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BEAUTIFUL BREAD

Daring Bakers
February 2014

Hello everyone. My name is Sawsan and my blog is “chef in disguise”. It is my pleasure and honor to be your host for this month.

Like many of you, I have a deep passion for baking. One of my favorite baking projects is to make bread from scratch. I find it very comforting, almost therapeutic. Watching yeast bubble with excitement as it gets ready to help you make bread magic. Kneading the dough and feeling it transform under your finger tips from a lumpy mess into a silky smooth ball. Watching the dough rise, you can’t help but smile when your child asks you with worry in her eyes “Mum, is it going to explode?” Punching the dough down and then forming it into whatever shape you want... it is all up to you and your imagination.

For this month’s challenge I chose to take bread making a step further. Not only are we going to make bread from scratch but we are going to form it into beautiful forms. I can assure you that you will feel proud of yourself when you take them out of the oven; at least that is what I felt.

The challenge may seem complicated and intimidating with all the steps but believe me it is not, it is actually very easy.


Recipe Source:

Both bread recipes provided in this challenge are recipes I got from family friends years ago. The bread forms are inspired by the creations of Valentina Zurkan


Blog-checking lines:

Beauty surrounded the Daring Bakers this month as our host, Sawsan, of chef in disguise, challenged us to make beautiful, filled breads. Who knew breads could look as great as they taste?


Posting Date:

February 27, 2014

DOWNLOAD PRINTABLE FILE HERE


Mandatory Items:

You have to make one of the bread forms provided in this challenge


Variations allowed:

You are free to use any filling you like, savory or sweet. In the savory category you may want to try herbs, spice mixes like zaatar, grated cheese or any other savory filling that appeals to you. If you would rather try a sweet version, try cinnamon, coco powder, Nutella, etc. The possibilities are endless.
I have provided you with two bread recipes that work well for the twists required in this challenge but if you have another dough recipe you are comfortable with, you can use it.

Note: The dough recipe used for the cinnamon bread can be used with either savory or sweet fillings. The other recipe is more suited for sweet fillings

Preparation time:
Kneading 10 minutes
Proofing 1-2 hours
Forming the bread 10-15 minutes
Baking: 15 – 20 minute

Equipment required:
• Bowls
• Baking sheet
• Parchment paper
• Knife
• Ruler
• Brush
• Rolling pin

Cinnamon sweet bread:

Servings:8

Ingredients

For the dough

1/4 cup (60 ml) warm water
3/4 cup (180 ml) warm milk
1 large egg
1/4 cup (60 ml) (60 gm) (2 oz) butter, softened
1/4 cup (60 ml) (50 gm) (1-3/4 oz) white sugar
1/2 teaspoon (3 gm) salt
3-1/4 cups (780 ml) (450 gm) (16 oz) plain (all-purpose) flour, approximately
2 teaspoons (10 ml) (8 gm) dry yeast
1/4 teaspoon (1 gm) cardamom, optional

For topping

1/4 cup (60 ml) of milk
1 tablespoon (15 gm) (1/2 oz) sugar

Between the layers

1/2 stick (4 tablespoons) (1/4 cup) (60 ml) (60 gm) (2 oz) butter
4 tablespoons (60 ml) (25 gm) (1 oz) cinnamon
1/2 cup (120 ml) (100 gm) (3-1/2 oz) sugar

For drizzling

1 can (400 gm) (14 oz) sweetened condensed milk

Directions:

1. In a bowl whisk the egg with milk, water, sugar, butter and yeast. Set aside
2. In another bowl sift the flour with the salt and the optional cardamom.
3. Add the liquid ingredients to the dry ingredients and knead until you get a smooth dough.
Note: This recipe requires between 3-1/4 and 3-1/2 cups of flour depending on the weather, humidity and the flour brand. Start with 3-1/4 cups and if you feel that the dough is too soft, add the extra 1/4 cup
4. Place the dough in a bowl you have brushed with some oil and cover it with a wet cloth and leave it in a warm place to double
(If you are tight on time you can heat your oven to 390°F/200°C then turn it off and place your dough in a glass bowl and place it in the warm oven with the wet cloth covering the bowl)
5. Turn the dough out onto a lightly floured surface
6. Divide the dough into 4 parts
7. Roll each part into a circle at least 20 cm (8 inch) in diameter

8. Brush the first layer with butter then sprinkle with sugar and cinnamon
9. Place the second layer on the first layer repeat the brushing and sprinkling and then do the same with the third layer.
10. Top with the fourth layer, this time only brush it with butter.
11. Using a knife make cuts that divide the dough circles into 8 triangles

12. Make cuts that go 2/3 of the way in the middle of each triangle. The cuts should not reach the base of the triangle nor the tip as you can see in the picture

13. Take the tip of each triangle and insert it into the cut you made and pull it from the underside

14. Arrange the triangles on your baking sheet

15. Pinch the two angles at the base of the triangle together

The end result will look like this

Note: If you would like to add the little bread coil that you see in the center of the baked cinnamon bread in the first picture, simply roll a piece of dough into a rope then form it into a little coil and place it in the center where the heads of the triangles meet

16. Brush the dough with milk
17. Allow to rest for 15 minutes during which you would heat your oven to very hot 500°F/240°C/gas mark 9 (rack in the middle). (Go for the hottest your oven will do).
18. Bake for 5 minutes on very hot 460°F/240°C/gas mark 9, then lower the temperature to moderately hot 390°F/200°C/gas mark 6 and bake for 15-20 more minutes

Note: ovens do differ greatly, so the time may differ,what you want is to bake it until the under side is golden brown and the bread is baked all the way to the center. If the top of the bread is not golden brown by that time and you have a broiler (grill) in your oven. Turn on the broiler (grill) for a couple of minutes until the bread is golden brown on top. If on the other hand the top is getting too dark, consider lowering the oven temperature and covering the top of the bread with foil to stop it from over browning

19. Take it out of the oven and allow to cool for 5 minutes then transfer to a wire rick and drizzle with sweetened condensed milk while it is still warm.

Nutella twists:

Servings:This dough recipe makes two loaves, 16 small pieces each

Ingredients

1 can (400 gm) (14 oz) sweetened condensed milk
3 large eggs
1 cup (240 ml) vegetable oil
1 cup (240 ml) warm water
3 teaspoons (15 ml) (12 gm) yeast
7 cups (1 kg) (2.2 lbs) all-purpose (plain) flour, approximately
Pinch of salt
Instead of the eggwash use
2 tablespoons (30 ml) (25 gm) (1 oz) milk powder
3 tablespoons (45 ml) lukewarm water
1teaspoon (5 ml) (5 gm) sugar
1/4 teaspoon (1 gm) instant coffee
For the filling
½ jar (200 gm) (7 oz) of nutella (or similar)

Directions:

1. Mix the condensed milk, yeast, oil, water, and eggs in the bowl of your mixer
2. Add the flour one cup at a time and knead using the kneading attachment or by hand till you get a soft dough
3. The dough will be slightly sticky due to the sweetened condensed milk, don’t worry once the dough rests it will have a wonderful consistency
4. Place the dough in a lightly oiled bowl, cover and allow to rest till it doubles in size
5. Punch down the dough and divide it into 2 parts. Wrap one part in a plastic bag and work with the other
6. Divide the dough ball into 4 parts

7. Roll each part into a circle at least 20 cm (8 inch) in diameter

You can use a plate or any other round item as a template if you want your layers to be identical and uniform

8. Spread the Nutella (or similar filling) on the first layer

9. Place the second layer on top of the first and repeat
10. Top with the fourth layer, this time only brush it with butter.

Note:To help with the slippery Nutella, you can place the filled layers before cutting into the fridge for 20-30 minutes, this will help the nutella to firm up. That will make the cuts and twists easier.

11. Using a knife make cuts that divide the dough circles into 8 triangles starting at the center but don’t go all the way to the outer edge.

I find that using a ruler to mark the dough makes the cuts easier and more uniform.
You can also dip your knife in flour before cutting, that helps to prevent the layers from sticking together. I have also found that a pizza cutter works well because it is extra sharp.

12. Then divide each triangle into two (2) . That gives you a total of 16 triangles

13. Gently lift the triangles one at a time and twist them

The end result will look like this, repeat for the other dough ball

14. Brush the dough with egg wash replacement
15. Allow to rest for 15 minutes during which you would heat your oven to very hot 500°F/240°C/gas mark 9 (rack in the middle)
16. Bake for 5 minutes on very hot 460°F/240°C/gas mark 9, then lower the temperature to moderately hot 390°F/200°C/gas mark 6 and bake for 15-20 more minutes

Note:ovens do differ greatly, so the time may differ,what you want is to bake it until the under side is golden brown and the bread is baked all the way to the center. If the top of the bread is not golden brown by that time and you have a broiler (grill) in your oven. Turn on the broiler (grill) for a couple of minutes until the bread is golden brown on top. If on the other hand the top is getting too dark, consider lowering the oven temperature and covering the top of the bread with foil to stop it from over browning

Storage & Freezing Instructions/Tips:

The dough for the cinnamon bread and the Nutella twists can be stored in the fridge for up to three days.
The bread, once baked can be stored in air tight container for 2-3 days at room temperature or in the fridge.

Additional Information:

If you want to check out other bread forms, check out this board for inspiration
http://www.pinterest.com/chefindisguise/bread-art/

Disclaimer:

The Daring Kitchen and its members in no way suggest we are medical professionals and therefore are NOT responsible for any error in reporting of “alternate baking/cooking”. If you have issues with digesting gluten, then it is YOUR responsibility to research the ingredient before using it. If you have allergies, it is YOUR responsibility to make sure any ingredient in a recipe will not adversely affect you. If you are lactose intolerant, it is YOUR responsibility to make sure any ingredient in a recipe will not adversely affect you. If you are vegetarian or vegan, it is YOUR responsibility to make sure any ingredient in a recipe will not adversely affect you. The responsibility is YOURS regardless of what health issue you’re dealing with. Please consult your physician with any questions before using an ingredient you are not familiar with. Thank you! Smile

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