Based on a recipe in "A Passion for Bread" by Lionel Vatinet, these rolls shaped into a grape cluster were made with red wine rather than water added to the dough. The recipe calls for salami; we substituted with morita chiles.
The pattern left on the parchment paper is almost more interesting than the shape of the bread itself.
The recipe calls for salami; we substituted with morita chiles (smoked dried jalapeno peppers) chopped into the size of small raisins and added after the dough was first kneaded.
It took no time to fold the dough until the chiles were evenly distributed. Here is the dough (nasty liver colour, isn't it?) in the morning, just after mixing and kneading.
The dough took forever to rise! After 7 hours(!!) I did the finger test to see if it was ready to shape. The hole didn't budge and I decreed that it was but the resident expert nixed it saying to let the dough rise overnight.
Here's how it looked the next morning just before shaping. The gluten meshwork is apparent. So is the liver colour....
The dough was divided into 16 pieces. 15 were shaped into spheres to form the grapes. 1 was divided in two, shaped into two ropes and twisted to form the stem.
An hour after shaping, the rolls were sprayed liberally with water and immediately put into a preheated oven to bake with hopes that the colour would improve.
They probably could have been baked a little longer to really get them brown. But we were worried that they might burn.
Close up of the branch
Crumb was quite moist and the crust was not as crusty as desired. (They really should have been baked longer.)
We served the rolls with honey, butter and piave vecchio.
At 3 years old, the piave vecchio, supposedly best before 15 June 2012, was fabulous.
1st Year: Challah . Coccodrillo . Croissants and Pains au Chocolat . Five-Grain Bread with Walnuts . Mary's Dark Onion Rye . Royal Crown Tortano . Whole-Wheat Pita
2nd Year: Chinese Steamed Flower Rolls . Italian Knots . Naan
3rd Year: Broa . Brunkans Långa . Cornucopia . Ensaimadas . St. Hildegard's Spelt Bread . Sweet Portuguese Bread . Taralli Pugliesi . Yeasted Sprouted Wheat Bread
4th Year: Biscotti Picanti . Cuban Bread . Dan's Garlic Bread . Fougasse . Hamburger Buns . Herbed Soda Bread . Kaiser Rolls . Rewena paraoa . Soft Pretzels . Stollen . Streusel Potato Coffee Cake . Stromboli
5th Year: Assyrian Spinach Pies . Easy Little Bread . Fantans . Holiday Apple Kuchen . Julia Child's French Bread . Molasses Fennel Rye . Oatmeal Twists . Pocketbook Rolls . Russian Rose . Swedish Rye
6th Year: Aloo Paratha . Brioche and Gateau a la Creme . carrot bread . Chocolate Prune Rolls . Crackers . Filled Pane Bianco . Modern 'Lardy' Cake . Nut Roll Coffee Cake . Rgaif . Rheinbrot . Whipped Spelt Bread
7th Year: Beaujolais Bread . Brioche Flower . caramelized onion bread . Chapatis . Dhakai Bakharkhani . Kouign Amann . Panmarino . Polenta Bread . Pretzel Croissants . Robert May's French Bread . Water-Proofed Bread (challah) . Wild Rice and Onion Bread
8th Year: caramelized onion rye . Anadama Bread . Chrysanthemum Bread . Conchas (Mexican pan dulce) . Cozonac (Romanian Festive Braid) . Flaxseed Soaker Bread with Prunes . Granary-style Bread . Khachapuri . Muesli Rolls . L'Otto di Merano . Power Bread . Tangzhong Bread
9th Year: Asiago Bagels . Auberge Walnut Bread . Beet Bread . Beignets . Bialys . Bran Bread . Coconut Rolls . Fouace Nantaise . Jachnun . NOT Cinnamon Rolls . Porridge Bread . Spring Focaccia
10th Year: Champagne Baba . Cinnamon Raisin Struan Bread . English Muffins . Kaak . Kare Pan . Pumpkin Cornmeal Rolls . Royal Crown Tortano - Revisited . Shubbak el-Habayeb . Swiss Rye Ring . Tartine Polenta Bread . Tootmanik . Velvety Bean Bread
11th Year: Lariano-style Bread . Nazook . Red Pepper Coques . Pain au Levain