Spain: Spanish bread – Pan de horno

PaellaI was making paella this week, and while I considered writing about how I made that, my challenge for this year was to cook new recipes rather than repeat those I’ve made before. So to go with the meal I made these little Spanish bread rolls, not that you really need bread, but it was there just in case people were extra hungry.

 

The recipe is adapted from the Hairy Bikers recipe (omitting the olives), although if you search for pan de horno online you can find lots of others.

Ingredients

  • 1 tsp caster sugar
  • 250ml warm water
  • 1 x 7g sachet of fast-action dried yeast
  • 450g strong white bread flour
  • 2 tsp salt
  • 3 tbsp olive oil

Method

  1. Spain Pan de hornoA bowl add the warm water, yeast and sugar and leave for 10 minutes until it has a layer of foam on top.
  2. In a separate bowl add the flour and salt and mix together.
  3. Make a well in the centre of the flour and then add the liquid mixture. Begin to mix together and when it starts to form a dough add the olive oil slowly to incorporate.
  4. Knead the dough for about 10 minutes, and then put in a lightly oiled bowl and cover with cling film for around an hour.
  5. Prepare a baking sheet with greaseproof paper.
  6. Take the dough, knock it back then divide it into eight pieces.
  7. Shape each piece in to an oval shape by pulling the dough from the sides into the middle. Place them on the baking sheet with the smooth side up. Use scissors to snip the tops a couple of times. Cover with a tea towel for around 1 hour. In the mean time pre-heat the oven to 200oc.
  8. Bake for 15-20 minutes until a light brown colour. Then place them on a wire rack to cool.

Spain Pan de horno

Sweden: Snittsidan Bullar

Baked goods with Swedish influences this week, snittsidan bullar translates (according to google translate) as sectional side buns, referring to the way the dough is cut. A simple recipe, as long as you have a few hours to spare for the dough to rise.

Ingredients

  • 250g strong white flour/ strong wholemeal flour or a mixture
  • 50g rye flour
  • 1 tsp fast action yeast
  • 1 cup warm water (220ml)
  • 1 1/2 tsp salt
  • Seeds of your choice (pumpkin, sunflower and sesame are all good)

Snittsidan Bullar Bread

Method

  1. Add the yeast to the water and leave to rest for 10-15 minutes.
  2. In another bowl add the flours, and salt together and make a well in the middle.
  3. Add the water mixture to the flour mixture, mix well and knead for 10 minutes.
  4. Leave to rise for 1-2 hours, until doubled in size.
  5. After this, roll the dough into a log shape around 30cm long.
  6. Cut slices off the dough shape dipping each into some seeds to cover at least one side.
  7. Make 8 slices from the dough, placing each on a pre-prepared baking sheet.
  8. Cover with a tea towel for around 45 minutes, and when appropriate pre-heat the oven to 220oc.
  9. Bake for 15-20 minutes and leave to cool on a wire rack.

I may have over done it on the seeds, but even so – eight tasty rolls!

Snittsidan Bullar Bread