Friend Bread with Rapadura and Peanuts
Ingredients
Part Preparo
Process
02. Place the chopped rapadura and the chopped roasted peanuts in a container and mix until homogeneous. Set aside.
03. Place the Zeelandia Pão Amigo, eggs, and part of the cold water (400 ml) in the mixer and mix on low speed (speed 1) for approximately 3 minutes.
04. Gradually add the fresh yeast and the remaining cold water (160 ml) and mix on high speed (speed 2) for approximately 5 minutes or until reaching the veil point.
05. Divide into pieces of 190 g. Roll into balls.
06. Cover with plastic. Let rest for 10 minutes.
07. Roll each piece into a square shape of 15 x 10 cm.
08. Spread part of the reserved filling (80g) on each piece and shape into a loaf.
09. Brush the surface of the breads with beaten whole eggs and roll in the remaining rapadura with peanuts.
10. Place on pre-greased smooth baking sheets.
11. Make cuts (5 cuts).
12. Ferment in a fermentation chamber (32°C) for approximately 1:40 hours or until the right point.
13. Bake at 180°C for approximately 25 minutes in a stone oven.
TIP
Another baking method:
* Turbo Oven: 150ºC for approximately 25 minutes.
Yield
15 Units of 253 g
Equipment
Mixer , Oven , Scale , Smooth Baking Sheets , Knife , Brush , Container , Dough Cutter , Cutting Board , Fermentation Chamber
Suggested shelf life
120
Nutritional table
| A serving of Porção de 50g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 181 | % VD (*) |
| Carboidratos (g) | 32 | % VD (*) |
| Açúcares totais (g) | 3.0 | % VD (*) |
| Aç adicionados (g) | 2.1 | % VD (*) |
| Proteínas (g) | 4.8 | % VD (*) |
| Gorduras totais (g) | 4.2 | % VD (*) |
| Gorduras saturadas (g) | 0.5 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.9 | % VD (*) |
| Sódio (mg) | 157 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
Friend Bread with Rapadura and Peanuts
Ingredients
Part Preparo
How to make it
01. Using a knife, chop the rapadura.
02. Place the chopped rapadura and the chopped roasted peanuts in a container and mix until homogeneous. Set aside.
03. Place the Zeelandia Pão Amigo, eggs, and part of the cold water (400 ml) in the mixer and mix on low speed (speed 1) for approximately 3 minutes.
04. Gradually add the fresh yeast and the remaining cold water (160 ml) and mix on high speed (speed 2) for approximately 5 minutes or until reaching the veil point.
05. Divide into pieces of 190 g. Roll into balls.
06. Cover with plastic. Let rest for 10 minutes.
07. Roll each piece into a square shape of 15 x 10 cm.
08. Spread part of the reserved filling (80g) on each piece and shape into a loaf.
09. Brush the surface of the breads with beaten whole eggs and roll in the remaining rapadura with peanuts.
10. Place on pre-greased smooth baking sheets.
11. Make cuts (5 cuts).
12. Ferment in a fermentation chamber (32°C) for approximately 1:40 hours or until the right point.
13. Bake at 180°C for approximately 25 minutes in a stone oven.
TIP
Another baking method:
* Turbo Oven: 150ºC for approximately 25 minutes.
Tips
Yield
15 Units of 253 g
Equipment
Mixer , Oven , Scale , Smooth Baking Sheets , Knife , Brush , Container , Dough Cutter , Cutting Board , Fermentation Chamber
Suggested shelf life
120 hours
Nutritional table
| Porção de 50g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 181 | % VD (*) |
| Carboidratos (g) | 32 | % VD (*) |
| Açúcares totais (g) | 3.0 | % VD (*) |
| Aç adicionados (g) | 2.1 | % VD (*) |
| Proteínas (g) | 4.8 | % VD (*) |
| Gorduras totais (g) | 4.2 | % VD (*) |
| Gorduras saturadas (g) | 0.5 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.9 | % VD (*) |
| Sódio (mg) | 157 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.