Carmela Biscuit's Spot

This is the slightly sweet round bread I baked last night. I'm putting down the recipe because I'm very bad at keeping notes and sometimes links to internet sources tend to be unreliable. On several occasions these days I tried to follow links I've saved only to find that the authors have removed the contents I've been looking for. The dough is based on this recipe here.

 Ingredients:

• 10 g fresh yeast
• 1/4 cup of sugar
• 1/4 cup of oil
• 1/2 cup of warm water
• 1/2 cup of milk
• 1/2 teaspoon of salt
• 1 egg + 1 egg white (1 yolk + tsp milk for the glazing)
• 4 1/2 cups of flour

Mix the milk and the warm water. In a small  bowl mix the yeast with 4-5 tablespoons of the diluted milk, 1 teaspoon of sugar and 1 teaspoon of flour. Leave the starter to rise for 20 min. Meanwhile in a big bowl sift the flour, add the eggs, the sugar, oil, salt and milk + water. Add the starter. Knead the dough.


Leave it for an hour to double its volume. I put it in the oven at 50C. Knead the dough again. This time I used a different method for kneading - picking the ball of the dough and throwing it to the table for 100 times (I counted :))). Cut it into three equal balls and spread the balls flat. Place the flat circles on top of each other and cut into eight pieces some 2-3 cm from the center of the circle. Cut each piece into three and braid. Leave for about 30-40 min to rise again. Thus there are three risings of the dough which makes it very fine and thready.


Glaze, sprinkle with sesame seeds and place in a preheated oven at 180 C. Bake until the crust turns golden brown. (Do as I say and not as I do :)) - I got distracted and overbaked mine a bit.)



This sweet bread is perfect with honey, but the boys tried it with white cheese and claim that it's as equally delicious.

Sharing with you a very tasty recipe I found in a newspaper and was curious to try immediately - rolls with two kinds of cheese.


Products for 24 rolls:

• 100 g milk
• 100 g feta (white) cheese
• 100 g emmental or other yellow cheese
• 2 eggs
• 300 g flour
• 2 tbsp oil
• 1/2 tsp salt
• 1 tsp sugar
• 10 g fresh yeast

Mix the yeast with the warmed milk, 1 tsp sugar and 1 tbsp flour and leave to rise. Sift the flour in a big bowl, make a hollow and add the milk with the yeast, one egg and the white of the second egg (keep the yolk for glazing), oil, salt and crumbled feta cheese. Form a soft dough. Knead on a floured surface until smooth. Cover and let it rest and double its size for 30 min.


Divide into three balls. Spread each ball into a circle, cut into 8 triangles, place a piece of hard yellow cheese (for inst. emmental) and the base of each triangle and roll. Place the rolls on a baking tin, covered with baking paper and leave to rest for 10-15 min. Glaze with the yolk, mixed with 2 tbsp of milk and spread with sesame seeds. Bake in a preheated oven at 180C until lightly browned.