This month's BBB recipe was all about the shape: the fan shape. The dough was made with a 100% whole wheat starter, all-purpose flour, ground flaxseed and a little nutmeg. The fan slats were held together with tons of butter and peach jam.
I wasn't positive about how to shape these fans and looked elsewhere for more instruction. Remarkably, not one of the several bread cookbooks on our shelves has a Fantan recipe. But as it does so often, "The Joy of Cooking" came through! (There's also another kind of nifty looking fan on the same page. Remind me to look more closely at that!)
The BBB recipe said to oil the rising bowl. As usual, I forgot. Of course, the risen dough still fell out of the bowl cleanly, once again demonstrating that there is no need to oil the bowl.
This was a great way to use up jam we had made from some disappointing (expensive) peaches two summers ago.
The dough was a breeze to roll out. I marked off 6 strips and then cut away one of them to stop myself from accidentally slathering it with butter and jam.
Once the strips were stacked on top of each other (with the plain strip at the top), I used the dough scraper to cut it into 6 pieces. (Sigh. I forgot that The Joy of Cooking suggests using a string. That would have been less messy.)
Then it was a simple (if somewhat sticky) matter to place each piece in buttered pyrex bowls instead of the muffin tins that were suggested.
After fanning the layers out a little, the bowls were covered with a clean (not any more!!) tea towel and left in a warm spot to rise to double.
The fantans are nicely risen and ready to be baked.
Here they are just out of the oven.
I let the fantans rest for about 10 minutes then began to remove them from the dishes. Of course, the black creature (we THOUGHT it was a cat when we got it) suddenly appeared from upstairs to investigate.
I know that I'm supposed to wait until bread is completely cooled before trying it. I really do. But these fantans were so tantalizing that I couldn't stop myself.
The next morning, we reheated fantans in the toaster oven and served them with cappucino. Brilliant! I particularly like the nutmeg.
That morning, the sun was blazing into the kitchen so I tried an experiment with taking the photo without the flash. Hmmmm, perhaps I should have used a tripod.
Now why is this fantan sticking its tongue out?? Does it not like garlic? Or is it saying "nyah nyah... see? the layers stayed intact!"?
I actually read (and retained for a few moments) the Joy of Cooking instructions for shaping fantans. They're right! Dental floss (unwaxed and unflavoured...) is the perfect thing for cutting through the sloppy layers.
The dough was on the slack side and layers stuck together fast when I put them into the buttered containers. There was no way to fan them out. Next time, rather than melting the butter first, I will slather soft butter on the dough. It will be WAY easier. When these rolls were ready to bake, it appeared that the layers had stuck together fast.
I was thrilled to see that the rolls fanned out all on their own in the oven.
While the fantans were in the oven, I was admiring the living room and congratulating myself for putting away all the Christmas decorations.... Whaa???? How is it that this happens?!
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