Bread and marmalade are little guilty pleasures of everyday life. Things that worth making in your stove, enjoying the aromas and the flavors.
I love waking up in the morning a couple of minutes earlier just to make a sumptuous breakfast, the kind of breakfast that you would eat during a vacation to a lost European village, the kind of breakfast that will transform any day into the best day, the kind of breakfast that would gather family and friends around a table to enjoy a experience that only handmade food can give.
Golden toasted whole grain muffins are the perfect complement to a strong, citric, sweet orange marmalade. Having breakfast would never be the same.
- 1 1/2 Cup peeled and diced orange
- 1 1/2 Cup water
- 1/4 Cup orange juice
- 1/4 Cup of bourbon
- 1/2 Cup fructose
- 1 Cup whole grain flour
- 1 Cup water
- 1 tablespoon active dry yeast
- 1 Tablespoon sugar
- 1/2 Teaspoon salt
- 1 Tablespoon olive oil
- In a non reactive pot mix the oranges with the water and let it simmer over low heat for 15 to 20 minutes.
- Remove from heat, throw away the water and let the oranges cool down.
- Put the oranges in a food processor and pulse for 30 seconds. I like my marmalade with chunks, but if you want it finer just keep pulsing.
- In a non reactive pot mix the oranges, with the orange juice, the bourbon and the fructose, mixing well.
- Bring the mixtureto a boil and continue boiling in low heat for 15 to 20 minutes or until it reaches 220 degrees.
- Remove from heat and let it cool.
- Preheat the oven to 375 degrees.
- In a bowl mix all the ingredients. Mix well until you have a soft paste that doesn´t stick. (If it´s to hard add some more water and olive oil, if too soft just add more flour)
- Let it rest for 10 minutes.
- Roll the dough to form a log and cut slices of 2 inches wide.
- Place the slices in a baking sheet and into oven.
- Bake for 20 minutes or until golden brown.
- Serve toasted