With only a week to go most of you must have roughly decided on what to prepare for this Thanksgiving. Perhaps the family favorites and some exquisite recipes that you had pinned, tried and enjoyed. But just in case there is a place in the table for a delicious and handsome bread... try Pataqueta.
.jpg)
These traditional Spanish bread rolls from Valencia's Orchard, with crusty exterior and chewy crumb require very little work. Yet they taste awesome when served with chicken sausages and a dash of mayo and mustard sauce. Shaped into smaller crescents and stuffed appropriately, these rolls will make great appetizers for any dinner party...
.jpg)
This month, a fellow Baking Partner, Marisa of Thermofan suggested that we bake this crescent shaped traditional Spanish bread for our Baking Partner's November Challenge. Apparently this bread is known to have been baked since 17th century. The inhabitants of the Valencia’s Orchard used to eat this bread everyday when they went for work. Nowadays, however they are not as frequently baked. People book in advance to get one. Most of Valencia’s bakers usually bake these in March every year for their main regional festival, "Falles".
Like Ciabatta, these bread rolls are steam-baked and are prepared with a cold ferment. Hence texture-wise they are very similar to Ciabatta... chewy crumb, and extra-crispy crust . The dough is however much easier to handle and so you really do not have to be a expert bread maker to get these right. Simply follow the recipe and you'll be rewarded heartily.....
.jpg)
These traditional Spanish bread rolls from Valencia's Orchard, with crusty exterior and chewy crumb require very little work. Yet they taste awesome when served with chicken sausages and a dash of mayo and mustard sauce. Shaped into smaller crescents and stuffed appropriately, these rolls will make great appetizers for any dinner party...
.jpg)
This month, a fellow Baking Partner, Marisa of Thermofan suggested that we bake this crescent shaped traditional Spanish bread for our Baking Partner's November Challenge. Apparently this bread is known to have been baked since 17th century. The inhabitants of the Valencia’s Orchard used to eat this bread everyday when they went for work. Nowadays, however they are not as frequently baked. People book in advance to get one. Most of Valencia’s bakers usually bake these in March every year for their main regional festival, "Falles".
Like Ciabatta, these bread rolls are steam-baked and are prepared with a cold ferment. Hence texture-wise they are very similar to Ciabatta... chewy crumb, and extra-crispy crust . The dough is however much easier to handle and so you really do not have to be a expert bread maker to get these right. Simply follow the recipe and you'll be rewarded heartily.....
