tomato soup and bread

THE TEXTURE AND THE INNER CRUMB IS SOFT AND LOOSE

HOMEMADE SOFT BUNS WITH TOMATO AND BEAN THICK SOUP

RECIPE FOR THE SOUP

garlic 2 tbsps minced
onions and celery 4 tbsps minced
carrots 1/2 cup diced saute' over low fire until they soften
black olives, 2 tbsps diced

2 cups of dice or crushed tomatoes in can, add this to the pot, simmer and then
add;

garbanzo beans
kidney beans
black beans
lentils a cup of each of these or use any beans you have in your pantry;

slowly simmer until sligthly thickened, about 30 minutes over low fire,add;

leeks, 2 tbsps chopped
parsley, 1 tbsp or more
basil, 2 tbsps or more
button mushrooms, 1 cup sliced
salt and pepper or chilli garlic to taste, slowly simmer for another 5 minutes more and serve... with your favorite bread...

I like to eat this with my homemade baguette or crusty foccaccia, i would add fresh herbs after reheating to get that off the garden snap in my mouth..

The Soft Buns

all purpose flour 500 grams
yeast 18 grms
sugar 150 grms
salt 15 grms
milk powder 20 grms
eggs 50 grms, about 1 whole
shortening 40 grms, makes the whitish color of the bread, if you will use butter, it is okay but the bread will have a darker, yellowish color.

water, 250-260 grms

MIX THE INGREDIENTS IN A HEAVY DUTY MIXER FITTED WITH A DOUGH HOOK UNTIL FULL GLUTEN DEVELOPMENT.

WEIGH THE DOUGH. DIVIDE INTO 60 GRAM PORTIONS. ROUND EACH DOUGH AND COVER TO RELAX ABOUT 5 MINUTES. SHAPE INTO ROUNDS, PINCHING THE BOTTOM TO SEAL,,

Place on greased baking pans and proof until double in size. Glaze the tops with eggwash to create that lovely golden brown color, then top with sesame seeds. If you are like me who prefers the paler soft buns, i use very thin eggwash, to avoid browning the tops too much.

GOLDEN BROWN FINISH

Bake in a preheated 325 F oven for 15-18 minutes or until tops are light brown in color.

These buns are baked in my large 4-sheeter oven which i sorely miss, if i have a super girl power I WILL TELEPORT THIS OVEN HERE TO NEW YORK!

I HAVE NO MORE PROOFING ROOM LIKE THE ONE I HAD IN MY OLD KITCHEN, I USE THE EMPTY SPACE OF THE OVEN, TOOK 8 HOURS TO PROOF THIS ONE.

SCALING PROCESS, WEIGH, DIVIDE AND ROUND, RELAXING

MIX IN ANY HEAVY DUTY MIXER, YOU CAN EVEN MANUALLY KNEAD THIS DOUGH, THE SHORTENING AND EGGS MAKE IT AN EASY CANDIDATE FOR KNEADING.

STARTING WITH THE FRESH BATCH OF INGREDIENTS BEATS NOTHING, IF YOU LIVE IN A COLD AREA LIKE ME, NO PROBLEM KEEPING EVERYTHING AWAY FROM HEAT...

Comments

3rd Class Flour, What's It All About

For starters i cannot make this Hard Monay if i did not bring any 3rd class flour or soft weak flour to New York. Once i ran out of 3rd class and tried Cake Flour, it turned bad, do not even think of using All Purpose, it will be soft but not chewy as this one made with yes, 3rd class indeed. So third class is hard to find here in the US if you will use that term. You have to say or look for soft wheat flour, that's it, not hard wheat flour, not cake or All purpose but something in between these two. It is easy to find in the Phil., just ask your local bakery suppliers and they know it is Tercera. Tercera is not for bread, bakers use it basically for cookies, cakes and other pastries, but we bakers know how to create bread recipes using part of this flour with the bread flour or hard wheat flour. It makes a softer version of any of your fave breads, with a cheaper price tag. Plus if i own a bakery, i get to use the third class for my cakes and cookies, lowering my food cos

Cutting Pandesal, Baston Style

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When someone emailed me about Kape at Pandesal, i suddenly felt home sick. Just these two words. Dipping Pandesal in coffee. Who got this phenomenon or practice started? We all know the colonial Spanish era and Gregorio Zaide mentioned our fondness for idling around in the history books (Juan Tamad and siesta), but for breakfast? Who wants to jump up and down when you wake up? This is the answer. Dunking the warm, crispy Pandesal into hot, steaming coffee. How did this thing start? Who invented it? What made the Pinoys dunk their Pandesal? Maybe the Pandesal in those days are rock hard, or maybe it is one way to sweeten the bread. Baka may alamat dito. Is it because the Pandesal is salty in those days? After all, sal means salt right? The Italians love to dunk their Biscotti in coffee, but the Biscotti deserves it. Seriously, Biscottis if not dunked in coffee can give you a free tooth extraction. But the Pandesal? Okay to some, it cools down the coffee. Don't tell me they

How To Bake Pandesal and Other Breads

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