July 6, 2011

Pan Dulce & Carbs = Love

I don’t trust people who don’t eat carbs. 
There. I said it.

Don’t ask why, it’s just something innate in me that screams, “they are hiding something!”.  
My guess?  It’s probably like, 50 Twinkies in their nightstand, but who am I to judge?

Where does this distrust of the carb-less stem from, you may ask?   
Well, in case you didn’t know it, I’m the child of foreigners and therefore, I grew up eating a WHOLE LOT OF CARBS.  
Maybe this fact hardwired my brain to equate family=love=trust=carbs. 

Every morning started off with bread, butter, and some kind of deli meat.

No oatmeal for me, thanks.  Just butter sandwiches.

Every night ended…well, pretty much how it started…with more bread.

My friends thought I was weird.
I mean what 10 year old drinks café con leche and eats sweet bread rolls at 10pm before bedtime??

But that was my childhood, and as of late, I've been yearning to get back to that place. 
So when the opportunity to bake pan dulce (or sweet bread) with my Argentine friends’ mom came up, I was all over that.   
Never mind that it was 90 degrees in L.A. that day... 
I was going to bake with Mi Vieja, and no one was going to stop me. 

Um, sorry. Got carried away…here's how it went down :)

I started my pan dulce using what is called a "Masa Madre" or "starter dough". It is used as a pre-fermenter for bread recipes.  
Whether this translation is completely correct or not, I'm not sure, but it's the closest thing I could find when I Googled it. 
I Google everything. I'm a Googler. 
Oh my gosh, I just annoyed myself. 

So this is my Masa Madre. 
She's a sexy mama.

Masa Madre is a dough that is used to start a number of bread recipes & creates a greater complexity of flavor for your bread.  I love the idea of sourdough starters. I recently did my research on masa madre, and found out that it can be kept throughout generations (as long as it is kept "fed" w/ daily additions of flour and water). I love the idea of passing my dough on to my family members, children, and loved ones. I love it so much, in fact, I think I will write a whole other blog entry on it. Until then, you can read about it on wikipedia HERE!

Once the Masa Madre has risen and kneaded, a small portion of the Masa is then added to the mixture to create the final dough.

I think watching dough rise and double is MAGIC
It makes me "oooh" and "ahhh" everytime :)

Out of the oven, and ready for the good stuff!

Stuff them with dulce de leche, dress them up with a little powdered sugar, and bada-boom-bada-bing, there you have Miguelitos!

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