The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

The bread named Bonnet?

  • Pin It
cleanhands's picture
cleanhands

The bread named Bonnet?

Last week, I stumbled upon this bread in a local shop. Being a bread+raisin fiend and all, I immediately bought some and I somewhat got interested in it. So I decided to look at the net to see if there are any info about this bread...this so called "BONNET". Unfortunately, the closest info about it is a French headgear and a chill pepper.

So I have these photos below...

 


 

 

And its elaborate holes and gluten formation

 

 

 

 

As for taste and texture, it is soft yet chewy with a hint of sweetness and that plastic like taste you get from mass produced bread (yup that dubious taste that chemical dough enhancers probably gives off).

Right now, please forgive me if there are certain threads in this forum about this elusive bread, if there is so, a link would be greatly appreciated.

Thanks - Cleanhands

 

EvaB's picture
EvaB

like it was baked in a round tin, like making bread in a coffee can! think its probably just a raisin bread baked in a round deep pan, and the bonnet is the top overflowing and making a topper of the nicely browned bread.

My mother baked bread like this all he time, and many times we had lovely bonnets on the top! She started doing it to make sandwiches with bologna for my school lunches since the round blogna fit the round loaf much better than the round bolgna in a square bread. Her bread were always tall and the top of hte sandwich was always empty of filling when it was bolgna, and I didn't eat plain bread! So to keep waste down she started to bake in the round coffee cans and that was that!

cleanhands's picture
cleanhands

Interesting, I actually thought that it was baked in a muffin pan or in a low mold...and another thing is that your mother really did put an effort to get you to eat your lunch!

Anyhow...gotta find those deep round pan fast! 

EvaB's picture
EvaB

put a lot of effort into my lunches, and if you think that was hard work, breakfasts were worse. I had soup for breakfast, simply because I didn't like most breakfast choices, and hated anything that required milk (lactose intolerant) and wasn't big on pancakes either. So soup wound up the breakfast of choice, and round bread for the blogna. I also got things like fried grouse (when mom got a grouse) and tuna salad in a dish with a small piece of bread, egg salad sandwiches, sometimes deviled eggs, and a host of other things to tempt my finicky appitite.

clazar123's picture
clazar123

I think a good brioche recipe would work just fine as the base. Add a layer of sugar and cinnamon and some raisins and roll it up and put into a greased tall can.Raise,bake.

cleanhands's picture
cleanhands

Thanks for the replies...yup after seeing other pictures of brioche crumbs, the dough is possibly a spin off brioche with a high dough hydration. But it wasn't that rich to be a poor man's brioche..hmm?? A beggar's brioche maybe? Anyway thanks for the ideas, i'll see if I can find a suitable brioche recipe for this or I'll just tweak some to fit my needs.

-Cleanhands