Tuesday, 26 August 2014

Pane Al Latte

Pane Al Latte which translates to 'Milk Bread' in English, is a soft slightly sweet Italian bread and pretty simple to make. This bread can be enjoyed at any time throughout the day, but I especially love it at breakfast times, paired with a tall glass of freshly squeezed orange juice.


This week was Bread Week for the bakers in the tent and sadly another baker was sent home - Jordan. It was pretty unfortunate seeing him leave as there was something very charismatic about him and just look at that Strawberry and Raspberry Cheesecake Brioche he made. It looked divine just a little too soggy but hey ho I think I'd be able to polish it all off anyhow!

Another of the bakes which I was literally drooling over and I kid you not - I had a dream about, was Marthas Stuffed Sunflower Loaf. The close ups of that with the warm melting cheese oozing out and the petals with the alternating Fig chutney and Apricot chutney filling looked heavenly.

Now onto the recipe for this bread before I get carried away chattering about my love for cheese. Here goes

Ingredients
  • 500g plain flour
  • 1tsp Salt
  • 2 tbsp caster sugar
  • 2tsp dried yeast
  • 200ml warm milk
  • 2 eggs + 1  beaten egg for glazing
  • 50g unsalted butter

Method
  1. Put the flour, salt and sugar into a bowl and mix well. Dissolve the yeast in the milk until dissolved. Once the liquid has cooled add the eggs and beat well
  2. Gradually pour the milk mixture, then the butter into the flour mixture, stirring  to form a soft dough. Knead the dough for 10 minutes on a floured surface until smooth and elastic
  3. Put the dough in a lightly oiled bowl covered loosely with cling film. Leave to rise in a warm place for two hours until double in size. Turn the dough onto a floured surface and knock it back
  4. Place the dough into a bread tin. Cover with cling film and leave it in a warm place to rise for 30 minutes.
  5. Preheat the oven to Gas 5. Gently brush the dough with a little beaten egg and bake for 20 minutes until golden brown. (Fennel seeds also make a great topping on top of this bread)


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