Tuesday, October 16, 2012

Every Rose has its.... Raisins!

The Bread Baking Babes and Buddies have been crafting roses out of dough this month!

Yep, we are big on fun shaping ideas and the rose seemed like a lovely project. Lovely enough that Tanna invited everyone to make their version of this fun and relatively easy bread.

The dough is soft and comfortable to work with, and the shaping is surprisingly easy - and surprisingly forgiving.

Tanna made a savoury version - which looks delicious. I was operating with what I had on hand, so I went with a cinnamon roll rose. Instead of the lovely garlic, cheese and herbs that she used, I brushed the dough with melted butter, sprinkled generously with brown sugar, cinnamon and raisins, and (because of all that sugar) baked the bread on the second temperature only, instead of using the initial high heat.

I am a huge fan of savoury breads and plan to do Tanna's version when I make it out to the grocery store on the weekend, but for now I am loving gorging on the sweet bread - especially with hot coffee.

Original savoury version below, play with the flavours however you want! See the note about participating in the round-up, below. You'll be glad you baked this bread!

Caucasian Bread - Julia's Rose
Recipe By: http://www.thefreshloaf.com/node/19320/caucasian-bread
Notes by Tanna - Babe Hostess of the Month
Yield: 1 loaf

Tanna's Summary:

This beautiful braided bread is made with a rich straight dough, layers of pesto and a generous sprinkle of Sumac.
I made this bread a couple of months ago.  This bread is tender, rich, nutty, salty (evoo, toasted pine nuts and Parmesan) and a little sour (Sumac).  This bread requires moderate braiding skills, time and attention.
I have been baking for quite some time now.  I love bread making.

Ingredients:

Pesto - I use evoo, basil, toasted pine nuts, Parmesan (consistency should be not too thin and not too thick). Keep refrigerated until needed.
Sumac - for sprinkling
Dough ingredients:
AP Flour 600g (21oz)
Fresh Yeast 28g (1oz)
Sugar 10g (0.35oz)
Salt 10g (0.35oz)
Canola Oil 50cc (1.7 fl oz)
White Vinegar 1 tbsp
Water 300cc (10 fl oz) this is approximate

Directions:

1. Set oven to 210c (410F) Prep: Baking Pan - 26cm (10") springform (no bottom), take a piece of parchment paper and crimp tightly around the bottom of the springform, oil the sides.  Place on top of a baking sheet.  Set aside.

2. Add all ingredients to a mixing bowl, add the water carefully as you start mixing.  Use the dough hook 2-3 mins. on low speed and 2-3 mins. on medium speed.  Dough should be supple and not sticky to the touch.  Add water or flour if dough is too stiff or too loose (respectively). When dough is ready, spray a bowl with oil and gently put the dough in the bowl.  Spray a little more oil on top and cover.  Let rise (80%).  My kitchen was at about 22c (72F), 35-45% humidity and proofing was about 40 minutes. Lightly flour a work bench or a large table.  Put the dough on top and flatten gently with your hands.  Use a floured rolling pin to roll out the dough to a very thin circle, as thin as you can.  When rolling out the dough, try not to lift and move it too much.  You can try and gently pull the dough to stretch it thin (like bakers do with Strudel dough), this requires some skill. Apply a thin layer of pesto on top of the dough (leave the edge clear 1/4").  Sprinkle Sumac generously on top of the layer of pesto. Slowly, tightly and very gently roll the dough into a roulade (pinwheel ).  You will now have a very long roulade .  Take a sharp chef's knife (not a serrated knife) and cut (not saw) the roulade lengthwise trying to keep the knife in the middle so you end up with two equal parts (you can cut down from the seam but it is not make or break). Place the two halves crossing each other (open roulade layers facing up) to create and X shape.  Gently pick up the two ends of the bottom half, cross them over the top half, and place them back down.  Continue this process, taking the two bottom ends and crossing them over the top until all the roulade has been used.  You now have a two strand rope shape.  If for some reason some of the open roulade layers are pointing down or sideways, carefully turn them so they are facing up.  Gently pinch the ends to seal. Look at the braid.  If one end looks a little thinner make that your starting point.  If not, just start from either end.  Slowly and very gently, roll the braid sideways (horizontally) without lifting your hands from the table.  You should keep those open roulade layers facing up. Pinch the end delicately.  The end result should look like a giant snail shell or a very large cinnamon bun. Lightly sprinkle Sumac on top of the braided loaf. Carefully pick up the braid and place in the prepared springform.  Keep it flat on the parchment.  The bottom of the braid should set nicely.  Cover. Let rise until the braid hits three quarters the way up the springform.  In my kitchen conditions it proofed for a little over 30 mins.

3. Bake at 210c (410F) for 5-10 mins., lower oven to 180c (355F) and bake for another 20-30 mins. Their should be a decent amount of oven spring.  The bread should rise above the springform edge. When the bread is out of the oven lightly brush evoo on top and sides.  Let cool on a rack.

Tanna was Kitchen of the Month for the Bread Baking Babes and Buddies.  If you’d like to bake this bread with us and be a buddy, you will be rewarded with a fabulous bread and a badge if you bake the bread, post it, send her a photo with a note giving your take on baking the bread and send her an e-mail at commentsmykitchen At mac Dot com.  She’ll have a round up with all that here on the 29th so you must get that info to her by the 26th.

The Bread Baking Babes
This bread has been YeastSpotted!

World Bread Day 2012 - 7th edition! Bake loaf of bread on October 16 and blog about it! BYOB 125 x 125