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Beer sandwich bread.

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Beer sandwich bread.
Servings
8
Ingredients
Servings
8
Ingredients
Instructions
  1. Sift flour with dry yeast, add beer little by little. When you have a dough add sugar, then butter and at salt at last. Knead until you have a smooth loaf.
  2. Let it rise covered until it doubles, then knead a little and make two folds. Cover and wait 15 minutes then rotate the dough 90° on your right and fold again. do it for four times, always rotating the same direction and waiting 15 minutes before making a new fold.
  3. Put the loaf in a long and thin mould, keeping the fold down; brush with milk and spinle with seeds. Let it rest about 30 minutes then bake for about 40-45 minutes in already hot oven (put inside a small recipient with water). Wait until cold to slice it.

Blue cheese focaccia.

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Blue cheese focaccia.
Servings
10
Ingredients
Servings
10
Ingredients
Instructions
  1. Melt yeast into lukewarm water, knead all the ingredients except egg and form a smooth loaf.
  2. Let the loaf rise in a bowl, covered with cling film, for about one hour.
  3. Spread the dough with a rollpin, about 1/2 inch tall. Cut rectangles, the size you like ( small are ok as finger food, bigger can be cut in half and stuffed like a sandwich; if you prefer you can bake it as a single, big focaccia), brush with beaten egg and let them rise again into the baking tin covered with a cloth for about 30- 40 minutes.
  4. They will not rise a lot, it's ok. Bake at 356°F for 20-30 minutes, they have to reach a gold colour but pay attention as they can turn black quite quickly.

Katmer Poğaça, Turkish layered bread.

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Katmer Poğaça, Turkish layered bread.
Servings
8
Servings
8
Instructions
  1. Dissolve yeast in part of the milk/ water, mix flour, canola oil, milk or water, salt,dissolved yeast and sugar by hand or with a mixer until you have a smooth loaf.
  2. Let it rise covered in a warm place until it double.
  3. Divide the loaf in 8 pieces.
  4. Spread each part with a rollpin as thin as possible, round shaped, brush every disk and put on top layer after layer.
  5. Spread again as round as possible with the rollpin.
  6. Cut this disk in 8 triangles, close them like croissants, fill them if you want.
  7. Brush them with milk or water and let them rise again for 30 minutes.
  8. Bake in pre-heated oven at 390°F, lowered immediately it at 350°F when you put bread inside. Bake for about 20 minutes or until gold.

Piadina romagnola, authentic recipe.

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Piadina romagnola, authentic recipe.
Servings
6
Ingredients
Servings
6
Ingredients
Instructions
  1. Mix all the ingredients with lukewarm water enough to have a smooth and non sticky loaf.
  2. Cover the loaf with cling film and let it rest for a couple of hours.
  3. Make balls of dough of about 4 oz each, spread them with a rollpin as thin as possible and as round as possible.
  4. Cook over an already hot skillet until the dark spots appear, cook on the other side and serve hot.
Recipe Notes

You can make the dough the day before, cover with cling film and store in the fridge.

Remember to keep off the fridge at least one hour before using it.

Spanish churros.

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Spanish churros.
Instructions
  1. Bring water with lemon zest to a boil, when boiling remove the zest, add salt and sift flour in beating well. Beat untill you have no lumps left.
  2. Set aside for about 1 hour.
  3. Heat frying oil. The recipe I found says to form churros with a sac- a- poche or the specific "churrera" on a floured surface, then to close them in a ring shape. I only squeezed the dough into the frying oil; dough is not that soft but you can do it without big fuss if you have a good sac- a- poche with a big star nozzle.
  4. When the churros are gold on both sides remove them from oil, drain excess on paper towel, sprinkle with caster sugar and serve immediately with hot, thick chocolate or black coffee.