Molletes antequeranos - Antequera muffins (V): Difference between revisions
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|title=Molletes antequeranos - Antequera muffins V) Spanish recipe | |||
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|keywords=Molletes antequeranos - Antequera muffins (V) Spanish recipes | |||
|description=Much larger than English muffins, molletes are much closer to them than they are to the American ones. | |||
|og:image=https://www.cookipedia.co.uk/wiki/images/f/f2/Molletes_antequeranos_(Antequera_muffins)_recipe.jpg | |||
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{{Template:AdvancePreparationIcon}} | {{Template:AdvancePreparationIcon}} | ||
<div class="right_imgs" style="float: right; width: 320px;"> | <div class="right_imgs" style="float: right; width: 320px;"> | ||
{{recipesummary | {{recipesummary | ||
|DatePublished=8th March 2013 | |||
|Author=JuliaBalbilla | |||
|Servings = Serves 6 | |||
|Difficulty = 3 | |Difficulty = 3 | ||
|TotalTime = 2 hours 20 minutes + overnight | |TotalTime = 2 hours 20 minutes + overnight | ||
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Whilst the serving suggestion I have given is typical, you can basically do what you want with them. | Whilst the serving suggestion I have given is typical, you can basically do what you want with them. | ||
'''1st dough (Masa madre):''' | '''1st dough (Masa madre):''' | ||
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| 50 ml [[Olive|olive]] or [[Sunflower oil|sunflower oil]]. | | 50 ml [[Olive|olive]] or [[Sunflower oil|sunflower oil]]. | ||
| 2 teaspoons [[Salt|salt]] | | 2 teaspoons [[Salt|salt]] | ||
}} | }} | ||
===Method=== | ===Method=== | ||
| Line 50: | Line 59: | ||
| Place the dough in a bowl, cover with a damp [[Tea|tea]]-towel and allow to rise in a [[warm place]] until it is double its size. | | Place the dough in a bowl, cover with a damp [[Tea|tea]]-towel and allow to rise in a [[warm place]] until it is double its size. | ||
| Punch the dough well and divide into about 6 pieces. Shape each piece into a sort of elongated ball place on a greased [[Baking|baking]] sheet until they have doubled in size. This could take several hours or even overnight as there is no sugar to encourage the yeast to work. | | Punch the dough well and divide into about 6 pieces. Shape each piece into a sort of elongated ball place on a greased [[Baking|baking]] sheet until they have doubled in size. This could take several hours or even overnight as there is no sugar to encourage the yeast to work. | ||
| | | Preheat the oven to 250 C/475 F/Gas 9 and placing a bowl of water in the bottom before switching on. | ||
| If you wish, you can lightly dust the molletes with [[Flour|flour]]. | | If you wish, you can lightly dust the molletes with [[Flour|flour]]. | ||
| Once heated, put them into the oven and immediately reduce the temperature to 200 C/400 F/Gas 6 and [[Bake|bake]] for around 20 minutes. | | Once heated, put them into the oven and immediately reduce the temperature to 200 C/400 F/Gas 6 and [[Bake|bake]] for around 20 minutes. | ||
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}} | }} | ||
===Serving suggestions=== | ===Serving suggestions=== | ||
Lightly toast them and paint with [[Garlic|garlic]]-infused [[Olive oil|olive oil]] and [[Grated|grated]] [[Tomato|tomato]] (minus the skin). Use more [[Oil|oil]] if desired. | Lightly toast them and paint with [[Garlic|garlic]]-infused [[Olive oil|olive oil]] and [[Grated|grated]] [[Tomato|tomato]] (minus the skin). Use more [[Oil|oil]] if desired. Similarly, they can be used to make a form of the Mallorquín [[Pa amb oli]] or the Catalán [[Pa amb tomàquet]]. I like them with what I call 'cheats' [[Pa amb tomàquet|'cheats' Pa amb tomàquet]] or [[Tomate frito]]. | ||
===Chef's notes=== | ===Chef's notes=== | ||
You will probably need to use two baking trays with 3 molletes on each as they spread. Also use the shallowest trays you have otherwise the undersides of the molletes may be still slightly doughy. If you only have deepish trays, then after the normal cooking time, turn over the molletes and put them back into the oven for a few minutes. | You will probably need to use two baking trays with 3 molletes on each as they spread. Also use the shallowest trays you have otherwise the undersides of the molletes may be still slightly doughy. If you only have deepish trays, then after the normal cooking time, turn over the molletes and put them back into the oven for a few minutes. | ||
It is impossible to make the dough entirely in a [[breadmaker]]. Loathe as I am to create washing-up, I decided to make them a second time using the [[food processor]] until both doughs were mixed. I then transferred it to the [[breadmaker]] for the final kneading and first rising. This saves standing over the [[food processor]] whilst it is kneading the dough. | It is impossible to make the dough entirely in a [[breadmaker]]. Loathe as I am to create washing-up, I decided to make them a second time using the [[food processor]] until both doughs were mixed. I then transferred it to the [[breadmaker]] for the final kneading and first rising. This saves standing over the [[food processor]] whilst it is kneading the dough. | ||
{{RecipeLine}} | |||
[[Category:Recipes|Molletes]] | [[Category:Recipes|Molletes]] | ||
[[Category:Bread and baking|Molletes]] | [[Category:Bread and baking|Molletes]] | ||
Revision as of 09:41, 21 July 2014
This recipe needs advance preparation!
| Molletes antequeranos - Antequera muffins (V) | |
|---|---|
_recipe.jpg) |
| Servings: | Serves 6 |
| Ready in: | 2 hours 20 minutes + overnight |
| Prep. time: | 2 hours plus overnight rise |
| Cook time: | 20 minutes |
| Difficulty: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 8th March 2013 |
Much larger than English muffins, molletes are much closer to them than they are to the American ones. They are eaten at breakfast and throughout the day as a snack. Similar versions of molletes are found throughout southern Spain.
Whilst the serving suggestion I have given is typical, you can basically do what you want with them.
1st dough (Masa madre):
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 100 g strong flour
- 50 ml warm water
- 1 x 7 g sachet of dried yeast (use easy blend yeast if making in a breadmaker) or 15 g fresh yeast
2nd dough:
- 500 g strong flour
- 320 ml warm water
- 1 x 7 g sachet of dried yeast (use easy blend yeast if making in a bread maker) or 15 g fresh yeast
- 50 ml olive or sunflower oil.
- 2 teaspoons salt
Method
To make the 1st dough: {{RecipeMethod | Place the yeast in the water and if using fresh or normal dried yeast, allow to ferment. | Add the water and the yeast to the flour and form the dough into a ball. | Cut a cross on the top of the ball and place in a bowl of warm water. The water should cover the dough and then cover the bowl with a piece of cling-film. | Once the dough has risen to the top of the bowl (about 10 minutes), use immediately. To make the molletes:
- From the 2nd dough ingredients, add the yeast to the water, allowing to ferment if necessary.
- Add the oil and mix. Then add half the flour mixed with the salt and mix again
- Next, add the 1st dough, together with the remaining 2nd dough flour and knead for at least 10 minutes. If using a machine, knead until the dough is smooth and elastic.
- Place the dough in a bowl, cover with a damp tea-towel and allow to rise in a warm place until it is double its size.
- Punch the dough well and divide into about 6 pieces. Shape each piece into a sort of elongated ball place on a greased baking sheet until they have doubled in size. This could take several hours or even overnight as there is no sugar to encourage the yeast to work.
- Preheat the oven to 250 C/475 F/Gas 9 and placing a bowl of water in the bottom before switching on.
- If you wish, you can lightly dust the molletes with flour.
- Once heated, put them into the oven and immediately reduce the temperature to 200 C/400 F/Gas 6 and bake for around 20 minutes.
- 5 minutes before the end of baking, spray the molletes with water.
Serving suggestions
Lightly toast them and paint with garlic-infused olive oil and grated tomato (minus the skin). Use more oil if desired. Similarly, they can be used to make a form of the Mallorquín Pa amb oli or the Catalán Pa amb tomàquet. I like them with what I call 'cheats' 'cheats' Pa amb tomàquet or Tomate frito.
Chef's notes
You will probably need to use two baking trays with 3 molletes on each as they spread. Also use the shallowest trays you have otherwise the undersides of the molletes may be still slightly doughy. If you only have deepish trays, then after the normal cooking time, turn over the molletes and put them back into the oven for a few minutes.
It is impossible to make the dough entirely in a breadmaker. Loathe as I am to create washing-up, I decided to make them a second time using the food processor until both doughs were mixed. I then transferred it to the breadmaker for the final kneading and first rising. This saves standing over the food processor whilst it is kneading the dough.
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