Majorcan Food
MALLORCA BREAD
I had this at a Starbucks® when I went to Puerto Rico and made it myself a few times. It is my favorite type of bread, with a fluffy consistency and an egg taste. Hope you like it too.
Provided by James
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 2h30m
Yield 9
Number Of Ingredients 10
Steps:
- Dissolve yeast in warm water in a large bowl, about 5 minutes. Add 2 1/2 cups flour, milk, sugar, 4 tablespoons melted and cooled butter, egg yolks, and salt. Mix well.
- Lightly flour a clean work surface. Turn dough out onto the surface and knead for 5 minutes, adding enough flour so that dough is not sticky.
- Grease a bowl with 1 teaspoon butter. Place dough in the bowl and cover with plastic wrap and a towel. Let dough rise in a warm place for 50 minutes.
- Grease a 9-inch square baking pan and set aside. Lightly punch dough down and knead on a lightly floured surface into an 18x9-inch rectangle. Brush with remaining 2 tablespoons melted butter.
- Roll dough up snugly from 1 short end and cut into 9 slices, trimming ends to make neat. Place slices in the prepared baking pan, cut side-up. Cover with plastic wrap and a towel and put in a warm place for 40 minutes.
- Preheat the oven to 375 degrees F (190 degrees C).
- Bake rolls in the preheated oven until light brown, 25 to 30 minutes. Remove from the oven and let cool in the pan for 5 minutes. Transfer to a platter and dust with confectioners' sugar.
Nutrition Facts : Calories 252.8 calories, Carbohydrate 34.8 g, Cholesterol 90.9 mg, Fat 10.2 g, Fiber 1.1 g, Protein 5.3 g, SaturatedFat 5.9 g, Sodium 261 mg, Sugar 7.9 g
MAJORCAN
Categories Garlic Onion Appetizer Bake Cocktail Party Vegetarian Quick & Easy Lunch Bell Pepper Vegan Chard Bon Appétit
Yield Makes 2 Cocas (8 Servings)
Number Of Ingredients 7
Steps:
- Place each loaf of bread dough in separate bowl. Add 1 tablespoon oil to each; season each with 1/4 teaspoon pepper. Knead each in bowl until oil is well incorporated, about 3 minutes. Let dough rest in bowls 10 minutes.
- Oil two 15x10-inch baking sheets. Turn out dough onto floured surface; knead 1 minute. Roll out each dough piece to irregular 13x9-inch rectangle, pulling and stretching dough. Transfer each to prepared sheet. Brush each with 1 tablespoon oil. Let dough rise uncovered in warm draft-free area until puffy, about 30 minutes.
- Meanwhile, preheat oven to 400°F. Heat 3 tablespoons oil in heavy large skillet over medium heat. Add onions and garlic; sauté 1 minute. Add bell peppers and chard ribs and sauté until tender, about 10 minutes. Add chard leaves and stir until just wilted and coated with oil, about 3 minutes. Season with salt and pepper.
- Press dough all over with fingers, forming indentations. Brush each with 1 tablespoon of oil. Spread vegetables over, leaving 1-inch border. Bake until crusts are golden, about 25 minutes. Serve at room temperature.
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