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Bread Baking Babes: Beaujolais Bread (June 2014)

Beaujolais Bread

June 2014

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.

BBB Beaujolais Bread (June 2014)

The pattern left on the parchment paper is almost more interesting than the shape of the bread itself.

BBB Beaujolais Bread (June 2014)

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.

BBB Beaujolais Bread (June 2014)BBB Beaujolais Bread (June 2014)
BBB Beaujolais Bread (June 2014)
BBB Beaujolais Bread (June 2014)

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.

BBB Beaujolais Bread (June 2014)

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.

BBB Beaujolais Bread (June 2014)BBB Beaujolais Bread (June 2014)
BBB Beaujolais Bread (June 2014)

Here's how it looked the next morning just before shaping. The gluten meshwork is apparent. So is the liver colour....

BBB Beaujolais Bread (June 2014)

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.

BBB Beaujolais Bread (June 2014)

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.

BBB Beaujolais Bread (June 2014)

They probably could have been baked a little longer to really get them brown. But we were worried that they might burn.

BBB Beaujolais Bread (June 2014)

Close up of the branch

BBB Beaujolais Bread (June 2014)

Crumb was quite moist and the crust was not as crusty as desired. (They really should have been baked longer.)

BBB Beaujolais Bread (June 2014)

We served the rolls with honey, butter and piave vecchio.

BBB Beaujolais Bread (June 2014)

At 3 years old, the piave vecchio, supposedly best before 15 June 2012, was fabulous.

BBB Beaujolais Bread (June 2014)

blog from OUR kitchen:
Whine Bread (BBB June 2014) <<- includes recipe

 
  
 

Beaujolais Bread - 16 June 2014

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BBB: Let's Get Baking Aloo Paratha . Assyrian Spinach Pies . Beaujolais Bread . Biscotti Picanti . Brioche and Gateau a la Creme . Brioche Flower . Broa . Brunkans Långa . caramelized onion bread . carrot bread . Challah . Chapatis . Chinese Steamed Flower Rolls . Chocolate Prune Rolls . Coccodrillo . Conchas (Mexican pan dulce) . Cornucopia . Cozonac (Romanian Festive Braid) . Crackers . Croissants and Pains au Chocolat . Cuban Bread . Dhakai Bakharkhani . Flaxseed Soaker Bread with Prunes . Fougasse . Dan's Garlic Bread . Easy Little Bread . Ensaimadas . Fantans . Filled Pane Bianco . Five-Grain Bread with Walnuts . Granary-style Bread . Hamburger Buns . Herbed Soda Bread . Holiday Apple Kuchen . Italian Knots . Julia Child's French Bread . Kaiser Rolls . Kouign Amann . Mary's Dark Onion Rye . Modern 'Lardy' Cake . Molasses Fennel Rye . Muesli Rolls . Naan . Nut Roll Coffee Cake . Oatmeal Twists . L'Otto di Merano . Panmarino . Pocketbook Rolls . Polenta Bread . Power Bread . Pretzel Croissants . Robert May's French Bread . Rewena paraoa . Rgaif . Rheinbrot . Royal Crown Tortano . Russian Rose . Soft Pretzels . St. Hildegard's Spelt Bread . Stollen . Streusel Potato Coffee Cake . Stromboli . Swedish Rye . Sweet Portuguese Bread . Tangzhong Bread . Taralli Pugliesi . Water-Proofed Bread (challah) . Whipped Spelt Bread . Whole-Wheat Pita . Wild Rice and Onion Bread . Yeasted Sprouted Wheat Bread

















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