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Samedi 13 octobre 2012 6 13 /10 /Oct /2012 03:29

Panettone Bread

I post you the recipe for Panettone Bread,

I invite you to watch the video

at the end

of the article.

So here it is, try it and send me

the pictures, I'll post them on my blogs.

The original recipe of Panettone calls

for candied fruit,
I added golden and black raisins,
chocolate chips to the dough for two reasons:
Jenna-Aicha loves chocolate and also because
I am usually content with myself to use what I have

in my cupboard, I did not buy candied fruit
just for this bread:) .

So here's an advice, do not waste ingredients
you can substitute one ingredient with another
or even leave it out, it won't affect the recipe.

Panettone bread requires a lot of

fermentation time, that is very important

for an excellent result.

For the mold, as you can see,

I used a sponge cake mold normal

(I did not buy the special panettone mold,

I use what I have. )

Once the dough placed in the mold, I should let it

rise 2-3am, I was obligated to

leave it overnight because it was very cold

and the dough refused to rise.

Another advise for the cakes and breads in general:
If the cooking time is over and you
noticed that the surface begins to brown,
place a piece of aluminum foil
over and continue cooking, as I did
for this Panettone bread.

The video

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Par sousoukitchen-en - Publié dans : bread+ideas - Communauté : Saveurs du Maghreb
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Jeudi 11 octobre 2012 4 11 /10 /Oct /2012 02:54

Msemen stuffed with Meat

I invite you to watch the video

at the end of the article

I posted you several recipes on video of stuffed Msemen, this time it is a recipe of stuffed Msemen with ground meat and even the way of

folding this msemen is different from the others

which are already posted.

I added to the stuffing green pepper that

I have roasted in the oven, it gives a nice flavor

to the stuffing.

I also added onions which I have sauteed over

a low heat with a little bit of vegetable oil,

diced green olives and chopped parsley.

Let the balls of Msemen rest

before beginning to stuff them.

Let rise 1h before putting Msemens in the oven.

The video

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Par sousoukitchen-en - Publié dans : bread+ideas - Communauté : Saveurs du Maghreb
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Mercredi 10 octobre 2012 3 10 /10 /Oct /2012 03:57

Matlou3 مطلوع (Moroccan Bread)

This bread is called Matlou3

supposed to be posted during the month of Ramadan,

but I have a big stock of recipes which are waiting to be posted.

I invite you to watch the video at the end of the artcile

Matlou3 (1)

Honestly it is my favorite bread especially during the month of Ramadan, I like eating it with our Moroccan soup Harira which you will find HERE, accompanied with dates and Chebbakiya HERE.

As you see in the picture, the color of this bread is gold,

it is made with fine semolina.

It's very important to let the bread rest a few

minutes before flattening it.

And of course, let rise.

The difference between a normal Morrocan Bread HERE and this bread " Matlou3 ", it is the mode of cooking, this can be made two ways, either in the oven at home or with the traditionel oven, matlou3 is roasted as you will see in the video.