Paine cu branza de capra si rozmarin (Goat Cheese and Rosemary Bread)

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Cine ma cunoaste stie ca imi place painea. Ador tot ce e legat de ea: framantatul, mirosul drojdiei (nu am incercat inca maia), aluatul elastic, aroma din bucatarie cand se coace si finalul apoteotic… savuratul unei felii de paine proaspata, goala, fara nimic pe ea, ca sa simt gustul ala divin de… paine. Asta in prima faza. Pentru ca dupa aceea imi place cu unt si sare, cu unt si miere, cu diverse pateuri. Si tot asa. Daca as manca cata paine vreau eu… nici nu vreau sa ma gandesc cate locuri as ocupa in metrou.

Si culmea este ca vad pasiunea asta mostenita si de ai mei copii. De fapt, cred ca nu am cunoscut un copil caruia sa nu-i placa painea. Eu trebuie s-o ascund inainte de masa. Altfel, nu ar mai fi nevoie de alta mancare.

Reteta de mai jos face parte tot din repertoriul lui Sarah Graham, despre care v-am mai zis, cred. Are un show culinar foarte dragut. Trebuie musai s-o vedeti cum gateste ea intr-o livada de smochini, cu vantul fluturandu-i prin par. Din cand in cand mai apare fetita ei calare pe un elefant si ii face cu mana „Hi, mom!” Asa se intampla si la mine, cu siguranta, haha… In fine, si mancarea mea e la fel de buna 🙂

Ingrediente

  • 300 g faina alba (incercati sa gasiti una cat mai naturala, care nu a fost albita)
  • 7 g drojdie uscata
  • 180 ml apa calduta
  • 1 lingurita zahar
  • 2 linguri ulei de masline
  • 1/2 lingurita sare
  • aproximativ 100 g telemea veche de capra
  • cateva crengute de rozmarin

Metoda de preparare

  1. Amestecam faina cu drojdia, zaharul si sarea.
  2. Adaugam uleiul si apa si incepem sa formam aluatul. Mie imi place sa amestec cu mana, dar puteti sa incercati si cu o lingura de lemn.
  3. Aluatul trebuie framantat vreo 10 minute. Daca doriti, puteti sa faceti asta si cu ajutorul robotului de bucatarie. Mie mi se pare ca painea are alt gust atunci cand e framantata de mana. Si, in plus, framantatul e o activitate extrem de relaxanta.
  4. Dupa ce terminam, formam o bila din aluat, acoperim cu o carpa curata si lasam sa creasca pana cand se dubleaza, aproximativ 45-50 minute.
  5. Preincalzim cuptorul la 220ºC.
  6. Intindem usor aluatul pe suprafata de lucru, apoi il asezam intr-o tava unsa cu ulei.
  7. Presam cu degetele ca sa obtinem un dreptunghi aproape plat.
  8. Ungem cu ulei de masline, presaram telemeaua sfaramata si asezam crengutele de rozmarin.
  9. Coacem aproximativ 15-20 de minute sau in functie de cuptorul fiecaruia, pana cand se rumeneste.
  10. Nu mancati toata painea cand e fierbinte, lasati-o sa se raceasca pe un gratar inainte 🙂

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My friends know that I love everything about bread: kneading, the smell of yeast, the dough, the flavor that rises from the oven when it’s baking and finally… enjoying a slice of fresh bread with nothing added. That is in the beginning. Because after that I like eating bread with butter and salt or with butter and honey or different vegetable pastes. And so on. If I could eat all the bread I’d like to, I don’t know if one seat in the subway would be enough for me.

And the fact is that my kids act the same way. I believe I haven’t seen a child who doesn’t enjoy bread. I have to hide it before lunch, otherwise we wouldn’t need anymore food.

The recipe below also belongs to Sarah Graham. She has her own culinary show. You have to see how she cooks in a fig orchard, with the wind in her hair. And sometimes she waves her hand at her little girl who is riding an elephant. That’s how my kitchen looks like, too… haha. Well, my food is definitely as good as hers 🙂

Goat Cheese and Rosemary Bread

Ingredients

  • 300 g white flour (try to use unbleached)
  • 7 g dried yeast
  • 180 ml warm water
  • 1 tsp brown sugar
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • aprox 100 g goat cheese
  • few rosemary sprigs

Directions

  1. Combine the flour with yeast, sugar and salt.
  2. Add the oil and water and start forming the dough. I like to mix by hand, but you may use a wooden spoon too.
  3. You have to knead the dough for about 10 minutes. You may also use an electric mixer to do this. I find that the bread kneaded by hand has a different taste than the other. And kneading is extremely relaxing.
  4. After that, form a ball out of the dough, cover with a clean towel and leave it to rise for about 45-50 minutes until it doubles its size.
  5. Heat the oven to 220ºC.
  6. Slowly press the dough on the working surface and then transfer to a greased baking dish.
  7. Gently press with your finger tips to form a rectangle.
  8. Brush with olive oil and add the crumbled cheese and the rosemary sprigs.
  9. Bake until golden, for 15-20 minutes.
  10. Try not to eat all the bread before letting it cool down on a rack 🙂

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