bbd #35 – Breads with Dry Fruits
Thanks to my fellow Babe Natashya is was reminded that I should participate in Zorra’s Bread Baking Day again.
It’s been a while since I last was part of this event. For the last event of 2010 I thought I could throw in my “New Year’s Bread”.
I recently bought a new bread baking book (who would have thought?!?!) “Artisan Bread in 5 Minutes a Day” by Jeff Hertzberg and Zoe Francois and had already a batch of dough lounging in my fridge when my conversation with Natashya about bbd on Twitter began…
So I this was the plan: Use the pre-prepared dough for my sunwheel-shaped bread for New Year’s Day Breakfast.
Since the theme this time was breads with dried fruits I grabbed some dried cranberries I normally use for my morning muesli and yoghurt and some pine nuts that where on hand…
For those of you who already own the “Artisan Bread in 5″ book: I used the master recipe: the boule at page 26ff - I will not present a copy here because I really do not know if I am allowed to.
So I whipped up the dough which is very easy and straightforward and for this bread I used approx. 3 third of the total dough amount.
I divided the dough into 6 parts (should have done 7 then the sun would haven been better shaped, cause I lacked 1 “swirl” when assembling) 5 equal and one a little bigger for the centerpiece.
Then rolled out the parts to a longish strip, placed cranberries and pine nuts on top and rolled it up the way that I ended up with a filled “rope”, then I rolled them up to build a swirl (like a snail shell).
Placed the biggest in the middle and arranged the smaller ones around the centerpiece.
Let rest for about 40 minutes – while your oven is heating up to 470°F. Bake for about 30 minutes – place a small pan with water into the oven while baking. After baking while still warm brush with milk or cream and let dry another minute in the oven before taking it out to cool on a rack.