Pfffff... Mãe Cozinheira e Fotógrafa sofre! É claro que cá em casa, a família não se importou nada de repetir este delicioso pão duas vezes na mesma semana.
Let me tell you a story about making a photo session with food, while having a newborn baby at home. This was undoubtedly the recipe and the session with more mishaps. Actually, there were two sessions and two recipes. In the first attempt to make this bread, it all began very well. I shoot the ingredients, did the styling and prepared the dough... until a certain princess decided to interrupt her nap starting to whine ( which almost never happens ... it seems she was guessing Mom was making something important.) So, with the oven already preheated and the dough ready to be cooked, i was so messed up that without thinking I threw the dough onto the parchment paper and stuck it in to the oven. I climbed the stairs to calm my baby, and when i finally came back to the kitchen I was petrified staring at the oven and thinking: "What was i thinking? Why the hell i did not put the dough in a platter?" And that day we ate a bread that looked like a puddle, but it was quite tasty [and of course, i didn't get rid of some jokes about that messy episode]. So I gave myself and this bread, a 2nd chance to bake it in a proper pan and stay beautiful as well it deserve. So, as you can guess the photos of this recipe are from two different days ... ;)
Pfffff ...Cook Mother and Photographer suffers! Oh! Of course, here at home my family didn't bother to eat this same delicious bread twice in the same week!
Song while Cooking: "Lonely" by Mishka
Massa: 7 gr. Fermento; 120 ml Água morna; 60 gr. Manteiga sem sal, derretida; 50 gr. Açúcar; 1 gema de ovo; 1 Ovo grande ligeiramente batido; 1 pitada sal fino; 400 gr. farinha de trigo;1 c. chá de essência de baunilha; [costumo usar esta]; 2 c. sopa de sementes papoila.
Cobertura Crocante: 1 ovo batido; 1 chávena de açúcar [ou 2 chávenas se preferirem um pão mais doce], 2 c. sopa de raspas de limão.
Dough: 7 gr. Yeast, 120 ml warm water, 60 gr melted unsalted buttermelted, 50 gr. Sugar, 1 yolk egg, 1 large egg lightly beaten, 1 pinch salt, 400 gr. all pourpose flour; 2 tbs poppy seeds; 1teaspoon Vanilla Essence [i use this one].
Crispy Cover: 1 beaten egg, 1 cup sugar [or 2 cups if you prefer a sweeter bread], 2 tbsp lemon zest.
Numa tigela grande, dissolver o fermento na água morna e deixe repousar por 5 minutos.
Misturar a manteiga, o açúcar, o ovo, a gema, a farinha, o sal e as sementes de papoila e amassar até obter uma massa homogénea.
Tapar e deixar descansar por 2 a 24 horas.
Pré-aquecer o forno a 200º.
Untar a forma com farinha. Colocar a massa na forma e pincelar com o ovo batido. Por cima colocar a mistura do açúcar e das raspas de limão.
Levar ao forno por 25 minutos ou até que esteja dourado.
Let's bake it:
In a large bowl, stir in the yeast in warm water and allow to sit and foam for 5 minutes. Mix butter, sugar, egg, egg yolk, flour, salt and poppy seeds, and knead until you get a smooth dough. Cover and let it sit for 2 to 24 hours.
Preheat oven to 200 º.
Grease with flour the bread pan. Stir in the dough and brush the top with the beaten egg. Put the sugar and lemon zest mixture over it.
Bake for 25 minutes or until the top gets golden brown.
Um dia, quando a Ema for crescida e eu fizer este pão doce para nós [numa tarde fria e chuvosa de Domingo], vou voltar a contar-lhe este episódio. Tenho a certeza de que se vai rir com aquele ar maroto que já lhe conheço tão bem.
One day, when Ema is all grown up and I make this sweet cake for us [on a cold and rainy Sunday afternoon], I will tell her this episode. I'm sure she'll laugh with that roguish smile that i already know so well.