Burgundy sunflower

Burgundy sunflower
Crescent Moon Designs Henna Art

Sunday, December 19, 2010

The week-end before Christmas

The Christmas anxiety has full and settled in.  So much to do before we visit the in-laws... Sometimes I would prefer just to have a quiet holiday at home...or even better, spend the 10 days in Hawaii with my husband....and just him...no other relations involved...

However, that is not the way things are.  So I am channelling my anxiety into making my annual Christmas bread and taking photos of our feral poinsettia.
Our volunteer poinsettia by the side of the house.


Natasha's Eastern European-inspired Christmas Bread somewhat like Vanocka
This recipe varies from year to year as I learn new techniques or decide to try new fillings.  This is the recipe from this year and it's highly influenced by Peter Reinhardt's The Bread Baker's Apprentice.

The soused fruit
1/2 cup golden raisins (it's imporatant that they're golden)
1/4 cup chopped prunes
1/4 cup dried cherries
1/4 cup chopped dried apricots
1/2 cup brandy, whiskey, or sherry, or a combination of all 3.

The "sponge"
1 cup milk (or homemade milk kefir)
2 tsp dry yeast powder
1 cup bread flour
Mix together in a large bowl and cover with lid.  Let brew for 1-4 hours, depending on your schedule and the heat of your kitchen.

The next step
1 cup butter
5 whole eggs (or the equivalent of egg beaters)
1-1/4 tsp salt
zest of 1 lemon or a few drops of lemon extract
The soused fruit (all of it, including the liquor)
1 cup water
Mix well and then start adding
all-purpose unbleached white flour, or unbleached white wheat flour, or bread flour -- whatever you have, 1 cup at a time
Mix with a spoon until it gets too bulky.
Now take off your rings and start mixing by hand, adding 1/2 cup of flour as needed until dough seems cohesive, doesn't stick to your hands and has the texture of a baby's butt.
Leave the dough in the bowl and cover again for 1-3 or so hours, depending on your schedule and the warmth of your kitchen.  It will not rise completely double.  You might think the dough is lazy, but it's really just full of heavy stuff like egggs and butter...

While the dough is rising, it's a good time to make the almond paste filling.
1 bag of almond meal from Trader Joe's
1/4 cup sugar
1/2 cup Torani or Monin almond syrup (usually put in coffee)
Mix together until mealy, but not too wet. Set aside until time to make loaves.
OR, you can buy a can of almond filling if you can find it.  I couldn't find any this year.

When the dough has risen as much as it's going to,
punch it down and knead a little bit.  Take a knife and cut into 3 or 4 pieces (depending on how large you want your loaves).  Knead the dough into a rectangle, then fold over 1/3 and fold over again until you have a smaller rectangle.  Knead that down and repeat the process.  Then flatten the dough to the length of your bread pan and as wide as you can.  Cover with a thin layer of almond paste and roll (like a cinnamon roll).  Roll it around a bit to make sure the seal is tight.  Put in a bread pan (I like to line mine with parchment paper because it keeps the pans from getting messy) and let rise for 1 -2 hours.  Repeat process with other lumps of dough.

After it rises,
Bake at 325F for about 40-50 minutes, or until toothpick (or bamboo skewer) comes clean.  Let cool and enjoy!  Makes great presents.

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