The Greezy Wop

Yesterday's venture into breadmaking was a groundbreaking experience for me. My first shaped sweetbread. In searching for recipes, I tried to go for something a little more elaborate than the standard white and yes, even more than the French/Italian bread like last time. I found this recipe in an old cookbook I had lying around that fit perfectly. I had tasted Challah bread before, and I knew it was a sweeter bread with a softer crust and finer texture than a Ciabatta or Baguette. This is a very autumnal bread baked in the winter months for Rosh Hashanna and other Jewish holidays. I decided to give it a shot.

• 2 1/2 cups HG bread flour
• 1 pkt dry active yeast
• 2 TB sugar
• 2 TB Olio d'Oliva (EV)
• 3/4 cup water (120°)
• 1.5 t salt
• 1 large egg

First off, I sifted all of dry ingredients (excluding about a cup and a half of flour) into the bowl of my stand mixer with the beater attachment on. I then beat together in a cup, the oil, egg and warm water being careful not to let the other ingredients cool the water down too much. I beat the mixture on low until it became smooth. This only took a few minutes. I then replaced the paddle on the mixer with the dough-hook and SLOWLY sifted in enough flour to make it easy to handle on a surface.

I pulled the dough out on a heavily floured board and kneaded it for five to eight minutes, adding flour as needed to create a stretchy, firm ball. I sprayed the inside of a metal bowl with oil and put the dough in, then turned it over in the bowl to slightly coat. I covered and kept it on the top of the stove with the oven on 200° for almost two hours until double, or until an indention with my finger remained when poked. Take note that this proof must remain at around 80-85° for it to work well. If you think it's getting too hot, pull it to the front of the stove instead of adjusting the temperature of the oven. Use a thermometer if you're unsure - just hang the probe through the wrap on the bowl, being careful not to touch the dough ball, or hang too close where the ball will rise into the probe.

After almost two hours, I put the dough back on to a very-lightly floured surface, be aware that the dough is already oiled, and too much extra flour will not allow it to be easily manipulated. I learned this the hard way.

I cut the dough into three equal pieces and rolled them each into 14"-16" long rolls. Placing them side by side, but not necessarily touching each other, I braided them down about 4 or 5 times. I rolled under the ends and brushed with olive oil. Covering with new plastic wrap but not tightened down, I left it where the wrap would rise with the dough during the second proof. I then let it rise for just under an hour, or until almost double.

About the time I was ready to put it in the oven, I preheated to 375° and beat up an egg yolk with 2 TB cold water. I added fresh rosemary and a little salt to the egg yolk and brushed it all over the top of the loaf. Then I let it bake for about 30 minutes. I checked it after about 15 to make sure it wasn't browning too fast and decided to let it go without a foil tent. After a half an hour, it was golden brown on top and smelling mighty good.

The bread tastes great. It could use a tad bit more salt in the original recipe and I'll probably add about a tablespoon of honey into the egg/water/oil mixture at first. That would bump the sweetness up to where it really needs to be. I imagine using light brown sugar in place of the white sugar would add an interesting flavor as well. Be aware that the rosemary and olive oil are not traditional and added a distinct Italian flavor to this bread, which I liked. If I were going to make this a dessert bread, I'd go with straight-up vegetable oil to replace the olive oil, and I'd brush poppy seeds on top instead of rosemary. You can also add cinnamon and some soaked/drunk raisins to this and it would be extraordinary for a good holiday bread.

I enjoyed making this, and have finally gotten over my fear of yeast. I'm now happy to embrace those little creatures for their burping and farting selves.

Ciao, fino a domani.