There are days like these, immersed in slowness. When we pause long enough to realise that we are lucky to still be here. When moments seem to take over, and the world seems to fade into the background. When even the simplest of things seem to take on important roles.
Like bread rising patiently on the kitchen counter. Meanwhile, the world continues to rush beyond its pace.
Days like these settle us back into ourselves. We realise that we are where we are meant to be and things carry on just fine even when we've stepped away or stopped for a little while.
We can choose to keep things simple or weave away with endless detail...
Portugues Milk Bread (Pão de Leite)
300g plain unbleached flour
100g strong bread flour
150g warm milk
10g fresh bakers yeast
50g sugar
70g soft butter
2 large eggs
Warm milk and sugar until it reaches about 37 deg C. In a large bowl mix together all the ingredients except the macerated fruit and nuts. Knead for about 8 minutes on medium speed, until the dough no longer sticks to the sides. If it is too sticky, add an extra spoon of flour. Not much more though, as it is meant to be quite soft.
Oil a large bowl and place kneaded dough. Cover and allow to rise in a warm place, for 1 hour or until it has doubled in size. After the dough has risen, turn onto lightly floured surface. Weigh 15g pieces of dough and shape into little buns. If necessary, lightly dust with flour to aid shaping. Place on baking tray lined with parchment paper. Leave enough space between buns to allow for rising. Cover and rise for about an hour.
While the buns proof, preheat oven to 220 degs C. Brush with egg yolk and bake for 15-20 minutes at 180 degs C until golden brown.
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For the woven version
2 tbspn white Port
50g Currants
50g Almonds
50g sultanas
5 dried figs, chopped
Place roughly chop almonds and figs in a bowl, along with the sultanas and currants and soak with Port. cover and leave to soak overnight.
Warm milk and sugar until it reaches about 37 deg C. In a large bowl mix together all the ingredients except the macerated fruit and nuts. Knead for about 8 minutes on medium speed, until the dough no longer sticks to the sides. If it is too sticky, add an extra spoon of flour.
After the dough has risen, turn onto a lightly floured surface. lightly dust dough with flour and gently stretch the dough with a rolling pin. Spread the mixed fruit and roll as you would a swiss roll. cut lengthwise, and twist the two strands . Shape into a ring. Place the twisted ring on a baking tray(lined with parchment paper). Allow to rise for a second time.
Preheat oven to 220 degs C. Brush with egg yolk and bake for 35 minutes at 180 degs C until golden brown.
