Red Wine Longan Bread

How many of you have heard of this Masters De La Boulangerie Competition? The other day, I asked Angie regarding this and without a minute.... she found all the infor for me! Thank you very much, Angie! We were both so excited. I made a loaf with red wine longan but I've omitted the walnut. Well, maybe the bread doesn't look exactly the same but I'm expecting a soft bread loaf instead of 100% artisan bread loaf. I have my recipe as follow.
And here some links I would like to share with you.
Starter dough :
200gm flour
7gm yeast
150gm warm water

- mix all ingredients together and leave to proof overnight.
*At the same time, soak 100gm dried longan(rinsed) into 1/2 cup of red wine and leave overnight.

Main Dough :
450gm bread flour
150gm all purpose flour
150gm starter dough
1 tspn salt
200gm water
180gm milk
8gm yeast
60gm butter
* glazing : one egg yolk + 1 tspn milk
Method :
- combine all main dough ingredients and soaked longan with wine.
- mix well to form a soft dough and leave to proof for an hour.
- then place dough to a working table and knead for about 5 mins.
- roll the dough nicely and place it to a baking tray and let to rest for another one hour.
- finally, brush on egg glaze and bake at 195'c for about 30-35mins.

I have never tried making bread with wine before and was very excited to check out the loaf once it's ready! Ooo... yes, it smell like a wine loaf..... you can definitely recognize that aroma! And the longan became a little mild and not too sweet nor too strong in flavour. I've tried to spread on some jam and it tastes fabulous. I think Angie will definitely come up with something amazing soon. Happy Baking to all!

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