Pasamo... with passion
Ingredients in the order of addition: 1 glass of warm water 25 g of yeast (the real kind, not dry) 3 g of salt – a flat teaspoon 3 cups of flour (if the dough is too loose, you can add another half a glass) butter – to grease the form olive oil – a squirt from the bottle tomato puree – a few squirts with a spoon optional additives, but very important,…
It's been almost a year since my first rolls 🙂 I baked them as a result of an urgent need – the evening before the May Day holiday, it was impossible to buy bread (I wonder why? ;)) A few days earlier, I baked pizza with a small change – without eggs and with water instead of milk. This successful pizza experiment prompted me to make rolls from the same dough…
…although it's actually the day after tomorrow…
I'm looking for photos of my first bakes, but I'm not sure if I took photos from the beginning. I think my first bread was this one (22.10.2008): Baking category: pumice. Why pumice? Because it has big holes, and what isn't a hole in it is very baked... It tasted good with butter... in a way, falling into the category: maybe...
Why did I start baking bread? I don't remember what tempted me... Maybe it was that my dad baked bread at home a few times. But somehow it came out differently. I remember the taste - it went well with the processed cheese 🙂 Maybe it's that bread from the bakery is getting worse. And the better one is getting more expensive... Or maybe it's just that family feelings woke up in me...