I'm late, I'm late, for a very important date!
Ten days late to be exact. For you see, it is not the 16th, but the 26th...and I am just now sharing this month's Bread Baking Babes bread of the month. I'm not exactly sure where those ten days went. I won't even try to claim that I had the bread baked and ready before the 16th, anyway. I'm in a perpetual state of hurry-up lately.
But, as you can plainly see by the title and the pretty purple tint, I couldn't let the month slip away without making these rolls. I absolutely cannot resist a bunch of rolls formed into the shape of a bunch of grapes. They are also studded thoughout with salami. Cured meat, wine, bread, and me? We get along just fine.
Which brilliant BBBabe is behind the Beaujolais Bread bakig assignment? That would be Tanna of My Kitchen in Half Cups. Even though I'm late, you still have 3 days left to bake along with us this month - so get that dough started!
Also, give yourself time...get up early and make the dough right away...it takes time to go through the rising process. Apparently wine relaxes more than just people.
Beaujolais Bread Rolls
Bread rolls tinted and fortified with Beaujolais wine, and studded with salami.
by
Prep Time: 7 hours, largely unattended
Cook Time: 25-30 minutes
Keywords: bake bread nut-free soy-free flour wine salami
Ingredients (16 rolls)
- 320 grams (11.2 ounce) Beaujolais wine
- 21 grams (1 tablespoon) honey
- 7 grams (.24 ounce / 1-1/8 teaspoon) fine sea salt
- 454 grams (16 ounces / 3.5 cups) unbleached bread flour + more for work surface and dusting
- 7 grams instant dry yeast
- 113 grams (4 ounces / 1 cup) salami cut into 1/4 inch cubes, at room temp.
Instructions
Place all ingredients in the pan of a bread machine in the order listed, except the salami (set that aside for now). Select the dough setting and hit start. When there is 5 minutes of kneading time remaining, add the salami to the pan to be kneaded in. If you reach in and give it a poke and a pinch, the dough should be a little bit sticky (some of it will come away on your fingers). Close the lid and let it run through the first rise (usually 1 hour).
When your machine beeps, turn the dough out into a lightly oiled bowl, cover it with plastic wrap, and allow it to continue rising at warm room temperature until it has about doubled in size. This will take longer due to the wine in the dough. It could be another 3 hours, but for me this time, it was another 5 hours.
Dust your work surface lightly with flour, then turn the dough out onto it. Pat it into a thick square. Lift the two right corners (top and bottom) and fold them into the center, gently pinching together the seam. Now, lift the two left corners (top and bottom) to meet the others in the center; gently pinch those seams together, too.
Repeat the folding process one more time. Place the dough back in the bowl, seam side down, cover and allow to rest and rise for about 1 hour.
Turn dough back out onto your work surface that has been lightly dusted with flour. Once again, pat into a square and repeat the folding process. Place back in the bowl, cover, and allow to rise for about 1 hour more.
Lightly flour your work surface again, then turn the dough out onto it. If dough seems very sticky, use floured hands to complete the next step.
Gently pat the dough into a 12" x 4.5" rectangle. Use a floured bench scraper to cut the dough into 16 equal pieces (4x4).
Line a baking sheet with parchment paper or a silpat.
Roll 15 of the pieces of dough into rolls. Create an irregular triangle-shape on the prepared baking sheet by setting four dough balls together in a line, followed by a line of three dough balls, followed by another line of three dough balls (offset from the last line). Follow with two lines of two dough balls (again, offset), and finish with a single dough ball. Your aim is to form what looks like a cluster of grapes (see photos).
Use the final piece of dough to roll a 10" rope. Shape it into a curved shape that resembles a grapevine, then nestle it above the top row of dough balls. Using a sieve, dust the whole thing with a thin layer of flour. Loosely cover the dough with plastic wrap and allow to rise until puffy, 60-90 minutes.
Set a baking stone on the center rack of your oven and preheat to 450° F during the last 20 minutes of rise time.
Remove plastic wrap and slide the enter baking sheet into the oven onto the preheated baking stone. Overturn another sheet pan, other large pan, or a large metal bowl over the baking sheet to cover the dough (without touching it). Carefully remove this cover after 10 minutes. Continue to bake until the crust is golden and the bread registers at least 190° F on an instant-read thermometer, 15-20 minutes longer.
Slide the bread (parchment and all, if you like) onto a wire rack to cool.
As I was working with the dough, and getting a whiff of the smells emanating from it as I folded and turned it, I found myself wishing that I had some smoked gouda to dice into small cubes and work in, alongside the salami. Next time.
I suppose that I should have technically renamed these Pinot Noir Bread Rolls because, you guessed it, I used Pinot Noir in place of the Beaujolais. But that is only because I had a bottle of Pinot Noir already, and I figured I should use it. I really enjoy a good Beaujolais (made from Gamay grapes), though, so I will be buying a bottle with this bread in mind next time.
-adapted from A Passion for Bread by Lionel Vatinet
The Bread Baking Babes (current dozen) are:
The Bread Baking Buddies are: YOU!
So which Babe is the hosting kitchen this month? That would be Tanna at My Kitchen in Half Cups, if you'd like to join in, simply make Beaujolais Bread (yes, you may adapt) - and then send Tanna your link (info in her announcement post). Submissions are due by June 29th. Once you've posted, you'll receive a Buddy badge for baking along. I hope you'll join us this month!
- Bake My Day - Karen
- blog from OUR kitchen - Elizabeth
- Bread Experience - Cathy
- Feeding my Enthusiasms - Pat/Elle
- All Roads Lead to the Kitchen - Heather
- Life's a Feast - Jamie
- Living in the Kitchen with Puppies - Natashya
- Lucullian Delights - Ilva
- My Diverse Kitchen - Aparna
- My Kitchen In Half Cups - Tanna
- Notitie Van Lien - Lien
- Thyme for Cooking - Katie (Bitchin’ Bread Baking Babe Bibliothécaire)
The Bread Baking Buddies are: YOU!
So which Babe is the hosting kitchen this month? That would be Tanna at My Kitchen in Half Cups, if you'd like to join in, simply make Beaujolais Bread (yes, you may adapt) - and then send Tanna your link (info in her announcement post). Submissions are due by June 29th. Once you've posted, you'll receive a Buddy badge for baking along. I hope you'll join us this month!
I am sharing these Beaujolais Bread Rolls with Yeastspotting!
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| unintentional parchment art |
