Can't really say how long I will do so, but it's possible that the Dough Note blog might accumulate a few cobwebs. Shame on me, but what can I do?
In the meantime, I will at least write down the last bread I did before the Christmas break. I should not mention, though, that we also did a few seasonal cookies, as I don't know if that will ever become a post. I mean, they did turn out nice, so that's not the reason. As a matter of fact, they were more successful in certain ways than the bread that I will report about...
So, let's get baking:
We need 500 grams of white flour, 125 ml of milk, 4 egg yolks, vanilla extract, 125 grams of soft butter, the usual amount of yeast , 125 grams of sugar and some salt. Hold, I hear you say, that sounds like the typical sweet bread that people do around Christmas and possibly for Easter again. I admit, it is... it is not! So bear with me...
We start with the preparation for the yeast, mixing the sugar with the milk. It's just like the usual bread making procedure, with 1/3 hot and 2/3 hot liquid, adding 3 spoons of yeast and let it work its magic for 20 minutes.
While we wait we sieve the flour, add some sugar, the egg, vanilla, salt and, if you prefer, also some lemon zest and mix everything in a large bowl. Then in goes the yeast mix plus the soft butter; work into into a nice dough for approximately 5 minutes and let it rest for at least 1 hour.
For the seasoned baker this should all sound quite familiar... so let's continue! We now chop a big pile of dates and pecan nuts and put them aside (ideally resting in a bowl of rum) while we take a pack of pancetta and fry them until crispy. I would recommend at least 150 grams of each...
Alright, that was already the great twist. It's really nothing that outrageous and exotic, but believe me, it's a winning combination.
When the dough has had it's time resting, we can work the filling into it, form 6 nice balls, but them into a buttered and floured spring form and let it rest for another 30 minutes. Following a rather curious suggestion I was basting the surface with butter, however, I now would think that egg (another yolk!) would be more suitable.
I then did follow some recipe (mistake!) rather than my own gut feelings, starting with a pre-heated oven at too high temperature and leaving it in the oven for too long, as one can clearly see from the pictures. Next time I will start with a cold oven, set to 160 degree. My estimate would be around 60 minutes, but if anybody wants to try at home, I suggest keeping an eye on the oven and testing when necessary: Poke it with a wooden stick, which should come out clean...
As for the success of the bread I've done: I think I clearly burned the surface, but apart from that, it didn't even survive a single morning in the office. I guess that means it's approved!
