Wednesday, June 27, 2012

Valtrompia Bread

 I found the pans at a thrift store, forgot what they were called, lost the recipes and instructions that came with them, found the instructions, still couldn't remember the WEIRD name they were called, googled and finally came up with the right thing. VALTROMPIA bread pans. SERIOUSLY? Alrighty.

 I hereby christen thee; MEHITABELL VALTROMPIA! Known to common folk as That-Fancy-Bread-That-Is-Sliced-Real-Thin-And-Used-For-Parties (otherwise known as Hors D'oeuvres). NEVER MIND. We'll call it Mabel bread and get it over with. Shall we?

1 C. + 2 T. warm water
2 1/4 tsp. yeast (or 1 pkg.)
1 tsp. sugar
1 1/2 tsp. salt
3 C. flour
Herbs: I used Basil, Thyme, Rosemary & Dill (Just a few sprinkles of each)

 Mix the water, yeast & sugar. Let set for about a minute. Add the salt & flour; mix well. Knead for 10 minutes. Cover and let rise until double, about 1 hour. Divide in half. Roll each half into a smooth roll about 7 inches long... (or skinny enough to slide into the pan without scraping off all the shortening on the sides! ) Place into a WELL GREASED Valtrompia pan. Make sure you grease the tar out of the pans or your bread will live in them indefinitely. And grease the lids too. ;D Bake upright at 400 degrees for 60 minutes. Remove from oven, let sit for 10 minutes before removing from the pan to cool the rest of the way. I found that an electric bread knife works best for cutting this! Just refrain from making Valtrompia shavings..... like I did on some of the slices.

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