The Fresh Loaf

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Orange Whiskey Loaf and Seeded Boule

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HokeyPokey's picture
HokeyPokey

Orange Whiskey Loaf and Seeded Boule

London is going through a heat wave, its hot, properly hot, which means my starter is going super mental and I have to think of new ways of using it and new bread recipes.

This post inspiration came from a glass of orange juice and a bit of nagging from my husband. Result - two loaves of bread, a whiskey orange bread and a seeded bread, one for my breakfast (I am into sweet toast at the moment) and one for my dear husband to satisfy his seeded, crunchy bread craving.

More photos and full recipes on my blog here

 

Comments

lumos's picture
lumos

Thanks for sharing this, HokeyPokey.

I've just read your writing on your site, and it certainly looks great! I don't have whisky at the moment, but I might try it with brandy or even rum. 

May I ask you to clarify a few things for me, please?

We’ve tried making orange whiskey marmalade last year - pain orange marmalade turned out well, set really well and was tasty. With the orange whiskey marmalade I think we went a bit overboard with whiskey, and the marmalade never set, no matter how long we boiled it. Oh well, the flavour was still quite nice, gives you a bit of a kick with your toast in the morning :) I’ve had a jar of it opened in the fridge and decided to use it in this recipe.

Am I right in thinking you used the orange whiskey  marmalade for this bread yourself, but adjusted the recipe to 'orange marmalade + whiskey' so it's easier for people without 'orange whisky marmalade'?  I've never used alcohol in my bread dough, so I'm a bit nervous about how raw alchohol would affect yeast, you see...  I'm wondering, if you used your homemade orange whiskey marmalade, whether I should boil the liquor I'm using to evapolate alcohol before mixing into the dough.

Also, what sort of orange juice did you use? Freshly squeezed or shop bought one? (I'm just outside London myself, too, so if you could give me the particular one you used, if it's shop-bought, it'd be great) Sorry, never used fruit juice in the dough before, either, so a bit nervous here, too.....

 In the recipe you said the dough stayed very soft and tacky inspite of low hydration at 62% with all the liquid, but it may be because of marmalade?  It's quite runny and sticky, so if you include that in the calculation, the hydration level may go up to 70-75% plus, depends on how runny your marmalade is and how generous your 'tablespoon' is.

Thanks!

kind regards,

lumos

HokeyPokey's picture
HokeyPokey

Lumos, I used whiskey orange marmalade, but you can use any plain orange marmalade. I went a bit overboard, using orange juice, whiskey AND whiskey orange marmalade :)

I've used alcohol in breads before - around 10% of the total hydration seems about the right amount. I've tried using about 20% of total water before, and it just killed the yeast. You don't need to boil off alcohol or anything, I literally just added it together with water and orange juice to the recipe.

For the orange juice, I use Tropicana (with bits) from Tesco, nothing too fancy.

I think you are right on the hydration, my marmalade is quite runny and I was very generous with my measures, so overall hydration is probably around 70% - I will make sure to include "in-progress" photos in the future.

 

lumos's picture
lumos

Thanks, HokeyPokey (Have I told you how much I love your name? ;) )!  Those are exactly what I wanted. :)

I always have a jar of this marmalade in my fridge which is not very thick (the marmalade, not the fridge. :p) , so hopefully I can follow your formula without too mch adjustment.  I'll make it when my daughter's back from Paris next week. It's a sort of bread she'd love. 

Thanks, again, for the wonderful inspiration!

btw, it's ideal temperature for breadmaking in London today, don't you think? ;)

lumos

HokeyPokey's picture
HokeyPokey

Thanks Lumos, I lived in NZ for a while, and I am still mad about Hokey Pokey ice cream - it is THE best taste int he whole world :)

I really like Wilkin and Sons marmalade, I normally buy my marmalade, last year was the first time we've tried making it ourselves, after seeing a recipe in Red magazine. It looked easy enough, and it turned out okay, so might have to have another go at it this year.

I've started on a challah recipe last night, it just came out of the oven, so I am waiting for it to cool down before posting photos and the recipe. I am also thinking about making a roast vegetable focaccia this weekend, my starter is going crazy, and as you said, its the perfect weather to bake - not too hot, not too cold

lumos's picture
lumos

Oh, NZ?  Never heard of Hokey Pokey ice cream. Enlighten me, please!

Actually,  I've been wondering if you were from Ireland because of the way you spell 'whiskey/whisky.' It's a beautiful country we'd love to visit one day, especially ever since....Lord of the Rings films! :p  My brother-in-law and his younger doughter went there several years ago (and lost a guide book I lent them...), and they were absolutely blown away by the natural beauty!

I quite like Tiptree's marmalade myself. Theirs seem to be lighter than others, which I like. The one I usually have (above) is mixture of orange and tangerine, so it's fresher tasting than all-orange kind.  I make jams, especially big amounts of apricot jam every summer, but only made marmalade once a lont time ago.

Anyway, look forward to your report on challah! ...and have you tried focaccia with potato? It's rather good. Slice potato very thinly and spread it over the top, sprinkle with salt and pepper and generous olive oil. You can sprinkle some cheese on top of it, if you like, too.

....actually, I made poolish this morning to bake baguette tomorrow (cold retard for a day), but I might turn in into focaccia, inspired by you.....;)

lumos

 

HokeyPokey's picture
HokeyPokey

Hokey Pokey ice cream is a vanilla ice cream, with golden drops of hard "Hokey" inside, kind of like the inside of a Crunchy bar, if you were to melt it first and then freeze it. I think thats the best explanation I can give, but it is trully gorgeous and all the kiwis love it.

I lived in NZ for nearly ten year and loved every second of it, it is a beautiful country and I try to go back every couple of years for a holiday. My husband is Irish, so I guess I've picked up a couple of bad spellings from him :)

Ohhh, orange and tangerine sounds lovely, that might have to be my next jam/marmalade flavour. I did think about making apricot jam this year, hopefully I didn't leave it too late and haven't missed the season. Might need to stock up on apricots this weekend and have a go at that.

The challah is looking good, will try it after dinner and post the recipe tonight. I like the idea of potato focaccia, I will try that tomorrow, I normally use Nancy Silverton's recipe for focaccia, so will bake that for tomorrow's dinner, thanks

lumos's picture
lumos

Thanks for the enlightenment! I googled 'Hokey Pokey' on internet and realised that's similar to 'honeycomb' in England...is it right?  I can see HokeyPokey ice cream would be really divine for someone who likes sweet thing, which I'm really not.  When we go to a restaurant,  it's rare I order a dessert for myself,  unless it sounds exceptionally out-of- the- world.....though when I have a really good meal, I want to finish it with good dessert, so I usually steal a spoonful or two from my hubby and daughter's desserts. :p  But that's all I need as my sweet ration.  Hence my cocoa-flavoured bread with cranberry&walnuts  may sounds sweet but actually not really.

I only made my usual stock of apricot jam last week.  Apricot seaon is quite short, as you know, but I think now is the best time, with glut of it are sold at discount....or at least it was last week at Waitrose, 'home-grown' (this 'home' can be somewhere in France, some times...) ones at 1/2 price. That's when I always I make my apricot jam every year.  

Hope you liked the potato focaccia, if you made one. (Should've given you more precise recipe...sorry)  I often sprinkle it with crumbled blue cheese (but not too much, or it turns itself to 'pizza')  and fresh sage leaves + sprigs of thyme, and it's divine!  I love making focaccia, because it's so easy! :) For focaccia and other Italian-style breads, I quite like the ideas by Ursula Ferrigno in this book, but I have more than 30 Italian cookbook (yes, I counted the other day...and quite appalled....), so I get to try various variations. 

Look forward to your report on the challah. That's something I haven't quite managed to make the one I'm happy with yet....

lumos

 

 

ph_kosel's picture
ph_kosel

You might want to try my Orange Raisin bread.  See http://www.thefreshloaf.com/node/23339/orange-raisin-bread-revisited .

Most folks who sample it seem to like it a lot.

Mini Oven's picture
Mini Oven

One of my favorite combinations.  When asked at happy hour for a name,  well...  I explain...  vodka & orange is a screwdriver...  vodka & slow gin is a slow screw... and whiskey and orange is a sure one.    Lol!   But I like it.    And love a splash in my brioche.    Beautiful loaves, HP!