Monday, 23 September 2013

Fratta Bread

... cinnamon buns, the roll-up method ... just for fun ...
Catie asked Mary and me if we knew how to make Fratta Bread

We didn't.

She had learned how to make it at Young Women’s and she would like to try to make it at home.

Mary said that she would go to the Internet to find the method, but Catie had the recipe in her wallet.
Naomi, having chance to cut the buns for the "other" way of making a treat

The recipe is that precious?

Bring the recipe on.

 I was puzzled – not with the recipe which was very little yeast, no kneading of the dough and a rising time of at least 12 hours. I could handle that.

Putting flour on a tea-towel, then placing the dough on the flour and wrapping the tea-towel and letting it have another rise that way?

That is where I felt an internal balking.
... wrap the floured dough in a tea towel ...

In my mind I can hear a voice saying, “And who is going to wash the flour out of that tea-towel?”.

Still, this was a project on Catie’s mind and Mary stood at her side while she put the dough in place for its overnight rise.
... mould the dough into a round ball ...

The dough is dropped out of the tea-towel right into a pot that one might cook soup in and baked.

When the project was over Mary and I were talking about going out to the internet again, and finding a video that would give us more information on Fratta Bread.

“Oh, it is called Fratta Bread because it was Bishop Fratta who came to Young Women’s and taught us how to make it,” said Catie.
... two perfect Sicilian loaves ...
... note the dusting of flour on the bread ...
... and its lovely round shape, having just been dropped out of a roasting pot ...
Who knew?

In the end – a lovely Sicilian loaf.

Otherwise known as (Brishop) Fratta Bread.

(Originally published on Larch Haven March 15, 2013 )

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