough Wheat Bread with Seeds' from Rose Levy Beranbaum's 'The Bread Bible' but with a multigrain flour mix that contains wheat, barley, oats, rice, rye and corn. This bread is wonderful and adding all these cereals even improves it !!



The recipe is very long and I can't copy it right now but PLEASE let me know if you are interested in it !!

BBD # 19 Spring Country Breads

The new Bread Baking Day theme is springy and pic-nic inspired. It is hosted by Cinzia of Cindystar a great and expert Italian blogger.
As we were all waiting for strawberries I decided to bake some strawberry muffins and I found a great recipe here , I halved the recipe and that was it .
Thank you Cinzia and happy Spring !

BBD # 18 Quick Breads

This month we are gently hosted by Mansi of Fun & Food Blog who chose Quick Breads for us.
I chose this wonderfully chocolatey bread from Rose Levy Berambaum's 'The Bread Bible'.
This bread is very quick to assemble and ...to finish even my husband, who doesn't appreciate sweets to much, couldn't stop eating it so next time I'll double the recipe !!

Chocolate Chocolate Chips Bread

Unsweetened Cocoa 21 gr
Boiling Water 44 gr
Pure Vanilla Extract 1/2 teaspoon
3 Large Eggs
Cake Flour 125 gr
Turbinado Sugar 175 gr
Baking Powder 3/4 teaspoon
Salt 1/4 teaspoon
Unsalted Butter 184 gr
Chocolate, chopped 28 gr

Preheat the oven at 350 F.
Whisk together cocoa and water, cool, whisk in eggs and vanilla.
Combine flour, sugar, salt and baking powder.
Add half the chocolate and the butter and mix well add the rest of the chocolate and the chocolate.
Scrape into a prepared loaf pan (5 cups) and bake 55 to 60 minutes until a wooden toothpick comes out clean.
Enjoy !

Bread Baking Day # 17 Bread with Potatoes

This is a wonderful Potatoes au Gratin Bread in honour of the Bread Baking Day #17 hosted by Lien , I found the recipe in an old book by Sharon Tyler Herbst called BREADS by HPBooks.
The bread is moist and rich of flavour ( I even eat it toasted spread with honey).

Recipe
2 packages active dry yeast
2 Tbsp sugar
1/2 cup warm water
1 cup half and half (I used whole milk)
3 Tbsp butter, melted
1 Tbsp salt
1/8 tsp cayenne pepper
4 to 5 cups all purpose or bread flour
2 cups shredded peeled or unpeeled potatoes
1 cup shredded Cheddar cheese ( 4 oz.) (I used grated Pecorino and Parmigiano)
2 Tbsp butter melted

In large bowl of electric mixer, dissolve yest and sugar in water. Let stand until foamy, 5 to 10 minutes. Add half and half, 3 Tbsp butter, salt, red pepper and 2 to 2 1/2 cups flour. Beat at medium speed with electric mixer 2 minutes or, beat 200 strokes by hand. Stir in potatoes and enough remaining flour to make a soft dough. Turn out dough onto a lightly floured board. Clean and grease bowl. Knead dough 8 to 10 minutes or until smooth and elastic. Because of starch in the potatoes, dough will feel slighly sticky. Place dough in greased bowl, turning to coat all sides. Cover with a slightly damp towel. Let rise in a warm place, free from drafts, until doubled in bulk, about an hour. Grease and flour 2 round 9-inche cake pans. Punch down dough. Roll or pat to a rectangle, 1/2 inch thick. Sprinkle cheese over dough. Knead cheese into dough until evenly distributed. Divide dough in half. Shape into 2 round loaves; place into prepared pans. Butter 2 (12 inch) squares of waxed paper. Place over loaves. (I used oiled cling film) Let rise until doubled about 45 minutes. Preheat oven to 400F . Slash tops of loaves as desired. Brush each loaf with 1 Tbsp melted butter. Bake 35 to 40 minutes or until bread sound hollow when tapped on bottom. Remove from pans. Cool on racks. Makes 2 loaves.

Bread Baking Day # 16 Bread with Cheese

This month the Bread baking day theme is bread with cheese hosted by High on the Hog
In these days I came across a nice book about a famous restaurant in Milano Il Luogo di Aimo e Nadia and found in it this nice recipe using a starter (with which I'm lately in love) along with Aceto Balsamico and Parmigiano Reggiano. I hope you will enjoy this tangy recipe !!!



Pane all'Aceto Balsamico e Parmigiano Reggiano.

500 gr. starter
500 gr. durum wheat semolina (finely ground)
150 ml. balsamic vinegar
100 gr. grated parmigiano reggiano
10 gr. extra virgin olive oil
salt

On a moderate heat reduce the balsamic vinegar to half quantity.
Mix the flour, the starter, the reduced vinegar and a little salt, knead it and cover and let rise until doubled around 3 hours.
Knead again for about 10 minutes and roll in a rectangle about 1 cm thick spread with parmigiano and roll. Cut the roll in three shorter rolls and put them on a baking sheet covered with oiled cling paper and let rise three more hours until doubled.
Bake in a preheated oven at 300 for 40 min then raise the temp to 375 and bake 15 more minutes.
Let cool on a rack.

Bread Baking Day #15 Festive Breads :Panettone Vegan (italiano a seguire)

This month the hostess of Bread Baking Day is Annarasa who chose the theme : Festive Bread.
I wanted to bake Panettone since I was growing my sourdough and one day some friends called me to ask if I could bake a vegan panettone for their daudhter's family who was visiting from England. "Of course !" I love challenges ! I looked up the recipe on google and found this recipe (if someone is interested in the translation please let me know) that sounded good to me and so here is the result :




Checking the inner temp...



Letting it cool upside down held on knitting needles !!!

Da quando ho il cucciolo di lm sogno di fare il panettone e quando degli amici mi hanno chiesto di farne uno vegan sono stata felicissima di provarci . La ricetta l'ho trovata qui e l'ho seguita alla lettera non ho assaggiato il risultato ma i vegani ne sono stati entusiasti (purtroppo quando ho provato il panettone "normale" con la ricetta consigliata da bice è stato un fallimento, ma ha promesso che ne verremo a capo..).