In October the posting day of the Bread Baking Babes happens to coincide with the annual Bread Baking Day. And for that reason Tanna decided that the buddies were allowed to bake and post along with the Babes on this same date. Yes you got it Tanna from "My Kitchen in half cups" is head chef of this month. For her is was all about shape.. and I bet about filling too!
So the dough and filling was up to us. I twisted the dough a little by adding some Kamut flour and I made my own sweet filling. And my o my this filling was so good, I ate several spoonfulls even before the dough was ready, dangerous stuff! Anyway it turned out pretty and totally delicious. I love the zebra print these slices have. I baked the bread in a ring vorm, so it's a little higher, but a free formed loaf probably looks a bit more like a rose in stead of a daisy (like mine does), as you will discover when you check out the other loaves from Babes and Buddies.
Let you imagination run free and choose your own filling savory or sweet and you'll have people begging you for more. Thanks Tanna for this wonderful recipe idea!
500 g white bread flour
100 g kamut flour
2 tsp dried yeast
20 g wheat germ
10 g sugar
10 g salt
50 g vegetable oil
± 300 g water
filling
200 g hazelnuts, roasted
100 g dried figs, soaked in water for 20 minutes and dried
2 TBsp Fra Angelico liquor
100 g butter, unsalted, roomtemperature
75 g dark brown soft sugar
1 tsp ground cinnamon
grated zest of 1 lemon
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglnSAY3Ona21DaamZZ4d2HQg9woOoLZpg4KCIMmx1I97RJTO1Y7TDbNpbjDAu1MD8wpiBqkiGlXMG-5q8u-FZqaSyIC70jSdOrO_lBdFquoJjLTStEVNa_GcVzQYU38hukuQbsFw/s400/Russian+rose+-+4+preparation.jpg)
In the meantime make the filling by placing all ingredients for the filling in a foodprocessor and pulse until the nuts are finely ground and all is made to a paste.
Lightly flour (or grease) your work area. Flatten the dough gently with your hands. Roll the dough as thin as you can using a floured rolling pin. When rolling out the dough, try not to lift and move it too much. You can try and gently pull the dough to stretch it thin like with Strudel.
Apply a thin layer of your filling on top of the dough (leave the edge clear). Slowly, tightly and very gently roll the dough into a roulade (pinwheel ). You will now have a very long roulade. Take a sharp chef's knife and cut the roulade lengthwise.
Cover. Let rise until the braid hits three quarters the way up the springform. Depending upon the temp in your kitchen this may take from 20 to 40 minutes.
Bake at 210ºC (410ºF) for 5-10 min, lower oven to 180ºC (355ºF) and bake for another 20-30 min. There should be a decent amount of oven spring. The bread should rise above the springform edge. When the bread is out of the oven lightly brush olive oil or butter on top and sides. Let cool on a rack.
(adapted from: http://www.thefreshloaf.com/node/19320/caucasian-bread)
10 comments:
What a beautiful loaf! I would have gone the sweet route too :o) Btw, where do you get your bread flour from?
Hi Hanaâ, most stuff I buy from
http://www.hoeve-eiteweert.nl/
and
http://www.de-zuidmolen.nl/
Well my attraction to this was shape but between the Babes and the Buddies and all the fillings, I've got easily a dozen fillings on my schedule for baking this ... and Thanksgiving rolls.
Gorgeous gorgeous!
How on earth did you get such a perfect center to your rose? LOVE it.
Yes, how DID you get that lovely centre in your rose? Your beautiful rose, I should say. The definition is perfect.
The centre is a little cheating I'm afraid Babes, I cut of the end from the roll as it was a bit scruffy. Meaning to bake it as a roll, then I didn't want to bother and just stuck it in the middle :)
I normally like savory - but I'm really, really liking all these gorgeous sweet versions!
I really love the shape of this bread: is so elegant!
Thank you for sharing a sweet filling. I made mine with pesto and cannot wait to bake it again - sweet this time!
Rose or daisy, they're pretty flowers. And this bread tastes great anywyas. I like your bread. Wish I had thought of hazelnuts! :)
I was wondering about that lovely rose bud as well. Just stuck it in the middle! I should have known... genius comes in easy sometimes.
Wonderful nice twisting Lien
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