RUSSIAN BRAIDED BREAD

15 May

,Image

RUSSIAN BRAIDED BREAD

This beautiful russian bread which looks like a rose is very easy to make . The braids creates thin layers that crisp and are golden browned at baking. Though it looks complicated , believe me , its very easy to make and well worth the effect . This is my 5th or 6 th attempt at baking. If i can make it hope anyone can- 🙂   . I did  not have pesto sauce with me , so i made my own garlic coriander sauce .  Use your imagination and make your fav filling.

adapted from barbera bakes

Ingredients:

  • 3 – 3 1/2 cups all purpose flour
  • 2 1/4 teaspoons (1 package) instant yeast
  • 2 teaspoons granulated sugar
  • 1 1/2 teaspoons salt
  • 1 1/4 cup water
  • 1/4 cup sunflower oil
  • 1 tablespoon white vinegar
  • 1/4 – 1/2 cup pesto (or any filling of your choice)

 

  • Image

Image

Directions

  1. In the bowl  combine 2 1/2 cups flour, yeast, sugar, and salt.
  2. Heat water and  oil until warm (120° – 130°F). Add to flour mixture. Add vinegar. Blend at low speed until well combined.
  3. Mix in the remaining flour a little at a time, to make a soft dough that’s not sticky to the touch, adding more or less flour as needed. Knead the dough for 5 minutes. Place in a greased bowl, turning to grease the top. Cover; let rise in warm place until almost double.
  4. Preheat oven to 400Âş F. Grease a pan, and line bottom with parchment; grease paper. Place on top of a baking sheet. Set aside.
  5. Punch down the dough. On a floured surface, roll the dough into very thin rectangle, as thin as you can . Spread a thin layer of pesto on top of the dough . Start at the long edge and slowly, tightly and gently roll the dough into a tight log.
  6. Use a meat knife to cut the dough in half lengthwise. Cross the two halves (layers facing up) to create an X shape; braid top and bottom of dough by laying the left piece over the right keeping the cut side up, until pieces of dough are tightly twisted. Pinch ends together.
  7. Start at the thinner edge and slowly and very gently, roll the braid into a giant snail shell or a very large cinnamon bun. Be careful to keep all the layers facing up. Pinch the end delicately.
  8. Carefully pick up the braid and place in the prepared springform. Cover; let rise in warm place until almost double.
  9. Bake at 400Âş for 5-10 minutes, lower oven temperature to 350Âş and bake for an additional 20-30 minutes. When the bread is out of the oven lightly brush olive oil on top and sides. Let cool on a rack.

garlic coriander paste;- combine 5 clove of garlic, handful of coriander and 1 tsp butter and grind to a paste.

You may also like BEET ROOT BREAD , OLIVE FOCACCIA , WHOLE WHEAT CHALLAH , NO KNEAD WHOLE WHEAT BREAD

 

Thank you for visiting my space. I love to hear from you. Your comments are really appreciated…

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: