April 27, 2014 by Joanne T Ferguson
Welcome to this month’s The Daring Kitchen‘s Bakers Challenge: Easter Breads.
You have recently seen Would Pathiri Be A Food Challenge For You?
and, as a Pay It Forward Tribute to the wonderful submissions I was “humbled and honored” to host for The Daring Kitchen’s Cooks Challenge, 17 Reasons Why You Should Be Curious About Pathiri.
Wolf from Wolf’s Den has been a member of The Daring Kitchen since 2008 and “since Easter is in late April this year,” we were challenged with Easter breads; to be as “creative as can be”; creating a bread that expressed our country, culture and or personality!
As you know by now, everything food wise (recipes and events) is fun for me!
Life is indeed way too short NOT to have fun; especially with food!
I opened my What’s On The List folder and saw I had two breads I wanted to try made in a bag!
“Bread made in a bag?”, I hear you exclaim?
I must admit, I was a tad skeptical at first, but just like I laughed when I made Oatmeal Amaranth Bread Cooked in a What? and more recently Joanna’s Crock Pot Rosemary and Lavender Pull Apart Rolls, I have learned not to laugh at the unconventional way of doing things food wise!
While Wolf wanted to see people’s take on their country’s Easter breads, Wolf provided two breads “as a guide.”
With the Easter breads challenge, people could choose to make Osterbrot – German Easter Bread; Wolf “followed the recipe nearly exactly, with one small variation” which was provided; step by step photos of both recipes were provided by Wolf too!
The other recipe was Mama Pia’s Easter Bread (Anello dDi Pasqua Maria Pia) taken From- The Tucci Cookbook, by Stanley Tucci, page 93 (http://www.barnesandnoble.com/w/the-tucci-cookbook-stanley-tucci/1106726… )
I was “beyond intrigued” when I saw this publication called Easy Yeast Breads In A Bag by Utah State University giving credit to Lisa Olsen, Summit Country Extension Agent and Debra G. Proctor, Wasatch County Extention Agent.
I decided to try the White Bread In A Bag which I followed the recipe; the 100% Whole Wheat Bread In A Bag was “slightly adapted” based on my food lifestyle.
- 3 cups spelt flour
- 1¾ cups whole meal flour
- ¼ cup bakers flours
- 1 tablespoons dry yeast
- ½ cup dry milk powder
- 1¼ teaspoons salt
- 2 teaspoons bread improver
- 2⅓ cup water (130 degrees F)
- 3 tablespoons oil
- 2 tablespoons honey
- oil for bowl for dough to rise
- oil spray (optional)
- 1 egg for egg wash (optional)
- flour for dusting
- In a large Ziplock bag, mix spelt, wholemeal, bakers flour, yeast, milk powder and salt.
- Add water, honey and oil.
- Seal bag, shake bag up and down a couple and times, then knead with fingers until ingredients are combined well.
- Open bag, dump contents onto slightly oiled flat surface OR lightly floured surface.
- Knead together about 20 times or until dough looks smooth.
- Place dough in lightly oiled bowl; cover with plastic wrap; let dough rise for about a hour.
- Remove plastic wrap and "punch dough.
- Remove dough from bowl and place on lightly floured flat surface.
- Roll out to desired shape and thickness. (See Notes re knot rolls)
- Pre heat over to 190C.
- Bake for 12 minutes and/or until golden brown; baking time will differ based on size and shape.
- Remove from oven; place on wire racks to cool.
Basically in both recipes, the ingredients are added to a Ziplock Bag; I used two Suck and Seal bags I had available and in both cases, the breads were a success.
My hint and tip would be to roll the dough for the rolls into circles.
I think you do and I bet you are now curious about making bread in a bag too!
I do hope you try one of the many recipes as The Daring Kitchens Bakers Challenge: Easter Bread was HEAPS of fun!
Have you ever made bread in a bag?
Do you want to try this now?
Which would you choose, the rolls or the bread or both?
In case you are asking, Chef Georgio LOVED both the rolls and the bread.
The rolls came out “like and fluffy” as can be and the bread made the kitchen smell AMAZING; had a very yummy tasty indeed!
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