Food recipes
Coppe-pan (Soft Bread Roll) With Honey
Coppe-pan (Soft Bread Roll) With Honey Ingredients: wheat flours, bread, unenriched wheat flour, white, cake, enriched leavening agents, yeast, baker's, active dry sugars, brown salt, table honey butter, without salt...
Coppe-pan (Soft Bread Roll) With Honey
Ingredients:
wheat flours, bread, unenriched
wheat flour, white, cake, enriched
leavening agents, yeast, baker's, active dry
sugars, brown
salt, table
honey
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
Put the bread flour, cake flour, yeast, sugar, salt, honey and butter (softened at room temperature) in a bowl.
Warm up the milk in a pan or the microwave to about body temperature, and pour into the bowl from Step 1.
Mix it together using a pastry cutter or similar.
When it comes together, take it out of the bowl and knead well with your hands.
When the dough has formed a smooth, shiny ball, round it off, put it back in the bowl, cover with plastic wrap and leave in a warm place (1st rising).
When the dough is 2 to 3 times its original volume, the 1st rising is done.
Take the dough out onto a work surface, divide into 5 portions and round off each.
Cover with plastic wrap and leave to rest for 10 minutes.
Roll the dough out with a rolling pin about 10 wide x 18 cm long.
Roll the long sides of the dough in towards the center and fold in.
Fold the dough in half, seal closed and flip it over.
Place on a baking sheet lined with kitchen parchment paper.
Form the other 4 rolls in the same way.
Line them up on the lined baking sheet, leaving space in between them.
Cover with plastic wrap or a tightly wrung out moistened kitchen towel, and leave to rise in a warm place (2nd rising).
When the rolls have doubled in volume, brush the surfaces with the milk.
Bake in a preheated 180C oven for 15 minutes.
When the tops are browned they're good to go!
Cool on a rack, and the rolls are done.
They're good simply spread with some butter!
Ingredients:
wheat flours, bread, unenriched
wheat flour, white, cake, enriched
leavening agents, yeast, baker's, active dry
sugars, brown
salt, table
honey
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
Put the bread flour, cake flour, yeast, sugar, salt, honey and butter (softened at room temperature) in a bowl.
Warm up the milk in a pan or the microwave to about body temperature, and pour into the bowl from Step 1.
Mix it together using a pastry cutter or similar.
When it comes together, take it out of the bowl and knead well with your hands.
When the dough has formed a smooth, shiny ball, round it off, put it back in the bowl, cover with plastic wrap and leave in a warm place (1st rising).
When the dough is 2 to 3 times its original volume, the 1st rising is done.
Take the dough out onto a work surface, divide into 5 portions and round off each.
Cover with plastic wrap and leave to rest for 10 minutes.
Roll the dough out with a rolling pin about 10 wide x 18 cm long.
Roll the long sides of the dough in towards the center and fold in.
Fold the dough in half, seal closed and flip it over.
Place on a baking sheet lined with kitchen parchment paper.
Form the other 4 rolls in the same way.
Line them up on the lined baking sheet, leaving space in between them.
Cover with plastic wrap or a tightly wrung out moistened kitchen towel, and leave to rise in a warm place (2nd rising).
When the rolls have doubled in volume, brush the surfaces with the milk.
Bake in a preheated 180C oven for 15 minutes.
When the tops are browned they're good to go!
Cool on a rack, and the rolls are done.
They're good simply spread with some butter!