Frena Bread with Eggplant and Pepper Salad
- Large mixing bowl
- Chef's knife
- Large skillet
- Kitchen scale
INGREDIENTS
- 8 cups/1 kilogram bread flour
- 2.75 ounces/80 grams fresh yeast
- 2 tablespoons/25 grams sugar
- 1 tablespoon salt
- ¼ cup/55 grams olive oil
- 2¾ cups/680 milliliters water
- Salad:
- 2 medium eggplants, peeled and cubed
- 1 red bell pepper, diced
- 2 hot peppers
- 1 bunch parsley, chopped
- 5 garlic cloves, minced
- 4 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon ground cumin
- 1 tablespoon paprika
- 1 tablespoon vinegar
- Juice of ½ lemon
- 1 tablespoon harissa
INSTRUCTIONS
- Combine the flour, yeast, sugar, olive oil, and water in a mixer bowl and knead on low speed for 5 minutes. Add the salt and knead for 7 minutes more, until smooth and elastic. Shape into a ball, cover, and let rise for 40 minutes in the mixer bowl or 1 hour in a regular bowl, until doubled.
- Turn the dough onto a floured surface, deflate, and divide into 130-gram pieces. Shape each into a tight ball and arrange on a parchment-lined sheet. Dust generously with flour, cover, and let rise for 40 minutes.
- Bake the bread rolls at 230°C/450°F convection on a hot stone or preheated baking sheet until deeply golden, about 20 minutes. Cover with a towel for 20 minutes to soften.
- Toss the eggplant with 1 tablespoon olive oil and ½ teaspoon salt and roast at 200°C/400°F convection for 20 minutes, until browned.
- Warm the olive oil in a skillet with the garlic, salt, black pepper, cumin, and paprika. Add the peppers and cook for 3 minutes. Add the roasted eggplant and vinegar and cook for 2 minutes more. Stir in the parsley, lemon juice, and harissa. Serve warm or at room temperature.
FAQ
What type of flour is best for making soft and fluffy frena bread?
Using high-protein bread flour is the best choice. Bread flour contains more gluten than all-purpose flour, which allows the dough to develop strength and elasticity during kneading. This gluten network traps gases produced by the yeast, helping the frena bread rise properly and maintain its structure while baking.
While all-purpose flour can be used, the resulting rolls may be slightly denser and less airy. For the lightest texture, ensure the flour is fresh and properly measured by weight. Sifting is optional but can help create an even, uniform dough. Combining bread flour with small amounts of whole wheat or semolina can add subtle flavor without compromising softness.
Can frena bread dough be made ahead of time and refrigerated?
After kneading and shaping the dough, place it in a lightly oiled bowl, cover it tightly with plastic wrap, and refrigerate for up to 24 hours. The cold environment slows down yeast activity, allowing the dough to develop more complex flavor while preventing over-proofing.
Before baking, remove the dough from the refrigerator and let it come to room temperature, typically 30 to 60 minutes, until it becomes slightly puffy and relaxed. This ensures the frena bread maintains its soft, tender texture and rises evenly in the oven. Avoid leaving the dough too long unrefrigerated, as it can over-ferment and lose structure.
How can I ensure that frena bread rolls rise properly?
Start with fresh, active yeast and the correct water temperature, ideally between 100–110°F. Knead the dough until smooth and elastic so that the gluten network can trap gas effectively. During proofing, cover the dough to prevent a dry surface and place it in a warm, draft-free environment, around 75–80°F. Dividing the dough into uniform pieces ensures even rising. Using a light dusting of flour on the rolls prevents sticking while allowing expansion. If the dough doesn’t rise as expected, factors such as expired yeast, water that is too hot or too cold, or a cold environment may be responsible.
Is it possible to bake frena bread without a convection oven?
Convection ovens circulate hot air, promoting even browning, but a conventional oven can still produce excellent results. To compensate, place the rolls on a preheated baking stone or heavy baking sheet to mimic the heat retention of a stone. Bake at the same temperature, but monitor the rolls closely, as they may need a few extra minutes to achieve the desired golden crust. Rotating the tray halfway through baking ensures even color. Covering the rolls with a towel for a few minutes after baking softens the crust, producing frena bread that is tender and fluffy, even without convection airflow.
Can frena bread rolls be frozen after baking?
Yes, the rolls can be frozen successfully. Allow the rolls to cool completely after baking to prevent condensation, which can make them soggy. Wrap each roll individually in plastic wrap or aluminum foil, then place them in an airtight freezer bag or container. Properly stored, frena bread rolls can remain fresh in the freezer for up to one month. To reheat, remove the desired number of rolls, let them thaw at room temperature for about an hour, then warm in a preheated oven at 175°C/350°F for 5–10 minutes until soft and fragrant.
How long will frena bread stay fresh at room temperature?
Frena bread stays fresh at room temperature for about 1–2 days if stored correctly. Place the cooled rolls in an airtight container or a resealable plastic bag to retain moisture and prevent them from drying out. Avoid storing frena bread in the refrigerator, as this accelerates staling. For longer storage, freezing is recommended, where rolls can last up to one month. When serving, reheat briefly in a warm oven to restore softness and aroma.
What is the best way to shape frena bread rolls for an even bake?
Start by dividing the dough into uniform pieces, ideally weighing each at around 130 grams. This ensures consistent size, so the rolls bake at the same rate. Shape each portion into a tight, smooth ball by folding the edges underneath and pinching them together, creating surface tension on top. Place the rolls on a parchment-lined sheet with enough space to allow expansion during proofing and baking. Lightly dusting with flour prevents sticking without interfering with browning.
Can I make frena bread without fresh yeast?
You can make frena bread using active dry yeast instead of fresh yeast, but adjustments are needed. Use about one-third of the weight of fresh yeast when substituting with dry yeast — for example, 2.75 ounces/78 grams fresh yeast is roughly 0.9 ounces/25 grams dry yeast. Dissolve the dry yeast in the warm water with a pinch of sugar and let it bloom for 5–10 minutes until foamy. Proceed with the recipe as usual.
What is the best way to roast the eggplant without making it soggy?
It’s important to use high heat and proper spacing. Cut the eggplant into uniform cubes so they cook evenly. Toss them with a small amount of oil and salt, just enough to coat the surface. Spread the cubes on a baking sheet in a single layer, avoiding overcrowding, which causes steaming rather than roasting. Roast at 200°C/400°F convection until golden brown, approximately 20 minutes. Minimal stirring during roasting helps maintain structure.
Can the pepper salad be prepared in advance?
After roasting the eggplant and cooking the peppers, allow the salad to cool to room temperature. Transfer it to an airtight container and store it in the refrigerator for up to 2 days. Storing it properly ensures that the flavors continue to develop, allowing the spices and acidity to meld. Before serving, bring the salad to room temperature and stir gently. This makes it ideal to pair with frena bread, as the texture of the roasted vegetables remains firm and the flavors are fully pronounced.
How can I make a spicier version of this pepper salad?
Start by selecting hot chili peppers to include with the bell peppers. Adjust the quantity based on your heat tolerance, but even a small amount adds a noticeable kick. You can also incorporate chili flakes, cayenne, or a touch of harissa paste, which adds both heat and depth of flavor. Sautéing the peppers with spices like cumin and paprika enhances the overall taste. It is important to balance the heat with acidity, such as lemon juice or vinegar, which brightens the salad and prevents it from feeling overwhelmingly spicy.
