My cousin once gave me two cooking books as birthday gift with focus on tapas. One of these cooking books were "Politikens bog om tapas" written by Anne Hjernøe. It is a great book full of wonderful food pictures, easy understandable recipes and many of the recipe contains additional comments as other ingredients to use instead of and how to twist the individual dish.
These books were of great assistance for me, when I made Summer tapas as birthday menu. This bread is a very white bread without any wholegrain flour instead. I decided to add in some sour dough together with the yeast, so I could lower the level of sour dough living in my refrigerator. However, if you have no sour dough, just use yeast as in the original recipe.
Tapas bread a la Anne Hjernøe: - 3 breads
- 15 g yeast
- 15 g sour dough - optional
- 1 teaspoon sea salt
- 1 tablespoon honey
- 500 g wheat flour
- 175 g durum flour
- olive oil for bread glazing
- Stir the yeast, sour dough, salt and honey into the water part.
- Add in all the flour.
- Knead the dough for 10 minutes on speed two using stand-alone mixer.
- Place the dough in bowl, which is sealed with cling film or lid.
- Raise the bread in the refrigerator night over or minimum 8 hours.
- Divide the dough into 3 pieces, which is form into flutes and placed a baking tray covered with baking paper. Cover the dough with a tea towel.
- Raise the flutes at room temperature for 1 hour.
- Heat up the oven (without fan) to 200'C.
- Glaze the flutes with olive oil.
- Bake the bread in the middle of the oven at 200'C for 20-25 minutes.
- Cold down the flutes, before you slice them.