Today I decided to make yeast breads. Filled with fillings. Both a sweet and savory one. I was excited about making some. I have not made rose braids in a while. Its fun and therapeutic for me to make dough and even more to manipulate it into awesome bread shapes like a loaf. This may be the second or third time that I have attempted rose braids splitting the dough in half and making a sweet and a savory loaf.
Here is the dough recipe that I use.
Pizza dough-yeast loaf
makes 2 loaves
can be braided easily
1 ½ cup warm water
3 ½ -4 cups bread flour
2-3 tablespoons olive oil
1 packet or 2 ½ tablespoons of yeast
First make your water warm. Make it more then 110 degrees but never over 140 degrees. The high heat will kill your yeast. Then mix your yeast and flour. I use rapid rise-instant yeast so I can add with the dry ingredients. I then have 3 bowls. 1 large bowl well oiled. Another bowl for your dry ingredients and another for your wet. Slowly incorporate your dry ingredients into your wet ingredients and working your spoon around, make a dough. Let it sit for 10 minutes, then put the dough into the oiled bowl and cover with plastic wrap until doubled in size. Then I split the dough and repeat the rise process after punching and folding each loaf. I am still determining baking time, but generally pizza dough is baked hot, if you roll it out thin, you can bake it hot like at 425 degrees. if you decide to fill it, like I do, 350 degrees for longer ensures the inside dough will be cooked more. I say about 55 minutes on 350 for filled bread.
The last time I made a savory rose loaf I made a pizza loaf. And the last few times that I made a sweet rose braid I resorted to cinnamon roll filling. I am significantly changing the filling for today. I am making a garlic cheese savory loaf and a homemade sweet cherry jam filled sweet loaf. I wish I had some cream cheese for the second one, but my homemade cherry-chia jam is awesome and I cannot wait to fill a bread with it.
Right now I am trying to have some patience to wait for the bread dough to rise and double in size. Then I will divide it into two and wait for the second rise before I roll it out and fill it.
I will tell you how I made my fillings while we wait for the dough.
Cherry-Chia Jam filling–
1 ½ cup of sugar
½ cup of pitted cherries
2-3 tablespoons water
¼ cup corn starch
4 tablespoons chia seed
Cook 1 cup of sugar with water until all the sugar is dissolved about 240 degrees will do, then turn it down a little and add your cherries. When your cherries are mushy and ready to mash, mash them down with a potato masher. Then take off the heat and add your corn starch and incorporate thoroughly. Then add your chia seed and mix well. It may take a while to cool and thicken up. Can use in place of jam in cooking and on toast. May be a little thin, try adding more seeds or corn starch to thicken it up. Mine turned out really runny still.
The other day we had an extremely gourmet garlic chicken pizza from schwans for lunch and I guess I have been dreaming of the garlic cream sauce ever since. Perfectly creamy with so much garlic that you just have to brush your teeth, or have some strong gum afterwards. The kind of garlic you always want but are afraid of talking after eating. And I just got some amazing purple perfectly dried stalks of garlic from the food bank. I had the urge to go garlic crazy and honestly, just thinking of a way to incorporate garlic into my meals inspired this whole day of cooking. Once I told my husband that I was making garlic cheese bread, he begged for something sweet to go with it. So I decided on the cherry idea.
I don’t think that I could have had a better inspiration than this beautiful garlic. So beautiful that I will share a picture of it again.
Now when your working with garlic, you should know the correct terms of what each part is called. The whole bunches at the bottom of the picture above are each called heads. And inside each head is a whole bunch of individually wrapped cloves. You either buy the cloves already skinned, or you can skin them yourself. For this recipe I used a whole head of cloves. As any garlic lover would know that you need a whole lot of cloves to get the taste and a head is like minimal for optimum recipe absorbtion of this spice. I use minimally one head for each recipe. Although I used a whole head the other day and I wish I had used more. It got drowned out by the other ingredients. But that day I did not roast it. Today I roasted it. Here is the garlic roux recipe I am using for today.
1 whole head of garlic cloves skinned and diced
½ cup of butter
2-3 tablespoons heavy cream
4-5 tablespoons flour
salt pepper and seasonings to taste
I melted the butter and roasted the garlic diced in the butter. After the garlic is nice and toasted and the butter is browned I added some heavy cream and flour to make a roux. Mixing them in thoroughly to avoid lumps. I added some salt and pepper and Italian seasonings to my taste. I am letting it cool and waiting to spread unto my garlic loaf.
I will continue my description and writing after I check on my dough, it should be almost ready to divide now. The doughs divided fine and the savory garlic one filled and rolled like a charm with only 1-2 holes. The sweet jam filled one, created a jam pocket that I am afraid is bursting open in the oven and burning as I type. But we shall see. I will try and take some pictures. But there is my loaf secret and some fillings to try! Hope you had a great monday in the kitchen! I sure did!