Tuesday, March 17, 2020

Bread filled with cheese, chili and oregano....and remembering our ancestors

 I know that everybody are facing tough times....being home, having uncertainty about jobs and personal business, trying to cook, entertaining kids, and so on.....the list is endless....

However, try to put thinks in perspective.....We have to be thankful that we are living having a roof, having a pantry and a fridge/freezer that allow us to have food for longer time, having internet to read, visit museums, and just being home sharing a simple meal together....

Do you remember what our ancestors faced? I remember my grandfather (Nonno) and his stories about the war....bombs destroying his house, losing his brothers and sisters, going to live in the countryside with relatives, having only tea/coffee and honey (he used to hate the honey after that period of time) as food.....occasionally something from the farm when it was safe to go outside, sleeping in the second floor of the barn to have the heat of the animals at night......those were tough times.....not even having food or toilet paper!!...no hospital and no prescriptions.....NOTHING......and they survived, rebuilt their cities, had faith in their future, married with kids.....and the rest is history.....

In this tough times we should be thankful for the personal stories that we carry on our souls, we should be thankful for the courage and bravery they had to survive, be should be thankful that for their spirits we are here....yes....facing tough times.....but not comparable to their sacrifices....

Thanks to all who came before me.....Thanks because of them I'm here.......we will be stronger

Now, the recipe......

I had some cream cheese left over from the empanadillas, and I have recently made Olive bread with chili and oregano.....Thus, I make 

Bread filled with cheese, chili and oregano

500 grams of all purpose flour
30 grams of sugar
12 grams of salt
2 tablespoons of milk powder
15 grams of olive oil
10 grams of dry instant yeast
2 tablespoons of sourdough (optional)
160 grams of water (more if needed)
Cheese cream from empanadillas
chili flakes

In 60 grams of water, add 10 grams of sugar and the instant yeast. Let it be foamy. Mix all the dry ingredients, add the foamy yeast, the remaining water, and the olive oil. Let it rise for 1 hour and pinch it down. Let it rise again for 2 hour and pinch it down.

Divide the dough in 2 balls. With a rollin pin, roll it in a rectangle. Both rectangles should be similar.

Place in one side some cheese cream in pieces and chili flakes, in the other rectangle cheese cream and oregano.

Fold it in a tubeand braid it. Close the ends well. Let it rise for 1 hour. Brush it with an egg yolk and sprinkle with sesame seeds if you wish. Bake it at 365F in a preheated oven until golden brown. In my case was 30 minutes. ENJOY!

1 comment:

  1. wow The loaf looks amazing and just like the one from the bakery here :-)