A long time ago for my birthday fellow chefs, mother of "sharks" cook's knife, gave me a bakery. With difficulty hiding the excitement, I told them subtly hinted that I have no idea how this thing works, and wonders what she is able to get up. Honestly, I was embarrassed to accept such a gift, I did not want to because of my clumsy hands this miracle machine has stood for a thousand years somewhere in the dusty attic.
One turned out to be the perfect chance to try the machine at work: I was able to buy a good baking flour in Italy. With the words "I was plagued by vague doubts ..", I had to roll up our sleeves and start exploring one of the most interesting inventions of mankind. I will not describe it in detail, but I will say one thing: expensive newcomers, eager to eat bread on its own production, not too lazy to carefully review the instructions for users who do not miss even the smallest detail - all this will come in handy in the future.
Today I will share a recipe for bread, which will need to bake necessarily in the bread machine - many simply do not have it. And every second bread recipe for bakingdo not in the oven. By the way, in Mediterranean cuisine such options bread and cakes abound. Take the same ciabatta or focaccia. Pyshnotelye Italians living in private homes of the old type, often baked bread (what sort of bread maker!) Stone ovens, pre-melting them firewood. All meals (not just pastries, please note) obtained amazingly fragrant, but do not smell charred embers. Those who have such a luxury not found, modestly bake their own bread in the oven. But also bake!
Immense love and light I love Focaccia with dried tomatoes. She has an interesting taste, especially combined with red wine and flavored cheeses such as Skamortsa - so ideal snacks for evening gatherings, when you do not want to cook and do not want to eat much. For its preparation you will need: ·
- 500 g bread flour (the highest grade);
- 15 g of fresh yeast or 2 hours. L. active dry;
- 20 g semolina;
- 50 g olive oil Extra virgin;
- 10-15 g of salt;
- 300 ml of lukewarm water (not hot!);
- 100 g dried tomatoes (those that are stored in a jar with olive oil);
- a little coarse sea salt for sprinkling.
Start with the preparation of yeast. To do this, spread them in lukewarm water. Sift flour through a fine sieve, mix it with 20 g of semolina, add table salt, diluted in water, yeast and olive oil. Gently knead the dough, while trying to prevent the formation of lumps. Knead the dough must be within 10-12 minutes, but if it is possible Stir the dough in the machine - use it.
When the dough is completely smooth, roll it into a ball and place in a bowl greased with butter. For this purpose, I use a deep glass bowl. Dishes with the test cover film and put in a warm, draft-free place for 1 hour.
When the dough is suitable, place it on a greased round or rectangular shape (baking) and gently spread over the entire surface. Someone who likes to roll out the first batter on a floured table, and then puts it into a form, I think it's a waste of time.
Take 100 g dried tomatoes and randomly place them on the dough. Top future focaccia sprinkle lightly with large crystals of sea salt and then let the dough come 30 minutes in a warm place.
Preheat oven to 220 degrees, put the form with the future focaccia on average and bake for about 20-30 minutes. I advise you to check its readiness wooden skewer, otherwise there is a temptation to dry up the bread, fearing that he would not propechetsya. When you are completely ready to make baked goods, turn off the oven and leave it to cool down form.
Focaccia can serve as anything: the same slices of the pie in the manner, arbitrary pieces of one or two bite or a whole "cake." Yes, and the most important thing. Usually in my home baking such a long time is not delayed - we eat it with the speed of combat missiles, but if you want to save focaccia for a couple of days, fresh and fragrant, just wrap it in parchment, and then turn them in a plastic container with a lid.
Enjoy your baking!