Saturday, June 16, 2012

The Bread Baking Babes get a little Twisted!


We all like to get a little twisted now and again. It's so much fun! And being both bread bakers and a little twisted.... we decided to twist up our bread! Why? What were you thinking?

Elle is hosting the Kitchen of the Month for June and she is the one who suggested we all get twisted. As if we needed prodding! We were happy to twist away in the kitchen and even twist up some bread.

These adorable buns are super-easy to make, fun to shape and deliciously open to variations. I tucked my ends in and patted them down on the silpat to make sandwich shapes for my son's lunches. I also left out the nuts as he is a little (lot) picky. He also won't eat raisins or tomatoes. Sheesh. Sometimes I like to hide these things in his food, just because.

I know, you thought I was an empty-nester. Well, kinda. I also have a washing machine and am a fabulous cook. Sometimes they come home. Maybe I should get rid of the washer...

But I digress - you want to make these delicious twists, don't you? Check out Elle's post to see how you can become a Bread Baking Buddy for this month!

Oatmeal Twists
based on Morning Cuddles at Farine

700 g sourdough starter (or poolish/starter of 350 g all-purpose flour mixed with 350 g water and 2 teaspoons yeast. Sit 3 hrs, stir down, put in fridge overnight, or at least 8 hours- use where recipe calls for sourdough starter.)
320 g all-purpose flour
230 g whole wheat flour
1/2 teaspoon active dry yeast
115 g rolled oats, coarsely ground in a food processor
15 g salt
1 1/4 cup water
1/4 cup buttermilk
1/4 cup unsalted butter, melted and cooled
100 g pecans, chopped

Mix the flours together with the yeast, oats and salt. Stir the water, buttermilk and butter into the starter. Slowly add the dry ingredients to the starter mixture until a soft dough forms. Let sit 10 minutes. Turn out onto a lightly floured board and knead in additional flour if needed until dough is tacky but not sticky. Knead in the pecans. Shape into a ball and put dough ball into oiled rising bowl or container, turning dough to coat with the oil. Cover and let rise in a warm place until doubled in bulk. This might take 2 hours or 6. (Also fine to cover and let sit overnight in the fridge, then let rise until doubled on the counter the next day.)

When dough has doubled, turn out onto lightly flour board. Shape into a log and cut into two pieces. Return one piece of the dough to the rising bowl and cover.

Shape the second piece of dough on the board into a log and cut into 8 pieces, each about 100 g. Cut each piece in half and shape each piece into a snake and twist two pieces together a a time or two, then place twist on a parchment or silicone mat lined baking sheet.

Repeat with remaining 7 (100 g) pieces. You will have eight twists. Take the remaining large (about 800 g) piece of dough and repeat the shaping into a log, cutting into 8 pieces, cutting those in half and shaping into twists. You will finish with 16 twists set out on parchment or silicon mat covered baking sheets. Cover twists and let rise until doubled in bulk. Preheat oven to 400 degrees F when twists are almost doubled.

Uncover, glaze with buttermilk with clean pastry brush. If desired sprinkle with finely chopped pecans, or preferred seeds or with sea salt.

*I gave mine an egg wash and sprinkled quick cooking oats on top.

Bake in preheated oven for 15 minutes. If browning too rapidly, turn down the oven temperature. Turn the pans back to front and bake another 10 - 15 minutes or until breads are 180 degrees inside. Cool on a rack then serve.

Variations:
When you knead in the pecans you can knead in dried fruit like dried cranberries or diced prunes, apricots or dates to make a breakfast twist. If you prefer savory you can knead in herbs and/or Parmesan cheese and/or seeds. This bread loves to have you make your own combinations, so other nuts can also be used in place of the pecans or with them.

The Bread Baking Babes

This bread has been YeastSpotted!

BYOB 125 x 125