Friday, October 15, 2010
Hazelnut Bread For World Bread Day
As we all know about Bread Baking Day started by Zorra which is very popular among all bread lovers. Every month a specific theme is given to bake a bread which I enjoy a lot to take part and wait for all the fresh roundup. World Bread Day is like an annual event by Zorra in which you can bake any bread with or without yeast and submit your entry for the event here.
Till last every year every time I just look at the roundup of this event with some amazing collection of bread from all over the world, first time I take part in this event and I really wanted to make something good, when I think like this it always get messed up. The Bread I made today was supposed to be Hazelnut Twist Bread, but twist disappeared after baking, the shape of the bread disappointed me but the flavours didn't, the filling and the soft textured bread was simply irresistible....
Recipe adapted from the book The Bread by Christine Ingram.
Preparation Time: 20 minutes
Cooking Time: 35 minutes + rising time : 1 1/2 hrs
Serves 8 to 10
White Bread Flour- 450 g
Butter- 75 g
Milk- 200 ml
Yeast- 7 g
Sugar- 75 g
Salt- 1 tsp
Finely grated zest of orange- 1 tsp
For the filling:
Ground Hazelnut or almonds- 75 g
Egg white- 1
Brown Sugar- 50 g
Grated Nutmeg- 1 tsp
For the topping:
Egg yolk- 1
Milk- 1 tbsp
Mixed crushed nuts- 1 tbsp
Icing Sugar- 3 tbsp
Hot water- 1/2 tbsp
Mix the flour, yeast, sugar and salt in a bowl. Heat the butter and milk in a pan until the butter gets completely melted. Make a well in the center of flour mixture, add the orange zest, egg and little by little the milk mixture to make a smooth dough. Place the dough in a clean, oiled bowl and cover it with a cling film. Let the dough rise in a warm place for about 1 hour or until doubled in size.
Take the dough and the knock down the air back and divide the dough into two equal halves. Roll out each dough into a rectangle. Mix all the filling ingredients together and spread it on top of two rectangles. Roll each dough like a swiss roll. Join the two rolls and twist it up. Join both the ends to form a loop.
Grease a 23 cm round baking tray, place the loop in the pan and place a bowl in the middle of the loop. Cover the pan loosely with a cling film and allow it to rise for another 30 minutes.
Preheat the oven to 200 degree Celsius. Take the raised dough and remove the bowl from the middle. Beat the egg yolk and milk lightly, brush it on top of the bread and sprinkle with nuts. Bake it in the preheated oven for 30 to 35 minutes or until golden brown on top.
For the icing, sift the icing sugar in a bowl and mix it with hot water, drizzle over the warm bread.
This bread goes straight to World Bread Day 2010.