Sweet Bread In A Pan

I wanted to wait to post about my latest baking experiment, as I did not take enough (or good enough) pictures of the outcome or of the making. But… having been away big part of the week on a solitary work trip, I was so pleased, on my return, to be able to feed my child with some warmed up slices of this bread that I felt like sharing it anyway.

Guess where I’ve been this time? A nice town on the French Atlantic coast, not far from Bordeaux. You may be inclined to think the weather was lovely. After all, summer is close…

…it was rainy and gloomy and windy…

…but inside the cafes the French were dancing… tango.

The view of the Ocean wasn’t very summery either…

…but undoubtedly interesting.

My thoughts went back to my home, and to my kitchen, and my breads…

…and to my little one. Italians at the Eurovision Song Contest festival are just now singing “l’amore e’ femmina”, love is female. So true…

But, since this is a food blog, I will now share the recipe. Would not like to keep you wondering about the method…

PANE DOLCE IN CASSETTA CON LIEVITO LIQUIDO (SWEET LEAVEN BREAD IN A PAN)

The idea for this bread comes from the sourdough laboratory of Quanti Modi Di Fare E Rifare. The concept is to try to create an original sourdough bread recipe based on a few fixed ingredients. Besides some additions, I also changed the amounts of the basic ingredients, so my bread does not fit into the lab “homeworks”. But I am really happy about this invention, as both me and my little one went totally nuts for it.

You need: 125 g 100% active sourdough starter, 160 milk, 1 egg, 40 g sugar, 360 g bread flour, 1 small pinch of salt, the grated zest of 1 organic lemon, 2 tea-spoon vanilla sugar (or two tea-spoon vanilla extract), 40 g butter.

How to: Combine the starter with the milk, the egg, the sugar. Add all remaining ingredients except the butter and combine well. Let rest covered for 15 minutes. Add the butter in small pieces. Knead for 9-10 minutes by machine (or 15 minutes by hand). Let rest covered for 3 hours. Place the dough in a mini loaf pan buttered and covered with parchment paper. Let rest, covered, for a further 1 and 1/2 hour. Bake at 200 degrees (Celsius, 392 Farhenheit) lowered from initial 230 degress (Celsius, 446 Fahrenheit) for 40 minutes, checking for doneness with a wooden stick. While still warm, brush the bread with melted butter and sprinkle with abundant caster sugar.

Submitted to YeastSpotting

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  1. Ah, this looks lovely, Barbara! What a wonderful use for levain. I love the little one’s shiny eyes as she reaches for the bread! I had a friend who was in Bordeaux at about the same time as you. She too describes a rather wet vacation. What a shame! It is such a beautiful city… I hope you still had a good time what with the tango and all. Great shot of these dancing couples!

    • Barbara says:

      thank you MC, you are always so nice! actually I was not much in Bordeaux, the meeting was in Arcachon. it was really cold and rainy but we got to try some good restaurants and eat the specialties of the area: oysters and goose. the tango cafe was in Bordeaux where we ended up because of the pouring rain :)

  2. I love this recipe which brings back many lovely memories. Quando ero bambina i miei nonni mi portavano in vacanza con loro in un paesino delle Marche. Ho molti cari ricordi di quel periodo e tra i quali c’e’ anche il pane dolce.

    • Barbara says:

      hi Rita! really this bread reminds you of a specialty from Marche? I am going to google it right now! as you can read, the bread was an experiment and was not inspired by anything I had before. so cool to find out it actually sounds like something traditional and… Italian!

  3. Oh yes, you’re right nothing quite like warming up your own bread when you come home! Sorry you’re holiday wasn’t sunny, hope you had lots of fun anyways

  4. otro de tus panes deliciosos que probaré en breve ;)

    Salu2. Paula

  5. Ornella says:

    E’ una meraviglia quel pane e quella deliziosa bimbetta con gli occhioni così dolci e birichini è un amore!
    Mi devo decidere per forza a colmare la lacuna della lingua inglese….
    Grazie, un abbraccio e buona settimana

  6. Ho sentito un profumino di lievitato e non potevo non venire a dare un’occhiata! Che bello!! Spero che la prossima volta tu faccia qualcosa con il mio impasto base
    Quello da mettere nella màdia
    Ci conto
    Cuochina

  7. A beautiful sourdough loaf…you are a professional baker.

  8. Che occhi bellissimi che ammiccano ad un altettano pane stupendo.
    Queste fette di pane fanno venire voglia di spalmarci sopra qualcosa e di divorarle :D

  9. Anche il mio bimbo piccolo deve sempre assaggiare lo zucchero sopra …giusto per vedere se e` buono…..
    francesca

  10. This is on my list for the next day I make bread! I have some levain that needs using before it grows into too much and it goes down the drain. (I hate that!)
    Your photos are delightful! Love the dancers and the little one! So cute! What a wonderful thing to come home to.

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