It has been perhaps a couple years since I last made bread using commercial yeast. It was like a dream – a dream of the most insanely active and bubbly sourdough starter that there ever was. The dough rose in an hour! I would look away, and then look back and it was already bigger. The second rise was even shorter.
My sourdough starter has acquainted me well with long fermentations and rises at a snail pace. I’ve become fairly patient, but the need for an overnight start, then a 6-8 rise, and a last 4-6 hour rise means that it takes some careful scheduling to ensure it works out.It was a couple weeks ago that I made a rye and caraway bread. It, by the end, had no gluten left to support the structure. You see, I intended to take out the dough, I ended up going out and forgot. For the next three days I was spending well over 10 hours away and so leaving my dough out overnight would result in a longer bulk fermentation than would be required. It needed to be a day where I ended early enough to come back, form the dough and set it aside for the final rise.
By the time that happened, the dough had spent five days in the fridge. It had puffed a little bit, but had also disintegrated (overly acidic sourdough starter problems again? still in hypothesis stage though…)Slow rises aside, another problem? I tend to have a tougher crumb when I make sourdough. I’ve made breads with higher fat and egg content than this, and ended up with something much drier and tougher. This bread was fluffy and very soft and very tender. My grandparents expressed enough appreciation of the fluffiness to make me wonder whether they particularly like the sourdough I normally make.
And of course, there is the taste. I think just plain breads taste best with sourdough, but in my more sweet-oriented baking experiences, the tang of sourdough can be a bit too much – for example, the time I made sourdough baba au rhum. The combination of sweet rum syrup and a very strong tasting and acidic sourdough bread was not the best.
This is a bit dangerous actually–I already neglect my sourdough starter enough and having rediscovered the convenience and ease of commercial yeast….
Anyways, I quite unequivocally recommend this bread. It is adapted, with some additions of lemon and spices, from the Italian Dish. The eggs have been coloured with sumac (sumac is my new favourite colouring agent–more to come on that in later posts!), and I also made a big mascarpone-and-raisin stuffed braided bread. The mascarpone cooks down, but the raisins are plump and the whole bread is rich.
I’m bringing this bread to Angie’s marvellous Fiesta Friday. Angie is the most welcoming host I know. After all, she always puts on such a fun and warm party every week. Lately I have not been attending too much, so I’m glad to be back this week.
This week is cohosted by the absolutely wonderful Sonal from simplyvegetarian777…and me! So I hope to meet a lot of you–as I’ve sort of lost touch with FF recently, I think there are a lot of bloggers that I have yet to have encountered.
lemon and anise easter bread
Adapted from the Italian Dish. Enough dough and filling for 3 egg breads, and one big mascarpone-filled bread. The nonpareils melted a bit and the dragées (which also happen to be marked as “only for decoration”) didn’t, so it is up to you!
kamut, lemon and anise dough
280 mL warm milk
2 eggs
2 tsp vanilla extract
generous pinch salt
zest of 1/2 lemon
1 tsp ground anise
1/4 tsp grated nutmeg
75 g sugar (~1/3 c)
120 g Kamut (~3/4 c)
464 g all purpose flour (~3 1/2 c), or as needed
2 tsp instant yeast
75 g butter, room temperature (~1/3 c)
for the eggs
eggs
sumac (or hibiscus would be another option)
for the filling
150 g mascarpone
2 tbsp honey
1 tbsp milk
1 generous capful of Sambucca (or Amaretto)
zest of 1 lemon
40 g raisins
to bake
1 egg, beaten
pearly dragées or nonpareils (if you like)
To make the dough, mix the milk and vanilla together. In a bowl, combined the salt, lemon, anise, nutmeg, sugar, kamut, and 150 g of the flour. Beat in the milk and eggs. Add the butter and beat until combined. Then mix in flour as needed to form a nice soft dough that is on the sticky end of tacky.
Let rise for around one hour or until doubled.
While it rises, prepare the eggs. Heat up enough water to cover the eggs and a spoonful of sumac in a saucepan. Let the water cool before submerging the eggs. I let them steep for around two hours before removing and drying off the eggs.
Also prepare the filling. Combine all the ingredients except for the raisins and beat until smooth. Let the raisins soak in hot water for 5 minutes to soften before draining and adding to the filling.
Use half the dough to make a big mascarpone-filled bread. Divide the half portion of the dough into three pieces and roll each into a long snake. Flatten each into a wide strip (the wider, the easier). Fill a piping bag (use a big tip or no tip to let the raisins through) and pipe a stripe of filling over each piece of dough. Wrap each one up to completely encase the filling. Braid the three strands gently and form into a circle or spiral. Place on a baking sheet, cover loosely with plastic wrap, and let proof for an hour or until nicely puffed.
Use the remaining half of the dough to make three egg breads. Divide the remaining dough into 6 pieces. Roll each into a thin snake. Twist two of them together and then form it into a circle. Repeat for the remaining 4 pieces of dough. Place on a baking sheet, cover loosely with plastic wrap, and let proof for an hour or until nicely puffed.
Preheat the oven to 380F.
Just before baking, brush each bread with beaten egg and scatter with some dragées if desired.
Bake at 380F for first 10 minutes, then turn the oven down to 350 for another 25-30 minutes for the big bread and another 10-15 minutes for the small breads.
Let cool on a wire rack–especially let the mascarpone bread cool completely before slicing open.
These are so pretty! Love them and the flavours. The spiral and circle plaited shapes are great – would like to try that one day. And welcome back to baking bread with yeast! 🙂 I still have to try sourdough one day… Hey, just noticed you’re hosting FF – so happy hosting! 🙂
LikeLiked by 1 person
Thank you Lili! I’m still working on the braid–after I made it, I tried to push it together into some circular shape with mixed results 😀 Haha, and yes! I’m quite pleased to be back to quick yeast, and maybe a bit too pleased! It’s certainly a lot less troublesome than the dear sourdough starter 🙂 And thanks! I do like how cohosting ensures I visit and see so many other bloggers 🙂
LikeLiked by 1 person
You’re very welcome and all your breads look great by the way! 🙂
LikeLiked by 1 person
Ahaha, thank you again Lili! You’re spoiling me with all these bread-compliments!! 🙂
LikeLiked by 1 person
I have no experience at all in making this type of bread but I love the flavours!
LikeLiked by 1 person
Thank you Corina! I was quite fond of the flavours as well 🙂 The bread came together quickly and was so soft and light, I think it’s a good one!
LikeLike
Excellent work shaping the loaf. It looks good and I bet it tastes even better! Thanks for graciously hosting Fiesta Friday this week!
LikeLiked by 1 person
Thank you! Ah, shaping braided-type breads is always my nemesis. I was a bit stuck on what to do with the braid after I finished it, so I squished it together. I think next time I would just leave it in a long braid instead. And it’s a pleasure to cohost! 🙂
LikeLiked by 1 person
Lovely for breakfast!
LikeLiked by 1 person
Aww, thank you! I quite agree–while the bread stayed tender enough for the next couple days, I enjoyed it toasted and buttered with coffee for breakfast. And then I usually ate a bit more for lunch 😉
LikeLike
A super gorgeous bread Laurie!!❤️
LikeLiked by 1 person
Thank you Sonal! It makes me want to use commercial yeast more often, it came together so quickly!
LikeLiked by 1 person
😀
LikeLiked by 1 person
Hilarious to me only but ever since reading this post, I suppose Google has something to do with it, but I’m seeing sourdough starter everywhere. Just saw it in my twitter feed here. http://www.ediblebrooklyn.com/2014/diy-make-sourdough-starter/?platform=hootsuite
LikeLiked by 1 person
I think the rule is that things come in threes!? Maybe it’s telling you that it’s time to start a sourdough starter Trudy…! 😀
LikeLiked by 1 person
I’ve never baked bread and I’m so anal in the kitchen, it would have to be when no one else is going to be home.
LikeLiked by 1 person
Ah, I know! It depends, but sometimes I just need to cook/bake on my own. Maybe for bread try a nice quiet day with nothing much to do 🙂
LikeLiked by 1 person
Laurie that bread is so beautiful. You made it perfectly it looks delicious and festive and I would love some now. One day will attempt this.
LikeLiked by 1 person
Thank you Suzanne! There’s so many lovely traditional Easter breads with delicate flavours. Plenty more to try out eventually!
LikeLiked by 1 person
Such beautiful bread and with an exotic combination of flours and ingredients!
LikeLiked by 1 person
Aww, thank you Apsara! Haven’t made too much with Kamut yet–I wish I had put in more because I couldn’t really taste it 🙂
LikeLike
Beautiful bread! I imagine all the subtle flavors and spices make is very tasty and lovely!
LikeLiked by 1 person
Thank you Jenny! It was quite subtle, so nothing stood out as too dominant. I do love anise, so I wouldn’t mind a stronger flavour, but this way it had that spring-y Easter bread taste and went well with anything, sweet or savoury, smeared on top 🙂
LikeLike
You know I had it on my list to make an Easter bread this year but never managed to get round to it. These look both delicious and so pretty!
LikeLiked by 1 person
Haha, this Easter bread has been on my baking list for a few years now–and I’ve only just gotten around to it this year! So I think you’re still ahead of me 🙂 Thank you Caroline!
LikeLike
Your bread looks delicious especially using lemon and anise and did I see mascarpone 🙂 I love to bake bread too but it does require some planning and time. It is always worth it though. Thanks for co-hosting this week 🙂
LikeLiked by 1 person
Thank you Aunt Juju! Yes, hurrah for marscapone! It cooks down and mostly seeps into the bread, leaving little pockets of richness and raisins. It’s quite nice, but for a thick and smooth filling, I think there would need to be quite a bit more! Ah, I do find all this scheduling of bread tough, and so quite often it gets pushed to the weekend. I agree though–very worth it to take the time!
Cohosting has been a pleasure! 🙂
LikeLike
Laurie your bread is a work of art and you are great about describing the ins and outs so well. I could spend hours just reading about your bread!
LikeLiked by 1 person
Thank you Julie! Haha, you should be careful what you say as I’m sure I could write hours worth of bread complaints and disasters–mostly on the sourdough side of things! And then sometimes there’s an occasional success such as this one…oh the power of quick instant yeast 🙂
LikeLiked by 1 person
Beautiful bread, nice job on the braiding and I love the filling-yum!
LikeLiked by 1 person
Thank you Lily! Still working on the braiding and figuring out the mechanics–such as how to make a nice shape with the braid after it’s done! At least everything rises and poofs evenly and that helps smooth things over 🙂
LikeLike
That is beautiful bread!!
LikeLiked by 1 person
Thank you Anjana!! I’m still debating whether the pearly dragees were a wise choice though, and trying to figure out whether they’re better tucked in the nooks and creases or dotted all over. Hmm, hmm so many things to try 🙂
LikeLike
Wow! This is sooo awesome, Laurie! 😀
LikeLiked by 1 person
Aww, thank you Chef Julianna! I was so happy with this bread, I’m in danger of discarding my sourdough starter! I just need to be patient 🙂
LikeLike
This looks gorgeous! And I admire your patience! I don’t think I could handle such long rises as you mentioned! But I’m glad this recipe also worked so well with that yeast! The yeast beast can be quite fickle!
LikeLiked by 1 person
The long rises definitely test the patience, but as long as you can fit your schedule around it, it’s fine…though it’s sometimes too unwieldily a bake for the week! Thank you Nell! Good luck with your own fickle yeast beasts 🙂
LikeLike
Your Easter bread looks downright professional! I have the same problems with my sourdough, the timing is very tricky. Thank you for co-hosting.
LikeLiked by 1 person
I’m glad to hear I’m not the only one Liz! It precipitates itself in a vicious circle–I neglect my sourdough starter because sometimes I find it too troublesome to work with the timing. The neglected sourdough starter becomes more and more sluggish and the rises longer and longer, making it even more tricky to deal with!
Cohosting has been a pleasure 🙂
LikeLike
I have to try making bread sometime..These look absolutely so adorable! Belated Easter wishes
LikeLiked by 1 person
Easter wishes to you as well Lina, thank you! The nests are fun! Next time I’d try a few colours of eggs… I think turmeric would make some nice golden yellow eggs 🙂
LikeLiked by 1 person
Wow! Such great ideas! You are a very creative cook
LikeLiked by 1 person
Awww thanks Lina! I get to take inspiration from all the great cooks/bakers of blogs that I follow, such as you!
LikeLiked by 1 person
Haha…😊
LikeLike
So pretty!! absolutely delicious 🙂
LikeLiked by 1 person
Thank you Freda! I always love a slightly sweet and tender loaf 🙂 It’s suitable for breakfast and lunch, and then again for dessert!
LikeLiked by 1 person
Gorgeous bread!
LikeLiked by 1 person
Thank you Antonia! I’m still learning when it comes to braiding, but the coiled breads with the eggs came together quite easily!
LikeLiked by 1 person
That bread looks so fluffy & beautiful! I love the color Sumac lends to the eggs, such a pretty pink!
LikeLiked by 1 person
Thank you Naina! The sumac colour took a little while to set in, but it turned out very pleasantly. I think hibiscus is worth an experiment to see if it sets and stays a bit faster–I think it would give a similar pink colour 🙂
LikeLike
Oh, these look so wonderful! I did make the Italian Easter bread a couple of years ago, but not like these. Not with filling or sumac dyed eggs, etc. Nothing like these! These are so professionally done. Perfect! Thanks for hosting Fiesta Friday, Laurie! You’re a sweetheart! ❤️❤️
LikeLiked by 1 person
Aww, thank you Angie! Sometimes I end up trying to fit all my ideas in one recipe… But a nice fluffy bread just needs some butter, I think, fillings and sumac-colours optional! It was a pleasure to cohost for such a sweet host 🙂 xx
LikeLike