Saturday, February 28, 2009

Tekakor (Fresh Yeast + Baking Powder Version)



Ronny found an interesting recipe for Tekakor. It's an original recipe based on three different ones by Anna Maria of Annas Pytt I Panna. Because her blog is in Swedish I'm going to post her recipe here in English.

Even before the bread was baked, a sweet smell of something good to come was in the air, and I can definitely recommend this recipe for people who aren't experienced bakers, because it wasn't complicated at all.

When I brought a freshy baked loaf of this bread to our neighbor (Gabriel's wife - it was his resturant that provided me with an egg on a Sunday some time ago when I was in the middle of making Cantucci di Siena) who has a rather unhappy looking expression on her face all the time, it was as though the sun broke through the clouds and she smiled and asked me if the bread had been baked at home.

One word of caution if you're a baking noob like me. You need to use 2 - 3 times more fresh yeast than dry yeast. I have a feeling this might be the reason why sometimes baking noobs end-up with bread that kind of rises but didn't rise the way it was supposed to. There just wasn't enough yeast!

Ingredients

2.5 dl Oatmeal

4 dl Fresh Milk

200g Melted Butter

3.5 dl Fresh Milk

1.5 Tsp Baking Powder

50 g Fresh Yeast

1.5 dl Sugar

2 Tsp Salt

18 - 20 dl Flour

Step 1: Pour 4 dl fresh milk on 2.5 dl rolled oats and let it sit for 1 hour.

Step 2: Melt the butter. Pour 3.5 dl milk onto the butter and make sure the mixture is luke warm or 37 C.

Step 3: Pour some of the mixture from Step 2 onto yeast into a bowl. Mix gently to make sure the yeast has dissolved properly, then pour in the rest of the mixture from Step 2.

Step 4: Add all the other ingredients into this.

Step 5: Mix it until it's all blended and the dough is a sticky thick consistency.

Step 6: Cover it with a cloth and let it sit for 1 hour.

Step 7: Knead the dough until it becomes resilient and manageable.

Step 8: Take balls of the dough (bigger than a golf ball but smaller than a baseball - don't worry about the size too much you don't have to be very precise), roll them out and puncture them with a fork.

Step 9: Line these up on a baking sheet and let them sit for another 30 minutes.

Step 10: Preheat oven to 250 C.

Step 11: Bake the bread for 6-10 minutes. They should be golden brown in color.

Makes approximately 24 loaves.


Note: The loaves of bread will be about 2 cm/0.8 inches in height.

5 comments:

Elra said...

Sounds like delicious recipe and very interesting too, because of the addition of baking powder.
Cheers,
Elra

Mike said...

These sound interesting. If they are golfball size of raw dough, do the rise much, say to the size of a small dinner roll? & roughly how many would it make?
Keep up the great work!
Cheers
Mike

Murasaki Shikibu said...

Elra: Thanks - it's kind of nice that Ronny can read Swedish because it means we have access to more food blogs!

Mike: Thanks for posting and good questions. I've added this information to my post now. This recipe makes about 24 loaves of bread and the loaves will be about 2cm in thickness. :)

quanton said...

I recently came accross your blog and have been reading along. I thought I would leave my first comment. I dont know what to say except that I have enjoyed reading. Nice blog. I will keep visiting this blog very often.


Kaylee

http://grillsblog.com

Murasaki Shikibu said...

quanton: Thank you for reading my blog and leaving a comment. It really makes my day when I see new comments on my blog. :)