Russian Braided Bread is a unique bread to Europe . I don't know why it is called Russian Braid. As its shape resembles the rose , it is also called as Rosette bread. For that it is called as Russian Rose Bread , Caucasian bread .
Usually cinnamon sweet filling is used which is called as cinnamon wreath bread.
I used the spinach pesto as the filling for the bread. I used the remaining pesto which remained after making spinach pesto pull apart bread. Yes , this bread was in the draft for more than 3 months as I made it in the January itself.
As I posted bread each month, I kept postponing.
Making of this bread may seems difficult, but it is not like that , once you made you will find it was so easy.
This is a beautiful braided yeast bread filled with the spinach pesto. The braiding creates thin alternative layers of bread and pesto with lots of edges that crisp up and golden brown in oven.
The process of making this bread in a single line – Yeasted dough is rolled out into a rectangle , spread the pesto filling , roll up , slice into half , braid and roll into an elegant rose shaped bread.
I am not a expert in baking , though I try my hands in making different bread. There was a saying Practice Makes Man perfect. So I was practicing to become a expert.
All purpose flour – 4 cup
Dry yeast – 2 ¼ tsp
Sugar – 2 tsp + 1 tsp
Salt – 2 tsp
Water – 1 ¼ cup
Butter – 3 tbs/ oil – ¼ cup
White Vinegar – 1 tsp
Spinach pesto – ½ cup
As I am using dry yeast I has to proof the yeast first.
Warm the water and add the 1 spoon of sugar and yeast , let it undisturbed for 15 minutes.
In a bowl , add the flour ,sugar , salt and mix well.
Add the vinegar to the proofed yeast and mix well.
Add this mixture to the dry ingredients and knead into smooth dough.
Add the butter and knead once.
Place this kneaded dough in an oiled bowl and let it double. It may take 2 – 3 hours depending on the yeast used . if using active yeast it will doubles in 45 minutes.
After the dough is doubled , place it in a lightly floured kitchen counter and knead for ten minutes.
Shaping of the Bread :
Roll out the dough into a thin flat rectangle , I didn’t cutout the edges.
Apply butter on the surface followed by the spinach pesto.
Spread evenly into a thin layer.
Roll tightly into a cylinder.
Now , cut the cylinder into two equal halves vertically.
Gently turn the cut edges facing outside and intersect / crossing both the halves at an end.
Pinch the edges so that it will stick together.
Cross the two halves to create a x pattern , braid by laying the left side piece over the right side piece. It will look like a rope.
Pinch the ends together.
Grease the round baking tray / mould. If using spring-form pan means it is easy to take out the bread. I used a normal round pan.
Start by placing the smaller end of the braid in the center of the baking tray and place the braid in a circular pattern around the tray.
Make sure to keep the cut side on top and sideways.
Secure the end of the braid to the center.
Brush with milk and sugar mixture – for Browning of bread.
Wrap with plastic wrap and let it for second rise , for about 1 – 2 hours.
Preheat the oven to 220 * C @ convection mode..
Bake @ 220 degree for 10 minutes and then reduce to 200 degree.
Bake in the preheated oven for about 30 – 40 minutes.
Let it cool and transfer to wire rack and cool for few minutes.
favorite daba / street food @ annarasa