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Archive for February, 2014

Lady-part bread, say what?  Don’t worry, I’ll get there . . .

Hi!  It’s been awhile since I’ve done a Daring Baker’s challenge!  Wish I could say it was due to traveling (went to Australia in November), but mainly I’ve been working my butt off.  Glad I found the time for this month’s challenge: beautiful bread.

Bread is always fun to make.  Very satisfying to watch a lump of dough expand, then bake into light, mouth-watering deliciousness.  We had two recipes to choose from and I picked the one that resembled a cinnamon roll, of course.

No issues arose with the recipe.  The only thing I did differently was cut the cinnamon from four tablespoons to three because I’m stingy and felt that three was more than enough.  And I didn’t top the bread with sweetened condensed milk as I felt it would be sweet enough.  What I didn’t expect to find in the finished product was the distinct resemblance to a, ahem, vagina.

Good recipe, though next time I may just roll all the layers for even distribution.

That’s all folks.  Will play catch-up soon and fill you in on what’s been going on in the last four months.

Ingredients

For the dough

1/4 cup (60 ml) warm water
3/4 cup (180 ml) warm milk
1 large egg
1/4 cup (60 ml) (60 gm) (2 oz) butter, softened
1/4 cup (60 ml) (50 gm) (1-3/4 oz) white sugar
1/2 teaspoon (3 gm) salt
3-1/4 cups (780 ml) (450 gm) (16 oz) plain (all-purpose) flour, approximately
2 teaspoons (10 ml) (8 gm) dry yeast
1/4 teaspoon (1 gm) cardamom, optional

For topping

1/4 cup (60 ml) of milk
1 tablespoon (15 gm) (1/2 oz) sugar

Between the layers

1/2 stick (4 tablespoons) (1/4 cup) (60 ml) (60 gm) (2 oz) butter
4 tablespoons (60 ml) (25 gm) (1 oz) cinnamon
1/2 cup (120 ml) (100 gm) (3-1/2 oz) sugar

For drizzling

1 can (400 gm) (14 oz) sweetened condensed milk

Directions:

1. In a bowl whisk the egg with milk, water, sugar, butter and yeast. Set aside
2. In another bowl sift the flour with the salt and the optional cardamom.
3. Add the liquid ingredients to the dry ingredients and knead until you get a smooth dough.
Note: This recipe requires between 3-1/4 and 3-1/2 cups of flour depending on the weather, humidity and the flour brand. Start with 3-1/4 cups and if you feel that the dough is too soft, add the extra 1/4 cup
4. Place the dough in a bowl you have brushed with some oil and cover it with a wet cloth and leave it in a warm place to double
(If you are tight on time you can heat your oven to 390°F/200°C then turn it off and place your dough in a glass bowl and place it in the warm oven with the wet cloth covering the bowl)
5. Turn the dough out onto a lightly floured surface
6. Divide the dough into 4 parts
7. Roll each part into a circle at least 20 cm (8 inch) in diameter
8. Brush the first layer with butter then sprinkle with sugar and cinnamon
9. Place the second layer on the first layer repeat the brushing and sprinkling and then do the same with the third layer.
10. Top with the fourth layer, this time only brush it with butter.
11. Using a knife make cuts that divide the dough circles into 8 triangles
12. Make cuts that go 2/3 of the way in the middle of each triangle. The cuts should not reach the base of the triangle nor the tip as you can see in the picture
13. Take the tip of each triangle and insert it into the cut you made and pull it from the underside
14. Arrange the triangles on your baking sheet
15. Pinch the two angles at the base of the triangle together
16. Brush the dough with milk
17. Allow to rest for 15 minutes during which you would heat your oven to very hot 500°F/240°C/gas mark 9 (rack in the middle). (Go for the hottest your oven will do).
18. Bake for 5 minutes on very hot 460°F/240°C/gas mark 9, then lower the temperature to moderately hot 390°F/200°C/gas mark 6 and bake for 15-20 more minutes
19. Take it out of the oven and allow to cool for 5 minutes then transfer to a wire rick and drizzle with sweetened condensed milk while it is still warm.

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