Saturday, May 12, 2012

Happy Bread

Before I go further, I would like to wish a very Happy Mothers' Day to all the mothers of the world, including myself:D It'll be a quiet affair where my siblings and our families will gather at our mom's place and chilling out and of course, non-stop eating:P

 I made this beautiful loaf of bread which I immediately bookmarked it the moment I set my eyes on it in Pinterest. It led me to Foodiva's Kitchen and I had so much fun making this bread. I think it is the most beautiful loaf of bread I've ever made, seriously!  There are step-by-step photos in her blog and also a video to show you how this bread is assembled.

It looks like a bouquet of flowers to me!

Happy Bread
(Adapted from Foodiva's Kitchen who adapts from Eva Toneva)
2 teaspoons dry instant yeast
1 tablespoon sugar or honey
100ml warm milk
500g all-purpose flour, plus extra for kneading and flouring
1 teaspoon salt
2 eggs, lightly beaten
150 ml warm milk (extra)
2 tablespoons olive oil
1/2 teaspoon vinegar or lemon juice
100 g butter, melted and cooled
Before proofing
Fully proofed, glazed with egg, sprinkle some sugar and sesame seeds before baking.

1. Dissolve yeast and sugar in 100 ml warm milk, cover and leave in a warm place to rise 10 minutes.
2. In another bowl, sift the flour and salt together. Make a well in the middle and add beaten eggs into it, the remaining warm milk, olive oil, vinegar and yeast mixture. Knead the dough with your hands or in your mixer until it separates from the sides of the bowl. Remove dough, place on lightly floured surface and knead for about 10 minutes until it becomes a soft, pliable dough. Place in a greased bowl, cover with a towel and leave to rise in a warm place until doubled in volume - about an hour.
3. Punch risen dough and transfer on a floured surface, divide dough into 2 equal parts. Divide each of these again into 4, so you have 8 pieces of dough altogether.
4. Roll each piece of dough out into a roughly rectangular shape with a thickness of 3-5 mm. Brush cooled, melted butter over each piece. Set aside remaining butter for later.
5. Place one piece of rectangular dough over another one and start to roll into a cylinder. Do the same with the rest of the dough; you will end up with 4 cylindrical rolls altogether.
6. Cut each roll into three pieces in this way - slice at both ends of the roll about 1.5 inch long each, and put these two pieces aside. Then cut the middle part of the roll into 4 triangles.
7. Preheat oven to 180C. Grease or line a large baking tray. In the middle of the tray, arrange the cut ends of the rolls around each other to form a circle, placing the cut sides down. Arrange the cut triangles to completely surround the middle circle. Cover with towel and leave the dough to rise in a warm place for about 30-40 minutes.
8. Beat the yolk with the milk with a fork to form a glaze and brush top of the bread with the glaze. (You can sprinkle with sesame seeds or other dry toppings at this point.) Bake bread for 20-30 minutes, reducing the temperature to 160C after 10 minutes in the oven.
9. Brush bread with melted butter as soon as it comes out of the oven, cover with a towel and leave to cool for 10-15 minutes before eating.
I enjoyed this bread with some honey and a cup of peppermint black tea for breakfast:)

The next time I make this bread, I'll add some cinnamon sugar mixture with some raisins for more flavor:)

1 comment:

  1. Beautiful bread , like a bouquet of flower, have fun in Mother's day celebration.


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