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Showing posts from May 4, 2010

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
suga…

MY MIXERS

I just got an email asking me about mixers, the subject i believe is an open ended topic, no definite answer, what you get is what you end up with. Once you buy that mixer, you are stuck with it, the best thing to do is just try to learn how to operate the mixer the most efficient way possible despite its many flaws...If you are one of the "unlucky few", it does not mean you have to rid of the mixer and buy a new one. There will always be a way to run that mixer, still get some good mileage out of it while you save "again" hopefully for a better mixer.

My first mixer, a Kitchen Aid 4.5 quart which i used to make cookies, cakes and icings. Nope, no yeast dough ever made it through this one. I tried to mix twice, an ensaimada dough and a pullman/loaf bread but it took 45 minutes plus 3 chilling times to finish the job. If you will use a sponge or starter in your yeast doughs, you might be able to get a good batch of around 300-400 grams of flour with this model.



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