Monday, March 28, 2011

peanut bread/pan de cacahuate

this weekend i could not cook or bake something that would take long time to prepare. i decided it was the right moment to make the peanut bread from the old magazine "panaderia mexicana". it was a good choice. the dough was soft, elastic and it was a joy to work with it :)
este fin de semana no pude cocinar u hornear algo que tomara mucho tiempo para prepararse. decidi que era el mejor momento para hacer el pan de cacahuade de la vieja revista "panadería mexicana". fue una buena elección. la masa era suave, elástica y placentera al trabajarla :)

ingredients/ingredientes:

250 g all purpose flour/harina
40 g white sugar/azúcar
1/2 teaspoon of salt/cucharadita cafetera del sal
1 egg/huevo
90 g unsalted butter/mantequilla
3,5 g dry active yeast/levadura en polvo
100 ml water/agua
1 cup ground peanuts/taza  de cacahuate molido


make a fountain inside of the flour. in the center place the egg, sugar and salt, on the outside 40 grams of the butter cut in cubes and the yeast. start mixing everything adding the water little by little until the dough gets soft and elastic. mix in the half cup of the peanuts. cover the dough with a plastic wrap and let it rest for 30 minutes at room temperature.
forma una fuente con la harina, ponga al centro el huevo, el azúcar y la sal, 40 gramos de mantequilla y la levadura por fuera. empieza a mezclar todo integrando el agua poco a poco hasta que la masa queda suave y elástica. agregue la mitad de los cacahuates. deja reposar la masa durante 30 minutos a temperatura ambiente, tapada con un plástico.

meanwhile mix the other half of the peanuts with 50 grams of melted butter. mientras mezcla la otra mitad de los cacahuates con 50 gramos de mantequilla derretida. 

from the dough, make a long "roll" (app. 40 cm). press it lightly. on the top spread the peanuts mix. pinch the sides together to close it. turn it around and place on a baking sheet. cut it diagonally with scissors. when you make the cut, turn the cut part to one side. the next cut turn to the other side.
haz un "rollo" de app. 40 cm de largo. presiónalo ligeramente. untalo con la mezcla de cacahuate. pellizqua los bordes para cerrarlo. coloqualo boca abajo sobre una charola. hazle cortes en diagonal con unas tijeras. al momento de hacer el corte, colóqualo hacía un lado y en el siguiente corte hacía el otro lado.

sprinke the bread with flour and leave it to double in size for about 30 minutes. bake in a preheated oven (190°C) for 20 minutes.
rocíalo con harina y deja fermentar por 30 minutos hasta que doble su volumen. hornealo en el horno precalentado (190°C) durante 20 minutos.




8 comments:

  1. dakujem miska :)na prvykrat to nie je az take zle :) polovicou uspechu bolo to cesto, s ktorym sa vazne super pracovalo :)

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  2. Looks sinfully delicious! Gorgeous pictures too...

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  3. thank you MC :)i visited your blog and i love your bread recipes :)i will make sure to try some of them :)

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  4. What a beautiful loaf of bread, would it be eaten as a bread or a dessert.

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  5. @my medifast: i would eat it as a bread, both salty and sweet because it tastes wonderful with marmalade or jam as well :)

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  6. parace delicíoso!! quiero hacer los =)

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  7. yum! this looks like one to try, too :)

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