All posts tagged: epi

Bread series | White Bread |食パン生地でお楽しみパン

The regular sandwich loaf, it’s dough can be reshaped into many different type of tasty breads. This white bread dough, the British Loaf dough can is an egg free ingredient which suits well with ‘egg allergy’ toddlers. Indeed… these breads were made for my little munchkins (grandchildren), two among three still struggling to overcome  ‘egg’ allergy. 食パン生地は食パンだけではなく、いろいろな形や味のパンに変身させることが可能です。特に「卵アレルギー」を持つお子様には適している生地。我が家も3人の内、2人の孫が「卵アレルギー」を克服中。年と共に改善されているみたいですが、、たくさん食べる場合はやはりエッグフリーが安心ですよね。 Gobo (Burdock) and Carrot Epi | ごぼうと人参のエピ Burdock and carrots integrated into the dough to make the typical French ‘epi’. The small pieces, easy to divide makes it a perfect for children or even picnic outings. The fillings can be anything of your children’s favorites, staying away from too watery ingredients, which makes it difficult to shape the bread.   Sweet Potato Twist Bread |サツマイモのツイストパン Steamed sweet potatoes integrated into the dough and twisted. The sweeter the potatoes, the better the taste. Sweet, yet the child stays healthy from natural food.                               保存保存 保存保存 保存保存

easy bread…Milk Bread | 簡単な牛乳パン

This is a nice ‘soft dough milk bread’ which is nice to have in your bread making recipe files. The dough is the all time favorite, a soft white bread which essentially can be made into a loaf or shaped into these little table buns which you can break it with your finger at your dinner table. It’s simple to make and the best think with home made breads are….guaranteed no added preservatives.

Home Party Cooking | 我家のパーティお料理 | Part 7 fin

Good wine… …with good bread. Although I tend to lean to Italian food when hosting a home party, unfortunately the bread of my preference is not Italian….but French. The baguette dough can be assembled into various types of French breads. When we spent 2 months traveling from Milan to Amalfi by car, the real Italian breads were too dry and coarse and to me. Later to find out that the Romans valued their salt and was not used for daily consumption food like bread and thus the original recipes of Italian bread does not (or minimal) use salt until this very day.  Since I believe salt – a super condiment which brings out the best of each food and ingredients especially with bread  to produce a nice flour aroma. 美味しいワインには美味しいパンがつきもの。 食事はイタリアンの方が作り易いけれど、、イタリアのパンはどうも私の趣味には合わない。ローマ帝国の時代、塩は貴重は資源だったらしく、それからイタリアのパンは塩を使わないタイプが多い。パンを作らない人にはわからないかもしれませんが塩の入っていないパンは味もバサバサした食感。モチモチした食感を好む日本人にははおそらくあまり好みではない為、東京のパン屋さんは殆どがフランスパンの趣向に傾いていると思います。(あくまでも印象的な主観ですが、、) 話が大きくそれましたが今回のパーティーに用意したパンの種類。 Baguette (バゲット) Bacon & Cheese Epi – the classic Epi (エピ・クラシックバージョンのベーコンとチーズ) Epi – with well saute onions (エピ・焦がしオニオン入り) Epi-with hot fish roe (mentaiko)-this you will only find in Japan (エピ・明太子バター入り) Rustique with Japanese Parsley (Seri) , Cheddar Cheese and French Mustard セリとチェダーチーズ、フレンチマスタード入りのリュスティック さて、さて、今回のパーティーメニューの紹介は一端ここで終了です。