Another 27th of the month, a revealing date of our beautiful efforts, for our group Daring baker. This month’s challenge was hosted by Sawsan of chefindisguise .She provided us two bread recipes with two different ways to twist them.
But first, as usual the story behind, I kept on postponing making this bread. It’s not that I didn’t feel like baking but every time I think of baking, either his preparatory leaves given for all day monkeying around or sometime my illness or sometimes my household routines were the reasons.
But after 20th I got desperate, I didn’t want to miss this challenge for two reasons, firstly, I haven’t made any bread for long and the other reason was the method she provided, for proofing, was something unheard of, and I believe after this bread making becomes an easier and quicker task.
It’s dough rise beautifully and if your dough was well risen than in bread making half the battle was won. Here, there was one more reason for my being apprehensive, as I used some ragi and amaranth flour(for the reason, you all know). But after the dough rose perfectly I became more confident and I decided to take my confidence level to another level and I opt for a non oily filling that was strawberry jam, which I made recently.
for the dough
- 1/4 cup – warm water
- 3/4 cup warm milk
- 1 large egg
- 50gm – butter, softened
- 1/4 cup – granulated sugar
- 1/2 teaspoon salt
- 2 teaspoons – dry yeast
- 1 cup – amaranth flour
- 1 cup – Ragi flour
- 1 cup – plain flour
- ¼ cup – whole-wheat flour
- 1/4 cup (60 ml) of milk
- 1/4 cup (60 ml) of milk
between the layers
- Strawberry jam – 5 tbsp.
In a bowl whisk the egg with milk, water, sugar, butter and yeast. Set aside. In another bowl sift the flour with the salt. Add the liquid ingredients to the dry ingredients and knead until you get smooth dough.
Preheat oven at 200 degree C for 7 to 8 minutes then turn it off and place your dough in a glass bowl with the cloth covering the bowl for 1 hour.
Take the dough out and knock back the air by pressing it down with your fist. Turn the dough out onto a lightly floured surface. Divide the dough into 4 parts. Roll each part into a circle at least 20 cm (8 inch) in diameter
Brush the first layer with some jam and do the same on second and third and then top with the fourth layer, this time only brush it with butter. Now use a plate or any other round item as a template to cut your bread from the sides to make it identical and uniform. Now place the filled layers before cutting into the fridge for 20-30 minutes that will make the cuts and twists easier.
Using a pizza cutter, make cuts that divide the dough circles into 8 triangles starting at the center but don’t go all the way to the outer edge. Now further make similar cut in between these triangles. That gives you a total of 16 triangles
Gently lift the triangles one at a time and twist them.
In the end I would like to thank Sawsan for throwing such a beautiful challenge.