Skip to main content

Poppy Seeds and Sesame Bread rolls (Panini al Sesamo e Semi di Papavero)

This is a very easy and quick way to bake your own bread, for breakfast, special occasions or if you just want to impress your guests. I use a bread machine just to mix and  knead the dough, which is the easier and faster way to do it. If you do not have one, you can do it by hands. It will take you some more energies and time but the result will be the same.

Makes about 14 small breads
Ingredients:
500 gr Flour (55 type or another strong bread flour mix)
160ml water
40ml Extra Virgin Olive Oil
2 Wipped Eggs
1 teaspoon dried yeast
1 Tbs Sugar
1 Tbs Salt
1 Wipped Egg (for glazing)
2 Tbs Sesame Seeds (for decoration)
2 Tbs Poppy seeds (for decoration)

Add all the ingredients in the bread machine in the following order: Water, salt, flour, sugar, yeast, oil, 2 eggs (wipped).
Start the Dough programm and let it go till the end (about 1 and half hour). If you don't have a bread machine, add all the ingredients in the same given order in a mixing bowl and mix it with your hands. when all ingredients are mixed, tranfer the dough on  a floured surface and kned for minimum 15 minutes. Then put back the dough in the bowl, cover with a plastic wrap and let it grow for 1 and half hour minimum.

After 1and half hour take the dough out and make it a little flat on a floured surface.
Cut the dough in 14 pieces of 80gr each (weight them to have breads of the same size). Shape your breads following the instruction in the photo.
Place the breads in a baking tray, cover with a clean kitchen towel and let them grow for half hour in a warm place (about 25-30°C). Pre-heat the oven at 185°C.
After half hour, glaze the breads with the wipped egg using a kitchen brush, sprinkle the top with the Sesame and Poppy seeds. Place in the pre-heated oven for 10-15 minutes at 185°C.
After the 15 minutes or when the breads turned golden brown, take them out of the oven and let them cool on a grid. Buon appetito!

Comments

Post a Comment

Popular posts from this blog

Neapolitan "Sfogliatella Frolla" (sfogliatella frolla napoletana)

 The content and pictures of this post are copyright registered & protected ©myitaliancuisine I miss Italy tremendously... so today I will propose you something very traditional from Naple: the Sfogliatella! Neapolitan most famous pastry:"Sfogliatella"comes in two styles: "riccia", with a crust of many crisp, papery layers, and "frolla", with a thicker pastry crust. The riccia's tender exterior (made with flour, water, and lard) consists of concentric squashed rings. The frolla shell (made with flour, sugar, and butter or lard) is like the best sweet piecrust. Both hold fillings of sweetened ricotta and cooked semolina flavored with vanilla, "millefiori" flavour and mixed candied fruits. I propose you the Sfogliatella frolla, much easier to make at home....but terrific as well as the Riccia! The filling is, anyway, always the same. Makes about 20 Sfogliatelle Ingredients for the pastry crust: 500gr Pastry flour 180gr...

Croissants with apricot jam filling (cornetti alla marmellata di albicocche)

These croissants briochés with apricot jam filling are perfect for the traditional Italian breakfast: Cornetto e Cappuccino ! WOOOW I feel back in Italy already! Freshly baked they are delicious and the good baking smell will go all over your house...so what are you waiting to bake your own cornetti? The basic dough is the same of the French braided brioche Ingredients: 1French brioche dough  see recipe here 1 cup of apricot jam 1 beaten egg for the glaze 1 tbs of milt for the glaze few tbs of pearl sugar for decoration Instructions: With a rolling pin start to roll out your brioche dough till you get a large circle. Try the get a perfect circle like the one above. Cut the circle in 16 triangles. Make a small cut at the base of the triangle. Fill with a teaspoon of jam. Roll the croissant starting from the large base. Roll all the croissants.  Place them on an oven tray with parchment paper and make them rest for one hour. In the me...

Pizza with Porcini mushrooms (Pizza ai funghi porcini)

Probably one of my favourite Pizzas. Funghi Porcini are so tasteful...we do not need any other ingredient  to be added on this pizza...except mozzarella of course and if you like a taste of white trufle oil (olio al tartufo bianco). Una delizia! Enjoy! For the dough and the cooking method please see the basic pizza making instructions here For 1 round pizza Ingredients: 1 ball of pizza dough follow recipe here:  how to make a great pizza at home 2 medium fresh Porcini or a small package of frozen Porcini 1 medium mozzarella Few basilic leaves 2 tbs Extra virgin olive oil half garlic clove chopped 1 teaspoon of finely cut parsley White Truffle oil (optional) Instructions: Preheat your oven 230-250C°. Pour the olive oil in a frying pan, add the chopped garlic, cook on medium heat till golden, add the Porcini, cook for few minutes, add the finely cut parsley and salt to taste. Keep aside. Place the pizza dough ball on  floured worktop, roll it ...