Pa de Quètxup de Pressec
Background and Description
Pa de Quètxup de Pressec, or Peach Ketchup Bread, is a unique Catalan recipe that combines the sweetness of peaches with the tangy flavor of ketchup in a deliciously unconventional bread. Traditionally enjoyed as a sweet and savory breakfast option, this bread has become a popular choice across Catalonia for both its delightful taste and intriguing history.
The origin of this dish dates back to the late 19th century during the height of Catalonia's enthusiasm for culinary experimentation. It is believed that local bakers sought to create a bread that captured the essence of summer using local produce, and the peach was an obvious star ingredient. The addition of ketchup added a unique twist, offering a blend of tangy sweetness that complements the aromatic peaches perfectly.
Ingredients
- Fresh Peaches - 3, peeled and pitted
- All-Purpose Flour - 3 cups
- Ketchup - 1/2 cup
- Granulated Sugar - 1/2 cup
- Active Dry Yeast - 2 and 1/4 teaspoons
- Warm Water - 1 cup
- Salt - 1 teaspoon
- Unsalted Butter - 1/4 cup, melted
- Egg - 1 large
Preparation
Step 1: Preparing the Peaches
Begin by peeling and pitting the peaches. Cut them into small chunks and set aside. These peaches will not only add natural sweetness but also moisture to the bread, enhancing its texture.
Step 2: Activating the Yeast
Pour 1 cup of warm water into a bowl, ensuring it's neither too hot nor too cold, ideally around 100°F. Sprinkle in the active dry yeast and let it sit for about 5-10 minutes, or until it becomes foamy. This is an important step as it ensures that your bread will rise properly.
Step 3: Mixing the Dry Ingredients
In a large mixing bowl, combine 3 cups of all-purpose flour, 1/2 cup of sugar, and 1 teaspoon of salt. Stir these ingredients together until they are well mixed.
Complete Cooking Process
Step 4: Creating the Dough
Add the yeast mixture to the dry ingredients. Then incorporate the 1/2 cup of ketchup, 1/4 cup of melted butter, and 1 large egg. Mix until a cohesive dough forms. You may use a stand mixer fitted with a dough hook or knead by hand on a floured surface.
Step 5: Incorporating the Peaches
Gently fold in the peach chunks into the dough. Be careful not to crush them as you incorporate them into the dough.
Step 6: First Rise
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place until it doubles in size, which will take about 1 to 1.5 hours. You can set a cooking timer to track this duration.
Step 7: Shaping the Bread
Once the dough has risen, punch it down gently to remove air bubbles. Shape it into a loaf or any desired shape. Place the shaped dough into a greased bread pan.
Step 8: Second Rise
Allow the dough to rise again for about 45 minutes or until it has doubled in size. Again, a cooking timer can be useful for this step.
Step 9: Baking
Preheat your oven to 350°F (175°C). Bake the bread for about 30-35 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean. Again, set your cooking timer for this duration.
How to Enjoy Pa de Quètxup de Pressec
This bread is best enjoyed warm straight from the oven, allowing you to savor the fresh peach aroma with every bite. It pairs wonderfully with a spread of softened butter or a drizzle of honey. Additionally, it can be served alongside cheese platters as the sweet and salty combination harmonizes beautifully.
Whether youâre enjoying it as a breakfast treat or a midday snack, each slice promises a burst of fruity flavor complemented by the subtle tanginess of ketchup. It's a culinary delight that showcases the creativity and rich heritage of Catalan cuisine.