I love chocolate. That’s never been a secret. I often say that it’s my favorite food but I think there is one thing that might rival chocolate.
Bread. Really, really good bread. Hot and buttery.
One of my favorite breads come from a restaurant called Carson’s. It’s slight chewy on the outside, warm and soft on the outside and served with a side of citrus butter. It is so good, that I am often disappointed in my actual entree because I’d rather just have the bread.
Another favorite, are the rolls from the Common Grill in Chelsea and yet another is the baguette from Cafe Japon.
I am a member of a new website called Tasty Kitchen (www.tastykitchen.com). Those of you who follow the Pioneer Woman will know of this site. While I was looking through the recipes there, I came across one for Pan de Malloraca or Mallorca Bread posted by a member from the food blog The Noshery (http://thenoshery.com). These little rolls looked like soft, edible clouds. They looked heavenly and were simply too good to pass up so yesterday, I gave them a try.
By looking at these breads, you would think they would be complicated to make. On the contrary, they were very easy. The dough is sweet and very rich, containing a whole stick of butter and six egg yolks. It requires no kneading. It is also very soft. To form the bread you must roll out portions into strips to be curled into a coil. I found this part the most difficult because the dough was so soft. Or it could have been that I had a two-year old distracting me, insistent on either eating the dough or drinking the melted butter. Not sure which. In either case, the dough wasn’t as difficult to work with as it looked like it would be but I did find it hard to roll out evenly. Still, they slowly took shape, some better than others, and baked up soft and sweet. It was a hit with the whole family. I particularly enjoyed watching Howie and Norah sitting side by side eating our Mallorca and watching football. Ella loved that you “got the texture of bread and the sweetness of the powdered sugar.” Even Melanie liked it. And that’s saying something!
I think these are great little breads. They are rich and sweet and delicious. I had mine with tea and the flavors complemented each other so well. They seemed to be made for each other. I highly recommend giving this recipe a try. It is time consuming since the dough does need to rise three times, which will take nearly 3 hours for rise time alone. Still, like all good bread, it’s worth the wait.
You can find the complete recipe at The Noshery: http://thenoshery.com/2009/08/19/mallorca/