Walnut and Red Wine Bread

This is a direct dough, using few ingredients, easy to make, but has a great flavor. It is Dan Lepard’s “Simple Walnut Tin Loaf”, and I bake it on hearth instead (200C for 20mins, each dough weighs 160g). The crust is cripsy, and the crumb is very tender and moist. There are many walnuts in this bread, and the walnut flavor dominates. There is 42% red wine in the dough, but it doesn’t taste strong after baking, the taste is subtle instead. I like this combination of red wine, wheat & walnut. Inspiring & good. :)

Liquid mixture: walnut, red wine, oil & water. Looks purple.

Recipe: from Dan Lepard’s Forum or The Guardian

Coffee Coconut Swirl Bread

Finally I have time to make bread, and this bread came up to my mind immediately. Um, it must be one of my favourites. :)

Besides Bo Lo Bao and Cocktail Bun, which are still the two most popular buns in Hong Kong, this bread is also a specialty here. However, it is not easy to find now as I guess not many people like coffee flavoredbakery foods.

Notwithstanding I still think this bread is tasteful and worthwhile to try. The coffee marries with the coconut very well. This bread is also easy to make. It is a white bread dough, plus a filling made of coffee, coconut, butter and sugar.

The white bread recipe is from Peter Reinhart’s “The Bread Baker’s Apprentice”. It is a soft and tasty dough and I use it as the basic dough for many other breads. The filling is created by myself.

As you see in the photos, the bread is highlighted with a moist filling. So pull apart the swirls with your fingers and enjoy! I’m sure you’ll enjoy the moist and fragrance of the filling with the loaf. :)

White Bread (Adapted from Page43 of Peter Reinhart’s “The Bread Baker’s Apprentice”

Bread Flour 350g

Salt 7g

Sugar 28g

Powdered Milk 21g

Instant Yeast 3g

Egg 14g

Shortening 28g

Water 203g

Mix, knead & ferment the dough as other common straight doughs. To make the swirl, after 1st fermentation, roll the dough to 8inches x 5inches. Sprinkle & slightly press the filling to the dough. Roll tight & seam. Bake at 180C for 40mins (rotate half way) after 2nd fermentation (I think the bread is a bit dry this time with my oven, I’ll try to bake 5mins less next time).

Filling (mix together)

Unsalted Butter 24g

Egg 24g

Shredded Coconut 48g

Sugar 40g

Instant Coffee Powder 1 1/4 tps (dissolve with few drops of hot water)

Soya and Linseed Loaf

This recipe is from Dan Lepard. The bread doesn’t contain any egg, butter or milk products, but stays soft & moist for days because of the soya protein in the soy milk. You may see Dan’s reply here.

I used King Arthur All Purpose Flour and rye flour from a local shop to prepare the dough. The dough was quite sticky at the beginning, but after using Dan’s first fermentation method, gluten was formed like usual easily. The resulted crumb of the bread was soft but a bit chewy.

I could not taste the soy milk flavor in the bread, and the taste was similar to light wheat bread. There was also linseed in every bite. Crust was a bit thicker than usual. Overall, I like this healthy loaf and will make again. :)

Recipe: In Dan Lepard’s Forum or the Guardian

White Chocolate Chip Bread

This is the milkiest loaf I ever had. The interesting thing is the dough itself doesn’t contain any milk or milk powder, and is in fact a lean dough instead of an enriched one, making it different from regular loaves. It’s the white chocolate chips which give the strong milk flavor, and I like them not sweet eating with the crumb together at all.

The bread makes great toasts. You could see the chocolate chips have formed little holes inside the bread, and when toasted, the little holes would be caramelized outside but lacy inside, producing two different textures and tastes. The fact is I had three pieces in one time. Yum!

Recipe: Real Baking with Rose Levy Beranbaum

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