September 11, 2017 - 8:44am
Baking fruits and other things in bread
I have been making Chocolate Babka bread for a while and decided to make a cranberry almond bread. I rolled out the dough into a sheet and then I used an almond paste that I made and added craisins then rolled it up like I do the babka bread. The flavor was great but the layers were separated. Anybody know how to incorporate something like this into regular bread, not a fruit bread.
Thanks!
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You need to get the almond paste into the dough and not as a layer. So add it in as you would when adding things like oil or honey into a bread dough. Find a recipe that has honey in it and substitute with almond paste. With the craisins they can be added at any stage really but normally I'd add them into the last couple of stretch and folds so they get distributed well or if you use a kitchenaid then after the initial dough has been formed but before the gluten formation is fully done. Or if you form the dough in the kitchenaid and then finish off by hand then add them in when you do the stretch and folds. But they wouldn't be a layer rather they'd be incorporated.
I don't want to evenly distribute the almond paste so the bread is flavored with it, what about incorporating it in the final kneading and distributing it like you would butter in a pie crust?
try using ground almonds, granulated sugar and some butter in the place of paste. It should behave like any kind of ground nuts, but taste like almond paste.
Let us know.
That sounds like a good idea, I will try that next.
Thank you!!
If young on the ground almond way then it becomes part of the dough just like incorporating almond paste as you would like the butter.
is very oily from nature so will try to separate from the dough. I would blend the almond paste with some grated apple or apple sauce until you have a softer consistency. If you get it too wet, add in some bread or cake crumbs.
Thank you for your thoughts!