I would love for you guys to view some clips of this Kitchen Aid mixing version, small batch but comes out the same way. I was in the mood for a Whole Wheat version (of course i didn't tell the boys) of Spanish Bread. Nephew coming from Canada and this is the only bread he likes to nibble on.
Now because it is Kitchen Aid, you know you cannot overtax the motor. I mixed the dough for a good 10 minutes and covered it until the motor cooled down.
Finish mixing for about 3 more 7 minute runs.
After mixing, divide the dough into logs, cut into 30 gram portions.
Flatten them out after rounding and relax them before filling.
Put the filling, (cake crumbs, sugar and butter)and roll, sealing the edges tightly. If you are like me who end up with a lot of cake trimmings, you know Spanish Bread is the next best thing. No wastage!
Roll in breadcrumbs,and place the rolls seal side down on greased or lined baking sheets.
I used the oven, with the pilot light on as a proofer. Since it is a warm summer time in New York, it took only about an hour and a half to proof this batch.
I breathe a huge sigh of relief when they get to this size in just under two hours. 2 hours and no activity at all will ruin my day. This one gladly did not do just that.
Proofing the oven at this stage, 325 F only because my dough has 18% brown sugar, and i used butter instead of the usual shortening.
Baking, baking, baking.:)
I shifted the baking pans halfway through the baking time, 15 minutes total.
Done, and absolutely a delight to have with coffee in the morning. Sorry, not having too much juice in the brain to write these days, busy...
Recipe:
Baker's Percentage
Bread Flour 90%
Whole wheat flour 10
Yeast 1.5
Brown Sugar 18
Salt 1.8
Milk powder 4
Butter 10
Water 55++ Variable
Mix all ingredients until gluten development. Make-up by dividing into 30 gram portions and fill with cake crumb filling. Seal and dredge in breadcrumbs. Proof until almost double in size.
Bake at a preheated 325 F oven.
Cake Crumb Filling
Cake crumbs 250 grams
Sugar 50
Butter 50
Mix everything together and set aside.
www.breadmakinglessons.yolasite.com
cakesandpetals
Now because it is Kitchen Aid, you know you cannot overtax the motor. I mixed the dough for a good 10 minutes and covered it until the motor cooled down.
Finish mixing for about 3 more 7 minute runs.
After mixing, divide the dough into logs, cut into 30 gram portions.
Flatten them out after rounding and relax them before filling.
Put the filling, (cake crumbs, sugar and butter)and roll, sealing the edges tightly. If you are like me who end up with a lot of cake trimmings, you know Spanish Bread is the next best thing. No wastage!
Roll in breadcrumbs,and place the rolls seal side down on greased or lined baking sheets.
I used the oven, with the pilot light on as a proofer. Since it is a warm summer time in New York, it took only about an hour and a half to proof this batch.
I breathe a huge sigh of relief when they get to this size in just under two hours. 2 hours and no activity at all will ruin my day. This one gladly did not do just that.
Proofing the oven at this stage, 325 F only because my dough has 18% brown sugar, and i used butter instead of the usual shortening.
Baking, baking, baking.:)
I shifted the baking pans halfway through the baking time, 15 minutes total.
Done, and absolutely a delight to have with coffee in the morning. Sorry, not having too much juice in the brain to write these days, busy...
Recipe:
Baker's Percentage
Bread Flour 90%
Whole wheat flour 10
Yeast 1.5
Brown Sugar 18
Salt 1.8
Milk powder 4
Butter 10
Water 55++ Variable
Mix all ingredients until gluten development. Make-up by dividing into 30 gram portions and fill with cake crumb filling. Seal and dredge in breadcrumbs. Proof until almost double in size.
Bake at a preheated 325 F oven.
Cake Crumb Filling
Cake crumbs 250 grams
Sugar 50
Butter 50
Mix everything together and set aside.
www.breadmakinglessons.yolasite.com
cakesandpetals
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