recipe

Hello, everybody!

So, here in Hungary, it seems like everybody's got a farm, and coextensively a vineyard.  My husband David and I don't, but we do have an incredibly kind old neighbor who's teaching us to make our own red wine. It's so much fun - picking our own grapes, grinding them, removing stems...  Like so:

Naturally, in gratitude I've baked him lots of bread.  We're not quite done, but in approximately two weeks we will have (for $50) 150 litres of red wine!  Which leads me to my question:

I've seen and read a number of beer bread recipes.  But obviously, we've got plentiful wine...  Are there any breads which call for a splash of wine in the dough?  It seems like it would be possible, but I've never seen any; I'm still a student baker, so I don't know if there are any chemical or taste-related reason for this.  Does anybody know, and if wine bread exists, any ideas?  

Thanks!  

Erzsebet

Also, if anybody is interested in other pictures and a diary of our winemaking process, it's on my blog - http://erzsebetgilbert.blogspot.com

I made these last night.

Here's my blog post, plus the recipe.

In all honesty, the entire brownie baking night came about because I was bored and wanted something chocolate. The ranting about grocery store brownies was actually me being pissed at myself because I broke down and, instead of baking my much better tasting ones, bought some frosted ones at the store a few nights ago in a pregnancy-craving-induced spending spree.

I was inspired by David (dmsnyder) and his 5 hour baguettes. I needed a sandwich bread that was as lean as I could get it but was still very much soft crusted and soft of crumb. I've found it, I think, by slightly modifying the 5 hour baguette idea and adding one enrichment: olive oil.

Stephanie’s Simple Bread
Makes 1 small loaf

225g AP or bread flour
10g rye flour
15g white whole wheat flour
3/4 teaspoon instant yeast
1 teaspoon salt
1 tablespoon olive oil
170g water

Mix ingredients in the bowl for your stand mixer until you form a shaggy mass. Mix, on low, for 5 minutes, then increase speed to medium for 3 or 4 more. I left this in a clean bowl for 75 minutes for a first rise, folding at 25 and 50 minutes, and 60 minutes for a second rise. Shaped carefully and proofed for 40 minutes, scored, and spritzed with water. Baked for 30 minutes at 425 degrees.

I posted the recipe on my blog, too.

So thank you David. Thanks also have to go out to Susan of Wild Yeast for inspiration due to the fact that I was browsing the Wild Yeast Blog when I thought about how good a simple bread would be with the locally homemade ham salad I bought today.