BEER BREAD (breads of the world)

BEER BREAD:

INGREDIENTS:

3 cups self-rising flour
1/2 cup sugar
12 ounces beer (340 gr)
2 tablespoons melted butter

PREPARATION:

Step 1: 

Preheat the oven to 375 degrees F (190 ºC).

Step 2: 

Butter a loaf pan and set aside. 

Step 3: 

In a large bowl, mix the flour, sugar, and beer and stir well. The mixture should be sticky. 

Step 4:

Pour into the loaf pan and bake for 55 minutes. 

Step 5: 

3 minutes before it completes the baking, remove from oven, brush the top of the loaf with butter and return to oven.

Different types of beer bread can be made by using different beers; for instance, a dark beer will give a darker bread with a heavier flavor. Using a beer that is spiced, or having a flavor added, will be got a bread with a similar flavor, but less intense than the beer.

ORIGIN:

The origin of the resulting beer bread is totally dependent of the origin of beer. So if the used beer is from Germany, it be got a German beeer bread.

Both beer and bread have a common production process: yeast is used to turn sugars into carbon dioxide and alcohol. In the case of bread a great percentage of the alcohol evaporates during the baking process.

The “discovery” of bread and/or beer has been argued to be responsible for humanity's ability to develop technology and build civilization. The earliest chemically confirmed barley beer to date was discovered at Godin Tepe in the central Zagros Mountains of Iran, where fragments of a jug, at least 5000 years old were found coated with beerstone, a by-product of the brewing process.

Breadsticks

INTRODUCTION

Breadsticks, or originary called Grissini, are Italian pencil-sized sticks of crisp dry bread that can be convined in a lot of ways, for example cheese and onion. They may be offered at the table as an appetizer.

 

INGREDIENTS

For the dough:

280mlLukewarmwater.             10gr Yeast                                                                                                                                                                                                                                                                                                                    

50 ml Olive oil

5 gr Sugar

10 gr Salt

500 gr Strong wheat flour

For the surface:

4 tablespoons Olive oil

Sesame seeds

Sunflower seeds

Sweet pepper

Coarse salt (Maldon salt)

 

______

Step 1: Make the dough

- In a bowl, mix all the ingredients of the dough until they are all well integrated. Dust the table surface with some flour and knead the dough for 10 minutes or till it's smooth and elastic.

-When it's done, let it to leaven for 1 hour painted with olive oil and covered with a cloth.

Step 2: Shape the breadsticks

- Pre-heat the oven at 220ºC

- Cover a baking tray with some parchment paper.

- With the dough, shape some nut sized balls. Stretch them with the hands and place them in the tray.

- Paint the breadsticks with egg and cover them with the supplements. Ones with sesame seeds, others with sunflower seeds and the rest with a little of sweet pepper and salt.

Step 3: Bake

- Bake them for 12 - 15 minutes or until they are golden-brown.

- Take out the tray from the oven and let them to cool before eating.

 

By: Lluïsa Estrada Arias

stollen

German Chistmas bread Stollen

Ingredients: 

1000 g flour

150  g sugar

400 g milk

500 g butter

200 g raisins

200 g almonds

120 g candied orange peel

2 eggs

Small glass of rum

½ teaspoon cinnamon

½ teaspoon cardamom

Pinch of salt

For the yeast:

800 g yeast

½ cup warm milk

To paint the Stollen:

100 g butter

100 g icing sugar

Utensils:

Folk

Bowl

Rectangular mold

Oven tray

Process:

1-      Prepared 10 hour before the fermented yeast.

2-      Place in a bowl flour, sugar, salt, cardamom and mix well.

3-      Incorporate yeast fermented the day before.

4-      Put the mixture in milk, rum, eggs and knead gradually incorporating the butter into cubes.

5-      Let stand until doubled in volume.

6-      Squeeze the dough to get the air ( degassing )

7-  Stretch the dough with your hands and spread over more nuts orange knead again for a good integration.

8-      Leave the dough covered for about twenty minutes to weigh again.

9-      After this time the dough into a rectangular shape and roll. Placing in the mold a little floured.

1-   Bake Stollen fifty minutes preheated to hundred eighty degrees.

Just out of the oven paint the top with melted butter and sprinkle icing sugar

Orange and Chocolate Bread

Introduction

Bread is a staple part of our traditional diet in Europe, East, India and America.
From the first bread made with only water, yeast and flour to the bread we eat now, there has been much progress.
This is an orange and chocolate bread, its typical from France and Catalonia. This bread created by Daniel Jordà, a great chef and baker who has his workshop in Trinitat neighborhood in Barcelona.
It is a bread that can be eaten alone or can also be served with savory dishes.

Recipe

Ingredients

•  500 g bread flour
• 100 g egg (2 eggs)
• 30 g sugar
• 10 g salt
• 100 g milk
• 50 g water
• 100 g butter
• 40g fresh yeast
• 125 g candied orange
• 100 g chocolate pearls (keep them in the freezer)

Drawing

Step 1:

Mix all the ingredients except the butter, chocolate and orange. We do this in a bowl and when it is all integrated add butter ointment, initially difficult join, mix it and let it rest for 10 minutes.

Step 2:

Knead it again and now we can mix well, let stand for about 10 minutes and folds.

We replace the last three rounds and knead it afefim orange and chocolate after having stretched dough. Fold it back and let it rest for 45 minutes covered well.

Step 3:

The dough is very elastic it, divide it into several portions according to taste. We put it in molds or on a parchment paper and iron furnace. Allow to rise until doubled in volume.

We take out the paint and lowered egg with water. The oven and put it in there you lay the pieces 170-180ºC for 15-20 minutes, depending on size.

Cool and eat.

Daniela Baliu i Berta Pallé

SWEET POTATO BREAD

HISTORY

Sweet potato is cultivated for its edible tuberous root plant. It’s a storage root with a high concentration of sugars, carotene and provitamin A.

Native to the tropics of Central and South America, has been domesticated and cultivated for over 5.000 years in the department of Ayacucho (Peru), it have been found  representations of sweet potato in numerous  pre-Columbian ceramics and rests of the tuberous roots in some tombs. Sweet potato arrived in Europe in the sixteenth century and has spread widely throughout the world.

The CIP (International Potato Center, in Peru) began to research on sweet potato in 1986, in order to promote its use for industrial purposes and as fresh produce and maintain a total of 3.096 clones of sweet potatoes from 18 countries Latin American and the Caribbean, of which Peru has 2.016 varieties. In Peru, the sweet potato is very popular and in many typical dishes  replaces the potato, greatly flavoring the variety of Peruvian cuisine.

RECIPE

Ingredients:

150 gr. Whole wheat flour

300 gr. Flour

1 teaspoon of salt

20 gr. Yeast

1 tablespoon of sugar

4 tablespoon of olive oil

2/3 cup of sweet potato purée

1 teaspoon of oregano

200 ml. lukewarm water

Utensils:

1 bowl

Clingfilm

Baking tray

A cloth

METHOD

Step 1: Put the flour and whole wheat flour into a big bowl. Sprinkle the salt outside the flours and make a hole in the middle.  Dissolve the yeast with a little lukewarm water and the sugar and let stand few minutes.

Step 2: Add the yeast in the middle and mix with some flour. Add the oil, the sweet potato purée, oregano and the water, and knead the dough until the dough is smooth and elastic.

Step 3: Cover the dough with a cloth and let stand for 1,5 hours.

Step 4: Dust the working table and remove the dough from the bowl, and put on the table. Punch it down to remove the gas and forming rolls 50 gr.

Strep 5: Brush the baking tray with oil and put the rolls, cover with a cloth and let stand for 30 minutes.

Step 6: Preheat the oven to 200ºC

Step 7: Brush the rolls with some beaten egg, and make a cut on the top of each roll.

Step 8: Bake the rolls for 20-25 minutes or until brown .

Step 9: Let cool on a rack, and enjoy them.

Núria Boatella and Lídia Vilà

 

FOCACCIA

Introduction 

Focaccia is a flat oven-baked Italian bread product similar in style and texture to pizza dough. It may be topped with herbs or other ingredients.

Focaccia is popular in Italy and is usually seasoned with olive oil, salt, sometimes herbs, and may at times be topped with onion, cheese and meat.

Ingredients  

. 250 gr of bread flour

. 120 gr of warm water

. 15 gr fresh yeast

. 2 tablespoons olive oil

. 1 teaspoon sugar

. 1 teaspoon salt

. Sliced black olives

. Thyme and Maldon salt

Method

Step 1: In a large bowl put the flour, olive oil, salt and sugar.





Step 2:  Dissolve the fresh yeast with some water and add in the mixer.

Step 3: Knead the dough and add the rest of the water slowly. Until dough is elastic.

Step 4: Put the dough into the bowl spread with olive oil and cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.

Step 5: Preheat the oven to 245ºC.

Step 6: Put the dough on the baking tray with a parchment paper.


Step 7: Roll out the dough with a rolling pin.

Step 8: Brush with olive oil and sprinkle with Maldon salt and sliced black olives.

Step 9: Bake focaccia for 10 minutes approximate so that the dough is fluffy.

Step 10: Remove from the oven and serve.

You can do the focaccia with many different flavours:  onions, parmesan cheese, rosemary ....

 By:
  
Núria Alemany

Joana Santamaria

Steamed Bread - By Abel

Steamed Bread

Ingredients

400g plain flour

200g water

20g sugar

4g salt

10g yeast 

Method

-         Step 1: Mix all the ingredients and knead the dough for about 10 minutes

-         Step 2: Leave to lift 45 minutes

-         Step 3: Make porcions of 30 grams

-         Step 4: Fill the dough with whatever you like.

-        Step 5: Put a Peace of paper under each bowl of dough and leave to lift another 45 minutes

 Step 6: Put in the hot steamer for about 10 minutes

Observation: Don’t open at once, let stand.

MERON PAN CON CREMA

Japanese Bread

Ingredients:

-     

110ml of water

-     Half egg

-     20g of butter since salt

-     225g of flour

-     4g of salt

-     40g of sugar

-     1 tsp of skimmed milk

-     1 tsp of yeast

Custard:

-     1 egg yolk

-     35g of sugar

-     1 ½ of flour

-     220ml of milk

-     20g of butter since salt

-     1 tsp of corn starch

Method the custard:

Step 1: Mix the egg yolks , sugar , flour and cornstarch in a bowl.
Step 2: Heat the milk in a saucepan. Just before it boils, remove from heat and slowly add in the previous bowl and mix well.
Step 3: Add the butter and melon syrup and cool.
Step 4: Cook it over low heat , mix until thickens.

Method:

Step 1: Mix the flour, salt, yeast, sugar and skimmed milk.
Step 2: Then add the egg and water and then add butter since salt.

Step 3: Knead the dough and double it.
Step 4: Catch a little in the hands and stretch.
Step 5: Leave to ferment for double the volume.
Step 6: Then remove the gas and leave to ferment for 20 minutes.
Step 7: Form it into 10 balls , place them on a tray.
Step 8: Put them in the oven maintained the temperature 35 ℃ and leave 35 minutes until doubled in size.
Step 9: Add the cream and give shape.
Step 10: After that, bake at 180º for 15 minutes.

Lleïr Moreno Camps