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dolariAgain, it looks like the recipe I used from the book has been lifted and put online, which is great cause that means it's easier to copy. However, it's been copied badly and is missing ingredients and has changes in the instructions. I've set it back to how I made the bread.
Boletinos Artos
I didn't do the pan thing correctly as I only bought what I needed for the first go around with the Hapalos Artos bread. Instead, I made it in the same bread mold I made the first one in. Also, I suggest using a really really really big bag that won't touch the dough. The dough is incredibly sticky and the bread dough kept sticking to the bag. Also, when you make this, you'll realize that 4 tablespoons of poppyseeds is more than likely a misprint.
The bread I got had a really soft crust underneath, and the top is very hard and crunchy. The insides are soft and cakelike. The bread itself is very plain, however the crust with the brushed eggwhites and poppyseeds have a very "woody" taste to it, which is VERY good.
And I think I know why my second attempt at the Hapalos Artos went so badly. I preheated the oven to 400F. The book doesn't say to do that - it simply says to put it in to an oven set for 400F. That seemed to cook it MORE than enough. When I made the Hapalos Artos, it overcooked it. Also, with the Hapalos Artos bread, I made a dough, but kept adding a touch of flour to firm it up like when I make tortillas...this prolly firmed it up TOO much. The Boletinos Artos dough was very sticky and gooey like a thicker cake batter when I made it. I didn't firm it up at all, simply because the book didn't say what kind of dough it was other than "supple."
This weekend's looking like I'm going to make some bread with goats milk. :D
14oz plain white flour
1 3/4 cups warm water
1 1/2 tsp dried yeast
1 beaten egg white
4 tbsp poppy seeds (yes, it calls for FOUR tablespoons...this has to be a misprint in the book)
1 tbsp wheat flakes (For the life of me, I couldn't find "wheat flakes" anywhere...the closest thing I saw was "Bulgur Wheat." Seems to have come out good enough.
1 tbsp olive oil
1 tsp sea salt
1 tsp sugar
Pour 1/2 cup of the warm water in a cup and add the sugar. Once it has dissolved sprinkle the yeast into the mix for 15 minutes until has begun to froth.
In a large bowl mix together the flour, olive oil and salt. Add the yeast mixture and the remaining water to this and knead until a supple dough is made.
Take a round cake tin (about 5 inches diameter) and oil the sides with some olive oil. Sprinkle the tin's sides with the poppy seeds. Gently press the dough into the tin then place into a plastic bag and leave in a warm place for 2 hours to rise. By this time the dough should have risen over the rim of the tin giving it the characteristic 'mushroom' appearance.
I didn't do the pan thing correctly as I only bought what I needed for the first go around with the Hapalos Artos bread. Instead, I made it in the same bread mold I made the first one in. Also, I suggest using a really really really big bag that won't touch the dough. The dough is incredibly sticky and the bread dough kept sticking to the bag. Also, when you make this, you'll realize that 4 tablespoons of poppyseeds is more than likely a misprint.
At this stage remove the plastic bag and gently brush the top of the loaf with beaten egg-white. Sprinkle the wheat flakes over this and place the loaf in an oven set to 400°F for about 40 minutes.
The bread I got had a really soft crust underneath, and the top is very hard and crunchy. The insides are soft and cakelike. The bread itself is very plain, however the crust with the brushed eggwhites and poppyseeds have a very "woody" taste to it, which is VERY good.
And I think I know why my second attempt at the Hapalos Artos went so badly. I preheated the oven to 400F. The book doesn't say to do that - it simply says to put it in to an oven set for 400F. That seemed to cook it MORE than enough. When I made the Hapalos Artos, it overcooked it. Also, with the Hapalos Artos bread, I made a dough, but kept adding a touch of flour to firm it up like when I make tortillas...this prolly firmed it up TOO much. The Boletinos Artos dough was very sticky and gooey like a thicker cake batter when I made it. I didn't firm it up at all, simply because the book didn't say what kind of dough it was other than "supple."
This weekend's looking like I'm going to make some bread with goats milk. :D
