One of the oldest things in catering is bread. Each culture has its way of making it, but they all have some kind of bread, a practical and versatile food, used almost every day to feed families around the world. In our society used to industrialized products, we have several options at any corner bakery, even more options in the markets, already sliced and packaged. But beware, these breads often have additives: prefer the bakery breads, freshly baked, which tend to contain fewer preservatives.
Yesterday I made bread at home. Instead of running to sfind an open market or bakery, I decided, in line with our challenge of the month, making bread at home. Liliam had a recipe for a quick bread, without error. I chose this recipe because I didn’t want to spend much time on the preparation. I prefer a thousand times to make bread at home, in twenty minutes, than get changed, running to the market, wait in lines and finally bring a ready-made bread. If you want to know, I think it gives the same working time, since most of the time to prepare the bread is baking in the oven alone.
Come on to try to make this bread this week, for your weekend. With just a warm butterit becomes irresistible! Or, if you want to specially treat your family & friend:
– Crush cheese (ricotta or fresh) with a fork and add herbs
– Crush strawberries (or other fruit that has pectin), add a little less of the same volume of sugar and cook, stirring until it becomes jelly.
Companion is a word that means one with whom we share the bread. A beautiful word to inspire one to make bread to share with family or friends – or better yet, call them to participate in the preparation.
Quick bread recipe
In a blender:
– 1 packet of yeast (25 g, I guess)
– 2 tablespoons sugar (if you want to make sweet bread, put 3 and 1 / 2 tablespoons)
– 2 cups warm milk (not too hot or you will kill the yeast!)
Stir lightly into the cup and let stand for two minutes for the yeast has to start acting.
– 3 eggs (if you want, separate gems for brushing later)
– 2 tablespoons of salt (if you want sweet bread put only one dessert spoon)
– 1 / 2 cup oil
Beat well, then add slowly, in a bowl, to:
– 800 g (or 8 cups of flour).
Finish mixing with a wooden spoon. The dough will be heavy as bread, but will not get to stay at point wallop: will continue sticking to everything it touches. Pour into a medium baking dish approx. 40 cm x 25 cm) previously greased. Sprinkle flour on your hands or a spoon to distribute and smooth the surface. Leave it in warm environment to grow up about the height of the dish. You will notice that the mass swelled enough. Finally, brush with egg yolk separated, mixed with a little water, or brush with a bit of unsweetened coffee. If you want, put grated cheese on top. Put to bake in preheated oven to 220º C, until lightly browned.
If you want a variation, put to bake in a round shape, put half the dough, then a filling of your choice, and then cover with remaining batter. In this alternative, make sure that your stuffing is not too wet (like tomato fillings), or the dough is very hig, not to hinder growth.
Photo from Sandrine. http://www.mensagensnaweb.com/receitas_de_pao.htm