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.
Requirements :
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
Method :
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
lovely looking bread dear :) looks moist and yummy filling :)
ReplyDeletewow.....so wonderful...just like braid...
ReplyDeleteBread looks awesome!! Wonderful clicks!! :)
ReplyDeletehttp://www.rita-bose-cooking.com/
Beautiful braided bread. Very nice clicks and soft fluffy bread.
ReplyDeleteDelicious
ReplyDeleteLatest Post - VLCC Ayurvedic Henna Review
Wonderful looking braids dear.. Very soft looking and amazing :)
ReplyDeleteWhat a creative recipe and that is so amazing. Nice spinach paste, braids made for the puffed up effect.
ReplyDeleteBeautiful dear ;)
ReplyDeleteVery impressive and attractive bread,fabulous braids.
ReplyDeleteThat's a beautiful bread saranya! I would love to eat the sweet version with cinnamon! :)
ReplyDeleteDelicious....
ReplyDeleteHey its awesome dear... so lovely... thanks for linking to my event...
ReplyDelete