And we’re back with the monthly appointment with Twelve Loaves, one of my favourite collections of bread. In August the theme we were given was that of herbs. I immediately thought of making a dough with a high concentration of basil, a Hulk dough that would lend perfectly itself to a weird project that I have been having in mind for some time. This project was inspired to me by a person whom I respect very much. Among the people I have been following for years, and who I’ve also had the great pleasure of meeting personally, is a talented photographer and art director who works in Milan.She has a penchant for toilet humour and everything nerdy and weird that can be found on the web. Anna Lucylle is her name, caustic irony and alternative aesthetics are her trademarks. Here you can spy on her various projects, such as my favourite so far which focuses on transforming famous fonts into a pin-up version (go and check the most hated font – Comic Sans – shooting). But lets move on to my project: nerd bread! I do not remember exactly when and how this idea hit my mind, but it has been on my mind for several months now. Visions of malignant polyps (which, as Chtulhu, Anna loves Lucylle) and space invaders come to me and I can no longer resist the temptation of plunging into this dark, bizarre and vaguely 80’s imaginary world. Why not transform those visions into bread? Easier said than done, as you’ll see from the disappointing results. Well, at least the bread came out fragrant and delicious. Is there anything more summery basil? I don’t think so! These rolls are perfect for a snack or a savoury aperitif with tapas and spreads. They are very soft and you can toast them briefly to give them a little crunchiness and enhance the taste of basil. I can only advise you against trying to shape them into octopuses or evil Chtulhu buns…my results are quite disappointing!
Basil Buns
makes about 7 buns
255 AP flour
4 g sugar
2 g salt
1 g instant yeast
40 g milk
25 g butter
30 ml water
1 egg
150 g basil leaves
40 g water
Mix dry ingredients together.
Put the milk and butter in a small pan and let the butter melt on low heat.
Mix wet ingredients to 150 g of the dry ones, slowly and until all absorbed.
Add the egg, always making sure the previous ingredients have been thoroughly absorbed.
Add 25 g of flour until completely absorbed.
Put in a bowl and cover with plastic wrap, leave at room temperature until doubled in size, it took me about an hour.
Blend the basil leaves in 40 g water and add to the dough, knead in gradually the basil water with the remaining 80 g of flour.
Put in a bowl and cover with plastic wrap, leave at room temperature until doubled in size, about an hour.
Shape rolls of about 60 g each and put on a baking tray covered with parchment paper.
Cover with cling film and let rise 45′.
Bake in oven preheated at 180° C for about 20′.
Out of the oven let cool on a wire rack.
#TwelveLoaves August: Summer Herbs. The month of July was all about breads and Summer Fun! We have chosen Summer Herbs for our August theme. Let’s share flat breads, rolls, buns, grilled breads-whatever sweet or savory version you’d like and whatever you feel reflects summer flavors! Whatever you bake, (yeasted, quick bread, crackers, muffins, braids, flatbreads, etc) have fun and let’s have a delicious month of bread for SUMMER HERBS! Let’s get baking! This month our hostess is Sherron from Simply Gourmet.
#TwelveLoaves August: Herbs
If you’d like to add your bread to the collection with the Linky Tool this month, here’s what you need to do!
1. When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post; this helps us to get more members as well as share everyone’s posts. Please make sure that your bread is inspired by the theme!
2. Please link your post to the linky tool at the bottom of my blog. It must be a bread baked to the Twelve Loaves theme.
3. Have your Twelve Loaves bread that you baked this August 2014, and posted on your blog by August 30, 2014.
#TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess.
#TwelveLoaves runs smoothly with the help of our friends.
Thank you to Sherron from Simply Gourmet for hosting this month’s event!
Here you can read the other recipes:
- Thyme for Beer Bread by Kudos Kitchen by Renee
- Pesto Quick Bread by Rhubarb and Honey
- Basil Buns by Rise of The Sourdough Preacher
- Herbed Skillet Cornbread by Magnolia Days
- Rosemary Grissini by Cake Duchess
- Rosemary Parmesan Flatbread Crisps by A Shaggy Dough Story
- Herbed Buttermilk Biscuits by That Skinny Chick Can Bake
- Keema Naan by Food Lust People Love
- Gluten Free Basil Parmesan Popovers by Simply Gourmet
- Pull-Apart Bread w/ Herbs & Seeds by girlichef
- Pesto Bread by Karen’s Kitchen Stories
#TwelveLoaves August: Herbs
If you’d like to add your bread to the collection with the Linky Tool this month, here’s what you need to do!
1. When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post; this helps us to get more members as well as share everyone’s posts. Please make sure that your bread is inspired by the theme!
2. Please link your post to the linky tool at the bottom of my blog. It must be a bread baked to the Twelve Loaves theme.
3. Have your Twelve Loaves bread that you baked this August 2014, and posted on your blog by August 30, 2014.
#TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess.
#TwelveLoaves runs smoothly with the help of our friends.
Thank you to Sherron from Simply Gourmet for hosting this month’s event!
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Click here to enter your link and view this Linky Tools list…
Twelve Loaves Agosto: Panini al basilico
E siamo di nuovo all’appuntamento mensile con Twelve Loaves, una delle mie raccolte di pane preferite. Per Agosto il tema assegnatoci è stato quello delle erbe aromatiche. Ho subito pensato di fare un impasto ad alta concentrazione di basilico, un impasto Hulk che si prestasse a un progetto bizzarro e un po’ nerd che avevo in mente da qualche tempo. Un progetto ispiratomi da una persona che stimo molto. Dovete sapere che tra le persone che seguo da anni, e che ho avuto anche il grande piacere di conoscere personalmente, è una bravissima fotografa e art director che lavora nel milanese con un penchant per il toilet humour e tutto ciò che c’è più di nerd e bizzarro sul web. Anna Lucylle è il suo nome, l’ironia caustica e l’estetica alternativa i suoi trademark. Andate a spiarvi i suoi vari progetti sul suo blog, tra i quali spicca il mio preferito finora che è incentrato sulla trasformazione in versione pin up dei font più celebri ed utilizzati (o odiati, come il Comic Sans!). Ma passiamo al mio progetto: i pani nerd! Non ricordo esattamente da cosa e come mi è balenata questa idea, ma sono oramai svariati mesi che a scadenze regolari vengo rapita da visioni di maligni polipi (che, come Chtulhu, Anna Lucylle adora), alieni di space invaders e vari ed eventuali ricollegabili a tutto un immaginario oscuro, bizzarro e vagamente anni ’80. Perché non tramutare queste visioni in pane? Più facile dirlo che farlo, come ne vedrete dai miei deludenti risultati. Beh, non certo una magra consolazione il pane è venuto squisito e molto fragrante. Esiste forse qualcosa di più estivo del basilico? Direi di no! Ideali per uno snack salato o per un aperitivo a base di tapas e creme spalmabili questi panini sono molto morbidi e si possono tostare brevemente per dare loro un poco di croccantezza e accentuare il gusto di basilico se proprio ce ne fosse bisogno. Per quel che riguarda la formatura non posso che sconsigliarvi di fare dei mini panini e lasciare perdere voli pindarici di polpi e malefici Chtulhu…guardate un po’ che ciofeche mi son venute!
Panini al basilico
quantità per circa 7 panini
255 farina 0
4 g zucchero
2 g sale
1 g lievito istantaneo
40 g latte
25 g burro
Acqua 30 ml
1 uovo
150 g di foglie di basilico
40 g di acqua
Mescolate gli ingredienti secchi insieme.
Mettete latte e burro in un pentolino e lasciate sciogliere il burro a fuoco basso.
Mescolate gli ingredienti umidi a 150 g di quelli secchi, lentamente e fino a completo assorbimento.
Aggiungete l’uovo, facendo sempre attenzione che gli ingredienti precedenti siano stati completamente assorbiti.
Aggiungete 25 g di farina, fino a completo assorbimento.
Mettete in una ciotola e coprite con pellicola trasparente, lasciate a temperatura ambiente fino a quando raddoppia, a me è bastata un’ora.
Frullate le foglie di basilico in 40 g di acqua e aggiungete all’impasto, impastate gradualmente l’acqua basilico con i restanti 80 g di farina.
Mettete in una ciotola e coprire con pellicola trasparente, lasciate a temperatura ambiente fino a quando raddoppia, circa un’ora.
Formate dei panini di circa 60 g ciascuno e mettete su una teglia ricoperta di carta da forno.
Coprite con pellicola trasparente e lasciate lievitare 45′.
Cuocete in forno preriscaldato a 180° C per circa 20′.
Fuori dal forno lasciate raffreddare su una gratella.
# TwelveLoaves agosto: Erbe aromatiche
Se vuoi aggiungere il tuo pane alla raccolta con il Linky Tool, ecco cosa devi fare!
1. Quando pubblichi il pane sul tuo blog, assicurati che nel post si parli della sfida Twelve Loaves; questo ci aiuta a raggiungere più membri. Si prega di assicurarsi che il pane sia ispirato al tema!
2. Inserisci il tuo post cliccando sul Linky Tool nella parte inferiore del mio blog.
3. La ricetta va pubblicata sul tuo blog entro il 30 agosto 2014.
# TwelveLoaves è una raccolta di ricette mensile creata da Lora/Cake Duchess.
# TwelveLoaves funziona grazie all’aiuto dei nostri amici e membri del gruppo Twelve Loaves.
Grazie a Sherron del blog Simply Gourmet per aver aiutato con l’evento di questo mese!
Qui potete leggere le altre ricette che partecipano alla sfida:
- Thyme for Beer Bread by Kudos Kitchen by Renee
- Pesto Quick Bread by Rhubarb and Honey
- Basil Buns by Rise of The Sourdough
- Herbed Skillet Cornbread by Magnolia Days
- Rosemary Grissini by Cake Duchess
- Rosemary Parmesan Flatbread Crisps by A Shaggy Dough Story
- Herbed Buttermilk Biscuits by That Skinny Chick Can Bake
- Keema Naan by Food Lust People Love
- Gluten Free Basil Parmesan Popovers by Simply Gourmet
- Pull-Apart Bread w/ Herbs & Seeds by girlichef
- Pesto Bread by Karen’s Kitchen Stories
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Click here to enter your link and view this Linky Tools list…
rise of the sourdough preacher 