BreadBakingDay was a brilliant idea for an ongoing food Blog Event, created by the lovely Zorra at Kochtopf. BreadBakingDay celebrates the wonderfully chewy miracle from the oven that I simply cannot live without. So I am thrilled to have the enormous honor of hosting BreadBakingDay #5, Filled Breads. Let your inner baker go wild. Mix up any bread you like, white or wheat, roll it out, fill it with something inspiring and roll it up and bake it. It can be fruit, cheese, salsa, sauce, spices, veggies, candy - whatever you are in the mood for. Rolls, calzones and meat pies all count as filled breads and if you have a filled bread that is a tradition where you live, we'd love to read about it. Simply bake your lovely filled bread creation, take some pictures, write about it and post between now and January 1. Please include a link to Rolling in Dough in your post and send me an email at firstname.lastname@example.org, including the permalink to your post, a picture if you have one and your name and general location. I'll have the collection of wonderful breads up by January 5. What a great way to end one year and begin a new one - by baking bread!
If you would like to explore some other wonderful bread baking ideas, please join Baking History for the roundup of BreadBakingDay #4, Bread with Spices!
I'm including a recipe to get you started. Please feel free for use it, alter it or use any other recipe that catches your fancy. This makes a rich bread with a tight crumb. I filled one of these with Goat Cheese and Sun Dried Tomatoes, and the other with Butter, Brown Sugar, Cinnamon and Raisins - one for breakfast and one for dinner. Can't wait to read about all of your breads! Cheers!
Basic White Bread
from Beautiful Breads and Fabulous Fillings by Margaux Sky
Makes 2 loaves.
1 tablespoon yeast
2 cups warm milk
2 cups warm half and half
1/4 cup butter, melted
1/4 cup powered sugar
8 cups AP flour
1 1/2 tablespoons salt
3-4 cups of filling of your choice per loaf
1 egg and 2 tablespoons of water for an egg wash.
In a large bowl, dissolve the yeast in the milk and half and half. Let stand for 5 minutes, until the yeast is foamy. Add the butter and mix with a whisk. Add the powered sugar and mix well to break up any clumps.
In a large bowl, or the bowl of a stand mixer, combine the flour and the salt. Slowly add the liquid mixture and knead well - 3-4 minutes if using the stand mixer, and 4-7 minutes if by hand. Keep the dough moist for a soft, tender bread.
Place the kneaded dough in a generously buttered bowl, cover and let rise in a warm, dry place for 60 minutes.
Punch down the dough and divide into 2 pieces. Butter 2 9" loaf pans. Roll out your dough, and spread the filling over the dough. Tightly roll the roll, folding in the outer edges as you go to keep the fillings inside. Place the rolled loaf in the pan. Cover and let rise for another 60 minutes.
Preheat the oven to 400 degrees. Slash the loaves diagonally three times, deep enough to see the fillings. Brush the egg wash over the loaves and bake for about 1 hour. Cool in the pan for 30 mintues, then remove from the pan and cool another 30 minutes on a wire rack before slicing. Enjoy!