How many times have you shaped a russian rose and then left it unsupervised in the oven for baking? To top it, you go out for a walk, working up your appetite. You came back home really hungry and the smell of freshly baked bread seduces you and you end up gobbling half the bread. Then you remember about your poor blog and about taking pictures!!
Its happened to me once.
And since that happened, I don’t have an ‘after’ picture of this bread. I do have some clicks of half eaten bread, I will upload them later….as soon as I spot them.
This is my entry for Blogging Marathon 26, under ‘One Ingredient Three dishes’ theme. The chosen ingredient is AP flour and this entry is under bread.
Check out the Blogging Marathon page for what others are making for this edition.
Recipe idea : From my friend
- Basic bread dough ( I set the yeast for proofing separately and then proceeded as it is mentioned)
- Butter – about 2-3 tbsp
- Filling of your choice – I used 2 small packets of tuttiftrutti and some mint pesto
- Proof the yeast, make a dough with flour, knead until elastic and let it rise until double in size.
- Punch it down and knead for a minute or two. I wanted two flavors, so I divided the dough into two.
- Prepare the filling – mix tuttifrutti with 2 tbsp butter so that it doesn’t fall off the bread. Keep the pesto ready.
Assembling (refer the pictures)
- In a lightly floured surface, roll out the dough into a as big a rectangle as you can, without tearing the dough. Spread the filling (pesto or tuttifrutti in my case) uniformly, leaving about a cm at the edges.
- From the longer side of the rectangle, tightly roll the dough (like a swiss roll). Be careful not to tear the dough.
- Using a sharp knife (or a pizza cutter), cut the roll along its length into two, keeping one end intact. Don’t cut through the entire roll so that you will have two pieces, cut through till you reach one end and leave that joint as such. You will kind of have an upside down ’V’ shape.
- Twist the two halves together , again gently – taking care so that filling doesn’t fall off, keeping the filling side up.
- You now have a ‘rope like’ shape.
- Roll it into a circle with the filling side outside. For this, you can hold the ‘joint end’ with your left hand (that will be your centre of the rose), with your right hand take the loose end and just bring it around the centre once, so you will have a rose shape. Tuck the end neatly under the bread. Once you have shaped the rose, leave it to rise for 30 minutes.
- Bake in a preheated oven at 200 C for 15 – 20 minutes or till its done.
- The filling choices are endless.
Note: I learnt this from my friend and she had used sweetened coconut as filling that day. You can try sugar-cinnamon, sautéed onion-corn, pesto, coconut, nutella, thick coriander chutney – the possibilities are endless!
Check out youtube videos or step by step pictures online if you have any doubts on how to shape this bread.
I was not able to spot even a single decent picture of the finished bread, so this is all I have - unless I bake these again :D.