PAN de MANO

热腾腾的蒸汽迎面扑来, 还传来红酒,果仁,小麦与酵母的芳香, 欧式面包出炉啦! 夏日, 真是揉面的好季节。

Red wine bread with almonds and figs 

食谱参考Carol自在生活

For the leaven : 75g Bread flour, 40g water and 1/8 tsp dried yeast. 

For the figs : 80g figs and 100g red wine

For the dough : 200g bread flour, 50g wholemeal flour, 100g red wine, about 70g to 90g water, 1/2 tsp dried yeast, 50g leaven, 3/4 tsp salt, 40g chopped almonds

Method : 

For the leaven : Place all ingredient in a bowl, knead for 3-4 minutes, cover the dough with damp cloth and refrigerate overnight.

For the figs : Place the wine and chopped figs in a bowl, cover with cling film and refrigerate for two days.

When use, strain the liquid off, reserving it and making it up to 100g with red wine. Place wine in a sauce pan, bring to the boil, remove from heat and set aside. Meanwhile place chopped figs on a paper towel to absorb excess liquid and put aside.

For the dough: 

1. Combine all ingredients except chopped almonds, knead until the dough is soft and not sticky. Add almonds and figs, continue kneading until the dough feels very elastic and smooth.

2. Cover dough with a damp cloth, leave to rise until doubled in size.

3. Punch down the risen dough with your knuckles to deflate it. Turn it out onto a lightly floured worktop and knead gently for a minute. Divide the dough into two equal portions and shape each into a ball. 

4. Rub a clean tea-towel with a handful of flour and use it to line a deep bowl, place one dough, seam-side-up into the cloth-lined bowl, gently fold the ends of the cloth back over the top of the dough and leave to rise until almost doubled in size. Repeat the same for the remaining dough.

5. Preheat oven to 200 deg C. Fill two ramekins with hot water and place in the oven.  Tip the dough out onto a floured tray, sprinkle with water and cut a criss-cross pattern in the top of the loaf. Bake for 25 minutes or until the loaf is brown and sound hollow when tapped underneath.