Bacon and tomato-ricotta pesto wreath bread ( part whole wheat with Tangzhong starter )
So far , we're enjoying a wonderful weather here these past few weeks .
I told myself to make bread more often , now's great time for it .
The mind is willing but the body is not .
I've made this bread last year , a spin from Christine's Recipes Tangzhong wholemeal loaf .
If you haven't tried making bread with Tangzhong yet , now is the time .
And no complaining if you don't have a standmixer or a bread machine , I've made this bread manually.
I don't know if it was the wonderful weather when I made this bread that day , the dough is so easy to handle , I was expecting the dough to be quiet sticky at first but came out really easy to manage unlike the last time I've made it . But I had to add 1 tablespoon of warm water to make the dough a bit wet since after 5 minutes of kneading , the dough is a bit dry .
And unlike last time , where I struggled to form a wreath , this time was such a breeze ! The trick is to make a long roll , so you need to roll the dough as long as you can . No problem with this dough since it is one of the most well-behaved dough I've ever encountered lol Okay , the rectangle is not really even , it looks more like a rough rectangle but still easier to roll without tearing . I used a silicon mat , so I didn't dust the surface with flour before rolling the dough , not even the rolling pin since the dough is not sticky at all .
Initially , the filling is supposed to be Nutella but the bacon has been calling my name for quiet sometime so .... ^____^ ''
Recipe adapted from Christine's Recipes
Makes a 9-inch wreath bread
200 grams bread flour
150 grams whole wheat flour
40 grams sugar
5 grams salt
6 grams Saf-red instant yeast
110 grams milk , warm
100 grams Tangzhong
45 grams whisked egg ( from 1 egg , reserve the leftover for glazing the top of the dough )
40 grams unsalted butter , melted
For the filling :
2 tablespoons Tomato and ricotta pesto
2 tablespoons snipped cilantro leaves and stems
2 rashers bacon , fry on both sides for few seconds , let cool then slice
egg wash to glaze
* In a large mixing bowl , combine the 2 flours , sugar , salt and yeast , use a whisk to stir ingredients thoroughly . Make a well in the center , pour in the milk , Tangzhong , egg and butter . Use a spatula or your hand to combine everything together until it forms a cohesive dough .
* Tip in dough to the work surface , knead for about 15 minutes or until dough is soft and elastic . Roll dough into a ball and transfer to a lightly-oiled bowl or container , turning once to coat the dough then cover with a plastic wrap . Leave to rest in a warm place for at least an hour , depending on the warmth of your kitchen/place , until double or triple in size .
* Transfer dough into the work surface , knead for few seconds then using a rolling pin , roll dough to about 18 by 12-inch rough rectangle . Spread the surface with pesto, scatter the bacon and the cilantro . Starting from the long side , roll the dough into a long log , seal the edges and both sides .
* Cut the log/roll into two pieces , braid the two piece together , keeping the cut side up and seal the ends . Connect both ends to form a wreath .Transfer to a lightly-oiled 10-inch round pan , cover loosely with plastic wrap then let rest for about an hour , depending on the warmth of your place/kitchen , until double in size .
* Meanwhile , preheat oven at 180°C .
* Brush the top of the dough with egg wash and bake for 30 minutes or until golden brown . Serve warm or at room temperature .