Bread

Portuguese Olive Bread with sun-dried Tomatoes and Sagres beer

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Portuguese olive bread with sun-dried tomatoes and Sagres beer

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Made by Alessandro Cipriano

A wonderful and tasty Portuguese olive bread with sun-dried tomatoes and Sagres beer. The scent of freshly baked bread, olives and tomatoes makes you dream. Especially in this difficult time of Covid-19, when you cannot travel, you should bring the distant fragrances into your home. I created this recipe, I am happy to share it with you!

prep time: 40 MINUTES

cook time: 90 MINUTES

total time: 2 HOURS, 10 MINUTES

Ingredients

For 1 Bread

  • 500 g of wheat flour
  • 1 pack of dry yeast
  • 250 ml of lukewarm water
  • 1.5 tsp of salt
  • 75 ml of olive oil
  • 70 g green olives
  • 70 g sun-dried tomatoes
  • 2 tsp of fresh thyme
  • 1 dl Sagres beer to coat the dough
Portuguese Olive Bread with sun-dried Tomatoes and Sagres beer
Portuguese Olive Bread with sun-dried Tomatoes and Sagres beer
Portuguese Olive Bread with sun-dried Tomatoes and Sagres beer
Portuguese Olive Bread with sun-dried Tomatoes and Sagres beer
Portuguese Olive Bread with sun-dried Tomatoes and Sagres beer
Portuguese Olive Bread with sun-dried Tomatoes and Sagres beer
Portuguese Olive Bread with sun-dried Tomatoes and Sagres beer
Portuguese Olive Bread with sun-dried Tomatoes and Sagres beer
Portuguese Olive Bread with sun-dried Tomatoes and Sagres beer
Portuguese Olive Bread with sun-dried Tomatoes and Sagres beer
Portuguese Olive Bread with sun-dried Tomatoes and Sagres beer
Portuguese Olive Bread with sun-dried Tomatoes and Sagres beer
Portuguese Olive Bread with sun-dried Tomatoes and Sagres beer
Portuguese Olive Bread with sun-dried Tomatoes and Sagres beer
Portuguese Olive Bread with sun-dried Tomatoes and Sagres beer
How to do it!

Sieve the flour, then add the yeast and mix both components.

Add the water, salt and oil and knead everything evenly into a smooth dough with the food processor. Now take the green olives and tomatoes and cut them all into small slices. Then add the olives, tomato pieces and the thyme and knead the dough again. Now you can cover the dough in a bowl in a warm place and let it rise for about 1 hour.

Then shape the dough into a bread as you wish. Spread well with the Sagres beer, the beer gives the bread a nice shine and gives the whole thing a wonderful taste.

Let rise again for about 30 minutes. Preheat the oven to 220 ° C (convection 200 ° C). Bake the bread for about 30-40 minutes until golden brown and leave to cool on a rack.

Ready to serve, enjoy!

Portuguese Olive Bread with sun-dried Tomatoes and Sagres beer
Credits: Video Music: www.bensound.com

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Bacon Dumplings, Serviettenknödel

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Napkin Dumpling with Bacon, the real Serviettenknödel

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Made by Alessandro Cipriano

SERVIETTENKNÖDEL mit Speck, a Napkin Bacon Dumpling. A side dish that goes wonderfully with sauce dishes, I served it with a Hungarian Goulash. The name comes from the fact that you wrap the bread mixture in a cloth napkin and tie the ends with a string.

prep time: 20 MINUTES

cook time: 40 MINUTES

total time: 1 HOUR

Ingredients

For 6 servings

  • 1 large onion chopped
  • 70 g butter
  • 1/4 l milk
  • 1/2 cup breadcrumbs
  • 200 g bacon, diced
  • 250 g sliced bread, 1-2 days old, dry
  • 4 eggs (M)
  • 1 bunch parsley chopped
  • salt, pepper, nutmeg
Napkin Bacon Dumplings, Serviettenknödel
Napkin Bacon Dumplings, Serviettenknödel
Napkin Bacon Dumplings, Serviettenknödel
Napkin Bacon Dumplings, Serviettenknödel
Napkin Bacon Dumplings, Serviettenknödel
Napkin Bacon Dumplings, Serviettenknödel
Napkin Bacon Dumplings, Serviettenknödel
Napkin Bacon Dumplings, Serviettenknödel
Napkin Bacon Dumplings, Serviettenknödel
Napkin Bacon Dumplings, Serviettenknödel
Napkin Bacon Dumplings, Serviettenknödel
Napkin Bacon Dumplings, Serviettenknödel
Napkin Bacon Dumplings, Serviettenknödel
Napkin Bacon Dumplings, Serviettenknödel
Napkin Bacon Dumplings, Serviettenknödel
Napkin Bacon Dumplings, Serviettenknödel
Napkin Bacon Dumplings, Serviettenknödel
Napkin Bacon Dumplings, Serviettenknödel
Napkin Bacon Dumplings, Serviettenknödel
Napkin Bacon Dumplings, Serviettenknödel
Napkin Bacon Dumplings, Serviettenknödel
Napkin Bacon Dumplings, Serviettenknödel
How to do it!
 

Peel and finely dice the onion. Roughly chop the parsley. Dice the bread rolls 1 cm.

Warm the milk a little and pour over the bread cubes, stir a little and leave to rest for about 10 minutes.

Melt the butter in the pan, sauté the onion in it for 2 minutes until translucent. Now add the chopped parsley, stir briefly. Add the bacon and sauté until it has a nice colour, let it cool down a bit.

Now pour over the bread cubes, the onion and bacon mixture, the breadcrumbs and the eggs, mix well and leave to stand for about 20-30 minutes so that the mixture can swell well.

Season with salt, pepper and nutmeg, mix everything together loosely. If the mixture is a little too dry, you can add a little milk. If the mixture is too liquid, simply add a few breadcrumbs.

Preparing the dumplings

Take 2 white cloth napkins and moisten them with water. Spread out the napkin and place half of the dumpling mixture lengthwise on the damp napkin. Now roll the mixture into a sausage, always pressing well so that the dumpling has a compact shape. Tie the ends with a string.

Cook the dumplings:
Boil plenty of water in a large wide pot. Put in the dumplings, boil for 20 min. with the lid halfway on. Turn off the cooker and let the dumplings steep in the water for another 20 min. Lift the napkin dumplings out of the water, unwrap, slice and serve.

Dumplings in the steamer:
Cook the dumplings at 100° C for about 30 minutes, then turn off the steamer, remove and portion just before serving.

Ready to serve, enjoy!

The dumplings go well with!

Sunday Butter Zopf Recipe

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Sunday Butter Zopf (Bread)

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Made by Alessandro Cipriano

Ingredients

For the dough

This recipe makes 1 plait

  • 1 kg white flour
  • 20 g salt (1 tbsp)
  • 1 tsp sugar
  • 150 g butter soft
  • 42 g yeast=1 cube
  • 5 dl milk lukewarm
  • 1 egg yolk, a pinch of salt, sugar and a dash of milk

Sunday Butter Zopf Recipe

Sunday Butter Zopf Recipe
Sunday Butter Zopf Recipe
Sunday Butter Zopf Recipe
Sunday Butter Zopf Recipe
Sunday Butter Zopf Recipe
Sunday Butter Zopf Recipe
How to do it!
 
Dissolve the yeast in the lukewarm milk. Mix flour, sugar and salt in a bowl. Add butter. Now add the milk/yeast mixture and knead everything into a smooth dough. Place the dough in a bowl and cover it with a damp cloth. Let it rise to double its volume at room temperature for about 1.5 hours.
 
Quarter the dough, form each piece into strands of approx. 70 cm length. It is important that they have a smooth surface. Cover the strands with plastic foil and let them rest for 5 minutes. Important! Always give the dough plenty of time.
 
Now lay the strands diagonally on the table and braid them into a plait.

The left end on the right and the right end on the left side. The top end down and the bottom end up. Finally roll the end of the braid inwards.

Whisk 1 egg yolk with a little salt, sugar and a dash of milk. The sugar gives the plait a nice shine.

Place the finished plait on a baking tray covered with baking paper, brush with egg milk mixture, let it rise for another 30 minutes.

Preheat the oven to 180°C. (convection oven)

Brush with egg milk again.

Bake in the lower part of the oven at 180°C for 50-60 minutes.

Baking test: Tap the Bottom –The bread will sound hollow when it’s done. Take it out and let it cool down on a rack.

Sunday Butter Zopf Recipe

Ready to serve, enjoy!

Check out!

Walnut Bread, Le Creuset Duch Oven

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Walnut Bread, Le Creuset Dutch Oven

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Made by Alessandro Cipriano

Ingredients

For the dough

  • 400 g spelt flour
  • 400 g white flour
  • 12 g salt
  • 30 g yeast
  • 1 tbsp honey
  • 5 dl water lukewarm
  • 180 g walnuts
Pre Dough for a Walnut Bread
Bread Dough for a Walnut Bread
Walnuts prepared for a Walnut Bread
Walnuts for a Walnut Bread
Walnut Bread Dough
Bread Dough for a Walnut Bread
Bread Dough for a Walnut Bread
Bread Dough for a Walnut Bread
How to do it!
 
Mix the two types of flour and the salt in a bowl. Make a well in the centre. Crumble the yeast and mix with the honey and ½ of the lukewarm water. Pour this mixture into the well. Mix it with some flour from the edge to a dough and dust it with flour. Let the pre-dough rise in a warm place for 45 minutes.

In the meantime, roughly chop the nuts.

After 45 minutes rising time pour the remaining water to the pre-dough and knead everything for 5 minutes to a smooth dough. After about 3 minutes add the nuts. Cover the bowl with a damp cloth and leave the dough to rise in a warm place to double its volume.


Form the dough into a round loaf. Cover the bottom of the pan with baking parchment cover it and place the pan on the lower half of the cold oven. Preheat the oven to 230 °C. Put the dough into the pan, cut the surface into a diamond shape, cover and bake for about 30 minutes, remove the lid and bake for about 15 minutes at 180 °C. Transfer to a cooling rack.

Ready to serve, enjoy!

Walnut Bread, Le Creuset Duch Oven
Focaccia Italiana Recipe

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Focaccia Italiana

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Made by Alessandro Cipriano

Ingredients

For the dough

  • 400 g flour
  • 1½ tsp salt
  • 20 g yeast, crumbled
  • 3 dl water, lukewarm

Topping

  • 4 cloves of garlic
  • 1 shallot
  • 3 tbsp of oil extra vergine
  • rosemary and thyme
  • coarse salt to sprinkle
Focaccia Italiana Recipe
Focaccia Italiana Recipe
Focaccia Italiana Recipe
Focaccia Italiana Recipe
How to do it!


Put the flour and salt in a bowl. Dissolve the yeast in the water and pour into the bowl. Mix everything with a ladle or a food processor until a smooth dough is obtained. Brush a bowl with some oil and put the dough into the bowl, dust with some flour. Cover and leave to rise twice. It may take about 30 minutes.

In the meantime prepare the topping. Chop the garlic, shallots and rosemary and thyme and fry them gently in the olive oil.

Now preheat the oven to 220°C.

Spread the dough on the prepared tray with wet hands about 35 cm x 25 cm. Press in the dough with your fingertips. Now spread the topping evenly.

Focaccia Italiana Recipe

Now add the tray into the middle of the oven and bake at 220°C for about 30 minutes.

Let it cool down after baking. Before serving, drizzle some olive oil and sprinkle coarse sea salt over it.

Ready to serve, enjoy!

Focaccia Italiana, Da Cipriano
Farmers Spelt Bread

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Farmers Spelt Bread

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[Total: 1 Average: 4]

Made by Alessandro Cipriano

Ingredients

For the dough

  • 500 g spelt flour (does not need to be sieved)
  • 1 tsp of salt
  • 20 g of yeast
  • 2 tbsp of honey
  • 3 dl lukewarm water

a handful each:

  • Linseed
  • Sunflower seeds
  • Pumpkin seeds
Ingredients for a Spelt Bread
Spelt Bread Dough
Spelt Bread Dough
Spelt Bread Dough
Farmers Spelt Bread
How to do it!

 

Put the flour in a bowl and mix with the salt. Crumble the yeast. Mix in a cup with the honey and a little lukewarm water. Pour the remaining water into the flour. Put everything together into a smooth dough, I work with the Artisan KitchenAid. Allow to rise twice at room temperature.

Approx. 60 minutes.

Take the risen dough out of the bowl and form it into a loaf on a little flour. You can shape it round, but you can also bake it in a cake tin as a loaf. Then sprinkle with a little flour (sieved) and brush lightly. I make the pattern with a sewing thread. (Crosswise*)

Preheat the oven to 240 to 250°C top / bottom heat. No circulating air, the bread would dry out too quickly.

Tip: Make sure that your baking tray is heated in the oven before baking.

On the lowest shelf of the oven, put a baking tray with water, for the steam and for a shiny crust.

Baking time: 45-50 minutes

Insert the bread on the second lowest shelf. Reset the baking temperature to 220°C. After 20 minutes, take out the water and continue baking for another 25 minutes.

Transfer to a cooling rack.

This bread tastes great with cold cuts and cheese. Best eaten fresh.

Spelt Bread with Cottage Cheese

Ready to serve, enjoy!

Butter Plait wiht Puppy Seeds

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Butter Plait (Zopf) with Poppy Seed

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[Total: 1 Average: 5]

Made by Alessandro Cipriano

Ingredients

Recipe for 2 smaller plaits
For the dough

  • 5 dl milk
  • 100 g butter
  • 25-30 g fresh yeast
  • 1 pc egg
  • 1 egg yolk
  • 1 kg white flour
  • 1 pinch of sugar
  • 1 tbsp salt
Butter Plait wiht Puppy Seeds
Butter Plait wiht Puppy Seeds
Butter Plait wiht Puppy Seeds
Butter Plait wiht Puppy Seeds
How to do it!
 

Melt the butter (do not let it get too hot) and then remove the pan from the heat.

Add the cold milk and a pinch of sugar.
Weigh the yeast and dissolve it in the butter-milk mixture (this has just the right temperature).

Put the flour and salt in a bowl, add an egg and the butter-milk-yeast mixture and mix everything well.

Knead everything into a smooth dough.

Cover the dough with a damp cloth and let it double for about 1.5 hours.

Quarter the dough and roll out four strands. Cover the strands with plastic wrap and let it rest for 5 minutes. Now lay the strands diagonally on the table and braid them into a plait.

Form roses with dough remnants and garnish the plaits with them. Fasten the roses with egg yolk.

Dilute the egg yolk with a few drops of water and beat well.

Brush the two plaits with egg yolk and let them rest in a cool place for about 30 – 60 min. Sprinkle with poppy seed.

Preheat the oven  to 180 ° C convection oven or 200 ° C upper and lower heat. Brush the braids a second time with egg yolk and bake in the lower part of the oven at 180°C for 50-60 minutes.

Baking test: Tap the Bottom –The bread will sound hollow when it’s done. Take it out and let it cool down on a rack.

Ready to serve, enjoy!