A Wedding Loaf

I just finished a six strand braided loaf that is actually one of my favorite ever. I made it to do a picture tutorial on decorative doughs used in this type of bread for my Upcoming Classes In Salt Lake City Next Week! Actually...we're looking at three days until the class. How's that for waiting to the last minute?
I think it should be at a wedding. I used the technique for the painted breads I've given tutorials on in the past, along with the dough that I will be sharing at the class. Here's how it looked before it was painted...

This is after using some of the pearl glaze and pink tones. What do you think a gal should charge for a loaf like that?

I'm pretty sure I'm in love.

Don't forget to join in on our Upcoming Giveaway! A 5 quart Paula Deen Cast Iron covered casserole. It's almost as stunning as this bread.

I'm told there is a little space left for the class on Saturday. Hopefully I'll see you there.

18 Strand Braided Star Loaf Tutorial

I'm only doing pictures until I have given the Upcoming Classes In Salt Lake City Next Week!
I don't think it's fair to give all the details here if someone is paying full price for a class first, right? So...that being said, enjoy the pictures. Full recipes and details will follow by next Tuesday for sure.

Ornate Crown Loaf

Thought I would tease everyone a little with some of the decorative bread for the upcoming seminar at Orson H. Gygi's Culinary Institute June 26th. The cost is 49$

Check it out here:
http://www.gygi.com/institute/schedule.htm

Braided star loaf with Roses and Easter Eggettes

Braided star loaves are intertwined strands of bread that are braided in the shape of a star. This bread will be one of the featured loaves in my Decorative bread seminar in Salt Lake City coming up June 26th.

Once you see it done, you will be amazed how much detail this loaf really covers. Each braid, like I say, is linked to the next braid.

I will also be covering some decorative dough for baked bread goods that is edible ands adds another level of complexity to your work.

Combined with the painted bread technique it will be a class worth every penny. More details to come but the classes are listed on the Orson H. Gygi culinary institute website. http://www.gygi.com/institute/schedule.htm feel free to check it out and sign up if you will be in the area.

Easter Eggettes are baguettes that are in the shape of eggs stuck together end to end. Once baked and painted they look really funky cool.

Rock on!

Classic.

There you go. Some amazing ideas for Easter, along with a teaser for the upcoming classes.

Sunflower Decorative Bread

Sun bread is probably one of my favorite decorative loaves. I am a complete dork for anything yellow, but especially sun flowers flapping in the breeze. Looking at them makes me think of the 1970's and everything happy and shining with joy. It's a very nice place in my mind, full of lollie-pops and chocolate factories. I go there often. I showed this sunflower loaf early in the history of my blog, but didn't get into any detail on how to make it. I thought we would do a crazy cool tutorial Tuesday on this one. What do you think? Are we sunny enough?

You will need one pound of prepared bread dough of your choice. You can find it here: 5 day bread dough . Roll out the dough in a ring of happiness. 1/2 inch thick, but small enough to fit on a full size sheet pan.

Transfer to a lightly oiled sheet pan or baking stone.

Finish up the jam. Clean the jar. Turn it over on the bread. One small jelly jar is about perfect.

Lightly mist the top of the bread with water or olive oil. I've seen it done with egg wash and then topped with seeds. You decide. I'm going with oil.

Sprinkle 1-2Tablespoons of flour over the top of the bread, without removing the jar.

Lightly spread the flour around. Flour power. Sorry, that was lame. I shouldn't try to make stupid jokes. Pun-ishment enough!

Remove the sad little jelly jar that is now dotted with flour and oil.

Step into the magic circle and make a wish. Okay. I'm not a fairy princess...but I can bake bread like one.

Here's the tricky part. Ready?
Cut 3/4 inch wedges all the way around the circle, leaving the middle alone.

Shameless product plug...Pampered Chef makes really good forged cutlery knives. If you have the means, I highly recommend picking one up.
Now, slightly pull out the wedged and lay them flat on their sides.
Ta-duh!
Raise until doubled. Bake 375 degrees 30-35 minutes. When done, feel free to use the bread decorative technique for painted breads from my blog. It will look very swanky.
There you go! Oh and if you missed the giveaway of the waffle iron, be sure to hop on over to yesterday's post to join the fun!
Whole Grain Waffle Mix for Toaster Waffles (and a ...

Yeast Raised Orange Gingerbread

Usually when people think of gingerbread, it is either a cookie, or a cake. This is neither. It is most definitely a bread. Yeast raised and sliced in pieces like bread. It's toasted like bread. Slathered with butter and honey it's divinity. Decorated with some whimsical designs like on mypainted breads (seen in Australian baking business magazine). It's a striking gift for the holidays. Nothing says "Oh I love you!" like a loaf of warm orange spiced gingerbread. Especially with a Who-Ville snowflake on it. Isn't that cool?!

My all time evil joy joy joy...is gingerbread french toast with plum glaze, oranges, and butter toffee walnuts. Oh yes. Baby.

So now I have your attention right? You want the recipe right? If you haven't checked it out yet...My Chef Tess Spice Sale! would be a great place to look for "'tis the seasoning" gifts this year or give them to yourself. Sorry for the shameless personal plug. Has to be done though. Now for the recipe.

Chef Tess Bakeresse's Yeast Raised Orange Gingerbread

6 cups high gluten bread flour (whole wheat is okay--if you use whole wheat, increase liquid by 1/2 cup)

1/2 cup dark molasses

1/2 cup melted butter

1/2 cup sugar

1 T active dry yeast

1 T baking powder

1 tsp salt

1T Wise Woman of The East Spice Blend or 2tsp cinnamon, 1 tsp ground ginger

1/4 cup minced candied ginger

1 T anise seed

zest of 1 orange

2 cups water (75-80 degrees)
1 tsp rum extract

1 tsp brandy extract

Combine molasses, water, melted butter, yeast, sugar and extracts in a medium size bowl. In a bread mixer combine the flour, ginger, anise seed, zest, salt and spice blend. Add the liquid mixture and lightly combine by hand until moistened. Attach dough hook. On low speed, mix the dough 4-5 minutes until elastic and smooth. Remove hook and form into a ball. Place in a covered bowl in a warm place and allow to raise ( dough at 80 degrees it takes about 1 1/2 hours). Expel the air from the dough and form into loaves (or I love this dough as cinnamon rolls). This will make two loaves. Place in greased 8 inch by 3 inch pans. Cover with plastic or place in a proof box. Allow to raise until dough is about 1 inch above the top of the pan. 45 minutes or so. Preheat oven. Bake 350 degrees 45-50 minutes until 165 degrees internal temperature. Remove from pans immediately and cool. Glaze with icing or decorate as desired.

Slice and serve or use as a lovely base for incredible French toast. Enjoy.

There you go.

Sun Dial pottery designs on bread

Nothing says Fall like decorating the top of a sweet pumpkin walnut sourdough bread with a sun dial design. I just think they look rustic and earthy. In high school I used to call health food "earth biscuits". So, here's an earth biscuit for you all to love and enjoy.

Just before baking I wanted to show what this pumpkin bread looked like. It had little pieces of the fresh pumpkin peeking out of the dough along with some flax seed. Heavy with cinnamon, clove and ginger. Hints of vanilla and lavender. It was heavenly to behold.

I lightly mist the top of the bread with water and then top with cinnamon like so.

The secret? My colander. Pretty crazy huh? I set it on top of the bread and then put a thick layer of cinnamon right on the design. It sifts through to the top of the bread.

Empty out the remaining cinnamon in a dish. Lightly mist the top of the loaf with water again and then repeat with the colander, this time using white flour. Bake as usual. Use a small brush or knife to scrape away some of the flour. This will accentuate some of the lines after baking. What you will end up with after it bakes is this...

There you go.