Swiss Snack Bread Butter And Ovaltine Recipes

SWISS SUNDAY BREAD

Steps:

• Place flour into a bowl, creating a small hole in the center. Sprinkle salt around the edge and place yeast and sugar into the hole.
• Mix egg and egg white together in a 2-cup measuring cup. Add enough water to reach the 1 1/4 cup mark. Stir in milk. Add melted butter. Pour into the center of the flour. Mix thoroughly, adding more milk or flour as needed until dough is smooth and elastic. Cover the bowl with a damp cloth and let rise for 30 minutes.
• Cut dough in 1/2. Form each 1/2 into a long roll. Lay rolls out in front of you on a work surface in an 'X' shape. Braid bread by constantly switching the ends. Place bread onto a baking sheet, cover with a damp cloth, and let rise for 15 minutes.
• Preheat the oven to 375 degrees F (190 degrees C).
• Brush bread with beaten egg using a pastry brush.
• Bake in the preheated oven on the middle rack until golden, about 30 minutes.

SWISS SNACK-BREAD, BUTTER AND OVALTINE

Steps:

• Slice the bread on the bias about 1/2 an inch thick.
• Spread the butter over the bread slices.
• Sprinkle the butter with the Ovaltine Powder.
• Variations:.
• Toast bread.
• Use peanut butter instead of butter(this is American,not Swiss).

THE CHIAPAS CHOCOLATE DRINK

Steps:

• In a cocktail shaker filled with ice.
• Add ingredients up to the whipped cream.
• Shake and strain into a highball glass filled with ice.
• Top with whipped cream and shaved chocolate.

CLASSIC FOCACCIA

Steps:

• Dissolve the yeast and sugar in a small bowl with the water. Stir well and set aside for 10 minutes, or until the mixture froths.
• Place the flour and salt in a large mixing bowl. Make a well in the centre and add the yeast mixture and olive oil. Mix until a firm dough forms.
• Knead on a lightly floured surface for 5-7 minutes, or until smooth, soft and elastic. Place in a clean, lightly oiled bowl, cover with a damp cloth and stand in a warm place for 1 - 1 1/2 hours, or until the dough has doubled in size.
• Punch down the dough with your fist to expel the air. Gently knead a few times and place on a lightly oiled oven tray. Using your fingertips, press the dough into a 30 x 18 cm (12 x 7 in) rectangle. Cover and leave in a warm place to rise for 40 minutes to an hour.
• Preheat the oven to 220*C (425*F, Gas Mark 7). Press dimples into the surface of the dough. brush well with extra virgin olive oil and sprinkle with sea salt. Bake for 20 minutes, with a tray of boiling water on the shelf underneath to keep the bread from drying. Enjoy!

EGG BAGELS

Steps:

• Whisk yeast into flour. Add water and stir until it forms a thick, sticky batter (like a pancake batter). Cover the bowl with plastic wrap and let stand at room temperature until very foamy, about 2 hours. When the bowl is tapped on the counter, the foam should collapse.
• Transfer sponge to mixing bowl of stand mixer. Add yeast, 3 cups of flour, egg yolks, salt and malt (or equivalent). Mix on low with dough hook until combined and a ball forms. Slowly add remaining flour to form a stiff dough.
• Turn machine up to medium-high and knead for six minutes (or hand-knead for 10 minutes). The dough should be stiff, but pliable and satiny, not sticky. If too dry, add water in 1/4-1/2 tsp increments; if too tacky or sticky, add more flour in small increments. A small piece of dough should be able to stretch enough to shine light through without tearing (windowpane test).
• Divide the dough into 12 pieces, 4.5 ounces each, for standard bagels, or smaller if desired. Form into neat rolls and cover with a damp towel. Allow to rest at room temperature 20 minutes.
• Line 2 sheet pans with parchment (or Silpats) and spray lightly with oil spray. Form bagels - you can poke a hole with your thumb, then evenly stretch the dough until the hole is about 2 1/2 inches across (be sure the rim of dough remains evenly thick); or you can form the dough into an 8-inch rope, then overlap the ends and seal them together by rolling them firmly under your palm against the countertop. Form into neat circles on the lined baking sheets, spray lightly with oil and cover loosely with plastic wrap. Let stand at room temperature for 20 minutes.
• Fill a deep bowl with cool (not cold) water. Place one bagel in the water; if it does not float in the first 10 seconds, dry it off, put it back on the tray and wait 10 minutes, then repeat. If it does float within 10 seconds, dry it off, return it to the tray, replace the plastic wrap cover and place both trays in the refrigerator overnight (or up to 48 hours).
• Preheat the oven to 500°F Set two racks in the middle of the oven. Bring a large, wide pot of water to a boil and add the baking soda.
• Remove bagels from refrigerator and add to boiling water a few at a time - don't crowd them. They should float within 10 seconds. Boil on one side for 60 seconds, then flip and boil on the other side for 60 seconds. (If you like a very chewy bagel, you can increase that to 2 minutes per side).
• While the bagels boil, sprinkle the baking sheet with cornmeal or semolina. (If you decide to place fresh parchment, be sure to spray it with oil spray first.) Remove the bagels from the water with a slotted spoon, skimmer or spider and place on the prepared baking sheets. If using optional poppy seeds, dip one side of the bagel in the seeds as you remove them from the water, then bake seed-side-up.
• Place the pans in the preheated oven, one on each shelf. After 5 minutes, rotate each pan 180° and switch racks (if baking one at a time, keep it on the center rack, but still spin it around). Lower the oven to 450F and bake another 5-6 minutes, until the desired color is achieved (egg bagels are traditionally baked to a light golden brown, but you may bake them darker if you like).
• Let cool on a rack at least 15 minutes before serving.