In March I joined the Daring Kitchen group. I had been a member of the Daring Bakers quite a few years back, but wound up getting booted when I couldn’t keep up with the challenges. I was looking for some motivation to get a blog together and was reminded of the group when I was searching for a recipe online a couple of months back and came across a blogger that was still involved. I signed up and then waited patiently for the May challenge to be announced. You can learn more about the Daring Kitchen here: http://thedaringkitchen.com.
Last weekend, I decided to tackle Twist Bread! Thanks to May’s host Tandy, from Lavendar and Lime: http://tandysinclair.com/. The challenge was really the technique of twisting the bread, but we had the freedom to choose the dough recipe, as well as the fillings. I wanted to make something we could have for dinner, as much as we love dessert, so I decided to go with an Italian antipasto style filling. See full recipe at the bottom of the post.
I have been really getting into breads more lately, so I was really excited to try this new dough. I wound up following the recipe Tandy shared, while adjusting to include my sourdough starter (see Monster featured in the mason jar below!). It was a good opportunity to figure out the hydration level of my starter and learn how to swap out flour and water in most any other bread dough recipe to include some of my starter.
After allowing it to go through the two rises, the dough was so soft and easy to roll out.
As I mentioned, we went antipasti – I used three different types of Italian meat, provolone, shredded mozzarella, marinated artichoke hearts, slice cherry tomatoes, fresh rosemary and basil.
With the dough being so easy to handle, rolling up the filled dough, slicing and twisting was less stressful than I anticipated.
Finally, some sesame seeds were added and it was ready to bake! What we weren’t prepared for was just how huge it was going to be. We still have some in the freezer, waiting for us – not a bad thing.
Antipasto Twist Bread:
680g / 5 1/2 cups (spooned & scraped) bread flour
15g / 4 3/4 tsp instant yeast OR 20g / 7 tsp active dry yeast
118g / 1/2 cup + 1 Tbsp granulated sugar
375ml / 1 1/2 cups water
1 large egg yolk
60ml / 1/4 cup canola oil (if your sun dried tomatoes are in oil, then use that oil), plus extra for the dough
22g / 3 1/2 tsp flaked salt5-6 thin slices each of Italian salami, ham and pepperoni 6 chopped marinated artichoke hearts
12 cherry tomatoes, halved
4-6 slices provolone, chopped
1/2-1 cup shredded mozzarella
1 tsp finely chopped fresh rosemary leaves
1 tsp chopped fresh basil leaves
1 large egg lightly beaten with 5ml / 1 tsp water, for egg wash
10g / 1 Tbsp sesame seeds
1. Place the flour, yeast, sugar, water, egg yolk and oil into a stand mixer bowl
NOTE: I used 1 cup of my sourdough starter, so I followed the instructions here to substitute for some of the flour and water in the ingredients list above. My starter is 100% hydration.
NOTE: If using active dry yeast, activate it in the water for 5 minutes first
2. Use a dough hook and knead for 1 minute
3. Add the salt and knead for a further 5 minutes
4. Turn the dough out onto a lightly oiled surface
5. Knead gently and shape into a ball
6. Rub the bowl with a little bit of oil
7. Place the dough back into the bowl, seam side down
8. Cover and leave to prove until doubled in size
9. Lightly oil your hands and punch back the dough
10. Cover and prove for 1 hour
11. Turn the dough out onto a lightly oiled surface
12. Knock back and roll out into a rectangle
13. Layer on all of the fillings
NOTE: You can use anything you’d like here!
14. Roll up tightly, lengthwise
15. Trim off the edges
16. Cut in half, down the middle, but not going all the way to the bottom
17. Slightly open the two halves
18. Twist the dough to resemble a length of rope
19. Shape into a circle
20. Place onto a lined or sprayed baking tray
21. Cover dough with a damp cloth and leave to prove for 30 minutes
22. Preheat the oven to 190°C / 375°F / Gas Mark 5
23. Brush with egg wash and sprinkle on the sesame seeds
24. Bake for 10 minutes
25. Reduce the temperature to 175°C / 350°F / Gas Mark 4
26. Bake for a further 45 minutes
27. Remove from the oven and leave on the tray for 15 minutes
28. Place onto a wire rack and leave to cool completely before cutting