Juliana López May

Recipe Book

Homemade Bread

Juliana López May

 Juliana López May

Recipe

Poppy Seed Plait

Honey foam (yeast activation)
Ingredients:
● 200 ml lukewarm milk
● 25 gr fresh yeast
● 10 gr honey
● 125 gr plain flour

Method
● Put the yeast together with honey, warm milk and flour.
● Leave in a warm, draft-free place for 15 minutes or until you notice
that it is foamy.

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 Juliana López May

Recipe

Poppy Seed Plait

Ingredients:
● 800 gr white flour 0000
● 10 gr salt
● 60 gr sugar
● honey foam (page 2)
● 50 gr foamed butter
● 2 eggs + 2 egg yolks
● 100 gr poppy seeds
● lukewarm milk (approx 500 ml)
● 1 egg to glaze

Method
● Place the flour, sugar and salt in a bowl.
● Make a well in the center, pour in the activated yeast and gradually
add the eggs and warm milk until a soft, smooth dough is formed.
● Add the butter while kneading.
● Finish kneading on the floured work surface. Let it rise until doubled
in volume (approximately 1 hour)
● Knock back and shape into a double braid.
● Brush with the egg and sprinkle the poppy seeds on top.
● Let it rise again until it doubles in size.
● Cook in an oven at 180°C for 55 minutes or until well browned.

Allergens

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 Juliana López May

Recipe

Onion and Rosemary

Knots
Roasted garlic
Ingredients:
● 2 garlic bulbs

Method
● Cook the two heads of garlic wrapped in aluminum foil in the
oven at 180°C for 20-25 minutes, or until they are soft
inside when you touch them.
● Crush to make a puree.

Foam (yeast activation)

Ingredients:
● 15 gr sugar
● 20 gr fresh yeast
● 125 ml lukewarm water
● 30 gr flour 000

Method
● Place the yeast, sugar, flour and warm water in a bowl.
● Let it rise for 20 minutes or until the foam is formed.

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Recipe

Onion and Rosemary

Knots
Ingredients:
● 500 gr flour 000 ● 1 roasted bulb of garlic
● 10 gr sea salt ● 4 onions sauteed in EVOO
● lukewarm water ● chopped rosemary
● coarse salt ● 30 gr EVOO
● flour for sprinkling ● foam (page 4)

Method
● Preheat the oven to 180ºC.
● Mix the remaining flour together with the salt and make a well in the
center. Put the foam in and add warm water to form a soft ball.
● Mix with EVOO and leave to rise in a bowl covered with cling film in a
draft-free place until it doubles its volume.
● At the time of proofing, knead. Repeat 3 times.
● Knock back the dough on a table with EVOO and form a rectangle
with your hands. Place the mashed, roasted garlic, onions, olive oil
and chopped rosemary on top.
● Roll up as if it were a large cannelloni. Cut lengthwise and twist it
into a spiral with the cut side facing up, forming small knots.
● Finish by placing more rosemary, coarse salt, EVOO and a little water
on the cuts. Sprinkle with flour.
● Let them rise for another 30-40 minutes and cook in the oven at
180°C for 20-25 minutes.
● Remove from the oven and let them cool on a rack.

Allergens

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 Juliana López May

Recipe

Super Wholemeal
Bread
Ingredients:
● 500 gr fine wholemeal flour ● 1 peeled and grated pear (or
green/red apple)
● 1 cup wheat germ
● 10 dried pears
● 1 egg
● 100 gr golden sultanas or raisins
● 100 gr walnuts
● 50 gr almonds or cashew
● orange juice
● 75 gr Ricotta (can be omitted or
● 3 tbsp honey replaced with tofu)
● 3 tbsp EVOO ● 50 gr fresh yeast
● 1 tbsp vanilla ● water
● 20 gr salt

Method
● Mix the ricotta, grated pear, EVOO, honey, vanilla essence, yeast,
orange juice and egg. Ferment for 10 minutes to activate the yeast.
● In a separate bowl, combine the flour, wheat germ, salt, nuts and
dried fruit. Make a well in the middle and pour in the foam.
● While kneading, add warm water as needed.
● In an English pudding mould lined with greaseproof paper, leave it
covered to rise for 1 hour in a warm, draft-free place.
● Cook in a preheated oven at 180°C for approximately 50 minutes,
depending on the size.

Allergens

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 Juliana López May

Recipe

Gluten Free Seeded

Bread
Ingredients:
● 250 gr ground flax seeds
● 170 gr finely chopped almonds
● 10 gr baking powder
● 7 gr sea salt
● 70 gr pumpkin or squash seeds
● 5 eggs
● 200 ml water
● EVOO for greasing

Method
● Preheat the oven to 180°C.
● Mix the flax seeds, the chopped almonds, the baking powder, the salt
and the pumpkin seeds in a bowl. Add water.
● Then beat the eggs and add to the previous mixture. Combine all the
ingredients.
● Pour the mixture into a 500 gr mould previously greased with oil.
● Sprinkle some pumpkin seeds on top and cook for 35-40 minutes at
180°C.
● Allow to cool before cutting.

Allergens

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 Juliana López May

Recipe

Walnut, Cranberry
and Rosemary Bread
Honey foam (yeast activation)
Ingredients:
● 25 gr fresh yeast
● 10 gr honey
● 75 gr flour
● 125 ml lukewarm water 36°C-38°C.

Method
● In a bowl, break up the yeast with your fingers.
● Add the flour, honey and warm water.
● Leave in a warm, draft free place for 15-20 minutes.

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 Juliana López May

Recipe

Walnut, Cranberry
and Rosemary Bread
Ingredients:
● 800 gr flour 000 or 0000
● 10 gr salt
● 150 gr walnuts
● 150 gr dried blueberries or cranberries
● fresh rosemary
● 50 gr honey
● 500 ml lukewarm water
● foam (page 8)

Method
● Place the flour, salt, walnuts, rosemary and berries in a bowl.
● Make a well in the center, pour in the activated yeast and add the
warm water with the honey. Mix until everything is integrated and
cover with cling film.
● Let the dough rise for 1 hour or until it doubles its volume.
● On a floured table, give it the desired shape and pour into a metal tin
lined with parchment paper.
● Spray with water and using a knife make a cut. Cover.
● Put in a preheated oven at 200°C. Lower to 180°C for 20 minutes.
Uncover and cook for a further 20 minutes.
● Cool completely on a rack before eating.

Allergens

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 Juliana López May

Recipe

Sweet Milk and

Sesame Bread
Milk foam (yeast activation)
Ingredients:
● 125 ml lukewarm milk
● 25 gr fresh yeast
● 125 gr flour
● 15 gr white sugar

Method
● Place the yeast and sugar together with the warm milk and
flour.
● Leave in a warm, draft free place for 30 minutes or until
doubled in volume.

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 Juliana López May

Recipe

Sweet Milk and

Sesame Bread
Ingredients:
● 800 gr white flour
● 10 gr salt
● milk (approx 500 ml)
● 150 gr white sesame seeds
● 2 egg yolks
● 1 beaten egg for glazing
● 30 gr melted butter
● foam (page 10)

Method
● Place the flour and salt in a bowl.
● Make a well in the center, pour in the activated yeast that was
prepared beforehand and incorporate the yolks and warm milk
until a soft, smooth dough is formed.
● Cover with cling film and allow to rest for 1 hr.
● Roll out on a floured surface. Brush with butter and sprinkle
with sesame seeds.
● Roll up and place in an English pudding mould, brush with egg
and sprinkle with more sesame seeds.
● Leave it to rise a second time for 30-40 minutes or until
doubled in volume.
● Cook in an oven at 180°C for 50 minutes or until well browned.

*Note: It can be cooked in a cake tin and this quantity is enough for
2 loaves.

Allergens

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 Juliana López May

Recipe

Polenta, Parmesan
and Herb Biscuits
Ingredients:
● 275 gr flour 000 ● 20 gr cane sugar
● 125 gr semolina ● 30 gr sesame seeds
● 100 gr fine, organic polenta ● aromatic herbs
● 5 gr fresh yeast ● 10 gr sea salt
● 70 gr Parmesan ● 30 gr EVOO
● lukewarm water ● semolina to sprinkle

Method
● Make the foam by mixing the yeast, sugar, EVOO, 1 tablespoon of
warm water and 1/2 tablespoon of flour. Leave it to rest until it
doubles its volume.
● In another bowl mix the rest of the flour, polenta, aromatic herbs,
sesame seeds, Parmesan and salt.
● Make a well in the center and pour the activated yeast in. Add warm
water to form a smooth and firm dough.
● Dust the work surface with polenta and knead. Return to the bowl
and leave it to stand for 1 hour, covered.
● Knock back and knead it a little. Roll it as thin as possible and shape.
● Place the biscuits on a plate with olive oil, semolina and polenta.
● Then brush with olive oil and sprinkle with polenta or semolina and
sea salt.
● Bake in a preheated oven at 180°C. Cook until crispy and golden.
Leave to dry completely before storing.

Allergens

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 Juliana López May

Recipe

Apricot, Confit Garlic

and Vinegar Spiral
Foam with EVOO and black
sugar (yeast activation)
Ingredients:
● ½ cup of EVOO
● ½ cup lukewarm water
● ½ cup black sugar
● 20 gr fresh yeast
● 1 tbsp flour 000

Method
● Mix all the ingredients.
● Allow to rise for 10-15 minutes or until the foam is formed.

Apricot Confit
Ingredients:
● 100 gr dried or fresh apricots
● 1 head of roasted garlic
● 2 tbsp cane sugar
● 2 tbsp balsamic vinegar
● 2 tbsp EVOO
● thyme leaves

Method
● Place all the ingredients in a saucepan and cook for 10 minutes.
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 Juliana López May

Recipe

Apricot, Confit Garlic

and Vinegar Spiral

Ingredients (2 medium spirals):

● 500 gr flour 0000 ● 1 head of roasted garlic
● 10 gr sea salt ● coarse salt
● lukewarm water ● EVOO
● thyme ● foam (page 13)

Method
● Mix the flour together with the salt and form a well in the center.
Pour in the activated yeast and add warm water as needed.
● Finish kneading on a floured surface. Coat the dough with oil.
● Allow to rise in a bowl covered with cling film until doubled in
volume.
● Knock back the dough and make a rectangle.
● Place the crushed garlic, confit, olive oil, thyme and salt on top. Roll
up to form a large, compact roll.
● Cut lengthwise and twist it into a spiral with the cut side facing up.
● Finish by placing more thyme on the cuts, coarse salt, olive oil and a
little water.
● Allow to rise for 30 minutes. Cook in medium oven for 30 to 40
minutes.
● Remove from the oven and let it cool on a rack before cutting.

Allergens

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 Juliana López May

Glossary
Aceto: Balsamic vinegar.

Harina 000: Strong bread flour, with high protein content.

Harina 0000: Plain all-purpose or self-raising flour.

Manteca: Butter (of animal origen).

Mascavo: Muscovado sugar.

Olivas: Olives.