BBD #10 - Buttery, Honey and Nut Loaf
The theme of the Bread Baking Day #10 is Breakfast Breads.
Melissa from Baking A Sweet Life asked 'What is your country's/family's traditional breakfast bread? Share it with us!'
Last year we spent some days in London and a bought some english cooking and baking books. One of them is mad about bread from Diana Bonaparte. For the BBD #5 blog-event I choosed Hot Dog Sandwich Loaf with Mustard and Ketchup from this book.
This time I decided to bake the Buttery, Honey and Nut Loaf, one of our new favorites for breakfast.
It was very funny to form the loaf, because it's a complete different way to form a loaf.
The loaf after baking and glazing with the honey. Don't cut the the bread just break a piece and enjoy!
| ========== | REZKONV-Rezept - RezkonvSuite v1.4 |
| Titel: | Buttery, Honey and Nut Loaf |
| Kategorien: | Hefeteig, Süß, Nüsse |
| Menge: | 1 Laib |
Ingredients
| H | FOR THE DOUGH | ||
| 280 | Gramm | Strong white bread flour | |
| 25 | Gramm | Vanilla sugar | |
| 1/2 | Teel. | Salt | |
| 10 | Gramm | Dried milk powder | |
| 1 | Sachet of easy-blend dried yeast | ||
| 1/4 | Teel. | Ground ginger | |
| 1/2 | Teel. | Ground cinnamon | |
| 15 | Gramm | Butter, melted | |
| 1 | Egg, beaten | ||
| 1/2 | Teel. | Vanilla essence | |
| 100 | Gramm | Warm water | |
| H | FOR THE FILLING | ||
| 150 | Gramm | Whole nuts | |
| 20 | Gramm | Butter | |
| 1/2 | Teel. | Vanilla essencs | |
| H | FOR THE TOPPING | ||
| 50 | Gramm | Clear honey | |
Source
| Diana Bonaparte mad about bread |
| Erfasst *RK* 01.06.2008 von | |
| Chaosqueen |
Directions
1. Place all the dough ingredients in your mixer bowl and combine with the doug hook on speed 1 for 2 minutes or until you have soft dough that doesn't smear the bottem of the bowl. You may need to add a little warm water, no more than 15 g at a time, to reach the very soft dough you need.
2. Mix on speed 2 for 10 minutes, maintaining a soft but not smeary dough. If the dough starts smearing on the bottom of the bowl during this stage, add a little bread flour, no more than 15 g at a time, to maintain this soft texture.
3. Mould the dough into a head, cover with clingfilm and a tea towel and leave to rise for 30 minutes.
4. Uncover and punch down the dough, knead it a bit and shape it back into a head. Re-cover the dough and allow to rise for another 30 minutes.
5. Meanwhile, grease and flour a baking sheet, at least 30 x 23 cm, or just line with non-stick liner. Toast the nuts all together for 10-12 minutes in a preheated oven at 180°/fan oven 160°. Melt the butter and add the vanilla essence when it has cooled a little.
6. Take the dough out of the mixing bowl and press it out into a rough round about 2,5 cm thick on top of your work surface. Pile the nuts on top of the dough, then fold the dough in on itself to encase the them.
7. Using your metal scraper, chop through the dough until the nuts look evenly distributed througout. Mound up the pieces, but don't press them together into a solid lump.
8. Pour the melted butter and vanilla mixture all over the dough.
9. Using your metal scraper, chop through the dough again until the butter mixture ist distributed ebenly, bit stop before the dough starts to absorb the butter.
10. Pile the dough into a fairly even, flattish 20 cm in round on the centre of the baking sheet. Add in any escapes nuts.
11. Cover gently and loosely with clingfilm and tea towel and allow the bread ti rise for about 45 minutes until puffy.
12. About 15 minutes before the end of the rising time, preheat the oven to 220°C/van oven 200°C.
13. Bake the loaf for 20-22 minutes until a dark golden colour.
14. Transfer to a wire rack. Warm the honey slightly then brush it all over the loaf.
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