The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

A wee yeastie.....

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greedybread's picture
greedybread

A wee yeastie.....

A Wee Yeastie……Sultana, Aniseed & Cognac Bread… Very crusty...

Very crusty…

Fresh from the oven....

Fresh from the oven….

A slice perhaps?

A slice perhaps?

Nice flakey,  slightly crunchy crust on it with a pillowy soft inner crumb..

Just as I like it.

That doesn’t sound very scrumptious, does it?

Hmm, I think my elaborate describing has gone out the window this morning:)

This bread certainly tastes spectacular!

So I won’t digress today as I feel I will just dig a deeper hole:)

BUT MAKE IT, IT IS A STUNNER.

bite into it...

bite into it…

What will you need?

1/4 of a cup of cognac

1 & 1/2 cups of Sultanas

2 Tbsp of aniseed

1 tbsp of mixed spice

4 cups of High grade flour

2 tsp of malt powder ( I get mine from Nev)

Salt

2 tbsp of Molasses or honey

3 tsp dried yeast

2 cups of warm water.

crush that aniseed!

crush that aniseed!

all the dry ingredients together....

all the dry ingredients together….

)

Fruity dough ready to rest:)

What to do, What to do….

Get those sultanas , put them in a bowl and pour on the cognac, and leave to soak for an hour or so…

Put all your dry ingredients in a bowl and mix through.

Grind the aniseed if you need to, if you have seeds.

After an hour, drain the sultanas…there will not be much to drain really…and put aside, saving the cognac in a bowl.

Seriously, it was about 1-2 tbsp if that.

Warm the water and stir in the molasses and then the yeast.

Stand for about 15 minutes until it is all frothy, I then put in the remaining cognac.

Mix the yeasty mix into the dry ingredients, forming a nice dough.

Knead for about 5-6 minutes and place dough in an oiled bowl.

Cover and let it rest for about 2 hours.

ready to play shape almost...

ready to play shape almost…

shaping....

shaping….

2nd resting....

After 2nd resting….

After resting, turn the risen dough onto a lightly floured bench/board and knead a little, knocking it back…

I have shaped the bread this time into a boule type and a baton type..

But you can do as you please, make a big monster one??

Make sure the dough shape is tightly formed though.

Transfer bread onto tray .

Today I lightly scattered the baking paper with very fine polenta as it gives a nice taste on the base but else a tray with paper is just fine:)

Let the bread rest for another 45-60 minutes covered with a tea towel.

15 minutes before the bread is ready, heat the oven to 220 Celsius.

Brush the bread with a little cream or a little beaten egg to give it a nice finish.

Pop in the oven and bake for 15 minutes, then rotate the tray and turn oven down to 200 celsius and bake a further 30 minutes.

Remove from oven and allow to cool on a wire rack if possible.

ready!

ready!

)

very nice:)

slice a piece..

slice a piece..

up close..

up close..

fabulous crust and crumb!

fabulous crust and crumb!

lovely polenta bottom..

lovely polenta bottom..

A lick of butter as hubby says!!

A lick of butter as hubby says!!

Enjoy!

Enjoy!

While warm, gently slice a piece…

ENJOY, ENJOY, ENJOY!!

Nev’s Malt &  other fabulous bready products

Liked this slice of gorgeousness? Try these….

Pane al latte

Maritozzi buns

Rosemary & raisin buns

Rosemary and raisin

Rosemary and raisin

Comments

isand66's picture
isand66

Have not tried Cognac yet but that sounds like it is worth it.

Nice baking and innovation.

Ian

dabrownman's picture
dabrownman

savory and sweet buns.   Nice baking.

evonlim's picture
evonlim

Good to eat just plain! Great combination. Good as little rolls too I guess ;)
Evon