wheat bread fennel seeds, spices, nuts and dates
(for a pan 12 x 16cm)
- 80 ml of water, very hot
- 5 chopped dates
- 5.5 g baker's yeast powder
- 370 g wheat flour
- 170 ml of whole milk, warm ( more or less, depending on the consistency of the dough)
- 1 tablespoon butter
- 1 / 2 teaspoon brown cane sugar (I added it because the dates were not very sweet)
- a pinch of salt
- 1 tsp ground fennel
- 2 cloves grated
- whole skin of 2 clementines
- 5 walnut chopped
- Leave chopped dates in boiling water 5 minutes. Then, make the puree. Join
- flour, mashed dates, yeast, milk, butter, sugar, salt, fennel seeds, ground cloves and the grated rind of the tangerine. Cover the dough with a cloth 10 minutes, allowing time for absorption fluid very well.
- Then, place the dough on the table. It is not easy to amass a comprehensive mass or is not elastic, so it takes more time for more work, will turn the dough kneaded and finally bit soft. Put it in a bowl, cover with plastic film, leaving a bar one night or 12 hours.
- The NEXT day, work the dough in warm place. Add the walnut pieces into the dough and knead 20 minutes or until all that is kneaded and smooth again. Train oval. For consegir after 2 rings above the oven, cut 2 strips of aluminum, fix them over the dough, tucking all of the ends of strips under the ground. Accommodate tray, 11 x 15 cm, buttered. Put in warm place (25C), covering it with a clean, starting the fermentation 25C warm place one hour or will be when they swell well.
- Precalender oven to 170C. Top with milk paint, cook 25 minutes.
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