Okay, it’s been a few months since I participated as a buddy with the Bread Baking Babes. Enough already. The funny thing is that I have actually baked the bread every month….
So this month, Katie, from Thyme for Cooking chose a delicious bread that is meant to be eaten from the oven. Mmm….who doesn’t love warm bread oozing with gooey cheese??? Since it is just days before Halloween I made my version a spooky blend of sourdough, pumpkin,roasted garlic (to ward off the vampires), onions carmelized with blood-red balsamic vinegar, and orangey cheddar cheese. Half was gone 20 minutes out of the oven. Enough said.
Please visit Katie’s site for the original recipe!
3 oz active 100% hydration starter
4 oz (1/2 c) pumpkin puree
1 tsp instant dry yeast
2 oz (1/4 c) water
1 egg yolk
4 oz whole wheat flour
6 oz AP flour (I had to add another tablespoon of flour)
3/4 tsp salt
Mix the starter, yeast, water and pumpkin puree together in a large bowl. Add the flours and salt. Knead together for 10 minutes. Let rise until doubled, about 2 hours. Punch down and place in the fridge overnight in a bowl covered tightly with plastic wrap.
2 heads garlic, roasted and the cloves peeled
1 tablespoon olive oil
2 medium onions, thinly sliced
2 teaspoons dried thyme
2 teaspoons finely chopped fresh rosemary
1 tsp salt
2 tablespoons balsamic vinegar
1-2 tablespoons Dijon mustard
1 1/2 cups sharp cheddar cheese
1 egg, beaten (for a wash)
Heat the olive oil in a large frying pan over medium low heat and sauté the onions until soft. Add the herbs, the roasted garlic, and the balsamic vinegar; continue to cook for another 5 minutes. Set aside to cool completely.
The next morning…..
Take the bread dough out of the fridge and roll it into a rough 10 x 13 inch rectangle. Spread the mustard down the center in a strip, leaving about a 1 inch border at the top and bottom. Pile the onion/garlic mixture over the mustard strip then sprinkle liberally with the cheese, saving a small amount to sprinkle over top.
Using sharp knife and starting at 1 corner of dough, make diagonal cuts 1 inch (2.5 cm) apart almost to filling to form strips along 1 long side of dough. Repeat on other side, cutting diagonal strips in opposite direction.Alternating strips from each side, fold strips over filling to resemble braid, overlapping ends by 1 inch (2.5 cm) and brushing with some of the egg to seal. (which I totally forgot to do)
Cover with towel; let rise in warm place for 1 hour or until doubled in bulk.
Brush with the beaten egg .and place in your preheated oven for about 25 minutes then pull it out and sprinkle with the remaining cheese that you saved. Bake for another 5-10 minutes. Serve warm (or let cool completely).
You could also sprinkle the bread with black sesame seeds and paint a goblin face on the bread for a Halloween treat. My 8 year daughter loved it.