Jenni is due to have a baby any day now and when she asked me to write a guest post for her blog while she takes some time off. I couldn’t be happier to help. Since Jenni shares my passion for baking I thought I would share a bread recipe.
Try these other twisty breads:
- 1/4 cup (60 ml) warm water
- 3/4 cup warm milk
- 1 egg
- 1/4 cup (57 gram) butter, softened
- 1/4 cup (50 gram) white sugar
- 1/2 teaspoon (2 grams) salt
- 3 1/4 to 3 1/2 cups ( 416-448 gram) all-purpose flour
- 2 teaspoons (8 grams) dry yeast
- 1/4 teaspoon (1 gram) cardamom optional
- 1/4 cup (60ml) of milk
- 1 tablespoon (14 gm)sugar
- 500g pitted dates
- 4 tablespoons butter (see notes)
- 1 teaspoon cinnamon
- 1/2 teaspoon cardamom
- Knead the dates with butter, cinnamon and cardamom until you get a smooth soft ball. if you have a little trouble place all the ingredients in a pot and heat it gently while kneading with a wooden spoon. The heat will help soften the dates
- If your dates are a little dry pre-soak then in hot water for 10-15 minutes then drain them and add the butter and spices.
- In a bowl whisk the egg with milk, water, sugar, butter and yeast.
- Set aside
To make the dough:
- In another bowl sift the flour with the salt and the cardamom.
- Add the liquid ingredients to the dry ingredients and knead until you get a smooth dough.
- Place it in a bowl you have brushed with some oil and cover it with a wet cloth and leave it in a warm place to double
- (If you are tight on time you can heat your oven to 200 C then turn it off and place your dough in a glass bowl and place it in the warm (turned off) oven with the wet cloth covering the bowl) for 1 hour.
- Turn the dough out onto a lightly floured surface
- Roll into a rectangle
- Roll the date filling between two plastic bags
- Transfer the date filling on to the rolled dough, make sure that the size of the the date rectangle leaves 1 inch (2.5cm) margin all around
- Roll the dough from the long side into a tube form, pinch the side-seam closed.Cut the dough tube in half down the length of the dough tube.
- Place the halfs side-by-side, quickly braid the two together, keeping the open ended parts on top.
- Pinch the ends together, at this stage you can shape the bread into a wreath, securing both ends together. or you can leave it as a braid.
- Transfer to a parchment-lined or cornmeal-dusted baking sheet, or a pizza stone.
- Loosely cover the top with plastic wrap or a clean kitchen towel and let rest for 15 minutes. It should rise a bit more during this time.
- During this time you would heat your oven to 270C (500F) (rack in the middle)
- Bake for 5 minutes on 270C (500F) then lower the temperature to 200 C (400 F) and cook for 15-20 more minutes (ovens do differ greatly, so the time may differ..what you want is to bake it until the under side is golden brown) turn on the broiler for a couple of minutes until it is golden brown on top.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving:Calories: 304 Total Fat: 5g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 27mg Sodium: 49mg Carbohydrates: 61g Net Carbohydrates: 0g Fiber: 5g Sugar: 27g Sugar Alcohols: 0g Protein: 6g