Platillos

Mass mother or poolich
 
Ingredients:
1 kg of flour
20 g fresh yeast or where appropriate
10 g of dry yeast
600 ml of water
 
Preparation:
Mix the flour with the yeast and all the water and if necessary you can add more water.
This paste should be rubbery and elastic.

Rye bread
 Ingredients:
1 kg of flour
25 gr of salt
35 g of Brewer's yeast "does not dry"
70 gr of sugar
150 goil
400 g of water (for pasta)
250 g of dough mother "poolich" optional
200 g of rye flour
100 g cold water (for rye to make it as pasta)
 Preparation:
Form a bowl with dry ingredients and add the water and mix.
It starts to ferment the dough, then you put in a bowl with a drizzle of oil, to fluffy to double its volume. It is divided into portions of 120 Gr. is a pre boleado to each piece,extends the mass and giving dual form a small bagget and is left to ferment for about 20 minutes more or until it doubled its volume, then it is varnished with egg, left to dry and turns to give another varnished. Cuts can be made him to give him a decoration and Sprinkle sesame seeds and it gets baked into a paper tray (silicone paper).
Bake at 200 ° C for 15 to 25 minutes. Serves 16 pieces.Bran bread
 Ingredients:
1 kg of flour
25 gr of salt
35 g of Brewer's yeast "does not dry"
70 gr of sugar
150 g oil
400 g of water (for pasta)
250 g of dough mother "poolich" optional
100 gr of not very fine bran
100 g of water (for bran to make fluffy)
 Preparation:
Form a bowl with dry ingredients and add the water and mix.
It starts to ferment the dough, subsequently divided intoportions of 130 gr and they bowled and left shaped bun, let to ferment until it doubled its volume or 20 0 25 minutes.
Varnishing with egg and let dry the first layer, give a second varnished and sprinkle with sesame seeds and put in the oven in a paper tray (silicone paper).
Bake at 200 ° C for 15 to 25 minutes.
Serves 16 pieces.
 Italian bread
 
Ingredients:
22 g of fresh yeast
425 ml milk175 g of whole wheat flour
550 g flour
17 g of salt
1 tablespoon olive oil
50 gr of fresh parsley
50 gr of fresh chives
 
Preparation:
Put milk with fresh yeast in the bowl of the mixer and mixing with hook, add the olive oil and the two types of flour and salt. Already that this almost mixed add the chives and parsley until forms a mixture homogeneous.
Leave in a bowl with oil for 30minutes or until doubled in size. Punch down and make balls of 50 Gr. form baguettes and the grenado. Let stand 15 minutes more and varnishing.
Bake for 30 minutes.
Brioche dough
 
Ingredients:
1 kg of flour
25 gr of salt
120 gr of sugar
35 g of yeast
400 gr of butter
6 eggs
250 g water
 Preparation:
Form a bowl with dry ingredients and butter, add the water and mix.
Form portions of50 gr balls and bolear trying to make another ball guillotinando mass, are placed in moulds for muffins previously engresados by pressing the dough to the bottom, it is left to ferment for the second time for 25 minutes and varnish twice. Put in the oven in a paper tray (silicone paper).
+ Can be prepared with sugar, cream cheese or chocolate.
Bake at 200 ° C for 15 to 25 minutes.
Serves 16pieces.
Milk bread
 
Ingredients:
1 kg of flour
20 g of salt
85 gr of sugar
35 g of yeast
½ litre of milk or milk powder 60 g
200 gr of butter
 
Preparation:
Form a bowl with dry ingredients and the butter, and add the milk.
Weigh 40 g pellets, bolear and let ferment for 30 minutes. Stretch balls to form braids of 120 Gr. made these is set aside for the second time, twice varnishing andat the end sprinkle you sesame. Put in the oven in a paper tray (silicone paper).
Bake at 200 ° C for 15 to 25 minutes.
 
 
 
 Cheese bread
 
Ingredients:
500 gr of flour
50 gr of sugar
75 g oil
10 gr of salt
300 g water
17 g of fresh yeast
10 gr of milk powder
200 g of Parmesan cheese
100 gr of poolich
 
Preparation:
Form a bowl with dry ingredients and add the water and mix....