Bread Baking Buddies : Sweet Portuguese Bread

The Bread Baking Babe Tanna decided to bake for friends this month and chose a sweet bread that comes from Portugal.

I love very much trying recipes from all over the world waiting to visit the places. This summer I read the History of the Siege of Lisbon by Josè Saramago where he imagines a proof reader changing just one word from a text and writing a new Story. He describes Lisbon in past times and today making me desire to visit it. I liked it, did you read it ?

Back to our bread...we are devouring it every morning toasted and spread with lemon marmalade : wonderful !

Tanna diminished the sugar but I didn't as I wanted it for breakfast. Please visit Tanna for the recipe and to see all the Massa Sovada !

TWD : Crunchy and Custardy Peach Tart and a late Oatmeal Breakfast Bread

I should start with many excuses... I've been a real slacker with my blog and not only... but I've contracted a serious illness from Cagliostro !!!

Here in Rome the wheather is so hot that this morning at six o'clock I entered the kitchen and thought I had left the oven on !!!

The worst part are homeworks: in Italy schools start on Sept. 14th and my kids still have tons of homeworks (plus I'm helping two other kids too) I really can't wait for that day !!!

Do American kids have holidays homeworks as well ? How many of them ? Carlo has tons of pages !

Anyway This tart was sublime ! I'm so glad Rachel of sweet tarte chose it in these peach-rich days !!! I served it yesterday evening after dinner and I should have taken pictures of the happy faces after the first bite !!! Please visit Rachel for the recipe and the LYL for more tarts !

Last week I didn't post the wonderful Oatmeal Breakfast Bread chosen by Natalie of Oven Love, But I had baked it and yummily eaten almost all of it : it's a wonderful and simple quick bread. I didn't have applesauce but had some mixed fruit compote I had made when in my veggie box started appearing too many cantalupes so I substituted that and omitted the sugar and has I had a mix of flakes I used them instead of just oat ones. Please take some time and try it you will find the recipe here !

TWD : Chocolate Ganache Ice Cream

This week it was Katrina of Baking and Boys who chose the recipe and what recipe ! I made the ice cream with a bittersweet chocolate , bad-motherly, and it was divine !

I own an ice cream maker so everything was quite easy to put together, to smooth the ganache I used the tip of a pastry chef and used an immersion blender immersing it all the way without letting any air going in, it works very well.

I hope you are going to try this recipe you can find it here and if you wish to see more ice creams please visit the rest of the group !

TWD : Gingered Carrot Cookies

And here comes my pick !

As the first thing I really want to thank Laurie for creating our group and for taking such good care of it, I started noticing it when Bill's Big Carrot Cakes appeared on many blogs and eventually joined the group some time later; then I would like to express my admiration for Dorie Greenspan who wrote this wonderful book really full of all kinds of great recipes for every mood and time, she was able to convince me to try and love coconut and white chocolate in the same dessert and much more ! Furthermore I would love to thank all of you that I now feel like friends for making me so happy for each of your comments on my blog.

During these last wonderful TWD years I had been imagining this post and hoped it would be THE most witful, interesting and so on post but I was too optimistic as usual !

We just came back from the holidays and the house looks like an Halloween location, I had to go for a new job interview (from September I'll be working in the The Vatican Historical Museum ( founded in 1973 and transferred in 1987 to the Papal Apartment in the Lateran Palace, houses a series of papal portraits along with objects of the past Pontifical Military Corps and of the Pontifical Chapel and Family and historic ceremonial objects no longer in use.), and finally got my migraine ! But nonetheless...I'M VERY PROUD OF HOSTING THE GINGERED CARROT COOKIES !!!!

Now I should tell you I chose them because since the very first day it was my dream to bake them but it's not true :... some time ago I had so many carrots from my veggie box that tried them and they were perfect for different reasons : they do NOT spread , do not require strange foods (like chesnuts for you and mysterious candy for me), I missed cookies in TWD, they are easy to make and they are good.

I really hope they met your taste too !

You already know I'm not the best photographer and the cookies are cute but not the best models so I used some special glasses and my latest holidays accomplishment as photographic set ...

RECIPE

Gingered Carrot Cookies

Page 162 - Baking from my home to yours by Dorie Greenspan

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon ground ginger

Pinch fresly grated nutmeg

1 1/2 sticks (12 tablespoons) unsalted butter at room temperature

2/3 cup sugar

1/3 cup (packed) light brown sugar

1 large egg

1/2 teaspoon pure vanilla extract

1 cup shredded carrots (about 3, peeled and trimmed)

1 cup sweetened shredded coconut (I confess I used unsweetened)

1 cup moist, plump raisins (dark or golden)

1/2 cup coarsely chopped pecans, preferably toasted

GETTING READY: Position the racks to divide the oven into thirds and preheat the oven to 375 degrees F. Line two baking sheets with parchement or silicone mats.

Whisk together the flour, baking powder, salt, ginger and nutmeg.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until creamy and smooth. Add the sugars and beat for 2 minutes or so, then add the egg and beat for another minute. Reduce the mixer speed to low and beat in the vanilla. Continuing on low speed, add the dry ingredients in 2 or 3 batches and beat only until they just disappear into the mix. You'll have a very thick dough, and you might be tempted to overbeat it to incorporate flour-don't. Mix in the carrots, coconuts, raisins and pecans.

Spoon the dough onto the baking sheets in heaping tablespoonfuls (I used an ice cream scoop), leaving about an inch of space between them; THESE DON'T SPREAD MUCH.

Bake for 16 to 18 minutes, rotating the sheets from top to bottom and front to back at the midway point. The cookies should be light brown and only just firm on top. Carefully transfer the cookies to racks to cool to room temperature.

This is the lovely view we had in Capalbio (Tuscany)

TWD : Chewy, Chunky Blondies

Nicole of Cookies on Friday picked this very rich recipe, which I made substituting some kind of candy-bar for the butterscotch chips (or Heath bar) no way to find them here !

The recipe is very easy and comes together quickly.

I think one of these bars goes a long way : great for hiking !!

Please visit Nicole for the recipe and go here for more !

BBA Slow and Steady : Pain de Campagne

Here is another of the great breads I learned from our Master of baking Peter Reinhart.

I used my sourdough instead of the pate fermentèè and loved it ! I should be so good to try both but I love very much baking with my sourdough.

Please visit the rest of the group ( Kayte, Nancy,Cathy,Audrey,Jessica, Melissa, Wendy, Di, Karen,Natalia,Sarah,Margaret, Tracey, and Leslie ) and the original BBA site for more bread.

For the Pane Siciliano I'll have to wait until August when I'll come back to my dear oven !!!

The Cake Slice : Key West Cake with Mango Mousse and Ginger Lime Cream

The cake selected for July's baking was Key West Cake with Mango Mousse and Ginger Lime Cream from Sky High Irresistible Layer Cakes.

The base for the cake was a simple Genoise filled with a Mango mousse made with mango pureed with some sugar, gelatine ( in Italy we find very easily sheets of gelatine which I never know well how to convert so I'm afraid I used a little too much), and whipped cream ,which I diminished because I wanted the mango to be very present. The whole cake is then frosted with a whipped cream enriched by a wonderful ginger lime curd.

I loved the two flavours together and even wished they would come out more !!!

Please visit The Cake Slice for more cakes and here you will find the recipe.

TWD : Lot's of Ways Banana Cake

Kimberly of Only Creative Opportunities decided on this cake which was great for my inlaws ' party.

I filled and frosted the cake with the chocolate whipped cream and it was much loved by all the guests.

I'm sure this recipe would be great even by itself or filled with some jam or marmelade.

Please visit Kimberly for the recipe and the other bakers for more ways.

BBA Slow and Steady : Pain a l'Ancienne

While I had baked the Multigrain bread as far as January I baked this loaves yesterday evening ! I do not know exactly what scared me, maybe I knew they weren't going to be the most beautiful ones being a very wet dough and I'm sure I still have all to learn but at least the flavour was very good !

I scored only three of them as my scoring is very poor . The unscored ones look some specialty bread they make in a bakery in the Ghetto (it is still called so even it is not a ghetto anymore of course, and has become a very fashonable place to live ) they call the Ossi ( ossa in correct italian means Bones because they are more stretched in the middle part looking a bit like a thigh bone).

Please visit the rest of the group ( Kayte, Nancy,Cathy,Audrey,Jessica, Melissa, Wendy, Di, Karen,Natalia,Sarah,Margaret, Tracey, and Leslie ) and the original BBA site for more bread.

TWD : Brrrownies

Karen of Welcome to our Crazy Blessed Life selected Brrrr-ownies now I never had a York pattie or even consciently saw one so I decided to use a peppermint extract and go for a smaller pan.

I loved the smell of these Brownies (a bit like After Eight) and their consistency.

They were part of our feast for my in-laws and were gone in seconds !!

Please visit Karen for the recipe and go here for more brrrownies !

BBA Slow and Steady :Multigrain Extraordinaire

I baked this bread as far as on the 31st of January loving so much the multigrain breads and now ..I wish I had some to nibble on while writing all these scheduled posts for my holidays ! I feel a bit like in school doing your homeworks at the last minute !!

What can I say ... let's bake it again !!

Please visit the rest of the group ( Kayte, Nancy,Cathy,Audrey,Jessica, Melissa, Wendy, Di, Karen,Natalia,Sarah,Margaret, Tracey, and Leslie ) and the original BBA site for more bread.

TWD : Tarte Noire

Dharmagirl of bliss: towards a delicious lifechose this killing tarte that I decided to make even more killing adding some whipped mascarpone and cocoa meringues from the last Daring Bakers' Challenge.

Now I know my victim will have a smile on his lips !

I used the chocolate shortcrust as the base which I cooked using some parchement to ensure an easy 'exit'.

Wonderful choice Dharmagirl !!

Please visit her site for the recipe and go here for more chocolate !

BBA Slow and Steady :Marbled Rye Bread

It took me a while to bake this bread because I never remembered to buy the rye bread but what a bread ! I loved it , but then the easiest thing would be to decide which of these breads I didn't like !!

I even enjoied forming it with all the different possibilities !

Please visit the rest of the group ( Kayte, Nancy,Cathy,Audrey,Jessica, Melissa, Wendy, Di, Karen,Natalia,Sarah,Margaret, Tracey, and Leslie ) and the original BBA site for more bread.

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.

June BOM Bagels

I found the Artisan Bread Bakers group on Facebook thanks to Natashya of Living in the Kitchen with Puppies, who is really making wonders on her blog.

This group chooses to make a different bread each month and this time it was bagels that are a favorite of mine so I couldn't help but join and here are mine !

Bagels

Adapted from Peter Reinhart’s The Bread Baker’s Apprentice by blossomtostem.net; further adapted by your host.

Sponge

1/2 teaspoon (.055 ounce/1.56 grams) instant yeast
2 cups (9 ounces/255 grams) high-gluten flour
1 1/4 cups (10 ounces/295 milliliters) water, at room temperature

Dough

1/4 teaspoon (.028 ounce/.8 gram) instant yeast
1 3/4 cups +2 tablespoons (8.5 ounces/240 grams) high-gluten flour
1 1/4 teaspoons (.3 ounce/8.5 grams) salt
1/2 tablespoon malt syrup, honey, or brown sugar (or 1 teaspoon diastatic malt powder)

Finishing Touches

1 tablespoon baking soda
cornmeal for dusting
optional toppings: sesame seeds, poppy seeds, kosher or sea salt, cinnamon and sugar, etc.

A day (or two) before you want the bagels (see below for instructions on making the bagels in one day):

Prepare the Sponge.

In a large bowl (if using a stand mixer, go ahead and start it in that bowl) mix 1/2 teaspoon yeast, 2 cups high-gluten flour, and 1 1/4 cups water until it forms a thick batter. This is a very stiff dough, so hand mixing and kneading is recommended. Cover with plastic wrap and let sit until bubbly, nearly doubled in size, and on the verge of collapse, about 2 hours.

Make the Dough.

Add 1/4 teaspoon instant yeast to the sponge and stir. Add the salt, malt syrup or powder, and 1 1/2 cups flour. If using a stand mixer, mix on low speed for about 2 minutes, or by hand for a few minutes or until a dough ball has formed. Slowly add the remaining flour, and mix on medium speed for 6 minutes (or knead by hand for about 10 minutes) or until all of the flour is incorporated. The dough should be smooth, stiff, stretchy, and not sticky or tacky. If the dough feels dry and tears easily when stretched, add a little water, a teaspoon at a time, and knead some more. If the dough feels sticky, add some flour.

Divide and Shape the bagels.

Line a sheet pan with parchment paper and spray lightly with oil. Divide dough into 2 3/4 to 3 ounce pieces, or, if you don’t have a scale, into 9 equal pieces. Roll each piece into a ball, place on parchment, cover with a damp towel and let rest for 20 minutes. With your finger or thumb, poke a hole in each piece and stretch to about 2 inches in diameter. Try to stretch the dough evenly to avoid thick and thin spots. Place on parchment, cover with a damp towel, and let rest for 20 minutes. To test to determine whether the bagels are ready to go into the refrigerator, fill a medium bowl with cool water. Drop one of the bagels into the water. It should float within 10 seconds. If it doesn’t, pat the bagel dry, return to parchment and let rest for another 10 minutes before testing again. If it does float, pat the bagel dry, cover the baking sheet with plastic wrap. Be careful to create an airtight seal, otherwise the bagels could dry out. Place in the refrigerator overnight (or for up to two days).

If you want to bake the bagels on the same day, after shaping them, let them rest covered for 30 minutes, then proceed with boiling and baking.

On the day you want the bagels (one or two days later):

Get everything ready.

Preheat the oven to 500°F. Line a baking sheet with parchment paper and mist with oil and dust with cornmeal. Bring a large pot of water to a boil, and add the baking soda. Have a slotted spoon ready. If you are topping with seeds or salt, have those out and ready.

Boil.

Remove the bagels from the refrigerator. Place a few bagels into the boiling water. Be careful not to overcrowd the pot–the bagels will puff up a bit in the water. Boil for 1 minute, then turn the bagels over and boil for another minute. Place on prepared parchment. If using seeds or salt, top when the bagels come out of the water. Repeat with the rest of the bagels.

Bake.

Place baking sheet on the middle rack on the oven and bake for 5 minutes. Reduce heat to 450°F, rotate the baking sheet 180° and bake for an additional 5-8 minutes, or until tops are golden brown. Remove from the oven and cool on racks for about 15 minutes. If topping with cinnamon and sugar, brush tops of bagels with butter just after they come out of the oven and sprinkle with cinnamon and sugar mixture and let cool.

Yields 9 bagels.

In Memory of Rosie

Today it’s been forty days without Dear Jules, aka Rosie of Baking Cakes Galore, who left us quite unexpectedly of heart attack. This event was created to honour Jules but also to bring awareness about heart diseases and the best cure is to know what causes it and how to prevent it.

As much as I hate repeating myself, I am going to tell you not only to look after your own health, but since WE are responsible for putting food on the plate to feed our families we should think twice of what to eat and what not to eat.

According to Mayo Clinic, heart disease may be the leading cause of death for both men and women, but that doesn’t mean you have to accept it as your fate. Although you lack the power to change some risk factors — such as family history or age — there are some key heart disease prevention steps you can take.

Take steps to avoid heart disease — don’t smoke, get regular exercise and eat healthy foods. Avoid heart problems in the future by adopting a healthy lifestyle today.

What Is Coronary Artery Disease?

Coronary artery disease (CAD), also called coronary heart disease, is a condition in which plaque (plak) builds up inside the coronary arteries. These arteries supply your heart muscle with oxygen-rich blood.

Plaque is made up of fat, cholesterol (ko-LES-ter-ol), calcium, and other substances found in the blood. When plaque builds up in the arteries, the condition is calledatherosclerosis (ATH-er-o-skler-O-sis).

What Causes a Heart Attack?

Most heart attacks occur as a result of coronary artery disease (CAD). CAD is the buildup over time of a material called plaque on the inner walls of the coronary arteries. Eventually, a section of plaque can break open, causing a blood clot to form at the site. A heart attack occurs if the clot becomes large enough to cut off most or all of the blood flow through the artery.

National Heart, Lung & Blood Institute

This is the what Ivy wrote when she organized this event in honor of Rosie Actually it's thanks to Rosie if I met Ivy because I joined the Sweet and Simple Bakes group that Rosie had created with Maria and between all the bakers I met Ivy.

I never met Rosie but I feel that I did, only from the contacts we had thanks to internet.She was so kind and nice to everybody that I was very sorry to hear she was unwell and I couldn't even imagine it could be true she was not with us any longer.

I decided to make healthier puffs to make my previous Profiteroles lighter.

I got the recipe from Luca Montersino a very health-conscious Pastry Chef.

RECIPE

(from Le Dolci Tentazioni)

Bring to a boil 260 gr organic sunflower oil

with 320 gr water and a pinch of salt.

Add 160 gr all purpose flour all together

and mix for at least a minute until the dough forms a ball (I added some flour because it looked very oily and nothing bad happened)

Put the dough in a mixer and add 70 gr egg whites followed by 390 gr of whole eggs.

Form the puffs, either with a spoon or with a sac a poche and cook in a 220° oven until golden.

I noticed the puffs tend to dry sooner than the ones made with butter so fill right away or freeze in an airtight bag.