Tuesday, April 17, 2012

Boysenberry Jam Swirl Loaf

I was invited to Easter Dinner at my friend's place on Easter holiday. I was stayed in Wellington with not much things to do. 

I got some bread ideas for the birthday party for my friend. They are Beer sourdough Grissini and Sour cream onion loaf. I put recipe last time. Then after that, before Easter Dinner with friends, I had to cook something for Easter Dinner.

I was completely relaxed during my 4days holiday. I couldn't make up my mind what to cook for that.
OK, of cause, I wanted bake bread. Savory or Sweet....I expected my friends was bringing dishes for dinner.
OK, Sweet bread as dessert. After that idea, I was thinking, thinking, thinking...with my shelf and the fridge. Because super markets were closed on Easter.

I got boysenberry jam, eggs, butter and milk in the fridge. I baked Boysenberry Jam Swirl Loaf. Looks good for the party or big meal.
The dough is sweet rich taste with butter, egg, milk and sugar like brioche. But I used less sugar because of Jam.

Boysenberry Jam Swirl Loaf
400g Bread Flour
30g Sugar
5g Salt
4g Instant Dried Yeast
40g Unsalted Butter (melted)
1 Egg + Milk = 220g

100g Jam
Egg wash (egg and milk)

1. In the mixer or bread machine, combine the all dough ingredients. Mix it 15 minute. It can be stretched a paper thin“windowpane.

2. Transfer the dough to a covered container and ferment at warm room temperature. 1 hour later, fold the dough and proof it another 30 minutes till it becomes double size more.
Prepare a loaf tin. Set the baking sheet on it.

3.  Pour the dough onto floured counter, then deflate it, knead briefly. Preshape it into a rough ball and let it rest, cover, for 20 minutes.

 Roll it over about 20 x 30cm with the rolling pin. Get the air out from the dough.
Apply jam on the dough. Make 1cm space on the top for sealing

Roll it over. Seal it tightly, then roll it and make it a cylinder.

Cut it off into half. But don't cut it all.

Braid it. Fold the end part. Place it into the loaf tin.

5. Place them at warm place (40℃) for 40 minutes until it becomes 1.5 size. And preheat oven at 190℃

6. Brush egg wash. Bake it at 190℃ for 10minutes. Reduce into 180℃ for 20minutes. 160℃ for 10minutes.

7. Cool it down on the wire rack. Take it out from the tin.

It is posted at Yeastspotting.

Sunday, April 8, 2012

Beer Grissini with Sour cream onion dips

I was invited to my friend's birthday party. He is a home beer brewer. I expected lots of beer geek of his friends would come to his party. I made Grissini from beer yeast sourdough and sour cream onion dips.

Grissini tastes happy beer. I added extra beer yeast to make it strong taste. When I made sourdough starter, it smells beer... if I couldn't drink alcohol, I would be drunken with that smell.

I made them 40cm sticks!! They are loooong!! It was funny snack for the party. Everyone was surprised at looks and taste.
They taste, of course, BEER. Beer geeks were happy with beer yeast bread.

Sour cream onion dips, I stir - fried 2 onions gradually to make caramelized. Lots of onion, that is a real sour cream onion!!

I was happy with this bread. It was the perfect situation for my bread.

I had Grissini recipe here, but today, I add sour cream onion dips recipe here.

Sourdough starter
50g White flour
50cc Water
1 tea spoon of beer yeast
(or pinch of dried yeast)

Final dough
90g White flour
60g Wholemeal flour
4g Salt
6g Sugar
80cc Water

Sour cream onion dips
250g Sour cream
2 Onions (sliced finely)
1 table spoon of cooking oil
Crushed Garlic

1. Day 1
In a container, combine rye flour and water, beer yeast. Set it 6 - 10hours to ripen at the room temperature. When it start bubbling, place it into the fridge to rest.

2.  Final dough
In the mixer or bread machine, combine the final dough ingredients and sour dough starter. Mix it 15minutes till it becomes smooth and elastic.

3. Put it into the container, then proof it at warm place (30℃) till it becomes bigger size (about 6 hours).

4. Make sour cream dips.
In a sauce pan, Stir fry onion with cooking oil and low heat. Stir it frequently, cook for 30 minutes. Make it brown gradually.
Put onion onto a plate, cool it down.
Mix cooled onion and sour cream, then flavor with slat and pepper.

5. Pour the dough onto floured counter, then deflate it, knead briefly. Make it into a rough ball.
 Set the dough with cover for 15 minutes.
6. On a floured counter, spread the dough into rectangles 30 x 40cm with a rolling pin.
7.  With a pizza cutter or chef’s knife, cut it off.
8. Pick up each strip of dough at the ends and gently stretch it to the length of the baking sheet. All  grissini should just fit on a baking tray.
9. Line a baking sheet onto baking tray.
10.  Place it into warm place with spray water, rise them for 30 minutes.

11. Meanwhile preheat a oven at 190℃.
12. Spray water, and sprinkle sesame seeds.
Bake them at 180℃ for 20minutes or until well brown and crisp.

13. Cool them down onto a wire rack.

Dip and bite!!

It is posted at Yeastspotting.