BREAD ROLLS: MOLLETES DE ANTEQUERA

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THERMOMIX RECIPE

INGREDIENTS

SOURDOUGH (or leavened dough)

100 gr strong white flour
100 gr water
10 gr fresh yeast
1/2 teaspoon sugar

BREAD DOUGH

150 gr water
150 gr milk
50 gr olive oil
1 tsp honey
550 gr strong flour
2 tsps salt
1 tsp soy lecithin (if you don’t have this, just omit it)

METHOD

SOURDOUGH
Put the water in the TMX jug and heat for 30secs, temp 37ºC, speed 1
Add the remaining ingredients for the Sourdough and program 10secs, speed 4.
Leave to rest for approximately 1 hour.

BREAD DOUGH
Add to the TMX jug along with the Sourdough all the Bread Dough ingredients and program 5mins, jug locked, kneading speed.

Leave to rest in the jug another hour approximately. The dough will finally lift up the measuring cup.

Tip out the dough onto a floured surface and work with your hands a bit to remove any air bubbles.

Make balls of dough with your hands (whatever size you wish) and flatten them with the palm of your hand (one of the characteristics of these rolls is their irregular shapes, so don’t worry about them not being perfectly round). Make sure they are lightly floured on both sides. Place the rolls on an oven tray lined with greaseproof paper and leave to rest another hour. 15mins before the resting time is over, preheat the oven to 200ºC.
When the rolls have risen again, press each one with your fingers.

Place the tray in the oven for 7-8mins. Don’t worry, they’re not meant to brown. They’ll be white outside but cooked on the inside.
Remove from oven and cover with a clean cloth so that the rolls stay soft.

Once cooled, if there happen to be any left, I just pop them in a bag and freeze them. They defrost quickly in the microwave and are lovely toasted for breakfast.

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1 thought on “BREAD ROLLS: MOLLETES DE ANTEQUERA”

  1. Your recipe is copied word for word at http://www.medievalspanishchef.com/2016/08/mollete-leon-with-thermomix-recipe-for.html – unless you copied hers.

    Like

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