traditional breads – My Whisk and I

500ml milk, tepid
250ml x 6 all-purpose flour
30ml sugar
15ml instant yeast
10ml salt
85ml butter, cubed, room temperature

Fit a dough hook on your stand mixer.
Add the milk, 5 x 250ml flour, sugar, yeast and salt to the mixer bowl.
Turn the mixer on a low speed and knead to bring together.
Add enough of the remaining flour to form a soft, workable dough.
Knead for 3 minutes on medium-low speed, until you have a smooth elastic dough.
Add the butter and continue to knead on medium-low speed until the butter is completely incorporated and the dough is smooth, shiny and elastic.
Cover the dough with a tea towel and allow to rise for 60-90 minutes.
Spray a 22cm loose-bottom cake tin with cooking spray and set aside.
Lightly flour a work surface and turn the dough out onto it.
Divide in half.
Shape one half into a 22cm diameter disc and place in the prepared cake tin.
Divide the other half into three equal portions and roll each into a rope about 60cm long.
Now braid the three ropes together and place the braid flat around the edge of the pan, forming a circle.
Trim the ends of the braid so that it “meets” neatly.
Place an uncooked egg in the centre of the circle – this symbolises birth/new life.
Cover the tin with a tea towel and leave to double – it should take about an hour.
Preheat your oven to 180℃.
Place the bread in the oven and bake for 55 minutes.
Remove from the cake tin and cool completely on a wire rack.

Also known as Pan de Leche these large, sweet rolls are eaten all over Spain at breakfast. This recipe yields 4 large buns.

100ml milk, lukewarm
10ml instant yeast
50g butter, softened
70g granulated sugar
1 egg
200g bread flour

Warm the milk and pour it into a mixing bowl.
Add the yeast and stir until dissolved.
Cover the bowl with a tea towel and set aside in a warm place for 10 minutes.
Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment. Set the machine on medium-high speed and cream the ingredients together.
Add the egg and beat to incorporate into the mixture.
Add the yeast and milk mixture and mix again.
Remove the bowl from the mixer and add half a cup of flour at a time, stirring the flour into the mixture with a wooden spoon. Keep going until all of the flour has been incorporated.
Dust the dough with 15ml of flour and cover with plastic wrap. Set aside and allow to proof for 30 minutes.

Preheat your oven to 200℃ and line a baking sheet with baking paper.
Lightly coat your hands with vegetable oil and knead the dough 5 or 6 times. The dough will be very sticky!
Divide the dough into 4 equal pieces.
Shape each piece into an oval shape and place it on the prepared baking sheet.
Allow to rise for 15 minutes.
Bake the rolls for 8 minutes.
Remove the baking sheet from the oven and lightly brush the rolls with vegetable oil. You may sprinkle the rolls with brown sugar at this stage.
Return the rolls to the oven and bake for a further 10 minutes.
Remove from the oven and cool for 5 minutes before serving.

Tag: traditional breads

Easter Celebration Bread

Spanish Sweet Milk Bread