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Mint Orange Bread

The weather is not happy. Pleasing people, home comfort, cats and food.

And then I baked bread on the advice of Richard Bertina.

Mint and orange.

To him made peppermint oil.

To say that it is tasty is to say nothing.

This is another reality!

Reality begins to change at the moment when you put a bunch of mint in milk and heat it over low heat, soak orange peel in Cointreau, sift flour with a slide and rub it into your hands with fresh yeast and butter.

Sensations and smells stunning.

Flour is softer and more pleasant to the touch than the most delicate plush.

Then everything comes to life, increases, takes shape, is baked.

Between the case we put together the sunflower oil and emerald mint leaves, grind.

Nothing scares us anymore: we have breakfast tea with mint-orange bread and mint oil.

What do you need:

For bread:

  • 500 g wheat flour (bakery)
  • 250 g whole milk
  • 60 g butter (room temperature)
  • 40 g sugar
  • 15 g fresh yeast
  • 2 large eggs
  • 2 oranges, remove the zest
  • 1 bunch of mint
  • 1 tbsp. l Cointreau
  • 1 tsp salt

For lubrication loaves:

  • 1 egg
  • ¼ tsp salt
  • — 1 pc., Whipped with a pinch of salt

For peppermint oil:

  • 100 g butter
  • 1 bunch of mint

What to do:
A bunch of mint put in milk. On a small fire, bring the milk with mint to a boil. Remove from the stove and leave for 1 hour to infuse, and then proceed.

Peppermint milk is slightly heated, approximately to body temperature.

In a large deep bowl, sift the flour, rub the yeast into the flour with your hands, to form a fine crumb.

Then rub the butter, add salt and sugar, eggs and mint milk.

At this stage, according to Bertine, I use a plastic scraper to knead the dough.

It is much more convenient than kneading with a spoon and many times more pleasant than with a mixer.

Then dump the dough on the table (not podpylenny flour!) and begin to work with the test. Bertine does not like the word «knead«: It, in his opinion, sounds too brutal.

Also, he does not advise endlessly to flush the working surface with flour.

Thus, you can enter into the dough a lot of excess flour.

What is ready bread will be tight and heavy.

Bertine has his own method of working with dough. So far I have not been able to understand all the nuances.

But the main task — working with a very sticky dough, to suppress the desire to add flour to the working surface.

Gradually, saturating the air, the dough «will gather«And will get quite familiar texture.

At the end of the test, gradually add zest to it.

So, the dough has ceased to stick to the working surface, it became smooth and elastic.

Now lightly flood the worktable with flour, put the dough on it and, turning the edges to the center, form a ball.

Place the bowl in a sprinkled with flour bowl, cover with a towel and leave «suit«For 1 hour

After an hour, lay out the dough on the work surface, divide it into two parts and form each loaf.

Put the blanks on a greased baking sheet.

Prepare the mixture for lubrication: beat the egg with a fork with a pinch of salt.

And grease the loaves with about half the egg mixture.

Leave to settle for 1.5 hours or until the dough doubles in volume.

Heat the oven to 220 ° C.

Loaves grease the egg mixture again.

Now take the scissors and, holding them at an angle of 45 degrees to the surface of the dough, make several cuts from above.

We put bread in the preheated oven and reduce the temperature to 210 ° C, after 2 minutes again reduce the temperature to 200 ° C and we will bake the bread until ready (20-30 min.)

While bread is baked, prepare the mint oil. Take a bunch of fresh mint, gently rinse in cool water, dry and tear off the leaves.

In a blender, add the butter and mint leaves, beat until smooth.

That’s all.

Enjoy your Sunday breakfast!

Illustrations: Elena Ilyina

Elena Ilyina:
“In my family, the grandmother was the bakery chief — she knew how to bake cakes“ like in a village ”: a huge number of cakes and cheesecakes with different fillings from a huge amount of dough. Mama rarely baked and it was a Soviet classic: Honey cake, nuts with condensed milk, biscuits in mayonnaise, tubes with marmalade.

Experiments with Bird’s Milk, as I remember, have failed.
In my opinion, baking is a real pleasure: from the smell of spices, from the snowfall of flour that is sifted into a bowl, from whipping butter and sugar from yellow to white, from turning thin ordinary-bodied proteins into white glossy peaks, from the secret life of a dough full rustles and sounds, from the warm smell of yeast dough, which is so nice to put in place and observe how it is persistently chosen back. When I need to organize my thoughts and ideas, I bake cookies, which are cut with molds. When I did not cope with the next technical device, I take out the waffle iron — it always submits to me.

When you need to calm down internally, bake cupcakes.

Tune in for the holiday — cakes.

This kind of baking therapy turns out. ”

Elena Ilina’s recipes:

Cowberry Cupcake

Let’s join forces and make the winter — in the silence of Sunday morning we bake spicy Lingonberry Cupcake. This cupcake is very light because it goes twice in the dough..

See below.

Rhubarb pie

I bet that the overwhelming majority of those whom you treat with this cake will not realize that it is used as a filling. But maybe your audience.

See below.

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