I was absolutely thrilled with the look of this bread made for "Bread Baking Day #08: celebrate!"
The shiny surface was created by brushing the tops of the shaped loaves with cream just before putting them in the oven. Many people use an egg wash to create the same effect but I'm always afraid of getting an eggy taste.
Spread the filling evenly over the dough, leaving a clear section at one of the narrow ends of the rectangle.
Closer view of edge of dough left clear of filling.
Roll up the rectangle and seal the seam with the clear section of the dough. Place the roll seam side down on a parchment covered cookie sheet. Cover and allow to rise to just double.
This loaf has no apricot in it. After rolling the dough out into a rectangle, it was divided into five strands and braided together.
Here is the apricot roll sliced:
The inside swirl is beautiful.
Here is the apricot roll sliced and toasted, served with three kinds of cheese: Ilha branca, roccolo and chevre.
