Bread No. 1 - Pistachio Bread [for 1 bread loaf)
450 gr AP flour
25 fresh yeast
1 1/4 cups warm water
75 gr pistachios
1.5 ts salt
1 Tb butter, melted
1 TB flour
H O W :
In a large mixer bowl , or by hand, mix flour and yeast.Gradually add the water, knead for few minutes until you get a soft dough.cover and let the dough rise for 1 hour or until double in bulk.
Now add the salt and pistachios ,knead for few minutes, let rise again for 1 hour or until double in bulk.Roll the dough into a small loaf,put it in a bread tin and let rise for 45 minutes.
Spraed the loaf with cool melted butter and then with flour .
Bake in preheated oven - 400F (200C) for 40 minutes or until done.
Focaccia al Rosmarino -Rosemary Focaccia /full recipe-no.2 is here
2 Tsp. Active dry yeast = 6 gr
1/4 Cup Water - (60 g.) [105-110 degrees]
Range of Water 1 cup + 7 tsp. to 1 1/4 cups + 2 tsp. water (275 g to 310 g)
100 gr Unbleached all purpose flour
3 Tbl. Extra virgin Olive Oil (35 g.)
400 gr Unbleached all purpose flour - (400 g.)
8 gr Salt
2 Sprigs Fresh Rosemary (optional)
3 - 4 Tbl. Extra virgin Olive Oil
1 - 2 Tsp. Coarse Salt
3 - 4 Sprigs Fresh Rosemary
Procedures: Starter, Dough and Toppings
Dissolve the yeast in 1/4 cup water and allow it to stand for approximately 5 -10 minutes. Add the additional water (1-cup) to the dissolved yeast mixture. Add 3/4 cup unbleached all-purpose flour and mix until the flour is absorbed. Cover the starter, and allow it to remain at room temperature for 30 minutes.
Add 3 tablespoons extra-virgin olive oil, the remaining flour (3 cups), and the salt (1 1/2 teaspoons), to the starter (which may have separated). The fresh rosemary leaves may be added to the dough now if one desires to also have this herb in the dough as well as in the topping. Knead the dough, until it is smooth and elastic.
Place the dough in a lightly oiled bowl, cover and allow the dough to rise until it is at least double in size (approximately 1 - 2 hours).
Lightly oil the baking pan(s). Place the dough in the center of the baking pan and, using your fingertips, stretch it gently toward the rim of the pan. If the dough resists being stretched, allow it to rest in the baking pan for 5-10 minutes, and complete the stretching process.
Allow the dough to rise in the baking pan until at least double in size (approximately 45 minutes). Preheat the oven to 425 ° F. Prior to adding the toppings, dimple the focaccia by gently pressing into it with your fingertips. Drizzle the surface of the focaccia with extra-virgin olive oil and sprinkle it to taste with salt and rosemary leaves.
Place the baking pan in the oven and bake the focaccia for 20 or until done (until it's golden brown in color) Remove the focaccia from the baking pan(s) and cool on a rack. Serve warm or at room temperature.
תצוגת הלחמים מחולקת ל-4 חלקים(A-G)לחמים
ממדינות:הונגריה,הודו,ישראל ואיטליה(L-S)לחמיםממדינות: לוקסמבורג,מלזיה,מכסיקו,הולנד,ניו זילנד,נורבגיה,פולין,פורטוגל,סנגל,סינגפור,ספרד,שוודיה ושוורץ
ממדינות:טרינידד,טורקיה,בריטניה,ארה"ב וונצואלה (T-Z)לחמים